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Recipes
Prosciutto and Cheese Tartine
By Reen
Calories: 408 Fat: 23.9g Saturated fat: 4
- 1/2 cup warm water (100° to 110°)
- 1 teaspoon sugar
- 1 package dry yeast
- 5 3/5 ounces all-purpose flour (about 1 1/4 cups)
- 3 tablespoons olive oil, divided
- 5/8 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup coarsely chopped walnuts
- 1/3 cup very thinly sliced red onion
- 1 teaspoon chopped fresh thyme
- 2 cups arugula
- 1 teaspoon fresh lemon juice
- 2 ounces thinly sliced imported prosciutto
- 1 ounce fresh Parmigiano-Reggiano cheese, shaved
Cauliflower Quiche (Roasted) with Garlicky Green Beans
By Reen
Preheat the oven to 425. Grease a 9 inch pie plate
- 1 small head cauliflower, cut into 1/2 inch thick slices (about 2 cups)
- 4 1/2 tablespoons EVOO
- Salt and pepper
- 5 cloves garlic, 3 thinly sliced and 2 finely chopped
- 1 cup (about 2 ounces) fresh coarse whole wheat breadcrumbs
- 8 eggs
- 3/4 cup cottage cheese
- 1/2 cup plus 1 tablespoon grated parmesan cheese
- 3 tablespoons chopped parsley
- 1 pound green beans
Toffee Cashew Crunch Bars
By Reen
From Redbook
- Crust:
- 1/2 c butter, softened
- 1/4 c packed light-brown sugar
- 1/4 c sugar
- 1 large egg yolk
- 1/4 tsp kosher salt
- 1 1/2 c all purpose flour
- Filling:
- 1 c. packed light-brown sugar
- 1/2 c unsalted butter, cut into pieces
- 1/4 c corn syrup
- 1/2 c heavy cream
- 2 tsp vanilla
- 3 c raw cashews, coarsley chopped
VANILLA BEAN CREME BRULEE
By Reen
Heat cream, milk and vanilla bean in heavy saucepan over med heat
- Brulee
- 2 cups heavy cream
- 1 cup milk
- 1 vanilla bean, split and scraped
- 6 large egg yolks
- 1/2 cup granulated sugar
- Sugar
- 1/2 cup brown sugar
- 1/4 cup sugar
Creole Tarter Sauce
By Reen
Cooking Light
- 1/2 c. low fat mayonnaise
- 3 Tb sweet pickle relish
- 2 Tb capers, drained and rinsed
- 1 tsp creole mustard
- 1/4 tsp salt-free cajun creole seasoning
- 1/4 tsp hot pepper sauce
Spinach Gnocchi
By Reen
From "Simply Perfect Italian" 2005
- 3/4 c ricotta cheese
- 1 Tb butter
- 8 oz fresh spinach, tough stems removed and washed
- 1 1/4-1 1/2 c flour
- 1/4 c shredded fontina cheese
- 1 egg
- 1 tsp salt
Lemon Tart
By Reen
Grease with butter, or a cooking spray, an 8 inch or 9 inch tart pan with a removable bottom
- CRUST:
- 1 cup (140 grams) all purpose flour
- 1/3 cup (36 grams) confectioners (powdered or icing) sugar
- 1/8 teaspoon salt
- 1/2 cup (114 grams) cold unsalted butter, cut into pieces
- FILLING:
- 5 ounces (140 grams) cream cheese, room temperature.
- 1/2 cup (100 grams) granulated white sugar
- 1/2 cup (120 ml) fresh lemon juice (approximately two large lemons)
- 2 large eggs
- 1 tablespoon grated lemon zest
- TOPPING:
- 1/2 cup (120 ml) heavy whipping cream
- 1 tablespoon confectioners (powdered or icing) sugar
- Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.
Fettuccine With Sweet Corn 'Pesto'
By Reen
Amanda Gold/Houston Chronicle
- 10 ounces fettuccine
- Kosher salt, to taste
- 3 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 3 cups fresh corn kernels (from about 4 ears)
- Ground black pepper, to taste
- ¹⁄3 cup toasted walnuts
- 1/2 cup grated Parmesan cheese + more for garnish
- 1 tablespoon freshly squeezed lemon juice + more to taste
- 1/4 cup + 2 tablespoons olive oil
- Torn basil leaves, for garnish
Caramel Pecan Delight
By Reen
1.In a bowl, combine cookie crumbs and butter
- 1 (16 ounce) package pecan cookies, crushed
- 1/2 cup butter or margarine, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (12 ounce) jar caramel ice cream topping, divided
- 1 1/2 cups cold milk
- 1 (5.1 ounce) package instant vanilla pudding mix
- 3/4 cup chopped pecans
Key Lime Pie Parfaits
By Reen
Preparation Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth; pour into the top of ...
- 1/2 cup fresh lime juice
- 1/4 cup sugar
- 1/4 teaspoon grated lime rind
- 2 large eggs
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 1/2 cups canned whipped light cream (such as Reddi-wip)
- 1 cup graham cracker crumbs (about 8 cookie sheets)
- Grated lime rind (optional)