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Recipes
Basic Quiche
By allie5jones
Heat oven to 375° F. In a large skillet, over medium-low heat, heat the oil
- 1 tablespoon olive oil
- 2 medium yellow onions, diced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup fresh flat-leaf parsley, chopped
- 4 eggs
- 3/4 cup half-and-half
- 8 ounces Gruyère, grated
- 1/8 teaspoon ground nutmeg
- 1 1 store-bought frozen piecrust in a tin
Spring Shells and Cheese
By allie5jones
Grate the zucchini into a colander using the large holes of a box grater
- 2 pounds medium zucchini
- Kosher salt
- 1 stick unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- Pinch of cayenne pepper
- Freshly ground black pepper
- 6 cups whole milk
- 4 sprigs fresh thyme
- 3 bay leaves
- Grated zest of 1/2 lemon
- 1 pound medium pasta shells
- 4 shallots, minced
- 2 large egg yolks, lightly beaten
- 4 ounces parmesan cheese, grated (about 1 cup)
- 4 ounces gruyere cheese, grated (about 1 1/4 cups)
- 4 ounces baby spinach
Chipotle Peanut Brittle
By allie5jones
1. Line a large baking sheet with parchment paper; coat paper with cooking spray
- Cooking spray
- 1 cup sugar
- 1 cup light-colored corn syrup
- 1 tablespoon butter
- 1 (11.5-ounce) container salted, dry-roasted peanuts
- 1 1/2 teaspoons baking soda
- 1 teaspoon chipotle chile powder
Lemonade Layer Cake
By allie5jones
Preheat oven to 350 degrees
- Cake:
- 1 1/3 c. granulated sugar
- 6 tbsp. butter, softened
- 1 tbsp. grated lemon rind
- 3 tbsp. thawed lemonade concentrate
- 2 tsp. vanilla extract
- 2 large eggs
- 2 large egg whites
- 2 c. all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 l/4 c. fat free buttermilk
- cooking spray
- Frosting:
- 2 tbsp. butter, softened
- 2 tsp. grated lemon rind
- 2 tsp. thawed lemonade concentrate
- 1/2 tsp. vanilla extract
- 8 oz. 1/3 less fat cream cheese
- 3 1/2 c. powdered sugar
Sautéed Tomatoes and Shallots
By allie5jones
Heat the oil in a large skillet over medium-high heat
- 1 tablespoon olive oil
- 6 shallots, quartered
- 3 pints grape tomatoes
- Kosher salt and pepper
- 1 cup dry white wine
- 2 tablespoons capers
Slow-Cooker Weeknight Chili
By allie5jones
Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in large Dutch oven over medium heat unti...
- 1/4 c. chili powder
- 1 tbsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- 1/2 tsp. red pepper flakes
- 8 oz. bacon, chopped fine
- 2 onions, chopped medium
- 1 red bell pepper, chopped medium
- 6 garlic cloves, minced
- 2 lb. 85 percent lean ground chuck
- salt and pepper
- 1 (28 oz.) can tomato puree
- 1 (28 oz.) can diced tomatoes
- 2 (15.5-oz.) cans dark red kidney beans, drained and rinsed
General Tso’s Chicken
By allie5jones
For the marinade and sauce: Whisk Hoisin, vinegar, soy sauce, sugar, cornstarch, and water in bowl
- Marinade and sauce:
- 1/2 c. Hoisin sauce
- 1/4 c. white vinegar
- 3 tbsp. soy sauce
- 3 tbsp. sugar
- 2 tbsp. cornstarch
- 1 1/2 c. water
- 4 boneless, skinless chicken breasts (about 1 1/2 lb.), cut into 1-inch pieces
- 1 tbsp. vegetable oil
- 4 garlic cloves, minced
- 2 tbsp. grated fresh ginger
- 1/2 tsp. red pepper flakes
- Coating and frying:
- 3 large egg whites
- 1 1/2 c. cornstarch
- 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 4 c. vegetable oil
Easier Chicken And Dumplings
By allie5jones
Stew: Bring broth to simmer in Dutch oven over high heat
- Stew:
- 5 c. low-sodium chicken broth
- 2 lb. boneless, skinless chicken breasts, trimmed
- 5 tbsp. unsalted butter
- 4 carrots, peeled and sliced 1/4 inch thick
- 1 large onion, chopped fine
- 1 tsp. salt
- 3 garlic cloves, minced
- 6 tbsp. all-purpose flour
- 3/4 c. dry sherry
- 1/3 c. heavy cream
- 1/2 tsp. dried thyme
- 2 bay leaves
- 1/2 tsp. pepper
- 1 1/2 c. frozen peas
- 4 tbsp. minced fresh parsley
- Dumplings:
- 2 c. all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 1/3 c. heavy cream
Roasted Parsnips With Carrots and Sage
By allie5jones
Heat oven to 375° F. In a large bowl, toss the parsnips, carrots, oil, sage, 1 teaspoon salt, and 1/2 teaspoon pep...
- 1 1/2 pounds parsnips, peeled and cut into thin strips
- 1 1/2 pounds carrots, peeled and cut into thin strips
- 1/4 cup olive oil
- 1/4 cup small fresh sage leaves
- Kosher salt and pepper
Green Bean Casserole
By allie5jones
For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, abo...
- Topping:
- 4 slices white sandwich bread, each slice torn into quarters
- 2 tbsp. unsalted butter, softened
- 1/4 tsp. table salt
- 1/8 tsp. ground black pepper
- 3 c. canned fried onions (about 6 oz.)
- Beans and sauce:
- table salt
- 2 lb. green beans, ends trimmed, and halved
- 3 tbsp. unsalted butter
- 1 lb. white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- ground black pepper
- 3 tbsp. all-purpose flour
- 1 1/2 c. low-sodium chicken broth
- 1 1/2 c. heavy cream