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Recipes
Baked Seafood Au Gratin
By AliceV
This is a rich, rich dish
- Ingredients
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 cup butter, divided
- 1 cup all-purpose flour, divided
- 1 pound fresh crabmeat
- 4 cups water
- 1 pound fresh shrimp, peeled and deveined
- 1/2 pound small scallops
- 1/2 pound flounder (or sole) fillets
- 3 cups milk
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon distilled white vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 1 dash hot pepper sauce
- 1/2 cup grated Parmesan cheese
Baked Brie Pizza
By AliceV
This delicious pizza is a great idea for a super easy lunch or weeknight dinner
- 1 prepared (12-inch) pizza crust
- 2 tablespoons butter, melted or olive oil
- 4 to 6 ounces Brie, sliced
- 2 firm ripened pears, preferably Bartlett or Bosc, seeded and thinly sliced
- 1/2 cup walnuts, chopped
Oven Fried Eggplant (Aubergine)
By AliceV
This recipe appeared in "Cooking Light" magazine
- 1/2 cup fat-free mayonnaise
- 1 tablespoon minced onion
- 1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
- 1/3 cup fine dry breadcrumb
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- vegetable oil cooking spray
Hawaiian Mac & Cheese
By AliceV
The base for this macaroni and cheese is loosely adapted from a recipe by Gina Marie Miraglia Eriquez, in the Augus...
- Topping and filling:
- 1/2 stick (4 tablespoons) butter, melted
- 1 cup panko bread crumbs
- 1 cup chopped macadamia nuts (the size of coarse breadcrumbs.)
- 2 1/2 cups diced ( 1/2-inch) fresh pineapple
- 1 tablespoon olive oil
- 2 cups diced sweet Maui onion (about 2 small onions)
- 1 (12-ounce) can Spam, cut into 1/2-inch cubes
- Sauce and pasta:
- 1 stick (8 tablespoons) butter
- 4 tablespoons flour
- 5 cups milk
- 6 ounces white cheddar, shredded
- 4 ounces Muenster, shredded
- 6 ounces Italian Fontal cheese, shredded (can substitute Fontina or more Muenster)
- 4 ounces Parmigiano-Reggiano, grated
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1 pound elbow macaroni
Green Olive Tapenade
By AliceV
Put all ingredients except olive oil in food processor and pulse until thoroughly pureed
- 2 cups Spanish green olives
- 2 tablespoons capers
- 7 fresh Spanish marinated anchovy fillets
- 1 teaspoon lemon zest
- 1 teaspoon finely chopped parsley
- 1/2 cup olive oil
Seared Scallops with Almond Vinaigrette
By AliceV
Jeremiah Bacon, chef at The Macintosh in Charleston, SC, uses this versatile almond vinaigrette to sauce grilled se...
- 1/4 cup roasted almonds, preferably Marcona
- 5 tablespoons extra-virgin olive oil, divided
- 1 tablespoon (or more) Champagne vinegar or white wine vinegar
- 1 tablespoon chopped fresh chives
- Kosher salt, freshly ground pepper
- 8 large sea scallops (about 9 oz.), side muscle removed
- 1 tablespoon unsalted butter
- 2 sprigs thyme
- 2 tablespoons peach preserves
- Fresh herbs, baby arugula, or microgreens
Turkey Stroganoff
By AliceV
In a large, heavy saucepan, heat the oil over medium heat
- Special Seasoning:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped yellow onion
- 4 ounces mushrooms, sliced
- 1 1/2 pounds ground turkey
- 2 Tb dry sherry, optional
- 3/4 cup beef broth
- 3/4 cup milk
- 1 teaspoon Dijon mustard
- 1 pound egg noodles
- 2 tablespoons unsalted butter
- 1 cup sour cream
- Kosher salt and freshly ground pepper
- Chopped fresh flat-leaf parsley, for garnish
- 1/4 cup all-purpose flour
- 2 1/2 teaspoons seasoned salt
- 1/4 teaspoon ground white pepper
- 2 teaspoons garlic powder
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
Shrimp Dip
By AliceV
Serve this scrumptious shrimp dip at your next event
- 1 can tomato soup
- 1 (8oz) package Philadelphia Cream Cheese
- 1 Tbsp minced onion
- 1 tsp minced green bell pepper
- 1 can shrimp, drained and mashed
- 2 cups mayonnaise
- Dash of garlic powder