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Recipes
Frozen "Watermelon"
By ArmySister
Yummy Ice Cream treat that looks like watermelon
- 3 pints vanilla ice cream, slightly softened
- 3 pints raspberry sherbet, softened
- 1/2 cup (3 ounces) miniature semisweet chocolate chips
- 14 drops green food color
- 2 cups frozen whipped topping, thawed
Goat Cheese & Tomato Tart (F&W Festival)
By ArmySister
F&W Festival: France
- 1 package puff pastry
- 1 large red tomato, sliced
- 1 large yellow tomato, sliced
- 1/2 cup fresh goat cheese (chevre)
- Fresh basil, chopped
- Extra virgin olive oil
- Salt & freshly ground black pepper
Watermelon Daiquiri
By ArmySister
Yummy Summer Daquiri!
- 4 cups seeded watermelon cubes
- 1/2 cup light rum
- 1/4 cup fresh lime juice
- 1/2 cup frozen orange juice cubes
Twinkie Tiramisu (Pop Century)
By ArmySister
Espresso Syrup: In a small saucepan, combine water & sugar
- Espresso Syrup:
- 1/3 cup water
- 1/2 cup granulated sugar
- 2/3 cup brewed espresso or strongly brewed coffee
- 1/4 cup brandy
- Mascarpone Filling:
- 1 & 1/2 cups heavy whipping cream
- 1/3 cup sugar
- 2 tsp pure vanilla extract
- 16 ounces mascarpone cheese, room temp
- 12 Twinkies
- Cocoa powder
Watermelon Slush
By ArmySister
Non-alcoholic version of my Watermelon Daquiri Recipe
- 1 (10-ounce) can frozen nonalcoholic margarita mix
- 3 cups seeded watermelon cubes
- 2 cups frozen seeded watermelon cubes or ice cubes
Oriental Salad Dressing (Narcoossee's)
By ArmySister
Mix soy bean oil, sesame oil and rice vinegar
- 1 cup soy bean oil
- 1/2 cup sesame oil
- 1/2 cup rice vinegar
- 1/2 cup oyster sauce
- 1/4 cup sugar
- 1/4 cup sliced scallions
- 2 Tbsp minced ginger
- 1 tsp red pepper flakes
- 1 tsp sesame seeds, toasted
Yacht Club Clams Casino (Yacht Club)
By ArmySister
Combine bread crumbs, thyme, rosemary, garlic and parsley
- 2 cups white bread crumbs, fresh
- 1 tsp thyme leaves
- 1/2 tsp chopped rosemary "leaves"
- 1 tsp chopped garlic
- 1 tsp chopped fresh parsley
- 24 cherrystone clams
- 12 ounces butter, cut into 24 pads
Butternut Squash Soup (WPC)
By ArmySister
In a large pot, sweat the onions, carrots, and squash in the butter
- 1 Cup white nions, minced
- 5 lbs butternut squash, diced
- 2 Oz whole butter
- 1 Qt heavy cream
- 1 Tbsp curry powder
- 1 tsp fresh lemon juice
- 1 Tsp fresh ground white pepper
- 1/4 Cup light brown sugar
- 1 lb carrots, diced
- 2 lbs Idaho potatoes, peeled and diced
- 1 gallon vegetable stock
Butternut Squash Soup (Boma)
By ArmySister
In a large pot, heat the butter
- 2 tablespoons Butter
- 1 each Garlic Cloves
- 1 each Onion, chopped
- 1 teaspoon Cumin, ground
- 1 teaspoon Coriander, ground
- 1 pound Butternut Squash, cut in chunks
- 2 teaspoons Curry Paste, red
- 2 cups Vegetable Stock
- 2 cups Milk
- 4 tablespoons Sour Cream
- 2 each Fresh Lemons, juiced
- To taste -- Black Pepper and Salt
- To taste -- Cilantro Sprigs
Bread Pudding with Bananas Foster Sauce a la mode (Ohana)
By ArmySister
Heat oven to 350 F. In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg
- Sauce:
- 5 large eggs
- 1 ⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 1 ⁄2 teaspoon cinnamon
- 1 ⁄8 teaspoon nutmeg
- 3 cups whole milk
- 1 loaf challah bread or egg-style bread (large enough to fill 10 cups)
- 1 ⁄2 cup crushed, canned pineapple
- 1 ⁄4 cup sweetened shredded coconut
- 1 ⁄4 cup raisins (optional)
- 1 tablespoon unsalted butter
- 1 ⁄2 gallon of vanilla bean ice cream
- 1 cup dark brown sugar 1⁄2 cup each: corn syrup and unsalted butter
- 1 cup each: heavy cream and spiced or dark rum
- 1 teaspoon vanilla extract
- 3 bananas