AllisonClayman's profile page
Recipes
Dulce de Leche Brownies
By AllisonClayman
Preheat the oven to 350 degrees (175 C)
- Adapted from The Sweet Life in Paris (Broadway Books)
- 8 tablespoons (115g) salted or unsalted butter, cut into pieces
- 6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
- 1/4 cup (25g) unsweetened Dutch-process cocoa powder
- 3 large eggs
- 1 cup (200g) sugar
- 1 teaspoon vanilla extract
- 1 cup (140g) flour
- optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
- 1 cup Dulce de Leche (or Cajeta)
Romano Chicken With Creamy Tomato Sauce
By AllisonClayman
Prepare creamy tomato sauce
- For the sauce:
- 1 C milk
- 1 Tbs + 1 tsp butter
- 2 cloves garlic, minced
- 1 1/2 Tbs flour
- 4 oz cream cheese
- 3/4 C marinara sauce
- Salt & pepper
- For the chicken:
- 1/2 C flour
- Salt & pepper
- 1 egg, beaten
- 2 tsp water
- 1/4 C grated romano cheese
- 2 chicken breast halves
- Canola oil
- Hot, cooked pasta
Beef Stroganoff
By AllisonClayman
Stir in the sour cream just before serving this hearty Russian dish
- 1 pound beef tenderloin
- Coarse salt and ground pepper
- 3 tablespoons canola oil
- 1 medium onion, thinly sliced
- 1 pound white mushrooms, sliced 1/2 inch thick
- 1 cup reduced-sodium canned beef broth
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- Chopped fresh dill, for garnish
Roasted Tomatoes
By AllisonClayman
2006, Ina Garten, All Rights Reserved
- 12 plum tomatoes, halved lengthwise, cores and seeds removed
- 4 tablespoons good olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Roast Beef Panini With Balsalmic Onions and Chipotle Chips
By AllisonClayman
Directions: To make the chipotle chips, in a deep fryer, heat the oil to 250ºF according to the manufacturer's in...
- Ingredients:
- Canola oil for frying and brushing
- 1 Tbs. chipotle chili powder
- 1 Tbs. kosher salt
- 2 lb. Yukon Gold potatoes, sliced with a mandoline into 3mm-thick
- waffle cuts
- 1 piece ciabatta bread, about 9 inches long, halved horizontally
- 5 Tbs. 'wichcraft balsamic onion marmalade
- 4 tsp. Dijon mustard
- 8 oz. thinly sliced roast beef
- 2 oz. white cheddar cheese, grated
- 4 oz. mild blue cheese, crumbled
Chocolate Buttercream Frosting
By AllisonClayman
Sift together sugar and cocoa powder
- 3 1/2 C confectioners sugar
- 1 C unsweetened cocoa powder
- 3/4 C (1 1/2 sticks) butter, room temperature
- 1/2 C milk at room temperature
- 2 tsp pure vanilla extract
Chocolate-Dipped Florentines
By AllisonClayman
1. Preheat the oven to 300F (150C)
- Adapted from Ottolenghi: The Cookbook (Ebury)
- 1 1 1 large egg white, at room temperature
- 1/3 1/3 1/3 cup (50g) powdered sugar
- 1 3/4 1 3/4 3/4 cup (130g) blanched sliced almonds
- a good pinch of flaky sea salt
- grated zest of half an orange*, preferably unsprayed
Buttery Black Raspberry Bars
By AllisonClayman
Directions: 1 HEAT oven to 325°F
- Ingredients:
- Crisco® Original No-Stick Cooking Spray
- 1 cup butter
- 1 cup sugar
- 2 large egg yolks
- 2 cups Pillsbury BEST® All Purpose Flour
- 2/3 cup chopped walnuts or pecans
- 1/2 cup Smucker's® Seedless Black Raspberry Jam
Four Layer Pumpkin Cake with Orange Cream Cheese Frosting
By AllisonClayman
Preparation Cake Position rack in bottom third of oven; preheat to 350�F
- Ingredients
- cake
- Nonstick vegetable oil spray
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Chinese five-spice powder*
- 1/2 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups (packed) golden brown sugar
- 3 large eggs, room temperature
- 1 15-ounce can pure pumpkin
- 1/3 cup whole milk
- frosting
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 8-ounce packages cream cheese, room temperature
- 1 tablespoon finely grated orange peel
- 2 cups powdered sugar, sifted
- Chopped walnuts or walnut halves, toasted
- *A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
Heirloom Tomato Salad with Garlic Oil
By AllisonClayman
Heat oil and garlic in a small saute pan over medium-low heat
- 3 tablespoons extra-virgin olive oil
- 3 small garlic cloves, thinly sliced lengthwise
- 2 pounds heirloom tomatoes (any combination), halved, or quartered if large
- Coarse salt and freshly ground pepper
- 1/2 bunch chives, cut into 1-inch pieces (1/4 cup)
- 1/4 cup fresh basil, leaves torn if large