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Recipes
Homemade Peanut Butter Cups
By Shivani
1. Line a mini-muffin tin with paper liners; set aside
- 1 cups creamy peanut butter
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar
- 1 1/4 cups powdered sugar
- 4 cups milk chocolate chips (two 11.5-oz bags)
- 1/4 cup vegetable shortening
Pork Chops
By Shivani
1. Preheat oven to 375 – coat the pork chops with a bit of olive oil some salt and pepper and a pinch of paprika
- 4 pork chops
- S & p
- Pinch of paprika
- 3 cloves garlic
- Panchatta
- Onions
- ¼ c sherry
- 2 tablespoons thyme
- 1 big jar Spanish peppers
- Flat leave parsley
Spicy Mint Beef
By Shivani
In a large skillet, heat the oil over medium-high heat
- 3 * 3 tablespoons vegetable or canola oil
- 4 * 4 cloves garlic, minced
- 3 * 3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced*
- 1 * 1 pound flank steak, very thinly sliced
- 3 * 3 shallots, thinly sliced
- 1 * 1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
- 1/4 * 1/4 cup fish sauce*
- 2 * 2 tablespoons sweet soy sauce*
- 2 * 2 tablespoons black soy sauce*
- 1 * 1 tablespoon chili paste in soy bean oil*
- 1 1/2 * 1 1/2 cups chopped fresh Thai basil leaves*
- 1 * 1 cup whole fresh mint leaves
- * *Can be found at specialty Asian markets
- * Serving suggestion: sticky or steamed white rice
Lemon Cheesecakes
By Shivani
**Crust** 1. Preheat oven to 350°F and line 48 mini muffin tins with paper cups
- Crust
- 1-1/2 * 1-1/2 cup graham cracker crumbs
- 1-1/2 * 1-1/2 tbsp sugar
- 1/4 * 1/4 cup unsalted butter, melted
- Cheesecake
- 2 * 2x8 ounce packages cream cheese, room temperature
- 2/3 * 2/3 cup sugar
- 2 * 2 tablespoons cornstarch
- 1 * 1 tablespoon finely grated lemon zest
- 2 * 2 tablespoons fresh lemon juice
- 2 * 2 teaspoons vanilla extract
- 2 * 2 large eggs, room temperature
- Meringue
- 2 * 2 large egg whites
- 1/4 * 1/4 teaspoon lemon juice
- 3 * 3 tablespoons sugar
- 1-1/2 * 1-1/2 tsp cornstarch
French Onion Dip
By Shivani
1. Bake onion with the core and the olive oil and the brown sugar for 40 mins at 375
- Onion roughly chopped with the core still on
- Drizzle with a bit of olive oil and a touch of brown sugar
- 1/4 pkg goat cheese
- 1/4 pkg feta cheese
- 2 tablespoons of sour cream
- Salt and pepper to taste
Potatoe Salade
By Shivani
1. The dressing is the lemon zest, juice, salt and pepper capers and olive oil
- Zest of one whole lemon
- Juice of lemon
- salt and pepper
- 3 pinches of capers
- Extra virgin olive oil 3 to 1 ratio
- 2 lb fully cooked mini potatoes
“monster” cheese quesadillas
By Shivani
In a bowl, combine chicken, cheese, dip, carrot and apple until well-combined
- 2 cups chopped Longo’s rotisserie chicken meat
- 1 cup shredded Muenster cheese
- 1/2 cup Longo’s Artichoke and Asiago Dip
- 1/2 cup shredded carrot
- 1/4 cup shredded apple, squeezed dry
- 5 Longo’s large whole wheat tortillas
- 1 jalapeño pepper (optional)
Chicken Divan
By Shivani
1. Add some oil to a pan – salt and pepper the chicken
- 4- 6 pcs chicken breast
- Milk
- Cheese
- Butter
- Broccoli
Pasta Bolognese
By Shivani
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- ½ cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Mushroom Toasts
By Shivani
In large skillet, heat oil over medium-high heat; cook garlic, mushrooms, herbes de Provence, salt and pepper, stir...
- 1 1baguettebaguettes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 6 cups sliced mushroom
- 1/2 tsp herbs de Provence
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped fresh parsley
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 cup shaved Asiago cheese