Mirelsonp's profile page
Recipes
Praline Cheesecake
By mirelsonp
If using a springform pan, wrap in foil to prevent water bath from seeping in
- 20 ounces cream cheese, softened
- 1 cup packed brown sugar
- 4 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 1/2 cup prepared caramel sauce
- 4 eggs, lightly beaten
- 1 cup chopped becans
- 1 Graham Cracker Crust
- Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/4 cup (1 1/2 stick) butter, melted
Lentil and Basil Pesto Pasta
By mirelsonp
1. In the bowl of food processor, add basil, garlic, pine nuts lentils, and lemon juice
- For the Pesto:
- 1 cup packed fresh basil leaves (reserve a few leaves for garnish)
- 1 garlic clove
- 1/4 cup toasted pine nuts
- 1/2 cup cooked or canned green lentils, drained and rinsed
- 3 Tbsp. lemon juice
- 1/3 cup canola oil
- 1/2 cup grated Parmesan cheese
- Salt and ground black pepper, to taste
- For the Pasta:
- 3 1/2 cups dry farfalle (bowtie) or other pasta
- 2 Tbsp canola oil
- 1 cup cherry tomatoes, halved
- 1/2 cup cooked or canned green lentils, rinsed and drained
- Salt and ground black pepper, to taste
- Extra Virgin Olive oil, for garnish
- Parmesan cheese, for garnish
Pan Roasted Fish Fillets With Herb Butter
By mirelsonp
Recipe source: NY Times | Julia Moskin
- 2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
- Salt and ground black pepper
- 3 tablespoons grapeseed or canola oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme, tarragon, chives or another herb
- 1 tablespoon chopped flat-leaf parsley, optional
- Lemon wedges
Crudites with Lemon-Pesto Goat Cheese Dips
By mirelsonp
Make Ahead: Can be made 1 day ahead
- Assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)
- 10 oz soft fresh goat cheese, room temperature
- 2/3 cup sour cream
- 1/4 cup plus 2 Tbsp purchased pesto
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp grated lemon peel
- 2 Tbsp toasted pine nuts
Cheesy Hasselback Potato Gratin
By mirelsonp
Recipe source: NY Times Food
- INGREDIENTS
- 3 ounces finely grated Gruyère or comté cheese
- 2 ounces finely grated Parmigiano-Reggiano
- 2 cups heavy cream
- 2 medium cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and black pepper
- 4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
- 2 tablespoons unsalted butter
Cheese Ball
By mirelsonp
1. Combine in mixing bowl cream cheese, blue cheese, sour cream and green onion
- 8 oz. cream cheese
- 1/2 cup toasted almonds, ground
- 4 oz. blue cheese
- 1/2 cup fresh minced parsley
- 1/3 cup sour cream
- 1/2 Tbsp. lemon zest
- 1 green onion finely chopped
- 3 Tbsp. Cabernet Sauvignon Jam (or other gourmet jam or jelly)
Hot Crab and Oyster Dip
By mirelsonp
Recipe source: NY Times Dining - Dec 18, 2013
- Olive oil, for greasing pan
- 1 lb. lump crab meat
- 4 oz. canned oysters, drained and coarsely chopped to yield 1/2 cup
- 4 oz. (1 cup) Monterey Jack cheese, coarsely grated
- 1 jalapeno, seeded if desired, finely chopped
- 3/4 cup mayonnaise
- 2 oz. (1/4 cup) Parmigiano-Reggiano cheese, grated
- 1/4 cup thinly sliced scallions
- 1 tsp. Worcestershire sauce
- 1/2 tsp. hot sauce
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- Crackers or bread for serving
Ham Cheddar Biscuits
By mirelsonp
For biscuits to bake properly, bake them in the center of the oven
- 2 1/4 cups biscuit/baking mix
- 3/4 cup milk
- 3/4 cup shredded cheddar cheese
- 1/2 cup chopped fully cooked ham
Corn and Polenta Bake
By mirelsonp
Lightly grease a 2-quart rectangular baking dish; set aside
- 4 ears of fresh corn or 2 cups frozen corn
- 2 Tbsp cooking oil
- 1 cup chopped green sweet pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 tsp coarsely ground black pepper
- 2 16-oz tubes refrigerated cooked polenta
- 6 eggs, slightly beaten
- 1 Tbsp stone-ground mustard or Dijon-style mustard
- 1 tsp sugar
- 3/4 tsp salt
- 1 1/2 cups soft bread crumbs (2 slices)
- 2 Tbsp butter, melted
Andouille Sausage Jambalaya With Shrimp
By mirelsonp
Recipe source: Southern Living | January 2016
- 1 pound andouille sausage, sliced
- 1 tablespoon canola oil
- 2 (8-oz.) packages prechopped onion, celery, and bell pepper mix
- 4 garlic cloves, minced
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 2 (14.5-oz.) cans fire-roasted diced tomatoes
- 2 cups chicken broth
- 2 (3.5-oz.) packages boil-in-bag rice
- 1 pound medium-size raw shrimp, peeled and deveined
- Chopped fresh parsley
- Sliced green onions
- Hot sauce (optional)