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Recipes
Chocolate-Raspberry Mascarpone Bars
By LETSEAT
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
- 5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
- 1/4 cup unsweetened cocoa powder
- 1/4 packed cup dark brown sugar
- 1/2 cup raspberry jam or preserves, such as Bonne Maman
- 1/2 cup semisweet chocolate chips, such as Ghirardelli
- 1 cup mascarpone, at room temperature (8 ounces)
- 1 cup sour cream, at room temperature (8 ounces)
- 5 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Special equipment: One 7-by-10 3/4-inch nonstick metal baking pan
Spinach Artichoke Pasta
By LETSEAT
Rich and creamy Spinach Artichoke Pasta with crunchy Panko bread crumbs
- 6 tablespoons butter
- 4 cloves garlic, finely minced
- 2 bags baby spinach
- 2 cans artichoke hearts, drained & halved
- 3 tablespoons flour
- 3 cups whole milk
- 1/4 teaspoon cayenne pepper
- Salt & pepper, to taste
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cups Mozzarella or Monterey Jack cheese, grated
- 1/2 cup low sodium chicken broth (less or more)
- 1 (12-ounce) package Penne, cooked al dente
- 1/2 cup seasoned Panko breadcrumbs
- Crushed red pepper, to taste
Hand Cut Fries with Celery Salt
By LETSEAT
Recipe courtesy Jeff Mauro
- Vegetable oil
- 4 large russet potatoes, scrubbed, peel-on
- Celery salt, for sprinkling
4 Layer Cheesecake
By LETSEAT
Recipe courtesy Jeneen Terrana
- 1/2 cup salted butter, softened, plus more for greasing
- 1 cup sugar
- 1 teaspoon Mexican vanilla extract
- 3 eggs
- 1/2 cup all-purpose flour
- 1/3 cup Dutch process baking cocoa
- 8 ounces cream cheese, softened
- 1/2 cup ricotta cheese
- 3/4 cup sugar
- 1 ounce unsweetened chocolate, melted and cooled (or packaged pre-melted)
- 2 eggs
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream
- 8 ounces cream cheese
- 1/2 cup sugar
- 2 teaspoons Mexican vanilla extract
- 10 ounces dark chocolate, chopped or about 1 1/2 cups dark chocolate chips
- 1 cup heavy whipping cream
- 2 tablespoons butter
- 1/4 cup white chocolate chips
- 1 1/2 cups mini chocolate chips, for garnish
Warm French Lentils
By LETSEAT
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 2 tablespoons plus 1/4 cup good olive oil
- 1 leek, white and light green parts, sliced 1/4-inch thick
- 2 carrots, scrubbed and 1/2-inch-diced
- 1 teaspoon minced garlic
- 1 cup French green Le Puy lentils
- 1 whole onion, peeled and stuck with 6 whole cloves
- 1 white turnip, cut in half
- 1 teaspoon unsalted butter
- 4 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Roasted Halibut with Pea and Mint Salad
By LETSEAT
Directions Fish: Put an oven rack in the center of the oven
- Fish:
- Ingredients
- Vegetable oil cooking spray
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) center-cut skinless halibut fillets
- Salad:
- 3 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 large or 2 small shallots, thinly sliced
- 1 large red bell pepper, cored, seeded and sliced into 1/4-inch thick slices
- Kosher salt and freshly ground black pepper
- 1 1/2 cups frozen petite peas, thawed
- 1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 tablespoon chopped fresh thyme leaves
Arancini Al Ragu
By LETSEAT
Recipe courtesy Arancini Brothers
- 6 cups beef stock
- 2 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1/2 teaspoon saffron strands
- 2 1/2 cups Arborio rice
- 1/2 cup grated Parmesan
- 1/2 cup grated Pecorino
- 1 pound ground beef
- 8 ounces ground pork
- Sea salt and freshly ground pepper
- 4 ounces pancetta, finely chopped
- 1 teaspoon olive oil
- 1 small yellow onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stick, finely chopped
- 1 bay leaf
- 1/2 cup white wine
- 1 cup tomato puree
- 2 tablespoons tomato paste dissolved in 1 cup warm water
- 3/4 cup peas
- 1 tablespoon unsalted butter
- 8 ounces mozzarella, cut into 1/4-inch cubes
- 1 1/2 cups flour
- Salt
- 2 cups plain breadcrumbs
- Canola oil, for frying
Artichoke Bruschetta
By LETSEAT
Preheat the broiler. Place the bread slices on a baking sheet and toast lightly under the broiler
- 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
- 1 medium tomato, seeds removed and diced
- 1/2 cup grated Romano cheese or 1/2 cup Parmesan cheese
- 1/4 cup finely chopped red onion
- 2 garlic cloves, crushed
- 5 tablespoons mayonnaise
- 1 French baguette, cut into 1/3 inch thick slices
Apricot Chicken
By LETSEAT
Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 pounds chicken tenderloins, cut in 1/2 across on an angle
- Salt and pepper
- 1 large onion, chopped
- 2 tablespoons cider or white wine vinegar
- 12 dried pitted apricots, chopped
- 2 cups chicken stock
- 1 cup apricot all fruit spread or apricot preserves
- 3 tablespoons chopped flat-leaf parsley, for garnish
Copy Cat Hostess Cupcakes
By LETSEAT
Copy Cat Hostess Cupcakes
- CUPCAKES:
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup canola oil
- 2 cups sugar
- 3/4 cups applesauce
- 1 cup milk
- 1 cup water
- 1 teaspoon vanilla
- FILLING:
- 6 tablespoons unsalted butter, softened
- 1/2 cup, plus 2 tablespoons confectioners’ sugar
- 3/4 teaspoon vanilla
- pinch salt
- 1 1/4 cups marshmallow spread
- FROSTING:
- 6 tablespoons unsalted butter, softened
- 1 1/2 cups semi-sweet chocolate chips
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla