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Recipes
Creme De Menthe Brownies
By Valarie
Preheat oven to 350 degrees F
- 1 cups (2 sticks) butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 11/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
- Shaved Creme de Menthe thins (recommended: Andes)
- Chocolate frosting
- 1/2 cup (1 stick) butter, melted
- 1/3 cup cocoa
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Citrus Salad with Pistachios & Maple Vinaigrette
By Valarie
Directions For the salad: Add the arugula to the bottom of a platter and top with the oranges, grapefruit and avoc...
- Maple Vinaigrette:
- 3 cups baby arugula
- 2 navel oranges, peeled and sliced
- 1 red grapefruit, peeled and sliced
- 1 avocado, diced
- 1/2 cup shelled roasted and salted pistachios, chopped
- 1/4 cup crumbled feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup
- Kosher salt and freshly ground black pepper
Stovetop Chili Mac
By Valarie
Directions In a large pot of boiling salted water, cook pasta according to package instructions
- Coarse salt and ground pepper
- 3/4 pound rigatoni or other tube-shaped pasta
- 1 teaspoon extra-virgin olive oil
- 3 garlic cloves, roughly chopped
- 1 small yellow onion, diced small
- 1 pound ground beef chuck (85 percent lean)
- 1 3/4 teaspoons ground cumin
- 1 cup corn kernels, thawed if frozen
- 1 small zucchini, diced medium
- 1 can (28 ounces) diced tomatoes
- 2 ounces cheddar, grated (3/4 cup)
Fettuccini in Buttery Tomato Sauce & Tuscan Onions
By Valarie
In a pot on the stove, add tomatoes, butter and onions and bring to a gentle boil over medium flame
- 250 g / 8 oz fettuccini
- 2 x 410g/ 14.5 oz cans crushed tomatoes
- 125 g /4 oz butter, softened
- 2 onions, quartered (dice fairly large chunks)
Baked Brie - Barefoot Contessa
By Valarie
Preheat the oven to 350 degrees
- 4 tablespoons good honey
- 1/4 wheel of good Brie
Grilled Clams with Chorizo by Michael Symon
By Valarie
step 1 instructions Preheat grill to medium-high heat or preheat oven 500degrees cook same time
- 2 pounds Little Neck or Cherrystone Clams (cleaned)
- Kosher Salt
- Freshly Ground Black Pepper
- Olive Oil (for drizzling)
- 1/2 pound Dried or Smoked Chorizo (slice into 1/4" thick pieces)
- 1 pint Cherry Tomatoes
- 1 Jalapeno (sliced)
- 4 Garlic cloves (sliced)
- 12 ounces White Wine
- 2 tablespoons Unsalted Butter
- 1/2 cup Parsley Leaves (roughly chopped)
- good crusty Bread (for grilling)
Shrimp Pasta Salad - Recipe.com
By Valarie
Just about any shape of pasta does the trick when you prepare this seafood pasta main dish for friends and family
- 10 ounces dried campanelle pasta, spaghetti, or bow-ties (about 3 cups)
- 1 1/2 pounds cooked, peeled, and deveined shrimp
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped green sweet pepper
- 1 2 1/4 ounce can sliced pitted ripe olives, drained
- 4 roma tomatoes, cut into thin wedges
- 1 recipe Citrus Vinaigrette (see recipe below) or 1-1/4 cups bottled Italian salad dressing
- 3/4 cup grapefruit juice
- 1/2 cup salad oil
- 2 tablespoons honey
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Meatballs with Garlic Bread
By Valarie
1. Preheat oven to 400 degrees
- 3 hoagie rolls
- 1 pound ground beef chuck
- 1 large egg, lightly beaten
- 3 teaspoons minced garlic
- Coarse salt and ground pepper
- 3/4 teaspoon dried oregano
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) whole peeled tomatoes
- Directions
Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad
By Valarie
Bring 2 cups water to a boil in a small saucepan
- 1 cup dried quinoa
- Kosher salt and freshly ground black pepper
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground chipotle powder
- 1 teaspoon chopped fresh oregano
- 2 small garlic cloves, grated on a rasp, separated
- 4 skinless, boneless chicken breast halves
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot (from about 1/2 small)
- 2 large bunches kale, center stems removed and leaves thinly sliced crosswise (about 1 1/2 pounds total)
- 12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife
- 1/2 cup toasted almonds, chopped (about 2 ounces)
- 1 cup crumbled Cotija cheese (about 4 ounces)
Chocolate Fudge with Pretzels
By Valarie
Cook's Note Fudge can be stored in an airtight container, up to 2 weeks
- Nonstick cooking spray
- 2 tablespoons unsalted butter, cut into small pieces
- 3 cups semisweet chocolate chips (16 ounces)
- 1 can (14 ounces) sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- 2 1/2 cups roughly chopped miniature pretzels