Mirelsonp's profile page
Recipes
Blueberry Mousse
By mirelsonp
An easy but impressive delicious dessert! Sour cream gives this blueberry mousse a wonderful, subtle tanginess
- 1 cup blueberries, plus more for garnish
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 cup heavy cream, chilled
- Chopped pistachios, for garnish
Gruyere-Walnut Crisps
By mirelsonp
Serve these savory cookies as part of an antipasto platter
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 12 oz. finely grated Gruyere cheese
- 1 tsp. salt
- 2 cups plus 2 Tbsp. all-purpose flour
- 1 cup chopped toasted walnuts
Classic Crab Cakes
By mirelsonp
Recipe source: Better Homes and Gardens | August 2015
- 1 1/2 llb cooked crabmeat
- 6 Tbsp mayonnaise
- 1 Tbsp Dijon-style mustard
- 1 cup panko bread crumbs 1/2 cup finely chopped Italian Parsley
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 to 2 Tbsp peanut or canola oil
- 1/4 cup unsalted butter
Pickled Shrimp
By mirelsonp
Recipe source: Food and Wine | July 2015 Nice served over a simple tomato-corn salad and topped with microgreens
- 1/4 cup plus 2 tablespoons kosher salt
- 1 pound large shrimp, shelled and deveined
- 2 cups extra-virgin olive oil
- 6 lemons, halved and juiced (1 cup), lemons reserved
- 4 garlic cloves, thinly sliced
- 1 medium Vidalia onion, halved and thinly sliced
- 18 bay leaves
- 1/2 cup flat-leaf parsley
- 3 ounces crab boil seasoning
cranberry Swirl Cheesecake with Cranberry-Raspberry Cmpote
By mirelsonp
Recipe source: Bon appetit | December 1998
- For cranberry purée
- 2 cups fresh cranberries or frozen, thawed
- 2/3 cup sugar
- 2/3 cup fresh orange juice
- 2 tablespoons grated orange peel
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 teaspoons vanilla extract
- For crust
- Nonstick vegetable oil spray
- 2 3/4 cups finely ground butter biscuit cookies or butter cookies
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- For filling
- 4 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup whipping cream
- 1 tablespoon vanilla extract
- Cranberry-Raspberry Compote
Ricotta Cheese Stuffing for Jumbo Shells and Manicotti
By mirelsonp
Recipe source: NY Times Food | Craig Claiborne
- 2 cups (1 pound) ricotta cheese
- 1/2 cup finely diced Mozzarella cheese
- Pinch of freshly grated nutmeg
- 1/4 cup finely chopped prosciutto
- 1 egg, lightly beaten
- 2 tablespoons finely chopped parsley
- 1/4 cup freshly grated Parmesan cheese
Dijon Vinaigrette
By mirelsonp
Whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 Tbsp white wine vinegar
- 1 garlic clove, finely minced
- 1/2 cup extra-virgin oilve oil
- Sea salt and freshly ground black pepper
Summer Squash Casserole
By mirelsonp
This scrumptious squash casserole pairs well with any protein but is a family favorite with fried chicken
- 2 pounds yellow summer squash
- 7 tablespoons butter
- 1 large onion, chopped
- 1 large clove garlic, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped (optional)
- 4 slices plain white bread, toasted
- 24 Ritz crackers, crumbed in food processor
- 1/2 pound sharp cheddar cheese, grated
- 4 large eggs, beaten
- 1/2 cup heavy whipping cream
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
Chicken Pesto Linguine
By mirelsonp
Recipe source: Family Circle Jan 2018
- 1 1 1 tsp salt
- 3/4 3/4 3/4 tsp freshly ground black pepper
- 3 3 3 Tbsp olive oil
- 2 2 2 lemons
- 1 1 1 lb linguine
- 1 1/4 1 1/4 1/4 lbs boneless, skinless chicken breasts
- 1/3 1/3 2 cup plus 2 Tbsp basil pesto
- 1 1 1 pint grape r cherry tomatoes, halved
- 1 1 1 cup frozen peas, thawed
Hot Cheese Olives
By mirelsonp
This is a classic and timeless cocktail fare that has withstood the test of time
- 8 tablespoons (1-stick) butter, softened
- 8 ounces (2-cups) extra-sharp cheddar cheese, grated
- 1 1/2 cups unsifted all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Dash Worcestershire sauce
- 1 large egg
- 50 small pimento-stuffed cocktail olives, drained and patted dry