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Recipes
Spaghetti with Shrimp and Spicy Tomato Sauce
By charlotteh371
Cook the pasta in a pot of boiling salted water until al dente
- 3/4 pound thin spaghetti
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 2 dried red chiles, crumbled
- 1 pound cherry tomatoes, chopped
- Salt
- 1 pound frozen deveined medium shrimp—thawed, shelled and halved lengthwise
- 1/4 cup shredded basil leaves
Antipasti Salad
By charlotteh371
in a large pot of boiling salted water, cook the penne until al dente
- 3/4 lb penne
- 1/4 cup extra virgin olive oil
- 1 cup jarred roasted red peppers, drained and cut into strips
- 2 large garlic cloves, thinly sliced
- 1/4 tsp crushed red pepper
- 1 small head escarole, inner leaves only, chopped (4 cups)
- one 6-oz can Italian tuna in olive oil, drained and flaked
- 3/4 cup grated parm cheese
Herb Roasted Potatoes
By charlotteh371
preheat oven to 400. combine all ingredients except potatoes in a large bowl
- 1/4 cup olive oil
- 1 1/2 tbsp. fresh lemon juice
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried marjoram
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 russet potatoes (about 2 1/4 lbs) scrubbed, (do not peel) cut into 1/2 inch cubes
Lemon Shallot Vinaigrette
By charlotteh371
Stir together 1/2 cup fresh lemon juice and 1 minced shallot; let stand 5mins
- 1/2 cup fresh lemon juice
- 1 minced shallot
- 1 cup olive oil
- 1/4 cup minced fresh flat leaf parsley
- 1 tbsp. honey
- 1 tbsp. whole grain Dijon mustard
- salt and pepper to taste
Chicken Milanese with Lemon Cream Sauce
By charlotteh371
Make the Sauce: In a medium pot over medium heat, melt 1 tablespoon of the Butter
- 3 tablespoons Unsalted Butter cold, cut into 6 pieces
- 1 Shallot, minced
- 1/2 cup Heavy Cream
- 1/2 cup Dry White Wine
- 1/2 cup Chicken Stock
- 1 Tablespoon Fresh Sage, chopped
- 1 teaspoon Lemon Juice
- 1 pinch Cayenne Pepper
- Sea Salt to taste
- freshly ground pepper, to taste
- 3/4 cup Seasoned Dry Bread Crumbs
- 1/4 cup Parmesan Cheese
- Lemon Zest finely grated, from 1 lemon
- 3/4 teaspoon Dried Thyme
- 1 Eggs
- 1 Chicken Breast, cut into 4 pieces, pounded thin
- Sea Salt to taste
- freshly ground pepper, to taste
- Canola Oil for frying
- 1/4 cup Fresh Parsley, chopped
Vodka Lemonade
By charlotteh371
In a saucepan, combine the sugar and 1/3 cup water and place over medium heat
- 1 cup sugar
- 1/3 cup water, plus 8 cups
- 4 lemons, juiced
- Vodka
- Ice cubes
Banana Cake with Cream Cheese Frosting
By charlotteh371
•In a large bowl, cream shortening and sugar until light and fluffy
- CREAM CHEESE FROSTING:
- 2/3 cup shortening
- 1-1/2 cups sugar
- 2 eggs, separated
- 2 cups mashed bananas (about 4 medium)
- 1 cup milk
- 3 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1-1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- Dash salt
San Marzano Penne Vodka
By charlotteh371
Yields: 6 servings
- 1 1
- (16 ounce) package penne pasta
- 12 12
- ounces canned San Marzano-style peeled plum tomatoes
- 1 1
- (8 ounce) can tomato sauce
- 1/2 1/2
- cup vodka
- 1 1
- tablespoon minced garlic
- 1 1
- teaspoon dried oregano
- 1 1
- teaspoon dried basil
- 1 1
- pinch salt and ground black pepper
- 1 1
- cup heavy whipping cream
- 1/4 1/4
- cup grated Parmesan cheese, or to taste
Lemon-Blueberry Bundt Cake
By charlotteh371
1. Preheat oven to 350°F
- Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 2 teaspoons grated lemon zest
- 4 large eggs, at room temperature
- 2 cups blueberries
- Glaze:
- 2 cups confectioners' sugar
- 1 tablespoon buttermilk
- 2 to 4 Tbsp. lemon juice
Blueberry Limeade
By charlotteh371
1.Reserve about ½ cup of blueberries and place remaing berries in a medium saucepan
- 1 Pint Blueberries, Divided
- 1 1/4 Cups Sugar
- 1 1/4 Cups Water
- 8-10 Large Limes, juiced (plus a few more for garnish)
- Vodka or Tequila (if wanted), 1 to 2oz per serving
- Or you can use club side or sparkling water for a non-alcoholic drink