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Recipes
Polenta Crusted Shrimp/Chicken w/Mustard & Herb Mayo
By brenie_shydee
To make the Mustard and Herb Mayonnaise: In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, ...
- Mustard and Herb Mayonnaise:
- 1 1/2 cups mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh tarragon leaves
- 1/4 cup chopped fresh chives
- Polenta Crusted Shrimp:
- 1/2 cup all-purpose flour
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 eggs, beaten
- 1 1/2 cups polenta
- 2 teaspoons paprika
- 1 1/2 teaspoons dried thyme
- 1 pound large shrimp, peeled, deveined, tail-on
- OR boneless, skinless chicken cut into strips
- 3 to 4 tablespoons olive oil
- Kosher salt, for sprinkling
Strawberry Cream Roll
By brenie_shydee
Preheat oven to 375 degrees F (190 degrees C)
- 3 eggs
- 1 cup white sugar
- 1/3 cup hot water
- 1 teaspoon vanilla extract
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup confectioners' sugar for dusting
- 1 cup fresh strawberries
- 1 cup heavy cream, chilled
- 1 teaspoon unflavored gelatin
- 1 tablespoon white sugar
- 2 tablespoons confectioners' sugar, for dusting (optional)
Tangy Tomato Tart
By brenie_shydee
Preheat oven to 350 degrees F (175 degrees C)
- 1 (10 inch) unbaked flaky pie crust
- 3 sprigs fresh oregano, leaves removed
- 3 sprigs fresh thyme, leaves removed
- 1 1/2 tablespoons grainy Dijon mustard
- 1 1/2 teaspoons honey
- 1 teaspoon pressed garlic
- 6 tablespoons olive oil
- 3 tomatoes, cut into 1/4-inch slices
- 1 tablespoon grated Parmesan cheese, or to taste
- 1 sprig fresh oregano, leaves removed
- 1 sprig fresh thyme, leaves removed
Fresh Mozzarella, Heirloom Tomato, and Basil Pizza
By brenie_shydee
1. Place a pizza stone or heavy baking sheet in oven
- 12 ounces refrigerated fresh pizza dough
- 1 cup fresh basil leaves
- 6 garlic cloves
- 3 tablespoons extra-virgin olive oil, divided
- 4 ounces fresh mozzarella cheese, thinly sliced
- 2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Greek Lemon Cake1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
By brenie_shydee
1. Preheat oven to 350 degrees F (175 degrees C)
- 3 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 eggs
- 2 cups white sugar
- 1 cup butter, softened
- 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 cup plain yogurt
Big Soft Ginger Cookies
By brenie_shydee
Preheat oven to 350 degrees F (175 degrees C)
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
White Chocolate Cookies w/Cranberries
By brenie_shydee
1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes
- 1/3 cup butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup dried cranberries
- 1/2 cup white baking chips
Quick Chicken Saltimbocca
By brenie_shydee
Heat olive oil in 12-inch skillet on medium-high
- 1 tablespoon(s) olive oil
- 8 sage leaves
- 4 chicken-breast cutlets, thinly sliced
- 4 strip(s) bacon
- 1/4 cup(s)cornstarch
- 1 can(s) 14-ounce) lower-sodium chicken broth
- 3 tablespoon(s)lemon juice
- 1/2 teaspoon(s)salt
- 1/4 teaspoon(s)pepper
- 10 ounce(s)spinach
- 2 clove(s) garlic, pressed
- 2 tablespoon(s) water
Sam's Famous Carrot Cake
By brenie_shydee
1. Preheat oven to 350 degrees F (175 degrees C)
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 (8 ounce) can crushed pineapple with juice
- 1 cup raisins
Squash Lasagna w/Spinach
By brenie_shydee
Squash: Preheat oven to 400 degrees
- SQUASH
- 1 small kabocha squash (3 1/4 pounds), quartered, seeded, peeled, and cut into 1/2-inch wedges
- 3 tablespoons unsalted butter, cut into small pieces
- Coarse salt and freshly ground pepper
- BECHAMEL
- 4 tablespoons unsalted butter
- 1 small onion, minced (1/2 cup)
- Pinch of freshly grated nutmeg
- Coarse salt
- 1 tablespoon Dijon mustard
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup all-purpose flour
- 4 cups whole milk, plus more if necessary
- FILLING
- 1 1/2 cups fresh ricotta
- 2 cups coarsely grated Gruyere (10 ounces)
- 2/3 cup finely grated Parmesan (1 1/2 ounces)
- Coarse salt and freshly ground pepper
- Pinch of freshly grated nutmeg
- 1 large egg
- LASAGNA
- 1 pound lasagna noodles (12 sheets)
- Coarse salt
- Extra-virgin olive oil, for baking sheet
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed well to remove excess liquid (1 1/4 cups packed)