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Recipes
Linguine With Zucchini & Tomato
By shauna
In a lg. pot of boiling, salted water, cook pasta till al dente ( approx
- Salt & Freshly Ground Black Pepper
- 3/4 lb. Dry Linguine
- 2 Tbsp. Olive Oil
- 1 Sm. Red Onion, halved & cut into 1/2-in. thick slices
- 2 Garlic Cloves, minced
- 2 Zucchini, halved crosswise, cut lengthwise into 1/4-in. thick slices & cut into 1/4-in. sticks
- 2 Plum Tomatoes, quartered lengthwise & cut into 1/4-in. wide strips
- 3/4 C. Shredded Parmesan Cheese
Chocolate Turtle Cheesecake
By shauna
Preheat oven to 350. Cover bottom of 9-in
- 11/4 C. Toasted Pecans, finely chopped
- 2 Tbsp. Butter, melted
- 3/4 C. plus 2 Tbsp. Sugar, divided
- 32 Kraft Caramels, chopped
- 3 Tbsp. Milk
- 3 Pkg. ( 250 g each ) Philadelphia Brick Cream Cheese, softened
- 3 Eggs
- 1 Pkg. ( 8 squares ) Baker's Semi-Sweet Chocolate, melted & cooled slightly
- 1/2 C. Toasted Pecan Halves
Blueberry Crisp
By shauna
Preheat oven to 375. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice & salt in a bowl
- For The Filling:
- 6 C. Fresh Blueberries
- 1/2 C. Sugar
- 1 Tbsp. Cornstarch
- 1 tsp. Fresh Lemon Juice
- 1/4 tsp. Coarse Salt
- For The Topping:
- 3/4 C. All-Purpose Flour
- 1/2 C. Old-Fashioned Rolled Oats (not instant or quick cooking)
- 1/2 C. Chopped Nuts, such as almonds
- 1/2 tsp. Baking Powder
- 1/2 tsp. Coarse Salt
- 6 Tbsp. Unsalted Butter, softened
- 1/3 C. Sugar
Saskatoon Cream Puffs
By shauna
Substitute strawberries, blueberries or blackberries for a different spin on this delightful dish!
- For Pastry:
- 2 C. All-Purpose Flour
- 1 Tbsp. Baking Powder
- 1/2 tsp. Salt
- 1/2 C. Butter, chilled & cut into cubes
- 3/4 C. 18% Cream or 2% Milk
- Granulated Sugar For Dusting
- For Filling:
- 4 C. Fresh Berries
- 1/3 C. Granulated Sugar
- 3 Tbsp. Cointreau Or Orange Juice
- 2 Tbsp. Lemon Juice
- 2 tsp. 11/2 C. Whipping Cream
- 1/4 C. Icing Sugar
- 1 Vanilla Bean, seeds scraped out
- Icing Sugar For Dusting
Foil-Pack Chicken Fajita Dinner
By shauna
Heat oven to 400. Fold up all sides of each of four 18x12 in
- 11/2 C. Instant White Rice, uncooked
- 11/2 C. Hot Water
- 1 Tbsp. Taco Seasoning Mix
- 4 Sm. Boneless, Skinless Chicken Breasts
- 1 Lg. Green Pepper, cut into strips
- 1 Lg. Red Pepper, cut into strips
- 1/2 C. Salsa
- 1/2 C. Kraft Tex Mex Shredded Cheese
White Asparagus With Black Garlic Vinaigrette
By shauna
White asparagus has a nice mild sweetness that is enhanced by the black garlic
- For The Vinaigrette:
- 5 Cloves Black Garlic
- 1/4 C. White Balsamic Vinegar
- 1 tsp. Dijon Mustard
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Sugar
- 1/4 tsp. Freshly Ground Black Pepper
- 3/4 C. Extra Virgin Olive Oil
- For The Rest Of The Dish:
- 1 lb. White Asparagus, washed & trimmed
- 1/2 C. Toasted Walnut Pieces
- 2 tsp. Fresh Thyme Leaves
Rose Sangria
By shauna
Combine all ingredients. Cover & refrigerate for at least 4 hrs
- 1 Peach, cut into sm. pieces
- 1 C. Chopped Watermelon
- 5 Halved Strawberries
- 1 Handful Raspberries
- 1 Handful Blackberries
- 2 C. White Grape Juice
- 750ml Bottle Rose Wine
Peppermint Patty
By shauna
Stir together the liqueurs & add the hot chocolate
- 1 oz. Peppermint Schnapps
- 1/2 oz. Dark Creme de Cacao
- 1 tsp. Creme de Menthe
- 8 oz. Hot Cocoa
- Whipped Cream
- Chocolate Shavings
- Sm. Candy Cane
Blackberry-Chambord Royale
By shauna
Pour 1 tsp. Chambord into each of 6 champagne flutes
- 2 Tbsp. Chambord ( Raspberry-Flavored Liquer )
- 2 C. Fresh Blackberries, frozen
- 1 ( 750-ml ) Bottle Prosecco ( Italian Sparkling Wine, chilled
Grilled Flank Steak
By shauna
In a lg. resealable bag, combine the first 9 ingredients
- 1 Sm. Onion, chopped
- 1/2 C. Dry Red Wine
- 2 Tbsp. Olive Oil
- 2 Garlic Cloves, minced
- 1 tsp. Brown Sugar
- 1/4 tsp. Pepper
- 2 Fresh Sage Leaves, thinly sliced or 3/4 tsp. Dried Sage Leaves
- 1/2 tsp. Salt
- 1/2 tsp. Fresh Gingerroot, minced
- 1 Beef Flank Steak