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Recipes
Honey-lime marinated watermelon
By MelanieAnn
makes 8 servings
- 8 cups watermelon cubes
- 3 tbsp. fresh lime juice
- 3 tbsp. honey
- 1 1/2 tbsp. thinly sliced fresh mint
Delicious Shrimp Ceviche Recipe
By MelanieAnn
Add the juice of lemons, diced cucumber, salt and garlic powder and stir until well incorporated
- 2 Lbs. Raw Cleaned Peeled Shrimp (each shrimp cut into 3 pieces)
- 3 Juiced Limes
- 1 Tsp. Garlic Powder or 1 clove pressed through a garlic press)
- 1 Red Onion Diced
- 1 Bunch of Fresh Cilantro Chopped
- 2 Cucumbers Peeled Diced
- 2 Ripe Avacados
- 2 Large Tomatoes
- 1 32oz. Bottle of Clamato Picante
- Salt & Pepper to Taste
- Tapatio to Taste
- El Perico Tostada Shells or Saltine Crackers
Classic Gingerbread Cake
By MelanieAnn
1. Adjust oven rack to middle position and heat oven to 350 degrees
- 3/4 cup Guinnes extra stout
- 1/2 teaspoon baking soda
- 2/3 cup mild molasses
- 3/4 cup (5 1/4 ounces) packed light brown sugar
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour , plus extra for dusting pan
- 2 tablespoons ground ginger (see note)
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon finely ground black pepper
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon finely grated fresh ginger
Emeril's Favorite Tortilla Soup
By MelanieAnn
In a Dutch oven or large heavy pot, heat the oil on medium-high heat
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 teaspoons chopped garlic
- 1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon tomato paste
- 6 cups chicken stock
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
- 1/4 cup chopped fresh cilantro leaves
- 2 teaspoons fresh lime juice
- 2 cups vegetable oil, for frying
- 6 stale corn tortillas, cut into 1/4-inch-thick strips
- 1 teaspoon Essence, recipe follows
- 1 avocado, peeled, seeded, and chopped, for garnish
- Chipotle Crema, accompaniment, recipe follows
- Emeril's ESSENCE Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
Fat Free Cool Whip Pudding Pops
By MelanieAnn
- Dissolve pudding in milk, whip in cool whip
- 1 Pkg. sugar free instant pudding
- 1 1/2 c. skim milk
- 2 c. Fat free cool whip
French Green Bean Salad
By MelanieAnn
Nutrition per serving: 197 calories, 15g fat, 9g saturated fat, 11g protein, 4g carbs, 1g fiber, 2g sugar, 415mg s...
- 1 cup frozen or freha haricots verts (French green beans), cooked
- 2 slices bacon, preferably applewood uncured bacon, cooked and crumbled
- 2 teaspoons olive oil
- 1 teaspoon red vinegar
- Pinch salt and pepper
- 2 ounces goat cheese, crumbled
Dinner Spanakopitas
By MelanieAnn
Preheat the oven to 375 degrees F
- 1/4 cup good olive oil
- 1 cup chopped yellow onion
- 3 scallions, white and green parts, chopped
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces)
- 3 tablespoons toasted pine nuts
- 24 sheets frozen phyllo dough, defrosted
- 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling
Grilled Treviso radicchio salad with candied pecans and creamy white balsamic dressing
By MelanieAnn
Cut Treviso in half and drizzle with olive oil
- Three heads Treviso radicchio
- 1 cup extra virgin olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 3 tablespoons white balsamic syrup
- 1/2 cup mayonnaise
- 4 leaves fresh basil, chopped
- 1 papaya, diced
- 1/2 cup candied pecans
- Candied Pecans
- 2 1/2 cups pecan halves
- 2 teaspoons extra virgin olive oil
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 cup water
- 1/2 teaspoon vanilla extract
Moroccan Red Lentil Soup
By MelanieAnn
Heat the olive oil in a large Dutch oven or saucepan over medium-high heat
- 2 Tbsp. extra-virgin olive oil
- 2 large onions, cut into medium dice (see Note)
- 2 cloves garlic, minced
- 2 tsp. ground coriander
- 1 tsp. ground cumin, preferably ground from whole seeds toasted in a dry skillet
- 1 tsp. ground turmeric
- 1/2 tsp. sweet paprika
- 1/4 tsp. ground cinnamon
- 1 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 7 cups vegetable broth (see Note)
- 1 can (about 20 ounces) crushed tomatoes (see Note)
- 2 cups dried red lentils, picked over, washed, and rinsed
- ~ Pinch of red-pepper flakes
- ~ Juice of 1 lemon (see Note)
- 3 Tbsp. chopped fresh flat-leaf parsley
- 1 Tbsp. chopped fresh cilantro
Pepper Steak
By MelanieAnn
Slice beef into very thin strips
- 1 lb. boneless beef sirloin steak, 3/4? thick*
- 1 1/2 tbsp. olive oil
- 3 cups fresh or frozen green or red pepper strips
- 1 medium onion, cut into wedges
- 1/2 tsp. garlic powder
- 1 tbsp. Worcestershire sauce
- 4 cups hot cooked rice (optional)