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Recipes
Appetizer: Smiley Face Shrimp
By SharonE
Bring water and lemon to boil; add shrimp, and cook 3-5 minutes or until shrimp turn pink
- 3 quarts water
- 1/2 large lemon, sliced
- 2 pounds unpeeled large fresh shrimp
- 1 cup vegetable oil
- 1/8 cup hot sauce
- 1 1/2 tsp. minced garlic
- 1 1/2 tsp. olive oil
- 3/4 tsp. salt
- 3/4 tsp. Old Bay seasoning
- 3/4 tsp. dried basil
- 3/4 tsp. dried oregano
- 3/4 tsp. dried thyme
- 3/4 tsp. minced fresh parsley
Breakfast: Buttermilk Pancakes
By SharonE
Super thick, fluffy, crisp outside
- 2 eggs
- 2 cups all-purpose flour (1 3/4 for medium pancakes); scoop and sweep method for measuring
- 2 tbs sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 4 tbs unsalted butter, melted
- 1/2 tsp vanilla extract
Korean: Edamame
By SharonE
Soy Balsamic Sauce: Stir cornstarch and water until dissolve
- Soy Balsamic Sauce:
- 1 tsp cornstarch
- 2 tbs water
- 1/4 cup dark brown sugar
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 1 pound frozen edamame in pod
- 3/4 cup soy balsamic sauce
- 2 tbs hoisin sauce
- 1 tbs yuzu juice or fresh lime or lemon juice
- 1 tbs korean chili flakes
Dessert Cookies: Whole Wheat Shortbread Cookies
By SharonE
Zoe Nathan recipe
- 12 ounces all-purpose flour
- 6 ounces whole wheat flour
- 5 1/2 ounces cornstarch
- 18 ounces Plugra butter
- 5 1/2 ounces white sugar plus extra for finishing
- 1 1/4 teaspoon salt
Cocktail: Mojito Slushie
By SharonE
In a blender, combine sugar and water
- 1/2 cup sugar
- 1/2 cup water
- 10 cups crushed ice
- 1/3 cup lemon juice (about 3 lemons)
- 1/3 cup lime juice (about 5 limes)
- 1 cup white rum
- 1 cup fresh mint leaves
Dessert: Brownies Cockaigne
By SharonE
Use a 9x9 pan for cakey texture or 9x13 for a chewy and moist texture
- 1/2 cup butter
- 5 oz. unsweetened chocolate
- 4 eggs
- 1/4 tsp. salt
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup sifted all-purpose flour
Dessert Cookies: Oatmeal Chocolate Chunk Cookies
By SharonE
I had these at a _Cottage Living_ party
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 cups uncooked regular oats
- 1 (11.5 oz.) package semisweet chocolate mega morsels
- 1 cup chopped toasted pecans
Side: Mac Daddy Mac n' Cheese
By SharonE
Guy Fieri's recipe, slightly modified
- 2 shallots, peeled
- 3 cloves garlic
- 1 teaspoon olive oil
- 6-7 pieces bacon, diced, cooked, reserving 1+ tablespoon bacon fat
- 2 tablespoons flour
- 4 cups heavy cream
- 1 teaspoon chopped fresh thyme
- 1 cup shredded pepper jack cheese
- 2 cups shredded cheddar cheese
- Salt and freshly ground black pepper
- 1 pound penne pasta, cooked
- 1/2 cup Panko bread crumbs
- 2 tbsp. melted butter
- 2 tablespoons chopped fresh parsley
- Read more at: http://www.foodnetwork.com/recipes/guy-fieri/mac-daddy-mac-n-cheese-recipe.html?oc=linkback
Appetizer: Cherry and Nectarine Bruschetta
By SharonE
Combine fruit and 1 tbs. sugar, 1 tbs
- 2 nectarines (or red plums), halved, thinly sliced
- 1 cup cherries, pitted, halved
- 2 tbs. sugar
- 1 tbs. olive oil
- sea salt
- 1/4 vanilla bean, split lengthwise or 1/2 tsp. vanilla extract
- 1 cup ricotta
- 1/2 baguette, sliced, toasted
Meat: Chicken Marsala (for two)
By SharonE
1. Bring 1 cup Marsala, gelatin, and porcini mushrooms to boil in small saucepan over high heat
- 11 ⁄8 cupsdryMarsala
- 2 teaspoons unflavored
- gelatin
- 1 ⁄2 ounce dried porcini mushrooms, rinsed
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- Kosher salt and pepper 1 cup chicken broth
- 1 ⁄2 cup all-purpose flour
- 7 teaspoons vegetable oil
- 1 1⁄2
- ounces pancetta, cut into 1⁄2-inch pieces
- 8 ounces cremini mushrooms, trimmed and sliced thin
- 1 small shallot, minced
- teaspoons tomato paste 1⁄2 teaspoon minced garlic
- 1 1⁄2
- 1 teaspoon lemon juice
- 1 ⁄2 teaspoon minced fresh oregano
- 1 1/2 tablespoons unsalted butter, cut into 3 pieces
- 1 teaspoon minced fresh parsley