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Recipes
Chocolate Meringue Cookies
By commercecook
Good for Passover
- 2 egg whites
- 1/2 cup sugar
- 1 cup semisweet chocolate chips, melted and slightly cooled
- 3/4 cup chopped pecans
- 1/2 teaspoon vanilla
Creme Brulee French Toast
By commercecook
Very rich French toast that can be made ahead of time
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons corn syrup
- 6 (1 inch thick) slices French bread
- 5 eggs
- 1 1/2 cup half-and-half
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Jumbo Parmesan Shrimp
By commercecook
Can be made ahead up to and including the breading stage and refrigerated
- 12 jumbo shrimp (10-12 per pound)
- 2 tablespoons olive oil
- 1 clove minced garlic
- salt and pepper
- 1/2 cup panko
- 1/4 cup grated parmesan cheese
- 2 tablespoons melted butter
Shrimp and Gruyere Phyllo Purses with Tomato Basil Salsa
By commercecook
This recipe was originally for an appetizer or first course
- Filling:
- 4 ounces of butter
- 1/2 package phyllo dough, thawed
- 2 teaspoons olive oil
- 2 teaspoons minced garlic
- 1 pound fresh shrimp, peeled and deveined
- 8 ounces grated Gruyere cheese
- 2 ounces scallions, very thinly sliced
- pepper to taste
- Tomato-basil salsa
- 3 pounds very ripe tomatoes, seeded, finely diced
- 2 shallots, finely minced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 4 fresh basil leaves, cut into chiffonade
- Salt to taste
Lemon Cake Custard
By commercecook
This cake will separate when cooked, leaving a sponge type cake on top and a custard on the bottom of the ramekin
- 3 eggs
- 1 cup sugar, divided
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1/3 cup lemon juice
- 2 tablespoons butter, melted
- 1 tablespoon grated lemon peel
Baked Asparagus with Parmigiano-Reggiano
By commercecook
You can blanch the asparagus and assemble the dish hours ahead of time, Keeping it at room temperature until you sl
- 1/2 1/2 1/2 cup quality balsamic vinegar
- 1 1 1 tablespoon Kosher salt
- 2 2 2 bunches (about 2 pounds) asparagus, tough ends snapped off
- 1/4 1/4 1/4 cup extra-virgin olive oil - divided
- 1 1 1 cup (4 ounces) freshly grated Parmegiano-Riggiano cheese
Broccoli Oreganata
By commercecook
This recipe can be prepared ahead of time
- 10 cups broccoli florets (about 2 heads)
- 1/2 cup finely chopped onions
- 6 tablespoons butter, divided
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely chopped
- 1 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 cup dried bread crumbs
- 1 cup heavy cream
Mark's Favorite Slaw
By commercecook
One head of green cabbage can be used in place of packaged slaw
- 2 (8.5 ounce) packages angel hair cole slaw mix
- 5 green onions, chopped
- 2/3 cup extra virgin olive oil
- 1/4 cup distilled white vinegar
- 1/4 cup water
- 1 large garlic clove, minced
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
Olive Puffs with Feta
By commercecook
I haven't tried this yet
- 2 thawed sheets of puff pastry
- 3 1/2 ounces feta cheese
- 1 tablespoon olive oil
- Grated zest of one lemon
- 18 pitted kalamata olives
- Salt and pepper
Pomegranate Margarita
By commercecook
Each recipe makes one large margarita
- 2 ounces Triple Sec
- 1 1/2 ounces Teqila
- 2 ounces pomegranate juice (unsweetened)
- 2 ounces lime juice
- 1 1/2 ounces simple syrup
- coarse salt for the rim
- lime and pomegranate arils for garnish