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Recipes
Rugelach
By karen1
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
Sugar Snap Peas with Sesame
By karen1
, 1999, Barefoot Contessa Cookbook, All rights reserved
- 1 pound sugar snap peas
- Dark sesame oil
- Black sesame seeds
- Kosher salt
Green Chile-Chicken Casserole
By karen1
Theresa Marquez, Cooking Light NOVEMBER 2003
- 1 1/3 cups fat-free, less-sodium chicken broth
- 1 cup canned chopped green chiles, drained
- 1 cup chopped onion
- 1 cup fat-free sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
- 1 garlic clove, minced
- Cooking spray
- 24 (6-inch) corn tortillas
- 4 cups shredded cooked chicken breast (about 1 pound)
- 2 cups (8 ounces) finely shredded sharp cheddar cheese
Jalapeno Bites
By karen1
Preheat the oven to 350 degrees F
- One 8-ounce package cream cheese, softened
- 8 ounces Parmesan, grated (about 2 cups)
- 4 tablespoons seeded and chopped jalapeno peppers ( I leave seeds in)
- 1 large egg, beaten
- 3 cups dry plain breadcrumbs (panko work well)
French Breakfast Puffs
By karen1
Preheat the oven to 350 degrees F
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup sugar
- 2/3 cup shortening
- 2 eggs
- 1 cup whole milk
- 1/2 pound (2 sticks) butter
- 1 1/2 cups sugar
- 3 teaspoons ground cinnamon
Crab Cakes or Fritters
By karen1
Recipe courtesy Alton Brown
- 1 cup lump or backfin crabmeat
- 1 cup special crabmeat (small pieces white crabmeat)
- 1/2 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 lemon, juiced
- 1 1/2 cups panko bread crumbs
- Vegetable oil, for frying
Meaty Mushroom Lasagna
By karen1
Put an oven rack in the center of the oven
- Sauce:
- Butter, for greasing the baking dish
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups warm whole milk
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Pinch ground nutmeg
- 8 ounces thinly sliced prosciutto, coarsely chopped
- 1 1/2 teaspoons kosher salt, plus extra, as needed
- 2 teaspoons freshly ground black pepper, plus more, as needed
- Filling:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, at room temperature
- 1 medium onion, chopped
- 1 1/2 teaspoons kosher salt, plus extra, as needed
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 3 cloves garlic, minced
- 1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons chopped fresh thyme leaves
- 9 spinach-flavored or plain lasagna noodles
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Olive oil, for drizzling
Antipasti Stuffed Chicken
By karen1
Directions Position a rack in the center of the oven and preheat the oven to 450 degrees F
- Vegetable oil cooking spray
- 1/2 cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon ground fennel seed
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large clove garlic, minced
- 1 cup extra-virgin olive oil
- 6 slices Genoa salami (2 ounces), chopped
- 4 thin slices prosciutto, chopped
- 4 slices provolone cheese (4 ounces), chopped
- 4 large pepperoncini, stemmed, chopped
- 4 oil-packed sundried tomato halves, chopped
- Four 6-ounce boneless, skinless chicken breasts
- 4 cups baby arugula (about 4 ounces), lightly packed
Fusilli with Shrimp, Orange and Arugula (Summer)
By karen1
For the Pasta: Bring a large pot of salted water to a boil over high heat
- Pasta:
- 1 pound fusilli pasta
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- 1 pound medium shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 2 tablespoons white wine
- Vinaigrette:
- 1 teaspoon lemon zest
- 1/4 cup lemon juice (about 1 lemon)
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Salad
- 2 large oranges
- 5 ounces arugula
- 15 (5 ounces) large pitted green olives, halved
Shrimp Puffs
By karen1
Recipe courtesy Carissa Seward for Food Network Magazine
- Cooking spray, for coating the muffin tin
- 1 7 1/2-ounce can refrigerator biscuits
- 1 cup shredded monterey jack cheese
- 1 scallion, white part and some green, chopped
- 1/2 cup mayonnaise
- 1/2 pound baby shrimp, cooked and peeled
- 1/2 teaspoon chopped fresh dill