Brie's profile page
Recipes
Baked Mashed Potatoes
By Brie
"Mashed potatoes that are lighter and fluffier
- 5 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup butter--or extra to taste
- 1/4 cup milk
- 1 (8 ounce) package cream cheese, softened
- 1 onion, grated--originally-1tbs. grated onion
- 1 egg
- salt and pepper to taste
- Can add roasted garlic to taste
- Can add: cheddar, chives, parlsey
- Can leave skins on--all or some
Pasta with Jalapeno Pesto
By Brie
Mario Batali, joined by General Hospital actress Laura Wright, cooked one of his guilty pleasures - a pasta with a ...
- Jalapeno Pesto:
- 6 Fresh jalapeno peppers (cored & seeded)
- 5 Fresh serrano chiles (cored & seeded)
- 6 Garlic cloves (thinly sliced)
- 1/2 medium red onion (chopped into 1/4-inch dice)
- 1/2 Cup sliced blanched almonds
- 1 Cup extra virgin olive oil
- Salt
- Basil Pesto:
- 3 tablespoons Pine nuts
- 2 cups Fresh basil leaves
- 1 clove Garlic peeled
- 1/2 Cup Extra virgin olive Oil
- 1/4 cup Freshly grated Parmigiano-ReggianoSalt
- Trenette Pasta:
- 8 Quart Water
- 1 1/2 Lb Trenette
- 1/2 Cup Fresh breadcrumbs
- Young Pecorino for garnish
Onion-Roasted Potatoes
By Brie
"Slightly crisp on the outside and tender on the inside, these potatoes are a hit with the family
- 2 pounds red potatoes, sliced 1/2 inch thick
- 1/3 cup vegetable oil
- 1 envelope onion soup mix
Jagerschnitzel---Breaded Pork Cutlets
By Brie
"This is a delicious dish I ordered again and again when I was stationed in Germany with the Army
- 1 cup bread crumbs
- 1 tablespoon all-purpose flour
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 pork steaks or cutlets, pounded thin can sub chicken,turkey or veal or breakfast pork slices
- 1 egg, beaten
- 1 medium onion, diced
- 1 (8 ounce) can sliced mushrooms or fresh
- 1 1/2 cups water cut with white wine
- 1 cube beef bouillon
- 1 tablespoon cornstarch
- 1/2 cup sour cream
- 1/4 tsp freshly ground caraway seeds to season cutlets
- Can season flour with garlic and onion powder
Chicken Liver Pate
By Brie
This delectable spread is simple to make and heavenly to eat
- 2 tablespoon Olive oil
- 1/2 cup Finely chopped yellow onion
- 1 Clove Garlic (minced)
- 1 cup Chicken livers (finely chopped)
- 6 Anchovy fillets
- 2 teaspoon Chopped sage
- 1/4 cup Sherry
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Lemon-Ginger Icebox Cake
By Brie
Whether you're celebrating a birthday or just simply celebrating this cake is just the thing
- 1 box Ginger Snaps
- 2 8 ounce containers Marscarpone
- 1 12 ounce Lemon Curd
- 2 cup Heavy Cream
- Zest of 2 Lemons (separated)
- 5 tablespoon Sugar (separated)
- 2 tablespoon Candied Ginger
Fried Fingerling Tater Skins
By Brie
These bite-sized potato snack aren't just adorable, they're tasty too! A bite sized baked potaoe!!
- 1 pound Fingerling Potatoes halved
- Oil for frying
- 1 Cup Sour Cream
- 1/4 Cup Chives chopped
- 3 tablespoon Horseradish
- salt and pepper
Onion Rings
By Brie
Nothing goes with a burger quite like onion rings, so give them a try today!
- 1/2 cup All purpose flour plus more for dredging
- 1/4 cup cornstarch
- 2 tablespoon instant mashed potatoes
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried thyme
- 1 cup club soda
- 2-3 cup Japanese bread crumbs
- Fine salt to taste
- 2-3 medium onions cut 1/4 inch thick and separated into rings
- Canola oil
Grilled Coconut Shrimp
By Brie
Can't figure out what to serve at your next party? Don't worry, just make these delicious shrimp
- 20 Large shrimp (peeled and deveined)
- 2 cup Desiccated coconut
- 3 Eggs (lightly beaten)
- 2 tablespoon Coconut milk
- 1 cup Flour
- 3 tablespoon Garlic powder
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)