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Recipes
Soup: Spicy Corn Chowder
By SharonE
Unbelievably satisfying for the amount of time required for this recipe
- 1/4 cup butter
- 1 small onion, chopped
- 1/2 cup diced red pepper
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1/4 cup all purpose flour
- 1 cup chicken broth
- 1 cup milk (use unsweetened soy milk for lowfat version)
- 1 16-17 oz. can corn, drained, liquid reserved
Breakfast Side: Turkey & Chicken Breakfast Sausage
By SharonE
You can throw in and adjust any seasoning you like
- 1 1/2 tsp. brown sugar
- 1/2 tsp. kosher salt
- 3/4 tsp. ground black pepper
- 1 tsp. ground sage
- 1 tsp. ground thyme
- 1/2 tsp. dried marjoram
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/8 tsp.-1/4 tsp. red pepper flakes
- 1/2 pound ground turkey
- 1/2 pound ground chicken
- 1 1/2 tsp. worcestershire sauce
Soup: Tomato Cream Soup
By SharonE
Hated tomato soup until I went to Germany and had my first real tomato soup
- 2 oz. double-smoked slab bacon cut into cubes
- 2 large yellow onions, peeled and coarsely chopped
- 1/4 cup finely chopped shallots
- 1 large whole bay leaf
- 1 tsp. dried leaf marjoram, crumbled
- 1/2 tsp. dried leaf thyme, crumbled
- 3 1/2 cups coarsely chopped, peeled, cored and seeded ripe tomatoes (5-6) OR 3 1/2 cups canned crushed tomatoes
- 2 cups chicken broth
- 1 tbsp. sugar
- 1/4 tsp. freshly ground black pepper
- 1/3 cup heavy cream
- 1 tbsp. unsalted butter
- 2 tbsp. finely snipped fresh chives or parsley
Korean: Rice Cake Dumpling Soup
By SharonE
PREPARATION Make dumplings: Place a large pot of water over high heat
- FOR THE SOUP:
- 6 ounces blanched mung bean sprouts, chopped, squeezed
- 1/2 cup diced onion
- 3 scallions, minced
- 12 ounces kimchi, strained and chopped (1 1/2-2cups)
- 8 ounces firm tofu, crumbled
- 2 oz glass noodles (optional)
- 1/4 pound ground pork
- 1/4 pound ground beef
- 1 tbs. sesame oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/2 tsp. pepper
- 1 package dumpling wrappers, thawed
- 1 egg, beaten
- 12 cups cold water (3 qrts)
- 1/2 pound beef brisket
- 1 medium onion, peeled and halved
- 3 scallions, white part
- 4 cloves of garlic, peeled and sliced
- 3 tbs. soup soy sauce
- 1 tbs. anchovy dashida, optional
- salt and pepper
- GARNISH:
- Thinly sliced scallions (green part)
- Shredded beef brisket
- 1 clove garlic, finely minced
- 1 tsp. sesame oil
- 1 pound Korean rice cakes, sliced, soaked 30 minutes
- 2 eggs, lightly beaten
- Black pepper, to taste
- 2 tablespoons toasted sesame seeds
- Toasted seaweed (optional), julienned
Vegetable Side: Broccoli Roasted with Garlic and Red Pepper
By SharonE
Preheat oven to 450 degrees
- 8 cups broccoli crowns, cut into florets (about 1 1/4 pounds)
- 3 1/2 tbsp. olive oil, divided
- 2 garlic cloves, minced
- Large pinch of dried crushed red pepper
Vegetable Side: Brussels Sprouts with Marjoram and Pine Nuts
By SharonE
One of my favorite ways to prepare brussel sprouts (from _Bon Appetit_)
- 1 tbsp. butter
- 1/4 cup pine nuts
- 3/4 pound fresh brussels sprouts, halved
- 1/2 cup canned low-salt chicken broth
- 1 shallot, minced
- 1 1/2 tsp. chopped fresh marjoram
- 3 ounces whipping cream
Vegetable Side: Baby Bok Choy Stir-Fried
By SharonE
Stir together broth, soy sauce, cornstarch and 1/4 tsp
- 1/3 cup low-sodium chicken broth
- 1 1/2 tsp. soy sauce
- 3/4 tsp. cornstarch
- 4 1/2 tsp. peanut oil
- 4 garlic cloves, thinly sliced
- 1 pound baby bok choy
- 1 tsp. sesame oil
Seafood: Killer Shrimp-Unofficial Recipe
By SharonE
So sad when Killer Shrimp closed in Los Angeles and then rejoice on it's reopening! Thank goodness because this rec...
- 1 tablespoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 5 cloves garlic, minced
- 1/2 teaspoon fennel seed
- 1 teaspoon celery seed
- 1 teaspoon crushed red pepper flakes
- 2 quarts chicken broth
- 6 ounces clam juice
- 1 cup white wine
- 6 ounces tomato paste
- 1 stick butter
- 1 1/2 pounds peeled shrimp, with tails
- French bread for dipping
Appetizer: Chicken Wings in Soy Dijon Marinade
By SharonE
One of my favorite recipes from Ming Tsai
- Marinade:
- Party Chicken Wings (the small ones)
- 1/8 cup cracked black peppercorns
- tiny bit of salt and pepper to taste
- 1/2 cup red wine
- 3/4 cup dijon mustard
- 1/4 cup soy sauce
- 4 sprigs thyme, chopped
- 1/4 cup minced garlic
- 1 1/4 cup canola oil
- blue cheese
Dessert Cookies: Pecan Butterscotch Shortbread
By SharonE
Sift the flour and cornstarch together
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 sticks unsalted butter, cut into chunks, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup confectioners' sugar
- 1/2 teaspoon fine sea salt
- 2 tablespoons scotch
- 2 teaspoons pure vanilla extract
- 2/3 cup chopped pecans, toasted and cooled
- 3 ounces high-quality milk or white chocolate, finely chopped