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Recipes
Roasted Red Peppers
By katiemwilson
In a roasting pan, make a bed of onions
- 8 large red peppers, stems removed and cut in halves
- 1-2 large sweet onions, thinly sliced
- 4-5 cloves garlic, slightly pressed
- 1 T olive oil
- salt
- pepper
- oregano
Mary's Cookies
By katiemwilson
Combine all ingredients, except chips
- 2 c shredded coconut
- 1 1/2 c sugar
- 2 T almond extract
- 4 egg whites
- 6 oz chocolate chips
- 2 c sliced almonds
Tricia's Sticky Sauce
By katiemwilson
Stir constantly until thick
- 1 c sugar
- 3 T corn starch
- 1 t salt
- 1/2 t ginger
- 1/4 t pepper
- 3/4 c water
- 1/3 c lemon juice
- 1/4 c soy sauce
Blueberry Ginger Bread
By katiemwilson
Preheat oven to 350. In small bowl gently toss blueberries with sugar and vinegar
- 1 c fresh or frozen blueberries (not thawed)
- 2 T sugar
- 2 T blueberry vinegar
- 1/2 c sour cream or creme fraiche
- 1 1/2 c flour
- 1/2 c brown sugar
- 1 t baking soda
- 1 t ginger
- 1/4 t salt
- 1/4 t cinnamon
- 1/4 t mace
- 2 eggs, lightly beaten
- 2 T molasses
- 1/2 c unsalted butter, melted and cooled
- confectioners sugar for garnish blueberries for garnish
Roasted Brussels Sprouts with Garlic and Pancetta
By katiemwilson
Preheat oven to 450. Toss together brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11x7...
- 1 lb Brussels sprouts, trimmed and halved (quartered if large)
- 2 oz pancetta, visible fat discarded and pancetta minced
- 1 garlic clove, minced
- 1/2 T extra-virgin olive oil
- 1/4 c water
- salt
- pepper
Nanny Dever's Bread Pudding
By katiemwilson
Beat eggs. Add sugar, milk, vanilla and salt
- 3 eggs
- 1 scant c sugar
- 1 quart milk
- 1 t vanilla extract
- dash of salt
- 4-5 pumpernickle bread, pound cake or Kuchan
- *Note: If plain bread is used, add nutmeg and a dash of cinnamon
Sea Scallops with Vegetable Ragout
By katiemwilson
Melt 2 tablespoons butter with oil in heavy large pot over medium low heat
- 5 T butter
- 2 T olive oil
- 1 large sweet onion (Vidalia or Maui), halved, thickly sliced crosswise
- 4 garlic cloves, minced
- 24 2" long asparagus tips
- 4 oz sugar snap peas, strings removed
- 6 fresh thyme sprigs
- 1/3 c canned vegetable broth
- 1 T fresh lemon juice
- 1 heart of romaine lettuce, sliced crosswise into 1" strips
- 1 c frozen peas, thawed
- 20 sea scallops, side muscles trimmed
- 4 lemon wedges
Beef Tenderloin with Pepper and Parsley Crust
By katiemwilson
Allow tenderloin to come to room temperature before cooking
- 2 lbs beef tenderloin, trimmed
- 2 t whole black peppercorns
- 2 t whole white peppercorns
- 2 t whole green peppercorns
- 2 t coarse salt
- 4 T butter, very soft
- 1 c loosely packed flat-leaf parsley, chopped
Strawberry Shortcake with Hot Cream Sauce
By katiemwilson
Hull berries, slice and set aside
- Hot Cream Sauce:
- 2 pints strawberries
- 2 c flour
- 1/4 c sugar
- 1 1/2 t baking powder
- 1/4 t salt
- 1/4 t nutmeg
- 1/4 lb butter, at room temp
- 1 large egg, lightly beaten
- 3/4 c half and half
- 2 c heavy cream
- 1/4 c sugar
- 1/4 c butter
- mint leaves for garnish
Filet Au Poivre
By katiemwilson
One day before serving, in a small bowl, combine all ingredients except meat and ground pepper
- 3 T olive oil
- 1 T chopped parsley
- 1 T chopped shallots
- 1 T coarse sea salt
- 1 T herbes de Provence
- 1 small jalapeno pepper, chopped (optional)
- 4 1/2 lbs beef tenderloin
- 3 T coarsly ground black pepper
- 4 1/2 pounds beef tenderloin