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Recipes
Red Jam and Cheese Danish
By brenie_shydee
Danish: Heat milk, sugar, butter, and salt in a saucepan over medium, stirring occasionally, just until butter is ...
- 3/4 cup whole milk
- 1/3 cup granulated sugar
- 1 stick unsalted butter, cut into pieces, plus more, room temperature, for bowl and dish
- 1 1/4 teaspoons coarse salt
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 2 large eggs, room temperature, plus 1 large egg white (reserved from filling), lightly beaten, for brushing
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- Filling
- 6 ounces cream cheese, room temperature
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 large egg yolk (white reserved for Danish)
- 1 teaspoon finely grated lemon zest, plus 2 teaspoons juice
- 1/4 teaspoon coarse salt
- 3/4 cup strawberry or raspberry jam (or a combination)
- Crumble Topping
- 2 tablespoons all-purpose flour
- 1/4 cup stone-ground cornmeal
- 2 tablespoons packed light-brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of coarse salt
- 2 tablespoons cold unsalted butter, cut into pieces
- Glaze
- 1/2 cup confectioners' sugar
- 2 teaspoons fresh lemon juice
Raspberry Cooler
By brenie_shydee
In a double boiler, or heat proof bowl set over a pot of simmering water, cook and stirring until raspberries have ...
- 2 pints raspberries
- 1 lemon (sliced 1/4" thick)
- 1 vanilla bean (split, seeds scraped, pod reserved or 1/2 tsp pure vanilla extract
- 1/4 c sugar
Pancetta and Turkey Meatloaf Sandwiches
By brenie_shydee
Preheat the oven to 375 degrees F
- 1/2 cup plain dried bread crumbs
- 1/4 cup chopped flat-leaf parsley
- 2 large eggs, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup grated Romano
- 1/4 cup chopped sun-dried tomatoes
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
- 10 ounces sliced pancetta, about 10 slices
- 3 cups arugula, about 3 ounces
- 1 cup mayonnaise
- 4 to 6 Italian rolls
Crostini Alla Romana
By brenie_shydee
Preheat the oven to 375 degrees F
- 12 1/2-inch thick slices ciabatta bread
- 12 slices thinly sliced prosciutto (about 6 ounces)
- 1 pound fresh mozzarella, cut into thin slices
- 3 tablespoons butter
- 6 sage leaves
- Pinch salt
- Pinch freshly ground black pepper
Macaroni & Cheese
By brenie_shydee
Preheat oven to 350 degrees
- 1 pound elbow pasta
- 1 bay leaf
- 4 tablespoons butter
- 4 tablespoons flour
- 4 1/2 cups milk
- 1 1/2 cups Gruyere, grated
- 3 cups cheddar cheese, grated
- 2 teaspoons Dijon mustard, preferably Maille brand
- Pinch nutmeg
- 1/2 cup breadcrumbs
- 1 cup Parmesan cheese, finely grated
- Salt and pepper
Berry Whipped Cream
By brenie_shydee
Bring 1/2 cup syrup to a boil in a saucepan
- 1/2 c Grade A dark amber or Grade B pure maple syrup
- 1 c heavy cream
- 1/8 tsp coarse salt
Roasted Beet White Bean Hummus
By brenie_shydee
1.Preheat oven to 425 degrees
- 1 small beet
- 1 cup cooked white beans (drained and rinsed)
- 2 tablespoons fresh lemon juice
- 1 chopped clove garlic
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- Crudites
Slow Cooker Butter Chicken
By brenie_shydee
Melt the butter and vegetable oil in a large skillet over medium heat
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 4 large skinless, boneless chicken thighs,
- cut into bite-sized pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 tablespoon curry paste
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 1 (6 ounce) can tomato paste
- 15 green cardamom pods
- 1 (14 ounce) can coconut milk
- 1 cup plain yogurt
- salt to taste
Grilled Vegetable & Tofu Lasagna w/Pesto
By brenie_shydee
•Make the marinade: Heat oil, lemon zest, and garlic in a small saucepan until bubbling around the edges
- For the marinade:
- 3/4 cup extra-virgin olive oil
- 6 strips lemon zest (1 by 4 inches), plus 1/3 cup fresh lemon juice (from 1 or 2 lemons)
- 3 garlic cloves, crushed
- Coarse salt and freshly ground pepper
- For the pesto:
- 1/2 cup pine nuts, toasted
- 1 small garlic clove
- 2 cups fresh basil
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- For assembling the "lasagna":
- 1 package (14 ounces) extra-firm tofu, sliced lengthwise 1 inch thick
- 5 or 6 zucchini and yellow summer squashes (about 2 1/2 pounds), trimmed, and sliced lengthwise about 1/4 inch thick
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
- 2 medium tomatoes, sliced 1/4 inch thick
- 18 large basil leaves
Italian Pesto Pasta Salad
By brenie_shydee
Cook macaroni according to package directions
- 8 ounces dried elbow macaroni
- 1 7 ounce jar purchased basil pesto
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 2 15 ounce cans cannellini beans, rinsed and drained
- 1/2 5 ounce package baby arugula (3 cups)
- 2 ounces Parmigiano-Reggiano cheese, shaved
- 1/4 cup pine nuts, toasted