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Recipes
Strawberry Lemonade
By Reen
Bring sugar and 2 cups water to boil; stir until sugar is dissolved
- 1 cup sugar
- 6 cups water
- 1 pint strawberries
- 1 1/3 cups lemon juice chilled
- 1 lemon thinly sliced
- 12 large ice cubes
- Sliced strawberries for garnish
- Whole strawberries for garnish
- Mint leaves for garnish
Pastiera
By Reen
Preheat oven to 350. Make macaroni following directions on box
- 1 box macaroni
- 16 oz ricotta
- 2 eggs
- Seasoning to taste
- 3 Tb olive oil
Rosemary-Strawberry Shortcake Pizza
By Reen
1. Preheat oven to 400 degrees F
- 1 quart strawberries, halved or quartered (4 cups)
- 1/4 cup honey or agave nectar
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons chopped fresh rosemary or thyme (optional)
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 3/4 cups whipping cream
- 1 egg white, lightly beaten
- 2 tablespoons sugar
- Sweetened whipped cream
Boston Cream Pie
By Reen
Preheat oven to 350 degrees
- Pastry Cream Filling:
- 1 * 1 cup plus 2 tablespoons sifted cake flour
- 2/3 * 2/3 cup sugar
- 1 1/2 * 1 1/2 teaspoons baking powder
- 1/4 * 1/4 teaspoon salt
- 1/2 * 1/2 cup milk
- 1/4 * 1/4 cup cooking oil
- 2 * 2 egg yolks
- 1 * 1 teaspoon vanilla
- 2 * 2 egg whites
- 1/4 * 1/4 teaspoon cream of tartar
- * Pastry cream, recipe follows
- * Ganache, recipe follows
- 2 * 2 cups whole, 2 percent fat, or 1 percent fat milk
- 1/2 * 1/2 vanilla bean, split lengthwise, seeds scraped out
- 6 * 6 egg yolks
- 2/3 * 2/3 cup granulated sugar
- 1/4 * 1/4 cup cornstarch
- 1 * 1 tablespoon unsalted butter
- Ganache:
- 8 * 8 ounces semisweet chocolate
- 1 * 1 cup heavy cream, boiling
Pita Salad with Cucumber, Fennel, and Chicken
By Reen
From Cooking Light
- 2 (6-inch) pitas
- 2 cups thinly sliced fennel bulb
- 1 cup shredded skinless, boneless rotisserie chicken breast
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup vertically sliced red onion
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/4 cup fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon chopped fresh oregano
- 3 tablespoons extra-virgin olive oil
Spinach Dip
By Reen
Mix all together, chill and serve
- 1 pkg frozen spinach-defrosted
- 1 c. mayo
- 1 c. sour cream
- 1 pkg Knorr Veggie soup
- diced water chestnuts
chocolate phyllo napoleon
By Reen
Preheat the oven to 375 degrees F
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 tablespoons cocoa powder
- 3 sheets thawed phyllo dough
- 6 tablespoons sugar
- 1/2 cup mascarpone
Tiramusu Martini
By Reen
In a martini shaker add all ingredients with a handfull of ice cubes
- 1 Part Kaluaha
- 1 Part Vodka
- 1 Part Buttershots
- 1 Part Baileys
- small scoop of vanilla ice cream
Blue Cheese & Shallot Bread
By Reen
Preheat oven 325. Grease loaf pan saute shallots in 3 Tbs butter until tender
- 1/2 c. chopped shallots
- 3 Tbs butter
- 2 c. flour
- 1 tsp ground mustard
- 1/4 c. cold butter
- 1 egg
- 1 c. milk
- 3/4 c. crumbled blue cheese
- 2 Tbs grated parmesan cheese
Espresso Chocolate Mousse w/Mascarpone Cream
By Reen
For the Mousse: In small saucepan over medium heat stir together ingredients
- Mousse:
- 1/2 c. whole milk
- 3 Tb sugar
- 1/4 tsp instant espresso
- 1 c. bittersweet chocolate chips
- 3 lg egg whites
- Cream:
- 1/4 c. mascarpone cheese, room temp
- 1/2 c. whipping cream
- 2 Tb powdered sugar