Brie's profile page
Recipes
Pot de Creme
By Brie
One bite of this rich dessert won't be enough
- 2 cups Heavy Cream
- 5 ounces Semisweet Chocolate (chopped)
- 6 Egg Yolks
- 1 tablespoon Sugar
- 1 teaspoon Vanilla
- Whipped cream
- Chocolate for garnish
Basic Baked Spaghetti
By Brie
"Quick and easy oven spaghetti
- 3/4 pound lean ground beef
- 1 (16 ounce) jar spaghetti sauce
- 1 pound spaghetti
- 1 cup shredded mild Cheddar cheese
- can substitute different cheeses or use just oil ,basil and garlic, or
- pesto of any type.
Harvest Salad
By Brie
"Spinach salad with blue cheese, walnuts, and dried cranberries
- 1/2 cup chopped walnuts or pine nuts or pecans or almonds
- 1 bunch spinach, rinsed and torn into bite-size pieces & arugula
- 1/2 cup dried cranberries
- 1/2 cup crumbled blue cheese
- 2 tomatoes, chopped(can omit or sub grape or cherry tomatoes)
- 1 avocado - peeled, pitted and diced
- 1/2 red onion, thinly sliced
- 2 tablespoons red raspberry jam (without seeds)
- 2 tablespoons red wine vinegar
- 1/3 cup walnut oil or olive or sesame
- freshly ground black pepper to taste
- salt to taste.
- P.S. Can add diced chicken or bacon
- Can substitute apples for cranberries
Moo Shu Vegetables
By Brie
Daphne's always got healthy options up her sleeve, and these Moo Shu vegetables are no exception
- For the Sauce:
- 3 Eggs (lightly beaten)
- 1 Lb Green Beans (trimmed and cut into 2-inch pieces)
- 1 Red Bell Pepper (cut into thin strips)
- 2 Cups Napa Cabbage (shredded)
- 1 Cup Shiitake Mushrooms (sliced thin)
- 6 Scallions (sliced thin)
- 2 Cloves Garlic (sliced thin)
- 1 Cup Bean Sprouts
- 1 Tsp Toasted Sesame Oil
- 1 Tbsp Coconut Oil
- Salt
- 2 Shredded Carrots
- 2 Tbsp Low Sodium Soy Sauce
- 2 Tbsp Rice Vinegar
- 1 Tbsp Mirin
- 2 Tbsp Ginger (grated)
- To Serve:
- 1/4 Cup Hoisin Sauce
- 12 Chinese Pancakes
- Thai Red Chili Sauce
Deconstructed Ravioli with Pancetta and Corn
By Brie
Every culture has some form of bacon, and some of Mario's favorites are cured, unsmoked pancetta and guanciale
- 1/2 pound Fresh Pasta Sheets
- 1/4 pound Pancetta or Guanciale (cut into 1/2-inch dice)
- Salt and Freshly Ground Pepper
- 1/2 cup Butter
- 2 Shallots (minced)
- 1 Jalapeno (minced)
- 3 ears Corn (cut off the cob)
- 4 Scallions (thinly sliced)
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Pecorino Romano (plus extra for garnish)
Tomato Bites with Ricotta
By Brie
Bloggers Adam and Joanne Gallagher from Inspired Taste make mini multigrain bites topped with ricotta cheese, fresh...
- 1 1
- can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
- Cooking spray
- 1/2 1/2
- cup ricotta cheese
- 1/2 1/2
- cup cherry tomatoes, sliced
- 2 2
- tablespoons finely sliced fresh mint leaves
- Salt and freshly ground pepper
Sweet and Sour Bangkok Style Pork with Red Chiles
By Brie
This spicy dish has a real kick
- 2 pound pork tenderloin
- 2 teaspoon salt
- 1 tablespoon turmeric
- 2 teaspoon cinnamon
- 3 tablespoon peanut oil
- 10 dried whole California or Mexican chiles (arbors or other long red thin chiles)
- 5 fresh red Thai chiles or 1 scotch bonnet or habanero chile
- 4 stalks lemongrass (cleaned and minced)
- 8 shallots (minced)
- 8 cloves garlic (minced)
- 1 cup ketchup
- 2/3 cup white vinegar
- 5 tablespoon sugar
- 1 tablespoon salt
- 1 cup carrots (blanched and diced)
- 1 cup peas (cooked)
- 40 fresh mint leaves
BBQ Pork Pizza
By Brie
"A very easy way to make a delicious BBQ pork pizza in minutes!"
- 1 (13.8 ounce) package refrigerated pizza dough
- 1 (18 ounce) container barbequed pulled pork
- 1/4 red onion, thinly sliced
- 1/2 cup dill pickle slices
- 2 cups shredded mozzarella cheese
- BBQ sauce
- Jalapeno slices
- used cheddar cheese , no pickles and garnished with some chopped green onions.
Roasted Brussels Sprouts
By Brie
"This recipe is from my mother
- Tip:
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- parm
- balsamic
- roasted garlic
- lemon wedges to garnish
- cut in half & remove choke
- par-boil for 2 minutes before roasting=less cooking time
- sprinkle with grated parm/balsamic
- lemon wedges to garnish
Mango-Orange Sauce
By Brie
This sauce is fantastic with Clinton's coconut shrimp, but it works with all kinds of other dishes too
- 1 1/2 tablespoons Butter
- 2 tablespoons Mango puree
- 3 tablespoons Freshly squeezed orange juice
- 1/4 teaspoons Cornstarch (dissolved in 2 tablespoons water)or more
- 1/4 cup Water
- 1 tablespoon Jalapeno (chopped)