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Recipes
Spicey Orange Garlic Shrimp
By Foodiewife, A Feast for the Eyes
Preparation Instructions Thaw and peel the shrimp
- 24 pieces (26-30 Per Pound) Deveined Shrimp
- 2 cloves (to 4 Cloves) Garlic
- 3/4 cups Orange Juice
- 1/2 teaspoons Ground Cayenne Pepper
- 1 teaspoon Old Bay Seasoning
- 3 Tablespoons Salted Butter
Gabriella's Torta Di Crema e Ricotta (from Santo Stefano di Sessanio)
By Foodiewife, A Feast for the Eyes
Blend the flour, sugar and baking powder together in a bowl
- for the dough:
- 2 1/4 cups flour
- 2 sticks butter
- 1/2 cup sugar
- 1 T. baking powder
- For the filling:
- 4 egg yolks
- 3/4 cup sugar
- 1/2 cup flour
- 2 cups milk
- grated peel from one lemon
- 1/2 cup to 1 cup ricotta, depending on taste
- amaretti cookies crumbled on top - about 1 cup or so
German Marble Cake (Marmor Kuchen)
By Foodiewife, A Feast for the Eyes
I would like to preface the difference between German cakes and American cakes
- 1 1 1 cup butter, room temperature
- 1 1/2 1 1/2 1/2 cups white sugar
- 4 4 4 eggs
- 1 1 1 cup milk
- 1 1 1 1 almond extract OR 1 teaspoon Lemon Baking Emulsion AND 1 teaspoon pure vanilla
- 3 1/4 3 1/4 1/4 cups all-purpose flour
- 1 1 1 tablespoon baking powder
- 1/8 1/8 1/8 teaspoon salt
- 1/4 1/4 1/4 cup unsweetened cocoa powder
- 1/2 1/2 3 teaspoon imitation rum flavor (or 3 tablespoons dark rum*)
- CHOCOLATE GLAZE, optional
- 1 1/2 1 1/2 1/2 cups powdered sugar
- 1/2 1/2 1/2 cup unsweetened cocoa powder
- 2 to 3 2 to 3 3 tablespoons milk
- 1/2 1/2 1/2 teaspoon pure vanilla
- 1/2 1/2 to teaspoon Imitation Rum (optional, or add real rum to your liking)
Béarnaise Sauce
By Foodiewife, A Feast for the Eyes
Combine the shallots, 1 Tbsp tarragon, 1 Tbsp chervil, vinegar, wine, and a pinch each of salt and white pepper in ...
- 1 Tbsp chopped shallots
- 1 Tbsp fresh tarragon, plus 1/2 tsp fresh tarragon
- 1 Tbsp fresh chervil, plus 1/2 tsp fresh chervil
- 4 Tbsp white wine vinegar
- 4 Tbsp dry white wine
- 4 egg yolks
- 3/4 cups melted butter
- Salt
- White pepper
- Cayenne pepper
- Lemon juice (optional)
- Note: If you only have dried tarragon and chervil, decrease the amount called for by half. In the last step when finishing the sauce, steep the dried tarragon and chervil in boiling water and drain, b
French Pastry Pie Crust
By Foodiewife, A Feast for the Eyes
" This recipe makes a sweet dough that is perfect for fruit pies or tarts
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3 tablespoons white sugar
- 1 cup shortening
- 1 egg
- 1 teaspoon distilled white vinegar
- 5 tablespoons water
Crab Melt
By Foodiewife, A Feast for the Eyes
I served this Crab Melt recipe, tapas style-- cut into bite-size pieces
- 1 to 2 cups fresh cracked crab
- 1 ripe avocado, sliced thin
- 1 fresh baguette
- Good quality olive oil, to brush on the bread
- 1 clove fresh garlic, for the bread.
- 2 to 4 sliced provolone cheese (or your choice)
- 1 1/2 teaspoon Old Bay Seasoning
- 1 to 2 teaspoons fresh lemon juice
- 1 tablespoon fresh chives (or scallions)
- 1 to 2 teaspoons fresh chopped tarragon
- Kosher salt & fresh cracked pepper, to taste
- 1 to 2 tablespoons Hellmans/Best Foods Mayonnaise
Slow Cooker Chocolate Candy
By Foodiewife, A Feast for the Eyes
Put the peanuts in the bottom of a 4-quart slow cooker
- 2 pounds salted dry-roasted peanuts
- 4 ounces German's sweet chocolate (about 4 squares)
- One 12-ounce package semisweet chocolate chips (about 2 cups)
- 2 1/2 pounds white almond bark
Classic Beef Stew
By Foodiewife, A Feast for the Eyes
There are a zillion recipes for Beef Stew
- vegetable or olive oil
- 1 1/2-2 pounds stew cut beef chuck (NOTE: I ask my butcher for Chuck Eye Roast... so tender, and very affordable)
- 1/4 cup flour
- 3 tsp kosher salt
- 2 tsp coarse black pepper
- 3 cloves garlic, minced
- 1 Tbsp dried or fresh thyme
- 1-2 onions, cut into chunks
- 2 Russet potatoes, or 6-8 small red potatoes (really any potato of your choice), cut into chunks
- 1/2 lb. mushrooms, sliced thick (optional)
- 3 stalks celery, cut 1/2" thick
- 3/4 cup frozen peas
- 2 tsp. Worcestershire sauce
- 2 tsp. tomato paste
- 1/2 cup red wine
- 1 can (12 oz.) beef stock
Pressure Cooker Farmhouse Chicken Noodle Soup
By Foodiewife, A Feast for the Eyes
This chicken soup recipe will become your new "go to" chicken noodle recipe
- 1 tablespoon vegetable or extra-virgin olive oil
- 1 onion, chopped fine, about one large yellow onion.
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme, or 1/4 teaspoon. dried thyme
- 6 to 8 cups water, depends on the size of your pressure cooker
- 4 carrots, peeled and sliced 1/2 inch thick
- 2 celery ribs, sliced 1/2 inch thick
- 2 tablespoons soy sauce
- 1 bouquet garni made with a few sprigs of fresh parsley and a bay leaf tied with kitchen string (optional but adds extra flavor)
- 1 (4 -pound) whole chicken, giblets discarded, or, a chicken cut-up, but NOT boneless, 2 breasts with four legs
- (NOTE: I use2 chicken breasts, bone-in and either 2 thighs or 2 drumsticks any combo instead of buying a whole chicken)
- Salt and pepper
- 4 ounces (2 2/3 cups) wide egg noodles (I used extra wide.)
- 1/4 cup minced parsley
Pan-Seared Steaks with Port Wine Sauce
By Foodiewife, A Feast for the Eyes
We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak
- 1 tablespoon vegetable oil
- 4 boneless strip or rib-eye steaks , 1 to 1 1/4 inches thick (about 8 ounces each) (see note)
- Table salt and ground black pepper
- Herb Sauce
- 1 small shallot , minced (about 2 tablespoons)
- 1/2 cup ruby port
- 1/4 cup sauce recipe (1/2 recipe)
- 1/4 teaspoon balsamic vinegar
- 1/4 teaspoon chopped fresh thyme
- 1 tablespoon unsalted butter
- Table salt and ground black pepper