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Recipes
Chocolate Ganache Frosting
By AllisonClayman
Ganache -- a smooth mixture of chocolate and cream -- is one of the richest, most luscious of all chocolate frostin...
- 1 pound good-quality bittersweet chocolate, finely chopped
- 2 1/3 cups heavy cream
- 1/4 cup corn syrup
Chocolate Macaroon Crust
By AllisonClayman
Preheat oven to 325 degrees
- 2 ounces semisweet chocolate, melted
- 2 tablespoons unsalted butter, room temperature
- 6 tablespoons sugar
- 1 1/2 cups shredded unsweetened coconut
- Pinch of coarse salt
- Nonstick cooking spray
Almost-Famous Soft Pretzels
By AllisonClayman
Recipe courtesy Food Network Magazine
- 1 cup milk
- 1 package active dry yeast
- 3 tablespoons packed light brown sugar
- 2 1/4 cups all-purpose flour, plus more for kneading
- 10 tablespoons unsalted butter, plus more for greasing
- 1 teaspoon fine salt
- 1/3 cup baking soda
- 2 tablespoons coarse salt
- 1/4 cup mayonnaise
- 1/4 cup dijon mustard
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon cider vinegar
Tilapia with Arugula, Capers, and Tomatoes
By AllisonClayman
Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce
- 1/2 cup cherry tomatoes, halved
- 1/4 teaspoon red-pepper flakes
- 1 tilapia filet (8 ounces)
- Coarse salt and ground pepper
- 2 small bunches arugula (about 3 cups)
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, rinsed and drained
Chocolate-Peppermint Cookies
By AllisonClayman
Preheat oven to 325 degrees
- 1 cup all-purpose flour, plus more for surface
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 ounces (5 tablespoons) unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 3/4 teaspoon pure peppermint extract
- 8 large candy canes or 30 peppermint candies, crushed
- 2 pounds white chocolate, coarsely chopped
Grilled Chicken & Pineapple Quesadilla
By AllisonClayman
Preparation Instructions (To grill pineapple: cut wedges, stick on skewers, and grill over low heat
- Ingredients
- 8 whole Flour Tortillas
- Butter Or Margarine
- 2 cups Grilled Pineapple, Sliced
- 3 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 3 cups Monterey Jack Cheese, Grated
- 1 whole Jalapeno, Sliced
- Cilantro
- 3 Tablespoons Barbecue Sauce
Almost-Famous Frozen Yogurt
By AllisonClayman
Recipe courtesy Food Network Magazine
- 2 cups plain whole-milk yogurt
- 2 cups plain nonfat or reduced-fat Greek yogurt
- 1/2 cup superfine sugar
- 3 tablespoons light corn syrup
- Fresh fruit or other toppings, for garnish
Carrot-Cake Cookies
By AllisonClayman
Before being filled, the cookies can be kept in an airtight container at room temperature for up to three days
- FOR THE FILLING:
- 2 ounces bar cream cheese, room temperature
- 2 ounces unsalted butter, room temperature
- 1/4 cup confectioners' sugar
- 1 teaspoon fresh lemon juice
- FOR THE COOKIES:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup rolled oats
- 3/4 cup packed, finely grated, peeled carrots
- 1/3 cup dried currants
Fried Mozzarella Sticks
By AllisonClayman
Preparation Instructions Slice string cheese pieces in half, for a total of 32 pieces
- Ingredients
- 16 pieces String Cheese, Removed From Wrappers
- 1/2 cups All-purpose Flour
- 2 whole Eggs
- 3 Tablespoons Milk
- 1 Tablespoon Dried Parsley Flakes
- Canola Oil, For Frying
- Marinara Sauce, For Dipping
- 2 cups Panko Bread Crumbs
Raw and Cooked Salad
By AllisonClayman
A simple mixture of olive oil and red wine vinegar is all you need to top this flavorful salad from chef Lidia Bast...
- 1 pound sweet onions, such as Vidalia or Walla Walla
- 1/2 cup extra-virgin olive oil, plus more for onions
- 3 red or yellow bell peppers
- Coarse salt and freshly ground black pepper
- 3/4 pound (3 to 6) Red Bliss potatoes
- 1/2 pound green beans, trimmed
- 1/2 cup black olives, pitted
- 3 tablespoons small capers, drained
- 1/2 pound (1 or 2) ripe tomatoes, cored and cut into wedges
- 3/4 pound (1 or 2) heads Bibb lettuce, leaves separated, washed, and dried
- 3 tablespoons red-wine vinegar