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Recipes
Beach Shrimp
By Taraespo
Quick and easy way to prepare ship, perfect for the beach (or anywhere)
- 3 pounds unpeeled, large raw shrimp
- 1 bottle (16 ounce) Italian dressing
- 1 1/2 tablespoons freshly ground pepper
- 2 garlic cloves, chopped
- 2 lemons, halved
- 1/4 cup parsley, chopped
- 1/2 cup butter, cut up
- French or Italian bread
Crispy Roasted Potato Spirals
By Taraespo
Preheat the oven to 375 degrees F
- 4 Pounds Russet Potatoes, Peeled
- 3 Tablespoons Olive Oil
- 3 Tablespoons Butter, Melted
- 4 Medium Sized shallots, Peeled & Thinly Sliced
- 4 Garlic Cloves, Peeled & Thinly Sliced
- Coarse Sea Salt & Cracked Black Pepper
- 3 Teaspoons Chopped Fresh Rosemary
Scallops - Parmesan Breaded
By Taraespo
Coating: Combine ingredients on plate
- Coating:
- 20 large sea scallops (about 1 1/4 lbs)
- 2 T. olive oil
- 1/2 cup Italian style bread crumbs
- 1/4 cup parmigian-reggiano cheese, grated
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- Garnish:
- 1/2 cup Italian parsely, chopped
- 2 T. lemon zest
- 1 T. olive oil
- 1 tsp. lemon juice
- Lemon wedges
Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze
By Taraespo
Preheat oven to 350 and butter a 9" inch pan
- Glaze:
- 3 eggs
- 1 1/4 c sugar
- 1/3 c. good olive oil
- 1/3 c. chardonnay
- 1 1/2 c. flour
- 2 tsp baking powder
- 1/8 tsp kosher salt
- 2 c. powdered sugar
- zest of 1/2 lemon, lime and orange
- 1/2 tsp vanilla
- Squeeze the juice of all 3 fruits until you get the right consistency for your glaze, slightly thick but still runny
Stuffed Banana Peppers
By Taraespo
Food Network recipe
- 1 pound hot ground Italian Sausage, roasted and chopped fine
- 1/2 cup Locatelli Romano cheesee
- 1/2 cup bread crumbs
- Salt and pepper to taste
- 1 large egg
- Olive oil to saute
- 4 banana peppers (Hungarian hots or mild as preferred)
- 1 cup marinara sauce, heated for service
- Wedge dry ricotta cheese
Pastichio
By Taraespo
Gus' recipe from Marietta diner
- Meat Sauce:
- 1 tablespoon butter
- 1 pound ground beef, chuck
- 1 yellow onion, chopped finely
- 4 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dried oregano
- 3 tablespoons chopped fresh parsley
- 2 bay leaves
- 1 cinnamon stick
- 1/2 teaspoon sugar
- 1/2 cup white wine
- 1 can (14oz) diced tomatoes
- 1 small can tomato paste
- Bechamel Sauce:
- 1/2 cup butter
- 3/4 cup flour
- 4 cups milk
- salt and pepper, to taste
- 3/4 teaspoon nutmeg
- 1 cup Mozzarella, shredded
- 1/2 cup grated fresh Parmesan cheese
- 3 eggs, beaten
- Noodles:
- 1 lb. pasticcio/ziti (Di Martino Ziti Lunghi)
- 1 teaspoon salt
- 2 Tablespoons butter
- For assembling:
- 1/4 teaspoon nutmeg
- 1 cup mozzarella, shredded
- 1/4 cup of grated fresh Parmesan
- 2 eggs, beaten
Apple Fritter Bread
By Taraespo
Apple Fritter bread? Perfect! All of the flavors of your favorite apple fritters, without being fried
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 teaspoon vanilla
- 1 1/2 cup flour
- 1 3/4 teaspoon baking powder
- 1/2 cup milk or almond milk
- 2 large apples, peeled and chopped and mixed with 2 teaspoons sugar and 1 teaspoon cinnamon
- 1/2 cup chopped walnuts
- GLAZE
- 1/2 cup powdered sugar
- 1-3 teaspoon milk or cream
Cajun Dry Mix
By Taraespo
Mark's
- USE ONE PART:
- crushed red pepper
- black pepper
- white pepper
- onion powder
- garlic powder
- cumin
- USE TWO PARTS:
- basil
- oregano
- thyme
- paprika
Pomegranate Jeweled Cheeseball
By Taraespo
Heat a skillet over medium heat and add butter
- 2 tablespoons unsalted butter
- 10 fresh sage leaves
- 1 (8-ounce) block cream cheese, softened
- 4 ounces mascarpone cheese, softened
- 6 ounces freshly grated sharp white cheddar cheese
- 1/2 cup sliced, toasted almonds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup pomegranate arils
- crackers for serving
Classic Vinaigrette
By Taraespo
In medium bowl with wire whisk, combine vinegar, mustard, salt and pepper
- 1/4 c red wine vinegar
- 1 T. dijon musxtard
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 c EVOO