Cortanez's profile page
Recipes
Toasted Pound Cake with Mascarpone and Amaretto
By cortanez
Recipe courtesy Giada De Laurentiis
- 1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
- 3/4 cup apricot preserves
- 3 tablespoons almond flavored liqueur (recommended: Amaretto)
- 2/3 cup mascarpone cheese
- 1/4 cup sliced almonds
Frittata with Potato and Prosciutto
By cortanez
Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat
- 2 tablespoons olive oil
- 1 (15-ounce) potato, peeled, cut into 1/4-inch cubes
- 1/2 onion, chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 6 large eggs
- 1/4 cup whipping cream
- 1/4 cup grated Parmesan
- 2 ounces sliced prosciutto, coarsely chopped
- 2 tablespoons chopped fresh basil leaves
Marinated Grilled Shrimp
By cortanez
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh shrimp, peeled and deveined
- skewers
- NOTE: Use fresh shrimp over frozen.
Rice Krispie Treats
By cortanez
1. Line rimmed sheet pan with parchment paper
- 5 tablespoons salted butter
- 1 1/2 packages (10 oz) regular marshmallows (unverified)
- -OR-
- 6 cups miniature marshmallows
- 1 12-ounce box Rice Krispies (or WF Brown Rice) cereal (or 9 cups)
Saltine Cracker Toffee
By cortanez
1. Preheat oven to 425 degrees and line a large jelly roll pan with aluminum foil or parchment paper
- 40 salted saltine crackers or enough to line your pan
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 2 cups semisweet chocolate chips
Scalloped Potatoes
By cortanez
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees
- 2 tablespoons butter
- 1 medium onion, minced
- 2 medium garlic cloves, minced or pressed through a garlic press
- 1 tablespoon chopped fresh thyme leaves
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced 1/8 inch thick (using mandoline)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (use glass measure not all of pint)
- 2 bay leaves
- 4 ounces cheddar cheese, shredded (1 cup)
Braised Beef Brisket
By cortanez
Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large sealed ziploc bag
- 2 cans beef consomme (not beef broth)
- 1 1/2 cups low-sodium soy sauce
- 1/2 cup fresh lemon juice (juice of 2 lemons)
- 1 tablespoon liquid smoke
- 5 cloves garlic, chopped
- 10 pounds beef brisket
- Prepared barbecue sauce, for serving, optional
French Toast Casserole
By cortanez
Slice french baguette about 1 1/2" thick and arrange in greased 9x13 baking pan
- 2 2 2 loaves of baguettes
- 8 8 8 eggs
- 1 1 1 cup Half and half
- 1 1 1 cup regular milk
- 1 1T 1T vanilla
- 1 1 1 stick of butter
- 1 1 1 cup brown sugar
- 1 1 1 cup maple syrup
- Cinnamon
Chicken Curry in a Hurry
By cortanez
1. Cook the rice according to the package directions
- 1 cup white rice
- 1 1/2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 2 tablespoons curry powder
- 1 cup plain yogurt
- 3/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 14.5-ounce can diced tomatoes, drained (optional)
- Meat from 1 rotisserie chicken, sliced or shredded NOTE: Cut or shred into bite sized pieces. Leave out the skins.
- 1/4 cup fresh cilantro leaves, roughly chopped
Curried Chicken Salad
By cortanez
Per Serving (serving size: 1 cup chicken salad and 1 1/4 cups greens) Calories 325; Total Fat 14 g; (Sat Fat
- 1 cup low-sodium chicken broth
- 1 cup water
- 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
- 1/4 cup sliced almonds
- 1/2 cup nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon curry powder
- 1 cup halved red grapes
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground black pepper
- 5 ounces mixed greens
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice