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Recipes
Lemon-Pepper Fettuccine
By sandiB2010
Recipe courtesy Food Network Magazine
- Kosher salt
- 12 ounces fettuccine
- 1 tablespoon unsalted butter
- 1 large shallot, minced
- 1 1/4 cups heavy cream
- 1 large egg yolk
- 1 to 2 teaspoons finely grated lemon zest
- 1/3 cup grated pecorino cheese, plus more for garnish
- Freshly ground pepper
- Crusty bread, for serving (optional)
Hot Crawfish Dip
By sandiB2010
In Louisiana, February means two things: Mardi Gras and crawfish
- 1/2 cup butter
- 1 bunch green onions, sliced (about 1 cup)
- 1 small green bell pepper, diced
- 1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
- 2 garlic cloves, minced
- 1 (4-oz.) jar diced pimiento, drained
- 2 teaspoons Creole seasoning
- 1 (8-oz.) package cream cheese, softened
- French bread baguette slices
- Garnishes: sliced green onion, chopped flat-leaf parsley
Gingerbread Brownies
By sandiB2010
If you love gingerbread cookies, then get ready to drool over these delicious, gingerbread brownies
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 cup baking cocoa
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup butter, melted and slightly cooled
- 1/3 cup molasses
- 2 eggs, beaten
- Garnish: powdered sugar
Spinach Quiche
By sandiB2010
Makes 6 servings. Saute ham, spinach, and onion in 2 tablespoons butter until all liquid has evaporated
- ■One 9" pastry shell, baked
- ■1/2 cup diced cooked ham
- ■10 ounces frozen chopped spinach or 2 cups packed fresh spinach, chopped
- ■2 tablespoons chopped onion
- ■2 tablespoons butter
- ■3 eggs
- ■1-1/2 cups half-and-half
- ■1/2 teaspoon salt
- ■1/2 teaspoon pepper
- ■1/2 teaspoon nutmeg
- ■1/4 cup Gruyere cheese
Chicken Crimini
By sandiB2010
A tasty dinner dish! The combination of earthy mushrooms and the creamy sauce deliciously complement the chicken
- 3-4 tablespoons butter, divided
- 1 cup crimini mushrooms, sliced, fresh
- 1/4 cup scallions, thinly sliced
- 1 package (10 oz.) PERDUE® SHORT CUTS® Italian Style Carved Chicken Breast
- 2 tablespoons fresh Italian parsley, chopped
- 1 package (9 oz.) fettuccine, fresh
- 1 jar (17 oz.) Alfredo sauce
- 1 cup water
- 1/2 cup Italian-seasoned bread crumbs
- 1/4 cup Grated Parmesan cheese
Beef Yakitori
By sandiB2010
1. In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, g...
- 1/2 cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon sesame seeds
- 2 tablespoons white sugar
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1 pound sirloin steak, cubed
Orange Cardamom Thins
By sandiB2010
1. COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended
- 1 stick Crisco® Baking Sticks All-Vegetable Shortening
- 1 large egg
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange peel
- 1/2 teaspoon orange extract
- 3 cups Pillsbury BEST® All Purpose Flour
- 1 1/4 teaspoons cardamom
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Pumpkin Cake
By sandiB2010
As we give up the sunny days of summer, nature presents bright orange pumpkins to cheer us up
- Butter, for the bowls
- 2 1/4 cups all-purpose flour, plus more for the bowls
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup well-packed brown sugar
- 3 large eggs
- One 14-ounce can pumpkin puree
- 3/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup large egg whites
- 4 1/2 sticks (1 1/8 pounds) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- Pinch salt
- Gel or paste food coloring, for buttercream and marzipan
- 4 ounces marzipan
Easy and Delicious Chicken and Rice Casserole
By sandiB2010
"This recipe is so easy to make
- 1 1/2 cups uncooked white rice
- 1 (10.75 ounce) can condensed cream of chicken soup/or other cream soup
- 2 cups chicken broth
- 1 (1 ounce) package dry onion soup mix or herb mix
- 4 skinless, boneless chicken breast halves/cut in pieces
Panko-Crusted Salmon
By sandiB2010
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 4 (6- to 8-ounce) salmon fillets, skin on
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- Lemon wedges, for serving