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Recipes
Roasted Swiss Chard with Feta
By JimnShel1
1. Preheat an oven to 350 degrees F (175 degrees C)
- 1 bunch rainbow chard - leaves and stems separated and chopped
- 1 large onion, chopped
- 1 tablespoon olive oil
- salt and black pepper to taste
- 2 tablespoons olive oil
- 4 ounces feta cheese, broken into 1/2 inch pieces
Whipped Cream Frosting
By JimnShel1
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standa...
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups heavy cream
Pumpkin Meringue
By JimnShel1
Preheat oven to 275 degrees
- 1/2 C. (approx. 4-6 eggs) egg whites at room temperature
- 1 t. vinegar
- 1 t. vanilla extract
- 2 C. sugar
- 1/2 t. pumpkin pie spice
- 1/2 C. cooked pumpkin pureed (not pie filling)
Carrot Ginger Soup
By JimnShel1
Melt butter in a large stock pot over medium heat
- 3/4 stick unsalted butter
- 1/4 C finely chopped ginger root
- 7 C chicken stock
- 1 1/2 C carrots, peeled and cut in 1/2 inch pieces
- Pinch curry powder
- 1 lg onion, chopped
- 3 cloves garlic, minced
- 1 C dry white wine
- 2 Tbsp fresh lemon juice
- Snipped fresh choves or parsley
Pumpkin Brulee
By JimnShel1
Preheat oven to 325 degrees F (165 degrees C)
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 8 egg yolks
- 2 tablespoons brown sugar
- 1/4 cup and 2 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup canned pumpkin puree
- 2 tablespoons white sugar
Coney Sauce
By JimnShel1
Place the ground beef and onion in a large skillet over medium-high heat
- 2 pounds ground beef
- 1/2 cup chopped onion
- 1 1/2 cups ketchup
- 1/4 cupw hite sugar
- 1/4 cup white vinegar
- 1/4 cup prepared yellow mustard
- 1/2 teaspoon celery seed
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon salt
Peaches and Cream Cobbler
By JimnShel1
Position a rack in the center of the oven and preheat to 400
- 4 lbs. Yellow peaches 910-12 medium), peeled and cut into 8 wedges
- 2/3 cup sugar
- 1 1/2 cups plus 2 Tbsp flour
- 1/2 cup yellow cornmeal
- 1 lemon, zested
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 stick unsalted butter
- 2 1/2 cups heavy cream, chilled
Crumpets (Bobby Flay)
By JimnShel1
In a small saucepan, heat the milk until lukewarm
- 1 1/4 cups milk
- 3 1/2 cups all-purpose flour
- 1 1/4 cups water, lukewarm
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon clover honey
- 2 1/2 teaspoons instant yeast
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Nonstick spray
Zucchini Fettucine with Tomato Sauce
By JimnShel1
Trim and peel zucchini, then use a mandoline to thinly slice into fettuccine shaped strips
- 4 large zucchini or yellow squash
- Kosher salt
- 5 medium ripe tomatoes
- 1/4 cup olive oil, plus more for drizzling
- 1/2 clove garlic, chopped
- 1 tsp chopped jalapeno pepper
- Freshly ground pepper
- 1/4 cup pine nute, chopped, plus more for topping
- 1/4 cup fresh basil, chopped
- 1 tsp. fresh oregano, chopped
Vegetable Tian
By JimnShel1
Heat oven to 400 degrees F
- 1/3 to 1/2 cup olive oil
- 1 small eggplant, thinly sliced
- 1 yellow squash or zucchini, thinly sliced
- 4 plum tomatoes, thinly sliced
- 2 small onions, thinly sliced
- Coarse salt and freshly ground pepper
- Sprigs of herbs - thyme, rosemary, oregano, marjoram
- 1 head garlic, separated into cloves