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Recipes
Sugar Cookes w/ Buttercream Frosting
By brenie_shydee
In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy
- 1 cup butter
- 1 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 pound confectioners' sugar
- 5 tablespoons water
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon butter flavored extract
Zucchini and Tomato Frittata
By brenie_shydee
1.Preheat oven to 425 degrees
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Coarse salt and freshly ground pepper
- 8 large eggs
- 1/4 cup milk
- 3/4 cup shredded shredded white cheddar
- 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise
Round and Round Pasta
By brenie_shydee
For the pasta: Bring a large pot of salted water to a boil over high heat
- Pasta:
- 1 pound rotelle pasta
- 1/4 cup extra-virgin olive oil
- 2 shallots, thinly sliced
- 3 medium carrots, sliced into 1/4-inch rounds
- 1/2 teaspoon kosher salt
- 1/4 cup fresh orange juice
- 3 medium zucchini, trimmed and cut into 1/2-inch rounds
- 2 cups cherry tomatoes, halved
- 1 pound sweet Italian sausages, cooked, cooled and sliced into 1/2-inch rounds
- Dressing:
- 1/2 cup mascarpone cheese, at room temperature (4 ounces)
- 1 tablespoon lemon juice
- Zest of 1 large lemon
- 1 teaspoon salt, plus extra for seasoning
Grandma's Green Bean Casserole
By brenie_shydee
1. Preheat oven to 350 degrees F (175 degrees C)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans French style green
- beans, drained
- 2 cups shredded Cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
Giada's White Bean-Artichoke Spread with Bruschetta
By brenie_shydee
Begin by peeling 2 of the artichokes until you get to the hearts
- Crisp artichokes:
- 2 medium size artichokes
- 2 tablespoons olive oil
- 1 tablespoon chopped shallots
- 1 tablespoon chopped thyme
- 1 1/2 cups cooked white beans, cannelini, or navy beans
- 2 ounces goat cheese
- 1 head garlic, separated into cloves and peeled
- 1 lemon, juiced
- 4 artichokes
- 1 cup all-purpose flour
- 1 cup vegetable oil
- Balsamic reduction:
- 2 cups balsamic vinegar
- Garnish:
- 4 slices sour dough bread
- 2 tablespoons olive oil
Passover Meyer Lemon Brisket with Pomegranate Gremolata
By brenie_shydee
1. Make the brisket: mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a pa...
- For the brisket:
- 4 garlic cloves, minced
- coarse salt and freshly ground pepper
- 1 first cut of beef brisket (3 1/2-4 lbs)
- 3 meyer lemons
- 1/2 c extra-virgin olive oil
- For the gremolata:
- 1/4 c plus 2 tbs pomegranate seeds
- 1/4 c chopped fresh flat-leaf parsley
- 1/4 c chopped fresh chives
- 2 tsp finely grated meyer lemon zest
- 2 garlic cloves, minced
- flaked sea salt
Chicken Scallopine with Saffron Cream Sauce
By brenie_shydee
Serve with Crostini Alla Romana
- 2 tablespoons olive oil
- 1 pound chicken cutlets (scallopine) pounded thing
- 2 shallots, sliced
- 1 clove garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
Poetic Pumpkin Pie
By brenie_shydee
Preheat oven to 375 degrees F (190 degrees C)
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup confectioners' sugar
- 1 teaspoon ground cinnamon
- Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed
- milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Brown Sugar Whipped Cream:
- 1 cup heavy whipping cream
- 2 1/2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 pinch ground nutmeg
Five Spice Carrots
By brenie_shydee
1. Preheat oven to 375 degrees F (190 degrees C)
- 7 large carrots, peeled and cut in half lengthwise
- 2 tablespoons vegetable oil
- 1/2 teaspoon Chinese five-spice powder
- salt to taste
Blueberry infused gin & Red,white, Blueberry concrete milkshake
By brenie_shydee
n
- For starters, try a blueberry-infused gin:
- 1 1/2 3 to 3 1/2 cup blueberries in an airtight container, and let stand at room temperature for 3 days. Strain, and refrigerate (up to 3 weeks). Top a jigger with tonic or sparkling lemonade, and garnish with frozen berries.