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Recipes
Baked Western Omelet - Innkeepers Recipe Better Bed and Breakfasts
By cassiestott
Spray pan with PAM Arrange bread slices on bottom
- Egg Dishes & Quiches
- (9x13 pan, serves 8 to 12)
- 8 slices bread (trim crusts and save)
- 12 ounces shredded cheddar cheese (or favorite blend) divided
- 1/2 cup chopped green & red peppers (optional)
- 1/2 cup chopped onion (optional)
- 1/2 cup sliced fresh snow-white mushrooms
- 1/2 pound julienne ham or precooked and drained sausage
- 8 large eggs
- 2 cups milk
- salt and pepper to taste
- 1 to 2 tbsp prepared mustard (optional)
Challah French Toast
By cassiestott
Preheat the oven to 250 degrees F
- 6 extra-large eggs
- 1 1/2 cups half-and-half or milk
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon good honey
- 1/2 teaspoon kosher salt
- 1 large loaf challah or brioche bread
- Unsalted butter
- Vegetable oil
- Pure maple syrup
- Good raspberry preserves (optional)
- Sifted confectioners' sugar (optional)
Gorgonzola Sauce - Ina Garten
By cassiestott
Directions Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil ...
- 4 cups heavy cream
- 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
- 3 tablespoons freshly grated Parmesan
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh parsley
Christmas Crack!
By cassiestott
Preheat oven to 400 degrees
- saltine crackers
- 1 stick of butter
- 1 cup light or dark brown sugar (I used light)
- 1 teaspoon pure vanilla extract
- 1 bag of milk chocolate chips nuts, sprinkles, or M&M's (optional)
Penne alla Vodka - Pioneer Woman
By cassiestott
Directions Cook the pasta according to package directions
- 1 pound penne
- 3 cloves garlic, minced
- 1 whole medium onion, chopped finely
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup vodka
- One 14-ounce can tomato puree or tomato sauce
- 1 cup heavy cream
- 1 generous pinch red pepper flakes, plus more if needed
- 1/4 to 1/2 teaspoon salt
- Freshly ground black pepper
- Grated Parmesan, for serving
Grilled Romaine Salad
By cassiestott
Directions Preheat a grill to medium-high
- 2 heads romaine lettuce
- Extra-virgin olive oil
- Citrus Caesar Vinaigrette, recipe follows
- Parmigiano-Reggiano
- 1 clove garlic, minced
- 1 tablespoon grated lemon zest
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 2 tablespoons anchovy paste
- 1 tablespoon white wine vinegar
- 2/3 cup extra-virgin olive oil
Slow Cooker Beef Stew I
By cassiestott
Place meat in slow cooker
- 2 pounds beef stew meat, cut into 1 inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped
- 1 1/2 cups beef broth
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
Buffalo Chicken Dip
By cassiestott
Heat chicken and hot sauce in a skillet over medium heat, until heated through
- 1 (10 ounce) can chunk chicken, drained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup Ranch dressing
- 1/4 cup and 2 tablespoons pepper sauce (such as Frank's Red Hot®)
- 3/4 cup shredded Cheddar cheese
- 1/2 bunch celery, cleaned and cut into 4 inch pieces
- Tortilla chips or crackers
Lobster Risotto with Brown Butter - Giada
By cassiestott
Directions Bring a medium saucepan of salted water to a boil over medium-high heat
- 1 pound (about 2 medium) frozen lobster tails, thawed
- 4 1/2 cups reduced-sodium chicken stock
- 4 tablespoon butter, at room temperature
- 1 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup brandy
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper
Filet Mignon cooked perfectly
By cassiestott
Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon ...
- 2 8 ounce filet mignons
- 4 teaspoons kosher salt
- 4 teaspoons freshly ground pepper
- 1 stick butter
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 tablespoon parsley, chopped
- 1 tablespoon thyme, chopped
- 1 teaspoon freshly grated lemon zest