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Recipes
Chocolate Caramels
By tlshinnick
1. Stir over moderate heat the first five ingredients and one cup of the cream
- Chocolate Caramels
- 2 cups sugar
- 2 cups light corn syrup
- 6 ounces unsweetened chocolate
- 1/4 teaspoon salt
- 1 cup butter
- 2 cups cream
Valentine's Day Shrimp and Pasta
By tlshinnick
Melt butter and olive oil in large saute pan over medium heat
- 1/2 stick butter
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 1 cup low sodium chicken broth
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 2 teaspoons fresh lemon juice
- freshly ground pepper
- salt
- parmesan cheese -- grated
- 1 1/2 pounds shrimp -- cooked and peeled
- 2 tablespoons chopped fresh parsley
- 12 ounces bow tie pasta
Pork Tenderloin
By tlshinnick
Melt butter in large skillet
- 3 tablespoons butter
- 2 pounds whole pork tenderloins -- fat removed
- salt and pepper to taste
- 1/2 cup apple jelly
- 1/2 cup Calvados
- 1/4 cup Dijon mustard
- 1 tablespoon cornstarch -- optional
- 3 tablespoons cream or water -- optional
Nutella Cookies
By tlshinnick
Combine. Bake 375 for 7 mins
- 1 1/3 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter, softened
- 1/2 cup nutella
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup chocolate chips
Pollo Ala Birra
By tlshinnick
Melt butter with olive oil in medium skillet
- 6 tablespoons butter
- 1/4 cup olive oil
- 2 large onions -- sliced
- 1 3 1/2 pound chicken
- 1/4 cup flour
- 2 cups beer
- 1 cup whipping cream
- salt
Chicken and Chile Casserole
By tlshinnick
Heat oven to 350 degrees. Melt margarine in medium saucepan
- 2 tablespoons corn-oil margarine
- 1 medium onion, chopped
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 cup chicken broth
- 1 4 oz can green chilies, diced
- 1 10 oz can tomatoes w/ green chilies, well-drained
- 1 1/2 pounds cooked chicken breast, cut to 1 inch chunks
- 10 corn tortillas, cut in half, then in
- , 1/2 inch strips
- 8 ounces low-fat sharp Cheddar cheese, grated
Zuppa Toscana
By tlshinnick
• Heat a large skillet over medium high heat
- 4 slices bacon, diced
- 1 pound spicy Italian sausage, casing removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 3 russet potatoes, peeled and thinly sliced
- 3 cups baby spinach
- 1 1/2 cups heavy cream
- salt and freshly ground black pepper, to taste
Slow Rise Bread
By tlshinnick
I got this recipe from Eating Well magazine many years ago and it has become my favorite bread recipe
- 1 tsp sugar
- 1/2 tsp yeast
- 3 cups lukewarm water
- 1 cup rye flour
- 7-8 cups white flour
- 1 Tablespoon salt
Spicy Pasta
By tlshinnick
Heat the olive oil in a large frying pan over medium heat
- 1 tablespoon extra virgin olive oil
- 1 pound sweet Italian pork and fennel sausage, crumbled
- 1 small red onion, chopped
- 2 clove garlic, minced
- pinch of crushed red pepper flakes
- 2 bay leaves
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh chopped rosemary
- 3/4 cup dry red wine
- 2 1/2 cups peeled, seeded and diced tomatoes, fresh or canned
- 3/4 cup heavy cream
- 3/4 cup grated Parmigiano Reggiano
- Salt and freshly ground black pepper
- 12 ounces dried penne or rigatoni
Ham and Swiss Bread Pudding
By tlshinnick
1. Heat a small nonstick skillet coated with cooking spray over medium-high heat
- Cooking spray
- 1 1/4 cups chopped green onions
- 3/4 cup chopped ham (about3 ounces)
- 2 garlic cloves -- chopped
- 7 Hawaiian bread rolls -- cut into 1 inch cubes
- 1 3/4 cups fat-free milk
- 3/4 cup egg substitute
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup shredded
- 3 ounces Swiss cheese -- divided