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Recipes
Meat: Grilled Filet Mignon with Brandy Mustard Sauce
By SharonE
Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high
- 4 6-ounce filets mignons
- 1 tablespoon olive oil plus more for brushing
- Kosher salt and freshly ground black pepper
- 10 ounces sliced mushrooms (such as button, crimini, or stemmed shiitake; about 4 1/2 cups)
- 2 shallots, finely chopped (about 1/2 cup)
- 1/2 cup brandy
- 1/2 cup low-salt beef broth
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh thyme leaves
- 1/2 cup heavy cream
- Cayenne pepper
- 2 tablespoons thinly sliced fresh chives
Soup: Asparagus Soup
By SharonE
Melt butter and oil. Saute onion and celery about 4 minutes until tender
- 2 tbsp. butter
- 2 tsp. olive oil
- 1 onion, chopped
- 3 celery stalks, chopped
- 3 tbsp. flour
- 2 1/2 cups water
- 2 1/2 cups chicken broth, unsalted
- 2 packets powdered chicken bouillon
- 1 large potato, diced
- 1 pound asparagus, chopped
- 3/4 cup half and half
- 1/4 tsp. white pepper
- 1/4 tsp. black pepper
Dessert: Caramel Filling for Cakes
By SharonE
Melt butter in pan. Add brown sugar and boil for 2 minutes, stirring constantly
- 1/2 cup butter
- 1 cup light brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
Dessert: Brookie
By SharonE
Baked's version of the brownie/cookie
- Brownies
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins
- 3/4 cup all-purpose flour
- 1 tablespoon dark cocoa powder
- 1/2 teaspoon salt
- 5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
- 3/4 cup granulated sugar
- 1/4 cup light-brown sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Chocolate Chip Cookies
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 6 ounces semisweet chocolate chunks or chips
Soup: Sausage Minestrone
By SharonE
1. Cook pasta according to package directions, omitting salt and fat; drain
- 3/4 cup uncooked small shell pasta
- 1 tablespoon olive oil
- 1 (4-ounce) link hot turkey Italian sausage, casing removed
- 1 cup diced onion
- 1 cup diced carrot
- 1/2 cup diced celery
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves, chopped
- 1 (15-ounce) can unsalted chickpeas, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained
- 4 cups unsalted chicken stock (such as Swanson)
- 1 zucchini diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Breakfast Breads: Blueberry Crumb Muffins
By SharonE
Another great recipe from Clinton St
- Crumb Mix:
- 4 tbsp. unsalted butter, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla extract
- 1 cup all purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 large egg
- 1/2 cup sour cream
- 1 cup fresh or frozen (not defrosted) blueberries
- 10 tbsp. crumb mix
- 1/4 cup all purpose flour
- 1/4 cup sugar
- 1/8 tsp. cinnamon
- 2 tbsp. unsalted butter, cubed
Korean: Dredge
By SharonE
from My Rice Bowl
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1/2 cup cornstarch
- 1/4 cup potato flakes (optional)
- 1 tbs. kosher salt
Korean: Sweet and Spicy Sauce
By SharonE
From My Rice Bowl
- 1/2 cup gochujang
- 1/2 cup mirin
- 1/2 cup sake
- 3 tbs. soy sauce
- 1 tsp. finely grated peeled fresh ginger
- 1 tsp. finely grated garlic
Dessert: Apple and Blackberry Crumble
By SharonE
I don't like oats in my crumble/crisps and I like the topping to be very crispy
- Crumble:
- 3 apples
- 1 1/2 oz. butter
- 12 oz. blackberries
- 5 oz. superfine sugar
- pinch of cinnamon
- 2 oz. cold water
- 6 oz. unsalted butter, diced
- 12 oz. flour
- 5 1/4 oz. superfine sugar
- small amount of brown sugar
Side: Escalloped Apples
By SharonE
Place apples in a 1 1/2 qt
- 5 cups sliced peeled tart apples (about 4)
- 1/8 cup sugar
- 1 tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 tbsp. butter, cubed