Bns0607's profile page
Recipes
Shrimp with Scallions and Crispy Potatoes
By bns0607
1. In a large nonstick skillet, heat 2 tablespoons oil over medium-high
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) olive oil, for shrimp
- 2 (1/2 pound each) baking potatoes, scrubbed and cut into 1/2-inch cubes
- 2 scallions, white and green parts separated and thinly sliced
- 1 pound(s) frozen large shrimp, thawed, peeled and deveined
- 2 teaspoon(s) curry powder
- Coarse salt
- Ground pepper
Stuffed Mushrooms
By bns0607
Serve these nice and hot, or let them cool to room temperature
- 24 white or cremini mushrooms, with caps about 1 1/2-inch in diameter
- 2 tablespoons extra-virgin olive oil
- 1/2 cup scallions , finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup coarse bread crumbs
- 1/2 cup Parmigiano-Reggiano, grated
- 1/4 cup fresh Italian parsley, finely chopped
- salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/2 cup chicken stock or vegetable stock, or canned reduced-sodium chicken broth
- 1/4 cup dry white wine, optional
Boston Creme Cakes
By bns0607
To make the pastry cream: In a medium pot, whisk together the sugar, cornstarch and salt
- For the pastry cream:
- 1/2 cup sugar
- 4 teaspoons cornstarch
- Pinch kosher salt
- 2 cups milk
- 2 large eggs
- For the cakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 6 tablespoons softened butter
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 3/4 cup freshly squeezed orange juice
- For the glaze:
- 2/3 cup light corn syrup
- 2 tablespoons dark rum
- pinch kosher salt
- 8 ounces semisweet chocolate, finely chopped
Spaghetti al Forno
By bns0607
1. To make sauce: In a large saucepan, heat oil over medium heat
- 1 1/2 tablespoon(s) olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 2 carrots, peeled and finely chopped
- 1 stalk(s) celery, finely chopped
- 4 clove(s) garlic, minced
- 1 can(s) (28 ounces) diced tomatoes
- Salt and freshly ground pepper, to taste
- 1/2 pound(s) whole wheat spaghetti or linguine
- 2 tablespoon(s) chopped flat-leaf parsley
- 1 large pinch red pepper flakes
- 3/4 cup(s) grated Parmesan cheese
- 2 tablespoon(s) whole wheat breadcrumbs
Shepard's Pie
By bns0607
1. Preheat oven to 425 degrees
- 2 pound(s) freshly ground lamb
- 1 large onion, finely chopped
- 4 carrots, coarsely chopped
- 2 tablespoon(s) tomato paste
- 2 tablespoon(s) flour
- 1 tablespoon(s) Worcestershire sauce
- Coarse salt and ground pepper
- 10 ounce(s) frozen peas, thawed
- 2 1/2 pound(s) russet potatoes, peeled and quartered
- 1 cup(s) milk
- 6 tablespoon(s) butter
Creamy Chicken Lasagna
By bns0607
1. Bring a large pot of lightly salted water to a boil
- 3 skinless, boneless chicken breast halves
- 6 uncooked lasagna noodles
- 1 cube chicken bouillon
- 1/4 cup hot water
- 1 (8 ounce) package cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1 cup of Ricotta Cheese
- 1 (26 ounce) jar spaghetti sauce
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
By bns0607
This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in ...
- 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
- 1/4 cup extra-virgin olive oil 1 pound sliced applewood-smoked bacon, cut into
- 1/2-inch pieces
- 1 large onion, halved and thinly sliced
- One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
- 1/2 teaspoon crushed red pepper
- 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
- 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
- 2 tablespoons snipped chives
- 1 3/4 cups low-sodium chicken broth
- Salt
- 8 large eggs
- Hot sauce, for serving
Fedelini with Tuna and Chickpeas
By bns0607
1. In a large frying pan, heat the oil over moderately low heat
- 2 tablespoon(s) cooking oil
- 1 small onion, cut into thin slices
- 3/4 teaspoon(s) fennel seeds
- Grated zest from 1/2 orange
- 1 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) fresh-ground black pepper
- 1 cup(s) canned crushed tomatoes
- 1 can tuna packed in oil
- 1 2/3 cup(s) canned drained chickpeas (one 15-ounce can), rinsed
- 3/4 pound(s) fedelini
- 1/4 cup(s) chopped fresh parsley
Sancocho de Gallina
By bns0607
Colombian Chicken Soup
- 4 lb. chicken cut in pieces
- 16 cups water
- 1 pkg. (32 oz.) GOYA® Frozen Tropical Vegetable Mix
- 2 medium red potatoes, peeled, 2 inch diced
- 1/2 cup GOYA® Sofrito
- 2 tsp. GOYA® Minced Garlic or 4 cloves fresh garlic, minced
- 5 packets GOYA® Powdered Chicken Bouillon
- 1 large onion, 2 inch diced
- 1 green plantain, peeled, 2 inch pieces
- 1 pkg. GOYA® Frozen Mini Ears Corn, each ear cut in half
- 8 whole sprigs cilantro
- 1 tsp. GOYA® Adobo with Cumin
- 2 packets GOYA® Sazón without Annatto
- 3 tbsp. minced fresh cilantro for garnish
- Accompaniment: Colombian Hot Pepper Salsa
French Onion Soup
By bns0607
1. Add 3 tbsp oil to a large soup pot or saucepan over med/high heat
- 3 tablespoons vegetable oil
- 1-2 medium white onions, sliced
- 3 cans of beef broth
- 2/3 cup water
- 1 teaspoon salt
- 1/3 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 4 french baguettes
- 4 slices provolone cheese
- 6 teaspoons shredded parmesan cheese (optional)