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Recipes
Baked Greek Shrimp With Tomatoes and Feta
By mirelsonp
Recipe source: NY Times Food | David Tanis Though it can be made year round with canned tomatoes, it is sensational...
- Extra-virgin olive oil
- 3 large shallots, diced, about 1 cup
- 4 garlic cloves, minced
- Salt and pepper
- 2 pounds large ripe tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 pounds large shrimp, peeled and deveined
- 4 ounces Greek feta cheese
- 1/2 teaspoon dried oregano
- 2 tablespoons roughly chopped mint
- Nutritional Information
Master Recipe for Biscuits & Scones
By mirelsonp
Recipe source: NY Times Food - Julia Moskin
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/4 pound (1 stick) cold unsalted butter, cubed
- 1 cup heavy cream
- 3 tablespoons melted butter
Waldorf Salad
By mirelsonp
Makes 4 to 6 servings
- 3 red apples, cored and diced
- 2 cups halved seedless green grapes
- 1 cup diced celery
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tsp fresh lemon juice
Baked Brie Bites
By mirelsonp
Recipe source: Southern Living | December 2016
- 24 frozen mini phyllo pastry shells, thawed
- 3 oz. Brie cheese, rind removed
- 2 tablespoons red pepper jelly
- 24 toasted pecans
- 1 teaspoon flaky sea salt
Haricots Verts and White Beans with Shallot Vinaigrette
By mirelsonp
It's always great to have a couple dishes that don't have to go in the oven
- 2 cups dried white beans, such as cannellini, soaked overnight and drained
- 1 small onion, halved
- 1 bay leaf
- 1 large thyme sprig
- Kosher salt
- 2 lb haricots verts, trimmed
- 2 large shallots, minced
- 2 garlic cloves, minced
- 1 Tbsp Dijon mustard
- 2 Tbsp sherry vinegar
- 2 Tbsp red wine vinegar
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
- 1/2 cup chopped parsley
Claudia's Spinach Dip
By mirelsonp
Cook the frozen spinach until completely heated through
- 1 10-oz pkg frozen chopped spinach
- 1 8-oz pkg cream cheese
- 2 Tbsp lemon juice
- 3 Tbsp mayonaise
- 2 Tbsp bacon bits
- 1/2 tsp onion powder
- 2 Tbsp grated parmesan cheese
Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce
By mirelsonp
Recipe Source: Bon Appetit - June 2003 Makes 4 - 6 servings
- 2 2 2 tablespoons hot Mexican-style chili powder
- 1 1 1 tablespoon paprika
- 1 1 1 tablespoon ground cumin
- 1 1/2 1 1/2 1/2 teaspoons salt
- 3/4 3/4 3/4 teaspoon ground black pepper
- 4 4 4 pounds baby back pork ribs
- 1 12-ounce 1 12-ounce 12-ounce bottle dark beer
- 1 18-ounce 1 18-ounce 18-ounce bottle good-quality barbecue sauce
- 1/2 1/2 1/2 cup water
- 2 2 2 tablespoons (packed) golden brown sugar
- 1 1 1 tablespoon instant espresso powder
- to 400°F. to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
- to 1 5 1 30 until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
- Read More http://www.epicurious.com/recipes/food/views/Chili-Rubbed-Baby-Back-Ribs-with-Espresso-Barbecue-Sauce-108240#ixzz2ZLAUMTb6
Blackened Chicken and Creole Lentils
By mirelsonp
1. reheat oven to 350 degrees F
- For the lentils:
- 8 skinless chicken breasts or thighs
- 1/4 cup Cajun spice blend (or make blend below)
- 2 Tbsp. canola oil
- 2 Tbsp. canola oil
- 1 cup thinly sliced onion
- 2 cups thinly sliced mushrooms
- 1 Tbsp. tomato paste
- 2 tsp. Cajun spice blend (or use blend below)
- 1 cup chicken stock
- 2 cups cooked or canned green lentils, drained and rinsed
- 1 Tbsp. unsalted butter
- 1 Tbsp. lemon juice
- 3 Tbsp. chopped parsley
- Salt and ground black pepper, to taste
- Cajun Spice mix:
- 4 tsp. dried oregano
- 4 tsp. dried thyme
- 4 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. ground black pepper
- 2 tsp. ground white pepper
- 2 tsp. ground paprika
- 1 tsp. kosher or coarse salt
- 1/2 tsp. ground cayenne pepper
Creamy Polenta
By mirelsonp
Calls for coarse cornmeal
- 2 cups whole milk
- 2 cups water
- 1 teaspoon coarse kosher salt
- 1 cup polenta (coarse cornmeal)
Baked Camembert with Pears
By mirelsonp
Preheat the oven to 400 degrees F
- One 8-oz round of ripe Camembert
- 1 Tbsp pear brandy
- 1 Tbsp pure maple syrup
- Pinch of salt
- 1/4 cup chopped marcona almonds
- 2 Bosc pears, cut into thin wedges
- 2 tsp fresh lemon juice