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Recipes
Melt-in-Your-Mouth-Good White Shrimp Pizza
By AliceV
Top the pizza dough with mozzarella, shrimp, caramelized onions, blueberries and dried tomatoes
- 5 ounces pizza dough, stretched round
- 1/4 cup cleaned split shrimp
- Handful of blueberries
- 1/4 cup caramelized white onions
- 2 tablespoons sliced dried tomatoes
- 1 cup shredded mozzarella
- Salt and pepper
Best Baked Manicotti
By AliceV
The novel idea behind this recipe is the use of no-boil lasagna sheets to roll up the cheesy, creamy, delicious fil...
- 1 28-ounce can diced tomatoes (in juice)
- 1 28-ounce can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, finely minced
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 2 teaspoons dried basil
- 3 cups part-skim ricotta cheese
- 4 ounces grated Parmesan cheese (about 2 cups)
- 8 ounces shredded mozzarella cheese (about 2 cups)
- 2 large eggs , lightly beaten
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
- 2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
- 16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Corn and Cheese Enchiladas
By AliceV
All You JULY 2008
- 8 6-inch corn tortillas
- 1 tablespoon vegetable oil
- 5 scallions, white and light green parts, chopped
- 2 garlic cloves, finely chopped
- 1 1/2 cups fresh corn kernels (from 2 medium ears)
- 1/2 cup whole milk
- Salt
- 2 cups grated pepper Jack
- 1 10-oz. can enchilada sauce
Soy Citrus Scallops with Soba Noodles
By AliceV
Michelle Powers, Cooking Light APRIL 2009
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon minced peeled fresh ginger
- 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1 tablespoon dark sesame oil, divided
- 1 pound large sea scallops
- 4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
- 1/8 teaspoon salt
- 1/4 cup thinly sliced green onions
Gorgonzola-Walnut Stuffed Shells
By AliceV
Preheat oven to 350°F. Put a large pot of salted water (for pasta shells) on high heat and bring to a boil
- 20-22 large dry pasta shells (about 6 ounces dry weight, each shell should be about 2" long)
- FILLING
- 5 ounces Gorgonzola cheese
- 5 ounces ricotta cheese
- 1 egg yolk
- 3/4 cup finely chopped, toasted California walnuts
- SAUCE
- 1 cup canned, roasted red peppers, drained
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 large garlic cloves, minced
- 1 3/4 cup 2% milk
- 1/4 cup dry white wine
- 1/2 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Lighter Sesame Noodles
By AliceV
Source: marthastewart
- Coarse salt
- 12 ounces whole-wheat spaghetti
- 1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
- 2 red bell peppers (ribs and seeds removed), thinly sliced
- 1 large onion, halved and thinly sliced
- 1/4 cup creamy peanut butter
- 3 tablespoons dark-brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, minced
- 1/2 to 1 teaspoon red-pepper flakes
Turkey Empanadas With Salad
By AliceV
Heat oven to 375° F. Line a baking sheet with parchment
- 3 tablespoons olive oil
- 3/4 pound ground turkey
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 teaspoon cumin
- 1/3 cup raisins
- 1/2 cup pitted olives
- kosher salt and black pepper
- 2 refrigerated rolled piecrusts, halved
- 4 cups mixed greens
- 1/2 small English cucumber, halved lengthwise and sliced
- 4 radishes, thinly sliced
- 2 tablespoons red wine vinegar
Pico de Gallo with Lemon Zest (Pico de gallo con limón amarillo)
By AliceV
by Roberto Santibañez with JJ Goode
- 1 1/2 cups diced seeded tomatoes
- 1/3 cup finely chopped red onion
- Heaping 1/4 cup chopped cilantro
- 2 teaspoons finely grated lemon zest
- 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice, or more to taste
- 1 1/2 tablespoons finely chopped fresh serrano or jalapeño chiles (including seeds), or more to taste
- 1 1/2 teaspoons kosher salt
Bell Pepper and Goat Cheese Strata
By AliceV
by Zoe Singer
- 2 tablespoons olive oil, plus additional for brushing pan
- 8 eggs
- 1 cup 2 percent milk
- 1/4 cup grated Parmesan
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 ounces whole-wheat baguette, preferably day-old, cut into 1-inch cubes
- 1 large red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1/2 tsp chopped fresh thyme (or 1/4 teaspoon dried)
- 1/2 cup goat cheese, crumbled
- Fresh thyme sprigs for garnish (optional)
Fish Tacos with Lime-Cilantro Crema
By AliceV
Lisa Bell, Cooking Light DECEMBER 2006
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fat-free mayonnaise
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon grated lime rind
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 1/2 pounds red snapper fillets
- Cooking spray
- 8 (6-inch) corn tortillas
- 2 cups shredded cabbage