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Recipes
She Crab Soup #1
By tnunnery
Simple recipe with our crab roe
- 1/2 c butter
- 3 c milk
- 4 c heavy cream
- 1 lb fresh crabmeat, picked clean
- 2 tsp salt
- cayenne pepper to taste
- 2 tbsp sherry (before serving)
She Crab Soup #2
By tnunnery
From 82 Queen, Charleston, SC
- 1/4 lb butter
- 1/4 flour
- 1 c heavy cream
- 3 c milk
- 2 c fish stock, water and fish base or clam juice
- 1/4 lb crab roe (optional)
- 1 lb fresh crabmeat, picked clean
- 1 cup chopped celery
- 1/4 c chopped carrots
- 1/4 c chopped onions
- 1/4 sherry
- 1 tbsp Tabasco
- 1 tbsp Worcestershire Sauce
Bleu Cheese Mayonnaise
By tnunnery
Fold the mayonnaise and sour cream together
- 1 c mayonnaise (Duke's or Hellman's)
- 1 c sour cream
- 3/4 c bleu cheese, crumbled
- 1 tbsp cider vinegar
- 1 tbsp fresh lemon juice
- 2 dashes Tabasco sauce
- 1 tbsp onion, finely grated
- 1/2 tsp garlic, finely minced
- 2 tbsp parsley, chopped
- salt and pepper to taste
Pimiento Cheese
By tnunnery
Combine all ingredients in food processor
- 6 ounces cream cheese
- 1 cup sharp cheddar cheese, grated
- 1 cup monterey jack cheese/pepper jack, grated
- 1/2 cup mayonnaise
- 1 teaspoon red wine vinegar
- 4 ounces pimientos, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- hot sauce and fresh ground black pepper, to taste
Sweet Potato Soup
By tnunnery
Bobby Flay
- Optional:
- 2 tbsp butter
- 1 medium onion, coarsely cut
- 2 garlic cloves, minced
- 3 medium sweet potatoes, peeled and quartered
- 4 cups chicken stock
- 1/2 cup honey
- 1/2 cup creme fraiche or heavy cream
- 2 tbsp pureed canned chipotles
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon freshly grated nutmeg
World's Best Lasagna
By tnunnery
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Parmesan-Coated Potato Wedges
By tnunnery
Sandra Gluck, Cooking Light NOVEMBER 2011
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 3/4 teaspoon kosher salt
- 3 large egg whites
- 1 tablespoon water
- 3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
- 1/2 cup panko (Japanese breadcrumbs), finely crushed
- 2 (8-ounce) baking potatoes, each cut lengthwise into 8 wedges
- 2 (8-ounce) sweet potatoes, each cut lengthwise into 8 wedges
Orange-Soy Glazed Udon
By tnunnery
In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce, and sesame oil
- 1 cup orange marmalade
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sesame oil
- 12 ounces udon noodles, cooked according to package directions
- 2 tablespoons chopped scallions
Key Lime Pie
By tnunnery
Gourmet Magazine, May, 2003
- For crust:
- 1 1/4 c graham cracker crumbs (about 9 crackers)
- 2 tbsp sugar
- 5 tbsp butter, melted
- For filling:
- 1 (14 oz) can, sweetened condensed milk
- 4 large egg yolks
- 1/2 c plus 2 tbsp fresh (about 15 limes) or bottled Key lime juice (Manhattan brand)
- For topping:
- 3/4 c chilled heavy cream
Banana Loaf
By tnunnery
Teichelmann's B&B, Hokitika, New Zealand
- Optional:
- 125 grams butter (4 1/2 tbsp)
- 2 eggs
- 2 c white flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 c sugar
- 2-3 ripe bananas, chopped
- 1/2 c chopped walnuts, dried cranberries or sliced almonds.