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Recipes
SWEET POTATO CASSEROLE
By arserrano
Preheat oven to 325 degrees F (165 degrees C)
- 4 cups sweet potato, cubed
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
Shrimp Scampi Emeril's
By arserrano
Season the shrimp thoroughly with salt and pepper
- 2 pounds shrimp, peeled and deveined - tails left on
- Salt and freshly ground black pepper
- Olive oil
- 1 small onion, sliced thinly
- 2 tablespoons chopped garlic
- 1 lemon, juiced
- 1/2 cup white wine
- 1/2 cup shrimp stock, recipe follows
- 2 tablespoons cold butter
- 2 tablespoons chopped parsley leaves
- Lemon slices, for garnish
- Rice or pasta as accompaniment
BALSAMIC VINAIGRETTE SALAD DRESSING
By arserrano
Beat all ingredients with wire whisk until smooth
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons sugar
- 1 clove garlic, finely chopped
- 1 teaspoon Dijon Mustard
TOMATO SOUP CAKE-Nana
By arserrano
Grease loaf pan and bake at 350 for 50 minutes Cream the sugar and butter together
- 1 C sugar
- 1/2 C butter
- 1 egg
- 1 tsp Cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1 Can Tomato Soup
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups sifted flour
- 1 C chopped nuts
- 1 C raisins
- Grease loaf pan and bake at 350 for 50 minutes
- Frosting
- 1 pkg cream cheese
- 1 1/2 C confectionary sugar
- 1 tsp vanilla
- pinch of salt
OLIVE PESTO
By arserrano
Make Pesto by •Cook spaghetti and retain about ½ cup of cooking water
- 1/2 cup olive oil plus more for drizzling
- 1 small garlic clove, minced
- 1/21 /2 lb black olives, pitted and coarsely chopped
- 1/21 /2 lb green olives, pitted and coarsely chopped
- 1 tsp minced fresh marjoram or 1/2 tsp dried
- 1/41 /41/4 cup fresh flat leaf parsley, minced
- 2 Tbs salt plus more to taste
- 1 lb spaghetti
Mexican Black Bean and Hominy Salad
By arserrano
Weight Watchers Salsa! 3 points and delicious
- 15 oz canned black beans, rinsed and drained
- 15 oz canned hominy, rinsed and drained
- 1 cup(s) grape tomatoes, halved
- 1 small yellow pepper(s), diced
- 1/2 small uncooked red onion(s), diced
- 1/3 cup(s) cilantro, fresh, chopped
- 1 medium jalapeño pepper(s), seeded, minced
- 2 Tbsp fresh lime juice
- 1 tsp honey
- 1 tsp olive oil, extra virgin
- 1/4 tsp ground cumin
- 1/4 tsp table salt
FRUIT TART
By arserrano
1. Preheat oven to 350°F
- Crust:
- 1 1/2 cups all-purpose flour
- 3/4 cup butter, softened
- 1/2 cup confectioners’ sugar
- Filling:
- 1 (8-ounce) package cream cheese,
- softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Topping:
- Strawberries, kiwi slices, blueberries,
- raspberries
- Glaze:
- 1 (6-ounce) can Frozen limeade concentrate, thawed
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lime juice
- Whipped cream, for garnish
LOBSTER BISQUE
By arserrano
JANIS QUIGLEY
- 3 11.3 oz. cans frozen Lobster meat,thawed; reserve liquid
- 1 1/2 sticks of unsalted butter
- 3/4 cups flour
- 1 1/2 tsp fine Sea Salt
- 1/2 tsp cayenne pepper
- 8 cups half & half
- 1/4 cup medium dry sherry
Creamy Spinach Dip
By arserrano
Pulse garlic and water chestnuts in a food processor until coarsely chopped
- 2 small garlic cloves, peeled
- 1 5-ounce can water chestnuts, rinsed
- 1/2 cup reduced-fat cream cheese, (Neufchâtel)
- 1/2 cup low-fat cottage cheese
- 1/4 cup nonfat plain yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 6 ounces baby spinach
- 2 tablespoons chopped fresh chives
CHOCOLATE BISCOTTI
By arserrano
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1 3/4 cups all-purpose flour
- 4 (1 ounce) squares white chocolate, chopped
- 3/4 cup semisweet chocolate chips