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Recipes
Seared Scallops
By japaulson
These sea scallops are crisp and glazed outside, tender and moist inside
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1 1/2 pounds sea scallops
- 2 teaspoons olive oil
- 1/2 cup dry white wine
- 1 tablespoon balsamic vinegar
- Fresh parsley sprigs (optional)
Chicken Chili Cheese Cups
By japaulson
1. Heat the oven to 350°
- 2 eggs
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup cooked chicken, finely diced
- 1 (4-ounce) can diced green chilies
- 2 tablespoons finely chopped cilantro
- 1/2 cup shredded Monterey Jack
- 30 mini phyllo shells
Decorator Icing
By japaulson
Sift sugar and cream of tartar into a large mixing bowl
- 4 cups confectioners' sugar
- 1/2 teaspoon cream of tartar
- 6 tablespoons pasteurized liquid egg whites or equivalent reconstituted dried egg whites (3 egg whites) (see Ingredient note)
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Water for thinning, if needed
- Yields 2 cups
Slow Cooker Short Ribs in Red Wine
By japaulson
1. In 12-inch skillet, heat oil over medium-high heat
- 2 tablespoons olive or vegetable oil
- 3 lb bone-in beef short ribs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14.5 oz) stewed tomatoes, undrained
- 1 medium onion, chopped (1/2 cup)
- 2 tablespoons tomato paste
- 1/2 cup red wine or Progresso® beef flavored broth
- 1/2 cup Progresso® beef flavored broth (from 32-oz carton)
- 1 tablespoon Worcestershire sauce
- 1/4 cup water
- 2 tablespoons cornstarch
Healthy Mother's Cioppino
By japaulson
Yield: 8 servings (serving size: 1 1/4 cups cioppino and 2 crostini) Nutritional Information Calories:467 (24% ...
- Crostini:
- 1 (1-pound) loaf French bread baguette, cut into 16 slices
- 1 tablespoon olive oil
- Cioppino:
- 2 teaspoons olive oil
- 1/2 to 1 teaspoon crushed red pepper
- 4 garlic cloves, finely chopped
- 3 cups clam juice
- 1 cup water
- 1/2 cup finely chopped fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 (26-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli)
- 16 littleneck clams
- 16 small mussels, scrubbed and debearded
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound cod or other lean whitefish fillets, cut into 1-inch pieces
- 1/2 pound medium shrimp, peeled and deveined
- 2 cups torn spinach
Brain Cupcakes
By japaulson
serve with printed name tags as shown on picture ie
- Prepare chocolate cupcakes according to recipe. Cool completely.
- While cupcakes are cooling, make buttercream.
- To decorate, use a medium round tip (such as Ateco #12) to pipe a mound of buttercream in the center of cupcake, then outline and pipe a brain design over it.
- see buttercream recipe
Ham 'n' Cheddar Cups
By japaulson
In a large bowl, combine the flour, sugar, baking powder, salt and pepper
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 eggs
- 1 cup milk
- 1/2 pound fully cooked ham, cubed
- 1/2 pound cheddar cheese, diced or shredded
- 1/2 pound sliced bacon, cooked and crumbled
- 1 small onion, finely chopped
Southwest Pulled Pork Sandwiches
By japaulson
1. Spray 3- to 4-quart slow cooker with cooking spray
- 1 boneless pork shoulder or butt roast (3 lb), trimmed of fat
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons dried thyme leaves
- 2 teaspoons red pepper sauce
- 2 cloves garlic, finely chopped
- 1 can (6 oz) tomato paste
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 12 hamburger buns, split
Balsamic Glazed Filet Mignon
By japaulson
Pair steak with classic sides like mashed potatoes and steamed green beans
- 4 (4-ounce) beef tenderloin steaks
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 teaspoons bottled minced garlic
- 1/8 teaspoon crushed red pepper
- 3 tablespoons dry sherry
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
Big Martha's Mashed Potatoes
By japaulson
1.Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil
- 3 1/2 pounds white or Yukon Gold potatoes
- Coarse salt and freshly ground pepper
- 8 ounces cream cheese, softened
- 4 ounces (1 stick) unsalted butter, softened
- 1/4 cup whole milk, warmed
- 1/2 cup heavy cream, warmed