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Recipes
Ultimate Chocolate Truffles
By Reen
RED BOOK
- 12 ounce(s) bittersweet premium chocolate, chopped
- 3/4 cup(s) heavy cream
- 4 tablespoon(s) unsalted butter
- 1 teaspoon(s) vanilla extract
- Assorted coatings: shredded coconut, cocoa powder, finely chopped nuts, such as hazelnuts or pistachios
Oatmeal Abuelita Cookies
By Reen
From Nestle
- Cookie:
- 1 3/4 c. Nestle Abueltia Granulated Chocolate Drink
- 3/4 c (1 1/2 stickes) butter, softened
- 1 large egg
- 1 c. flour
- 1 c. quick oats
- Cinnamon Vanilla Glaze:
- 1 c. powdered sugar
- 4 tsp milk
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Cranberry Cruch
By Reen
Preheat oven 375. Grease 2 Qt Casserole
- 1 16.3 oz Pillsbury Grands Homestyle Golden Wheat Reduced Fat Biscuit
- 1 14oz Whole Berry Cranberry Sauce
- 1/4 tsp McCormick Ground Nutmeg
- 1/4 tsp McCormick Ground Cinnamon
- 2 Tb Honey
- 1/4 tsp McCormick Pure Orange Extract
- 1/4 c. Fisher Chef's Naturals Chopped Pecans
Strozzapreti with Favas, Peas, and Prosciutto
By Reen
Domenica Marchetti, Cooking Light MARCH 2013 Amount per servingCalories: 319 Fat: 6
- 3/4 pound uncooked strozzapreti or other short, twisty pasta
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons butter
- 1 large shallot, thinly sliced
- 1 cup shelled and peeled fava beans or frozen edamame, thawed
- 1 cup shelled fresh English peas or frozen peas, thawed
- 3 tablespoons dry white wine
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 teaspoon freshly ground black pepper
- 1 ounce prosciutto, chopped
- 1/2 teaspoon salt
- 1/4 cup whole-milk ricotta cheese
- 1 ounce pecorino Romano cheese, grated (about 1/4 cup)
Stuffed Rice Balls
By Reen
Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes
- 2 tablespoons butter
- 1 cup Italian rice
- Pinch saffron, optional
- 1/3 cup dry white wine
- Salt and pepper
- 1 cup grated Parmesan, plus extra for garnish
- 5 large eggs
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 4 cloves garlic, chopped
- 1/2 pound ground lean beef
- 1/2 pound ground pork
- 5 large fresh sweet basil leaves, chopped
- 2 tablespoons tomato paste
- 4 ounces tomato sauce
- 2 1/2 cups boiling water, for rice, plus 1/2 cup water, for sauce
- 1 teaspoons sugar
- 1/4 cup frozen or fresh peas
- 1 cup seasoned bread crumbs
- 2 cups vegetable oil
Roasted Cauliflower
By Reen
Preheat oven to 450 degrees
- 1 head cauliflower, cut crosswise into 1/2-inch-thick slices
- 2 teaspoons extra-virgin olive oil
- Kosher salt and ground pepper
- Sharp and Savory
- Follow our Roasted Cauliflower recipe, adding paprika along with the salt and pepper. Top finished cauliflower with chopped parsley leaves and sherry vinegar to taste.
- Indian-Inspired
- Follow our Roasted Cauliflower recipe, adding curry powder along with the salt and pepper. Top finished cauliflower with fresh lemon juice and cilantro leaves.
- Salty and Crunchy
- Follow our Roasted Cauliflower recipe, adding capers and breadcrumbs tossed with extra-virgin olive oil after flipping cauliflower.
- Hot and Sweet
- Follow our Roasted Cauliflower recipe, adding cayenne pepper along with the salt and pepper. Top finished cauliflower with toasted pine nuts and fresh lime juice.
Maple Ham Hoecake
By Reen
Courtesy Wes Morton, executive chef of Art and Soul, Washington, D
- 1 cup white corn meal
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons melted butter
- 1 cup water
- 1 tablespoon olive oil
- 4 slices maple or country ham
- 2 tablespoons goat cheese, soft enough to spread
- Salt and pepper, to taste
- 5 sprigs watercress
Pork chops with Roasted Apples and Onions
By Reen
1. Preheat oven to 400°. 2
- 2 1/2 teaspoons canola oil, divided
- 1 1/2 cups frozen pearl onions, thawed
- 2 cups Gala apple wedges
- 1 tablespoon butter, divided
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 teaspoon all-purpose flour
- 1 teaspoon cider vinegar
Risotto Patty with Prosciutto and Egg and Pesto
By Reen
- Form the risotto into a patty
- Risotto Patty with Prosciutto and Egg and Pesto
- 1/2 * 1/2 cup leftover risotto
- 2-3 * 2-3 tablespoons breadcrumbs
- * Olive oil
- 3 * 3 slice prosciutto
- 1 * 1 egg
- 1 * 1 tablespoon pesto
Cheese Toasts
By Reen
From CuisineAtHome
- 4 slices of French bread or baguettte, cut diagnoally (1/2" thick)
- 2 Tb unsalted butter, softened
- 1/2 tsp garlic, minced
- 1/4 c. Swiss cheese, grated
- 1 Tb Parmesan cheese, grated
- Pinch of paprika