Irra's profile page
Recipes
Borsch
By irra
Russian warm beet soup
- 1 onion, diced
- 1 carrot, diced
- 1/2 cabbage, diced
- 1 can beats, shredded
- 2 potatoes
- 1 tbs salt
- 2 cups tomato juice
Caramelized Onion Spread
By irra
from Cooking Light Magazine
- 1 tablespoon olive oil
- 3 cups chopped yellow onion
- 4 garlic cloves, minced
- 1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese
- 1/2 cup canola mayonnaise
- 2 tablespoons finely chopped fresh chives
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Green Bean Casserole
By irra
Alton Brown's recipe from FoodNetwork
- For the topping:
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- For beans and sauce:
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Melting Pot Green Goddess Dip
By irra
In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, unti...
- 8 ounces cream cheese, cut into slices
- 1/2 cup milk
- 1/4 cup sour cream
- 2 tablespoons finely chopped onions
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely sliced chives
Sugar Cookies
By irra
from FoodNetwork
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup confectioners' sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon finely grated orange zest
- Coarse sugar, aka sanding or crystallized sugar
Grilled Portobello Mushroom Eggplant Parmesan Rounds
By irra
from Cooking Light Magazine
- 4 Portobello mushroom caps, stems removed
- 3 tablespoons virgin olive oil, divided
- Kosher salt and pepper to taste
- Small eggplant sliced thinly, about 2 cups
- 1/2 ½ cup prepared marinara sauce
- 4 oz. Sargento® Shredded Reduced Sodium Mozzarella Cheese
- 1/2 ½ oz. Sargento® Grated Parmesan & Romano Cheese
- 4 slices vine ripened tomato
- Basil leaves for garnish