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Recipes
Strawberry Shortcake
By Sharmd
Method Remove the stems from the strawberries
- Strawberries and whipping cream:
- 3 baskets of fresh strawberries
- 1/2 cup sugar
- Whipping cream
- Vanilla
- Biscuits from scratch:
- 3 cups all purpose flour
- 3 Tbsp granulated sugar
- 1 1/2 Tbsp baking powder
- 3/4 teaspoon salt
- 12 Tbsp cold unsalted butter, cut into small pieces
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
Green tea infused stir fry
By Sharmd
Nutrition Information per serving: Calories 170, Calories From Fat 50, Saturated Fat 1g, Trans Fat 0g, Total Fat 6g
- 1/2 cup boiling water
- 2 Lipton® Green Tea Bags, any variety
- 2 Tbsp. reduced sodium soy sauce
- 2 Tbsp. honey
- 2 Tbsp. olive oil 1 lb. boneless, skinless chicken breasts, thinly sliced or 1 lb. pork tenderloin, thinly sliced
- 1 bag (16 oz.) frozen Oriental or stir-fry vegetables
Best Chocolate Chip Cookies
By Sharmd
Preparation: In large bowl, combine butter, brown sugar and sugar and beat until smooth and fluffy
- 1 cup butter, softened
- 1-1/2 cups brown sugar
- 1/2 cup sugar
- 1 tablespoon vanilla
- 2 eggs
- 1 egg yolk
- 1/2 cup oatmeal
- 1/2 cup white chocolate chips
- 2-1/4 cups flour
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup chopped salted cashews, if desired
Pasta (Homemade)
By Sharmd
Lucy Italy Recipe
- 1 egg for every 100g of flour for 4-5 people 400g/4eggs
- 1 spoon oil
- a bit of salt
Salmon with Red Wine-Balsamic Sauce
By Sharmd
Serve With Braised fennel or steamed baby turnips
- 1 . 2 tablespoons extra-virgin olive oil
- 2 . 1 small shallot, minced
- 3 . 1 thyme sprig
- 4 . 1/2 teaspoon cracked black pepper
- 5 . 2 cups dry red wine
- 6 . 1/4 cup balsamic vinegar
- 7 . 2 tablespoons heavy cream
- 8 . 4 tablespoons cold unsalted butter, cut into tablespoons
- 9 . Salt and freshly ground black pepper
- 10 . Four 6-ounce skinless salmon fillets
FRUIT DIP FROM LAURIE
By Sharmd
mix
- 7 OZ MARSHMALLOW CRÈME
- 8 OZ CREAM CHEESE
- 1-2 TSP VANILLA
HOT BUTTERED APPLE CIDER
By Sharmd
Bring Calvados, brown sugar, and butter to simmer in large pot over medium heat, stirring until sugar dissolves and...
- 3 CUPS CALVADOS (apple brandy)
- 7 TBSP PACKED BROWN SUGAR
- 6 TBSP (3/4 STICK) BUTTER
- 12 CUPS APPLE CIDER
- 3/4 CUP FRESH LEMON JUICE
- 12 CINNAMON STICKS
- WHOLE NUTMEG
White Wine Pan Gravy
By Sharmd
1. Make the Gravy Broth: Up to 2 days ahead, in a 4-quart saucepan, combine the turkey giblets and neck with 2 cups...
- see directions
CHICKEN POT PIE
By Sharmd
1. BRING STOCK AND WATER TO BOIL IN A HEAVY LARGE SAUCEPAN
- FILLING:
- 6 CUPS CHICKEN STOCK
- 2 CUPS WATER
- 2 1/4 LBS BONELESS, SKINLESS CHICKEN BREASTS
- 3 LARGE RUSSET POTATOES PEELED, CUT INTO 1/2 INCH CUBES
- 6 LARGE CARROTS, PEELED CUT NTO 1/2” SLICES
- 2 CUPS BROCCOLI FLORETS
- SAUCE:
- 6 TBSP BUTTER
- 2 ONIONS, CHOPPED
- 6 TBSP FLOUR
- 2 CUPS MILK
- 2 TSP CHOPPED FRESH THYME OR 1/4 TSP, CRUMBLED
- 2 15- OZ PKGS ALL READY PIE CRUSTS (4)
- 1 EGG, BEATEN
NOODLE PUDDING
By Sharmd
MIX EVERYTHING TOGETHER. SPRINKLE MORE CINNAMON ON TOP BAKE AT 375 FOR ABOUT 40 MINUTES – TOP IS BROWNED AND P...
- 16 OZ WIDE NOODLES PARBOILED
- 8 EGGS BEATEN
- 1 1/3 PINT CREAMED SMALL CURD COTTAGE CHEESE
- 1 1/3 PINT SOUR CREAM
- 4 STICKS BUTTER
- MEDIUM CAN OF CRUSHED PINEAPPLE, DRAINED
- VANILLA
- CINNAMON
- RAISINS
- 2 CUPS SUGAR
- BUTTER PAN