57 she shimmers Recipes

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

light butter, olive oil, onion, chopped, diced tomatoes (no-salt-added, preferred), crushed tomatoes, salt , to taste, pepper (mixed-up is our favorite, actually!), fat-free half-and-half (she also uses cream or 2% low-fat milk), vodka, crushed red pepper flakes (or more ), whole wheat pasta

sprite, cranberry juice cocktail, white grape juice, lime juice, lime slice

chopped fresh cilantro, minced fresh garlic, minced jalapeno pepper (seeds and veins may be removed) skin removed, unsalted butter (reserve 1 tbsp for saute), chicken stock, freshly-squeezed lime juice, gold tequila , flamed, heavy cream, red onion, thinly sliced, red bell pepper, thinly sliced, yellow bell pepper thinly sliced, green bell pepper, thinly sliced, dry spinach fettuccine or 2 lb fresh, chicken breast, diced 3/4 inch, soy sauce, peel a jalapeno , heat about a quarter cup of olive oil in a saute pan over medium-high heat until the oil shimmers. add the jalapeno and roll it around until the skin is blistered on all sides. remove the jalapeno from the pan and robe with a paper towel -- the skin will come right off. use the olive oil for other dishes -- it is infused with jalapeno flavoring, fastest way to flame the tequila is to pour it into a wide glass, and light a match. when the flame dies out it is done. alternately you may use a small saute pan.

butter, all-purpose flour, white onion, grated, stalk celery, grated, garlic, minced, salt and pepper to taste, half-and-half cream, heavy cream, chicken broth, hot pepper sauce, worcestershire sauce, chopped fresh dill, lump crabmeat, chopped fresh chives, sherry wine

butter, all-purpose flour, milk, grated onion, ground mace, ground black pepper, worcestershire sauce, salt, crab roe, fresh crabmeat, dry sherry, heavy whipping cream , whipped, chopped fresh parsley

ground turkey breast (mrs g cause she s got great ones) or 1 1/2 lbs lean ground turkey (mrs g cause she s got great ones), kosher salt , plus more to taste, fresh ground black pepper , plus more to taste, white wine , mine was pinot grigio (ncmysteryshopper cause she as cool as a tall glass of), dijon mustard (laury cause she s up to snuff), grated vidalia onion (saturn cause she hails from canada s onion capital and adds a little kick), garlic clove, minced (pannan cause she is well seasoned and works with everything), thyme (susie d cause she could use lots more), dried sage (nimz cause she is wise and has a gentle soft side), breadcrumbs (me cause i keep things together), goat cheese (if using jack or mozzarella, grate or chop) or 3 oz monterey jack cheese (if using jack or mozzarella, grate or chop) or 3 oz fresh mozzarella cheese (if using jack or mozzarella, grate or chop), white wine (like ncms it s everywhere), olive oil (leslie cause she s smooth and keeps all the pieces working), vidalia onion, halved and cut into thin half rings, sliced cremini mushrooms (kzbhansen cause she tops off our team so nicely), white wine, butter, roasted sweet red peppers, halves jarred (mama s kitchen cause she is sweet and fiery), sourdough bread, cut in to thickish slices about 3/8 inch (elmotoo cause she is buntabulous and it just wouldn tsp be the same without her)

butter, unsalted, milk, heavy cream , whipped, onion juice (may substitute lemon juice), mace, pepper, worcestershire sauce, flour, white crab meat , and crab roe (eggs), salt, dry sherry, paprika , and or fresh parsley (to garnish)

olive oil, lemon juice, garlic powder, cinnamon, salt, onion powder, cumin, oregano, red pepper flakes, ground beef (my daughter is a vegetarian, i cook rice with the paste-she loves it!) or 1 lb ground turkey (my daughter is a vegetarian, i cook rice with the paste-she loves it!), light sour cream, diced cucumber, salt, dill weed, burritos, white onion, chopped

butter, flour, milk, salt , to taste, pepper , to taste, nutmeg, worcestershire sauce, hot sauce, to taste (i use tabasco ), lump crabmeat, sherry wine

lump crabmeat, divided, onion, finely diced, bay leaf, minced garlic, butter, flour, crab stock (i ve also successfully used fish stock and chicken stock before), milk, heavy cream, paprika, dry sherry, crab roe, divided (good luck!), salt & pepper, to taste, chopped chives, worcestershire sauce, splash dry white wine (optional), squeeze lemon juice, hot sauce

butter, minced onion, all-purpose flour, half-and-half, salt, freshly ground pepper, worcestershire sauce, paprika, old bay seasoning, lump crabmeat, hard-cooked eggs, finely chopped, crab roe (optional), sherry (optional), garnishes: chopped hard-cooked egg , freshly ground pepper, and fresh parsley sprigs

butter, celery ribs, chopped, onion, diced (1 cup), fresh crabmeat, drained and picked, whipping cream, half-and-half, milk, old bay seasoning, cornstarch, water, salt, dry sherry (optional)

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

golden jojoba oil, ultra fine glitter (gold or the color of your choice)

fat free raspberry jell-o gelatin, boiling water, frozen raspberries, fat free raspberry yogurt

chill time : 24 hours, lemon social tea cookies, butter, melted, lemon slices, cream cheese, softened, granulated sugar, frozen lemonade concentrate, thawed, grated lemon rind, eggs, sour cream, eggs, egg yolks, granulated sugar, grated lemon rind, lemon juice

butter, scallion , including green top minced, celery rib, minced, flour, fish stock or 2 cups bottled clam juice, milk, heavy cream, egg yolks, hard boiled, lump crabmeat , picked free of shell, salt, fresh ground black pepper, paprika, old bay seasoning, cooked bacon, chopped, green onion, sliced