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Recipes
Sweet and Sour Crackerjack Shrimp
By commercecook
Because of the spiciness of the sauce, you might want to serve it on the side
- For the shrimp marinate:
- 1/2 teaspoon salt
- 1 small egg white, beaten
- 1 tablespoon corn starch
- 2 teaspoons peanut oil
- For the shrimp:
- 1 pound shrimp, shelled and de-veined
- 1 cup cornstarch
- 1/2 cup peanut oil
- For the sauce:
- 2 tablespoons ketchup
- 1/4 cup chicken broth
- 1 tablespoon sugar
- 1/4 cup store-bought sweet chili sauce
- 3 cloves garlic, grated
- 2 teaspoons grated fresh ginger
Orzo with Roasted Vegetables
By commercecook
Preheat the oven to 425 degrees
- For Dressing:
- 1 small eggplant, peeled and 3/4 inch diced
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 red onion, peeled and 1-inch diced
- 2 garlic cloves, minced
- 1/3 cup good olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 pound orzo
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- To Assemble:
- 4 scallions, minced (white and green parts)
- 1/4 cup pine nuts, toasted
- Fresh basil leaves (about 15)
Chocolate Caramel Shortbread Fingers
By commercecook
Chocolate and caramel create a rich, shortbread candy-like cookie
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 2 tablespoons firmly packed brown sugar
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Topping Ingredients
- 1/3 cup caramel ice cream topping
- 1/3 cup chocolate chips
Blueberry-Lemon Bread
By commercecook
What a great combination: blueberries and lemon
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1 1/3 cup sugar
- 2 large eggs
- 2 teaspoons grated lemon peel
- 1/2 cup milk
- 1 1/2 cup fresh blueberries
- 3 tablespoons fresh lemon juice
Mini Cheddar Biscuits
By commercecook
Preheat oven to 450 degrees
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 tablespoons vegetable shortening
- 1/3 cup sharp Cheddar, shredded
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/2 cup buttermilk
- 1 tablespoon unsalted butter
Matzo Ball Soup
By commercecook
This soup is best left simmering on the stove for several hours in an uncovered stock pot
- 1 3-4 pound roasting chicken (not a fryer)
- 4 stalks celery with leaves, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 3 cloves garlic, peeled
- 4 sprigs parsley
- 3 sprigs dill
- 1 large College Inn chicken broth box, 2 cans Manischewitz chicken broth (1 salted, 1 unsalted), 1 large Kitchen Basics box chicken stock (unsalted)
S'more Bites
By commercecook
Preheat oven to 350 degrees
- 1 cup graham cracker crumbs
- 8-10 tablespoons melted butter
- 12 marshmallows
- Reese's mini peanut butter cups or Hershey bars (Three bars will be enough. Near the end I had to use 1 1/2 instead of two sections. But, it worked out fine.
- mini muffin pan (24 count)
- mini muffin cup liners, if you want
Eggplant and Beef Rollatini with Tomato Sauce
By commercecook
Place the eggplant on nonstick aluminum foil
- 2 - 15 ounce cans of diced tomatoes
- 2 tablespoons olive or vegetable oil
- 1 medium onion, minced
- 1 tablespoon salt, or to taste
- 1 garlic clove
- Italian seasoning to taste
- 2 teaspoons sugar or to taste
- 1 tablespoon tomato paste
- 1 large eggplant, peeled and sliced 1/4-1/2 inch lengthwise
- 1 teaspoon salt
- 3 tablespoons olive or vegetable oil
- 1 1/2 pounds ground beef (80% lean)
- 1/2 large onion, diced and sautéed
- 1 whole egg
- Salt to taste
Pizzette with Fontina, Tomato, Basil and Prosciutto
By commercecook
There is now a thin crust pizza dough in a tube that doesn't have to be rolled out
- 1 13.8 ounce package refrigerated pizza dough (the kind in a tube)
- 3/4 cup grated Fontina cheese (2 ounces)
- 16 cherry tomatoes, quartered
- 2 tablespoons grated Parmesan cheese
- 1/3 cup thinly sliced fresh basil
- 2 teaspoons extra-virgin olive oil
- 1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips
Kale Salad with Apple, Cranberries and Pecans
By commercecook
1.Preheat oven to 350 degrees and spread pecans on a baking tray
- Dressing:
- 8 ounces kale
- 1/2 cup dried cranberries or cherries
- 1 medium apple
- 1/2 cup pecans
- 2 ounces soft goat cheese, chilled. (I did not add when I made it.)
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoon honey
- Salt and pepper to taste