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Recipes

Salted Caramel Milkshake

Salted Caramel Milkshake

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Blend the ice cream, dulce de leche, tequila and 3 ice cubes in a blender on medium speed until thick and smooth

  • 1 cup vanilla ice cream
  • 1/3 cup prepared dulce de leche or caramel sauce
  • 1 shot tequila (preferably anejo or reposado)
  • Whipped cream, sea salt and/or candied orange peel, for garnish
4.4/5 (13 Votes)

Sopa Seca (Mexican Noodle Casserole)

Sopa Seca (Mexican Noodle Casserole)

By

1. Heat oven to 350°. Grease an 8" x 8" baking dish with oil; set aside

  • 1/4 cup canola oil, plus more for greasing
  • 8 oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 3" pieces
  • 4 canned chipotle chiles in adobo, minced
  • 4 cloves garlic, minced
  • 1 (15-oz.) can whole peeled tomatoes in juice, crushed
  • 1/2 small white onion, roughly chopped
  • 1/2 cup chicken stock
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup crumbled Cotija (available at mexgrocer.com)
  • 3/4 cup crema (available at mexgrocer.com) or sour cream
  • 2 tbsp. minced cilantro
4.4/5 (5 Votes)

Lobster & Shrimp Pasta

Lobster & Shrimp Pasta

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Source: Bahama Breeze Restaurant

  • INGREDIENTS:
  • LOBSTER & SHRIMP PASTA
  • Serves: 2-3
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste
  • 1/2 pound of Shrimp, shells removed, medium size
  • Lobster Tails (2 tails; 5-6 oz weight each)
  • 1/4 pound of Mushrooms, sliced
  • 2 Tbsp Green Onions, sliced thin
  • 1 1/2 cups of Brandy Cream Sauce (see recipe below)
  • 1/2 pound of Your Favorite Pasta, cooked
  • 1 Tbsp Fresh Parsley, finely chopped
4.3/5 (30 Votes)

Pasta with Roasted Chicken, Raisins, Pine Nuts, and Parsley Recipe

Pasta with Roasted Chicken, Raisins, Pine Nuts, and Parsley Recipe

By

Heat the oven to 400°F and arrange a rack in the middle

  • 1/2 cup raisins
  • Extra-virgin olive oil
  • 8 bone-in, skin-on chicken thighs or drumsticks (about 3 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons finely chopped rosemary leaves
  • 1 tablespoon smoked paprika
  • 1 pound dried linguine or spaghetti
  • 3/4 cup pine nuts, toasted
  • Juice of 1/2 lemon
  • 1/4 cup coarsely chopped Italian parsley
4.3/5 (10 Votes)

Thai Shrimp Linguine

Thai Shrimp Linguine

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Cook linguine according to package directions, adding snow peas and linguine at the same time

  • 1 package (9 ounces) refrigerated linguine
  • 1 cup fresh snow peas
  • 2 cups shredded carrots
  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1 cup Thai peanut sauce
4.5/5 (12 Votes)

Fettucine with Pesto, Asparagus & Shrimp

Fettucine with Pesto, Asparagus & Shrimp

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Bring a large pot of water to a boil

  • 8 ounces whole-wheat fettuccine
  • 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
  • 1/2 cup sliced jarred roasted red peppers
  • 1/4 cup prepared pesto
  • 2 teaspoons extra-virgin olive oil
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined
  • 1 cup dry white wine
  • Freshly ground pepper, to taste
4.5/5 (24 Votes)

Sherie's Great Dinner

Sherie's Great Dinner

By

No need to change a thing

  • SWEET & SOUR CABBAGE
  • 1/2 C cider vinegar
  • 1/4 C sugar
  • 1/4 C brown sugar
  • 1 med head red cabbage, shredded (10 cups)
  • 2 bacon strips, diced
  • 1 med tart apple, peeled and chopped
  • 1/2 C chopped onion
  • 1/4 C water
  • 2 T white wine
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp ground cloves
  • PORK TENDERLOIN
  • 2 1/2 pound whole pork tenderloin
  • 3 strips bacon
  • 1/2 C flour (omit for GF)
  • salt and pepper to taste
  • 2 T olive oil
  • 3 cloves chopped garlic (I usually use more)
  • 1 med onion, peeled and sliced
  • 2 T chopped parsley
  • 1 C chicken stock
  • 1/2 C dry white wine
  • NUTTED RICE
  • 1 C Lundberg wild rice blend
  • 2 C chicken broth
  • 1 C shelled pecan halves (I usually roast 350 for 10 min)
  • 1 C yellow raisins
  • grated rind of 1 large orange
  • 1/4 C chopped fresh mint
  • 4 green onions, thinly sliced
  • 1/4 C olive oil
  • 1/3 C fresh orange juice
  • salt and pepper to taste (I don't add any salt as the canned broth had enough for me, and I use low-sodium broth)
  • LEMONY ASPARAGUS SAUTE
  • 1 1/2 pounds asparagus
  • 1 T olive oil
  • 1 1/2 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp pepper
5/5 (2 Votes)

Taco Pizza

Taco Pizza

By

Heat oven to 400°F for dark or nonstick pan (425°F for all other pans)

  • 3 links (4 oz each) spicy Italian turkey sausage, casings removed, crumbed
  • 1/2 cup canned Old El Paso® enchilada sauce
  • 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 2 medium plum (Roma) tomatoes, chopped
  • 1 medium yellow bell pepper, chopped (1 cup), if desired
  • 1/4 cup chopped fresh cilantro or green onions, if desired
4.4/5 (5 Votes)

Meatball Nirvana

Meatball Nirvana

By

Preheat oven to 400 degrees

  • 1 lb extra lean ground beef
  • 1/2 C Italian seasoned bread crumbs
  • 1/4 C grated parmesan cheese
  • 1/4 C skim milk
  • 1/2 tsp sea salt
  • 2 tblsp worchestershire sauce
  • 1 sm onion diced (or 2-3 T. minced onions)
  • 1/2 tsp garlic salt
  • 2 tsp italian seasoning
  • 1 tsp oregano
  • 1 tsp crushed red pepper
  • dash Frank's Red Hot (to taste)
4.1/5 (15 Votes)

Chile & Lime Scallops Spaghetti

Chile & Lime Scallops Spaghetti

By

Heat non stick pan until hot and add butter and olive oil

  • 8-12 scallops, depending on the size
  • 1 tbsp olive oil +1/2 tsp butter
  • 2 large garlic cloves, chopped
  • 1 red chile, chopped
  • Juice of one lime
  • 1/2 tsp sugar
  • Salt & pepper
  • Spaghetti, enough for two people
  • Chopped coriander, optional
4.3/5 (10 Votes)