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Recipes
Fontina Risotto Cakes with Fresh Chives
By commercecook
Bring 3 cups broth to simmer in a small pan
- 3 cups (about) low-salt chicken broth
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 cup plus 2 tablespoons arborio rice
- 1/4 cup dry white wine
- 6 tablespoons grated Parmesan cheese
- 2 tablespoons butter
- 1 1/2 cup panko - divided
- 1/2 cup (Packed) coarsely grated Fontina cheese (about 2 ounces)
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped fresh chives
- 1 large egg yolk
- 2 large eggs
- Canola oil for frying
Pomegranate and Cranberry Bellinis
By commercecook
Place ice in a punch bowl pitcher
- 1 cup ice
- 1 1/2 cups simple syrup. (1 cup sugar and 1 cup water. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally until sugar has dissolved. Take pan off heat and allow syrup to cool.)
- 1 1/4 cups pomegranate juice
- 1 cup cranberry juice, chilled
- 1 . 750 ml bottle of Prosecco
- Thinly sliced lime
- Pomegranate seeds for garnish
Parmesan Pull-Aparts
By commercecook
These buttery little morsels are hard to resist
- 3 tablespoons butter, melted
- 1/4 teaspoon celery seed or dried dill
- 1 small onion, finely chopped
- 1 package refrigerated biscuits
- 2 tablespoons grated Parmesan cheese
Kung Pao Shrimp
By commercecook
Heat oil in a large skillet
- Sauce:
- 1 tablespoon oil
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced. (I used only red because I don't like green pepper.)
- 12 ounces large shrimp, peeled with the tails taken off
- 2 cloves garlic, minced. (I used two cubes of garlic from Trader Joes
- 1/2 cup chopped onion
- 3 tablespoons low sodium soy sauce
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon rice wine vinegar
- 1/8 sesame oil
- 1/4 teaspoon fresh ginger, minced
- 1/2 teaspoon Srirachi. ( didn't add this, just put it on the table)
- Garnish:
- Roasted, unsalted peanuts
- Green onions, sliced
- Sesame seeds. (I didn't use these)
Ultimate Frozen Strawberry Margarita
By commercecook
A near perfect strawberry margarita with frozen strawberries and limeade
- 6 fluid ounces tequila
- 2 fluid ounces triple sec
- 8 ounces frozen sliced strawberries in syrup (thawed)
- 4 fluid ounces frozen limeade concentrate (thawed)
- ice
Apple Challah (combination)
By commercecook
For this challah I used the apple challah recipes from the following sites: www
- Glaze:
- Bread
- 1/2 cup lukewarm water
- 6 tablespoons safflower oil
- 1/3 cup "good" honey
- 2 large eggs
- 4 cups (17 ounces) King Authur Unbleached Bread Flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1 tablespoon instant yeast
- Filling
- 2 medium Granny Smith apples, peeled and cored: one sliced in 1/4 inch slices and one cut into small pieces
- 4 tablespoons butter
- 1/3 cup honey
Chicken Brine
By commercecook
This brine is for boneless, skinless chicken breasts
- 1 cup salt
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 6 cups water
- 8-10 cups ice
Spinach Strudels
By commercecook
This recipe makes two rolls
- 1/2 cup olive oil
- 1 bunch green onions, sliced and divided
- 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
- 2 tablespoons chopped fresh dill
- 3 extra large eggs, lightly beaten
- 7 ounces feta cheese, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 40 sheets frozen phyllo pastry, thawed in the refrigerator
- 1 cup unsalted butter, melted
- 1/2 cup plain bread crumbs
Potato Kugel Gratin
By commercecook
Preheat oven. To 425 degrees with rack in upper third
- Coarse salt and fresh ground pepper
- 1/2 cup extra virgin olive oil, plus more for baking dish
- 6 large russet potatoes, peeled and sliced into 1/8 inch thick slices
- 3 thinly sliced shallots
- 5 large eggs, room temperature
- 11/4 cups chicken broth
- 1 cup matzah meal
Praline French Toast
By commercecook
This French toast casserole is best when prepared and refrigerated overnight
- Topping:
- 8 eggs
- 1 1/2 cup milk
- 1 tablespoon brown sugar
- 2 teaspoons vanilla
- 8 slices of French or Italian bread, cut into 3/4 inch slices
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup chopped pecans