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Recipes
Chocolate Cake for Cupcake Pops
By AllisonClayman
This delicious chocolate cake recipe, adapted from Martha Stewart Kids, works wonderful with Angie Dudley's Cupcake...
- Unsalted butter, for cake pan
- 1 1/2 cups unsweetened cocoa powder, plus more for dusting
- 3 cups all-purpose flour
- 3 cups sugar
- 1 tablespoon baking soda
- 1 1/2 teaspoons salt
- 3/4 cup vegetable oil
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking powder
- 3 large eggs, lightly beaten
- 1 1/2 cups hot water
Chewy Chocolate Gingerbread Cookies
By AllisonClayman
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticat...
- 7 ounces best-quality semisweet chocolate
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cocoa powder
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon freshly grated ginger
- 1/2 cup dark-brown sugar, packed
- 1/2 cup unsulfured molasses
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
Shrimp and Scallop Scampi with Linguine
By AllisonClayman
Recipe courtesy The Quarterdeck for Food Network Magazine I doubled the sauce and omitted the scallops
- Kosher salt
- 1 pound linguine
- 12 jumbo shrimp, peeled and deveined
- 12 large sea scallops, tough foot muscles removed
- Freshly ground pepper
- 3 1/2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice, plus lemon wedges for garnish
- 1/2 cup dry white wine
- 1/4 cup torn fresh basil
- 2 tablespoons chopped fresh parsley
Roasted Pork Tenderloin with Fennel and Garlic
By AllisonClayman
Pork and fennel are a distinctive Italian pairing of sweet and mild
- 12 garlic cloves, peeled
- 3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 pork tenderloins (about 1 pound each)
- 1/2 teaspoon dried oregano
Baked Chicken with Cheese and Cream Sauce
By AllisonClayman
1. Preheat oven to 450. Season chicken to taste with salt and pepper
- 1 3 to 4-lb. chicken, cut into 8 pieces
- Salt and freshly ground black pepper
- 8 oz. swiss cheese, grated on large holes of a box grater (about 1 1/4 cups)
- 1 1/2 cups heavy cream
- 1/2 cup Chicken Stock
- 2 tbsp. dijon mustard
Stuffed Shells with Arrabbiata Sauce
By AllisonClayman
Recipe courtesy Giada De Laurentiis
- 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
- 2 tablespoons olive oil, plus extra for greasing baking sheet
- 6 ounces thinly sliced pancetta, diced
- 2 teaspoons dried crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups marinara sauce
- 2 (15-ounce) containers whole milk ricotta cheese
- 1 1/3 cups grated Parmesan
- 4 large egg yolks
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
- 1 teaspoon chopped fresh mint leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
Yellowfin Tuna with Grilled Pineapple Salsa
By AllisonClayman
This dish exemplifies simplicity at its best
- 1 pineapple, peeled and cut into 1/2-inch-thick rounds
- 6 tablespoons olive oil
- 1/4 cup finely chopped red onion
- 1/4 cup minced red bell pepper
- 1/4 cup rice vinegar
- 2 jalapenos, seeded and minced
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon finely chopped fresh cilantro
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons salt
- Four 6-ounce yellowfin tuna steaks
- 1 tablespoon Creole Seasoning
- Fresh cilantro sprigs, for garnish
Meatloaf and Baked Mashed Potatoes
By AllisonClayman
Place racks in upper and lower thirds of oven; preheat oven to 375 degrees
- 1 1/2 pounds (8 to 10) Yukon Gold or other waxy potatoes, well scrubbed
- 3 slices (1 ounce each) white sandwich bread, torn into very small pieces
- 1 1/4 cups milk
- 1 1/2 pounds ground beef chuck
- 1 small onion, grated
- 2 garlic cloves, minced
- 1/2 cup flat-leaf parsley, finely chopped
- 1 large egg, lightly beaten
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups store-bought marinara sauce
- Coarse salt and ground pepper
- 4 tablespoons (1/2 stick) butter
Frozen No Bake Peanut Butter Cups
By AllisonClayman
ItMIX Crust Mix and margarine thoroughly with fork until crumbs are evenly moistened
- 1 pkg. (16.1 oz.) JELL-O No Bake Peanut Butter Cup Dessert
- 1/4 cup (1/2 stick) margarine or butter, melted
- 1-1/3 cups cold milk
Apricot-Glazed Pork Tenderloin
By AllisonClayman
Heat broiler; set rack 4 inches from heat
- 2 pork tenderloins (about 12 ounces each), trimmed of excess fat
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 1 jar (10 to 12 ounces) apricot jam, (about 1 cup)
- 1/4 cup spicy brown mustard