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Recipes
Singapore Shrimp Noodles
By Valarie
This Asian inspired one skillet dish works great for a busy weeknight dinner or to impress your guests and it's rea...
- 1 (7-ounce) package vermicelli rice noodles (such as China Bowl)
- 3 tablespoons vegetable oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons curry powder
- 2 teaspoons sesame oil
- 1 (1-inch) piece ginger, peeled and grated
- 1 clove garlic, grated
- 1 pound frozen cooked, peeled and deveined shrimp, thawed
- 1 sweet red pepper, cored and thinly sliced
- 1 bunch scallions, sliced
- 1 cup bean sprouts
- 1 jalapeno, thinly sliced
- 1/4 cup cilantro, chopped
Brie-Stuffed Mushrooms
By Valarie
Directions Preheat the oven to 375 degrees F
- 1/2 stick (4 tablespoons) butter
- 12 ounces white button mushrooms, stemmed and washed
- 4 to 5 green onions (up to the middle of the dark green part), sliced
- 4 cloves garlic, minced
- 1/4 cup chopped fresh flat-leaf parsley
- Splash of white wine, optional
- One 8-ounce wedge Brie cheese, cut into bite-size chunks
Emeril Lagasse's Slow-Cooked Lasagna
By Valarie
Emeril Lagasse is known for bringing his signature "Bam!" to your dinner table and now, the celebrity chef is upgra...
- Meat sauce
- 1/3 pound ground beef
- 1/3 pound ground veal
- 1/3 pound ground pork
- 1/2 cup chopped celery (about 1 rib)
- 1 small yellow onion, chopped
- 3 tablespoons chopped garlic (6 to 7 cloves)
- Two 28-ounce cans crushed tomatoes
- 1 cup homemade beef stock (see page 6) or packaged low-sodium beef broth
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 1/2 teaspoons sugar
- Lasagna
- One 15-ounce container ricotta cheese
- 1 egg, beaten
- 1 package dried lasagna noodles (9 noodles), ends broken and discarded so the noodles are the length of the slow cooker
- 12 ounces packaged mozzarella cheese, grated
- 8 ounces sliced provolone cheese
- 8 ounces fresh mozzarella cheese, sliced
- 1/3 cup finely grated Parmigiano-Reggiano cheese
Short Ribs with Escarole
By Valarie
Yields: 6 For the Half-and-Half Short Ribs: Heat oven to 325ºF
- For the Half-and-Half Short Ribs:
- 3 About 3 tablespoons olive or vegetable oil
- 6 large beef short ribs, about 14-16 ounces each
- Kosher salt and pepper
- 1 large onion, chopped
- 2 cloves garlic, sliced
- 3 carrots chopped
- 3 to 4 ribs celery, chopped
- 2 large bay leaves
- Herb bundle of parsley, rosemary
- A few juniper berries, optional
- 2 tablespoons balsamic vinegar
- 2 cups ruby port
- 2 cups Barolo or other dry red wine
- 1 quart veal or beef stock
- For the Escarole:
- 1/4 cup EVOO – Extra Virgin Olive Oil
- 1 large clove garlic, grated
- 2 flat filet anchovies, (optional)
- 1 medium onion, chopped
- 2 heads escarole, cleaned and coarsely chopped
- Salt and pepper
- Freshly grated nutmeg, to taste
- 1 cup chicken stock
Butternut Cake with Butter Pecan Frosting
By Valarie
For the cake: Preheat the oven to 350 degrees F
- Nonstick spray
- 3 cups self-rising flour, plus more for dusting cake pans
- 2 sticks butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 3 tablespoons butternut extract
- 1 cup pecans, chopped
- 4 cups confectioners' sugar
- One 8-ounce package cream cheese, at room temperature
- 1 stick butter, at room temperature
- 1 teaspoon butternut extract
- 1/2 cup pecans
Mario Batali's Bananas Foster Crepes
By Valarie
ingredients1 1/2 cups All-Purpose Flour 4 Eggs 2 cups Whole Milk 3 tablespoons Extra Virgin Olive Oil pinch of Sal...
- For the Crepes:
- 1 1/2 cups All-Purpose Flour
- 4 Eggs
- 2 cups Whole Milk
- 3 tablespoons Extra Virgin Olive Oil
- pinch of Salt
- Butter (to oil crepe pan)
- For the Banana Foster:
- 1/2 stick Butter
- 1/2 cup Dark Brown Sugar
- 1 stick Cinnamon
- 1/4 teaspoon freshly grated Nutmeg
- 2 teaspoons Vanilla Extract
- 4 Bananas (diced)
- 1/3 cup Dark Rum
- Salt (to taste)
- For the Melted Peanut Butter:
- 1 cup All Natural Peanut Butter
- Water (plus more as needed)
- Salt (to taste)
- Confectioners Sugar (to garnish)
Chicken & Sweet Potato Stew
By Valarie
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooke...
- 6 bone-in chicken thighs, skin removed, trimmed of fat
- 2 pounds sweet potatoes, peeled and cut into spears
- 1/2 pound white button mushrooms, thinly sliced
- 6 large shallots, peeled and halved
- 4 cloves garlic, peeled
- 1 cup dry white wine
- 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 tablespoons white-wine vinegar
Korean BBQ Beef
By Valarie
Preheat a grill or grill pan to high
- 1/4 cup sesame oil
- 1/2 teaspoon kosher salt
- 1 bunch scallions, green part only
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 1 onion, sliced into 1/2-inch rounds
- 1 pound thinly sliced rib-eye steak (you can find this at Korean markets)
- 1 small head green leaf lettuce, leaves separated
Upside-Down Cinnamon-Apple Coffee Cake
By Valarie
Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray
- 1 1/2 cups chopped peeled apples
- 1 (12.4-oz.) can Pillsbury™ Refrigerated Cinnamon Rolls with Icing
- 1/2 cup pecan halves or pieces
- 2 tablespoons margarine or butter, melted
- 1/3 cup firmly packed brown sugar
- 2 tablespoons corn syrup
Spaghetti with Zucchini & Roasted Red Bell Peppers
By Valarie
1) Do not halve the pepper(s) before roasting
- 1 box Barilla PLUS® Spaghetti
- 1 1/2 pounds zucchini
- sliced thin lengthwise
- 1/8 teaspoon salt
- 2 red bell peppers seeded halved
- 1/4 cup extra virgin olive oil
- 1 clove garlic halved
- 1/8 teaspoon white pepper
- 3/4 cup Parmigiano-Reggiano cheese grated