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Recipes
Dessert: Puto
By SharonE
So when you read this recipe, you'll think this is a very Americanized version of Puto
- 1 cup Bisquick Mix
- 1 cup flour
- 1 cup sugar
- 1 cup milk
- 1/2 tsp. baking powder
- 1 egg
- 1 tsp. vanilla
- food coloring, optional
Breakfast Breads: Cocoa Banana Bread
By SharonE
Dining In Alison Roman
- Nonstick cooking spray, for the pan
- ½ cup Demerara sugar
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 6 tablespoons (¾ stick) unsalted butter, at room temperature
- ⅓ cup granulated sugar
- ¼ cup lightly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 5 extremely ripe bananas, 4 coarsely mashed and 1 sliced lengthwise
- ½ cup mascarpone, full-fat sour cream, or full-fat yogurt (4 ounces)
Korean: Miyeok Guk
By SharonE
Saute miyeok with sesame oil and garlic for 4 minutes in large pot
- 3/4 oz. dried miyeok (1 1/2 cups soaked)
- 1 tsp. minced garlic
- 5 cups rice water
- 2 tbs. soup soy sauce (gukganjang)
- 1/2 tsp. salt
- pepper
- sesame oil
Korean: That Short Rib Steak
By SharonE
From My Rice Bowl
- 1/4 cup chopped peeled Asian pear
- 1/4 cup chopped yellow onion
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons soy sauce
- 1 (1-inch) section peeled fresh ginger, sliced into 1/4-inch-thick coins
- 2 large cloves garlic
- 1 pound deboned short rib steaks, left whole or cut into 1/4-inch slices
Dessert: Strawberry Shortcake Cobbler
By SharonE
Dining In Alison Roman
- SHORTCAKES
- 1 ¼ cups all-purpose flour, plus more for the work surface
- ½ cup coarse yellow cornmeal
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cut into 1-inch pieces, at room temperature
- ½ cup heavy cream
- FILLING
- 5 cups strawberries (about 2 quarts), hulled and halved
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lime or lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons light brown sugar
Breakfast Breads: Poppy Seed Plum Muffins
By SharonE
Smitten Kitchen
- 6 tablespoons (3 ounces or 85 grams) unsalted butter, melted and browned over medium-low heat and cooled plus butter for muffin cups
- 1 large egg, lightly beaten
- ¼ cup (50 grams) granulated sugar
- ¼ cup (50 grams) packed dark or light brown sugar
- ¾ cup (180 grams) sour cream or a rich, full-fat plain yogurt
- ½ cup (60 grams) whole-wheat flour
- 1 cup (125 grams) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon table salt
- Pinch of ground cinnamon
- Pinch of freshly grated nutmeg
- 2 tablespoons (20 grams) poppy seeds
- 2 cups pitted and diced plums, from about ¾ pound (340 grams) Italian prune plums (though any plum variety will do)
Korean: Japanese Fried Chicken
By SharonE
Marinate for 30 minutes minimum
- Soy Sauce
- Ginger juice
- garlic
- sesame oil
- chicken thighs, cut up
- cornstarch
Breakfast: Marinara Baked Eggs
By SharonE
1. Preheat oven to 400 degrees F (200 degrees C)
- 1/3 cup marinara sauce
- 1/2 teaspoon red pepper flakes
- salt and freshly ground black pepper to taste
- 1 1/2 teaspoons chopped fresh flat-leaf parsley
- 2 eggs
- 1 tablespoon finely shredded Parmigiano-Reggiano cheese
- 2 teaspoons olive oil
- 2 tablespoons heavy whipping cream (or soy milk)
- 2 slices toast
Soup: Cream of Celery Soup
By SharonE
In a pot, add the water, celery, potato, carrot and onion, bring to a boil,season with 2 tsp
- 3 cups water
- 1 1/2 cups chopped celery
- 1 small potato, peeled and diced
- 1 small carrot, peeled and diced
- 1/2 small onion, choppped
- 2 1/2 tsp. salt
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 1/8 tsp. freshly ground white pepper
- 3 cups whole milk, hot (to make this lowfat, use unsweetened soy milk)
Pasta: Sesame-Chicken and Asparagus Pasta
By SharonE
Bring a large pot of water to a boil
- 8 oz. linguine
- 3 cloves garlic, minced
- 1 tbsp. red wine vinegar
- 1 tbsp. brown sugar
- 6 tbsp. chunky peanut butter
- 1/4 cup soy sauce
- 6 tbsp. sesame oil
- 2 tbsp. hot chile oil or more if you like
- 2 boneless and skinless cooked chicken breasts
- 5 tbsp. toasted sesame seeds
- 1 lb. thin asparagus or green beans
- 3 scallions, julienned
- 1 cucumber, 1/4" dice