Sandra Lee Recipes

Sandra Lee visits The Talk to share recipes from her new book, Cocktail Time, as well as a few other delicious recipes!??
??Recipes by: Sandra Lee????Salmon with Lime Butter??Makes 4 servings????????Ingredients:????1?tablespoon seafood seasoning??1?tablespoon salt-free citrus-herb seasoning??4?salmon fillets (6 ounces each)??1?lime??6?tablespoons butter, at room temperature??2?teaspoons finely minced crystallized ginger???Cooking spray????Directions:????1. Set up grill for direct cooking over medium-high heat. Oil grates when ready to grill. ??2. In a small bowl, stir together seafood and citrus-herb seasonings. Season all sides of salmon. Set aside. ??3. Finely grate zest from lime and place in small bowl. Cut lime in half and squeeze juice from one half into bowl. (Reserve remaining lime half for another use.) Add butter and ginger to bowl and use a fork to combine. Cover and chill lime butter until ready to use. ??4. Coat salmon lightly with cooking spray. Place, skin side down, on grill. Cook for 3 to 5 minutes per side, or until salmon pulls apart easily into flakes but is not dry. Serve hot with lime butter.????See Also: Jet Tila's Recipes for Salmon Teriyaki Recipe??????Spinach Red Pepper Tart ??Makes 8 servings????????Ingredients:????2 ?frozen pie crusts, thawed??3/4 ?cup egg substitute??1⁄3 ?cup heavy cream ??3/4 ?cup ricotta cheese ??1 ?teaspoon citrus herb seasoning ??½?teaspoon dried tarragon ??1 ?package (10 ounces) frozen leaf spinach, thawed and dried??1 ?jar (12 ounces) roasted red peppers, drained and chopped ??1 ?egg, lightly beaten with 1 teaspoon water ????Directions:????1. Preheat oven to 400°F. Press one crust into a 9-inch tart pan. Line bottom and sides of the crust with foil. Place pie weights or baking beans on the foil. Bake for 15 to 20 minutes. Remove foil and weights and cool completely on a wire rack. Leave the oven on but reduce temperature to 375°F.??2. Meanwhile, on a lightly floured surface, roll out other pie crust into a 10-inch round. Cut pastry into 1-inch-wide strips. On the back of a baking sheet, weave strips into lattice. Cover with plastic and refrigerate. ??3. In a bowl, whisk together egg substitute, cream, ricotta, citrus herb seasoning, and tarragon. Stir in spinach, roasted peppers, and salt and pepper to taste. Pour mixture into cooled pie crust. Brush egg wash around the edge. Place lattice crust over spinach filling. Pinch together pastry edges around the pan and trim any excess dough. Brush top of lattice with egg wash. ??4. Bake for 35 to 40 minutes, or until filling is set and crust is golden brown. Cool for 10 minutes before serving. ????See Also: Talk Chow: Easy Spinach Lasagna Recipe????Almond Cakes with Pistachio Frosting ??Makes 24 cupcakes????????Ingredients:????1 box French vanilla cake mix??3 large eggs??1 cup almond milk??1∕3 cup almond meal/flour??1∕3 cup vegetable oil??1 tablespoon almond extract ??8 ounces cream cheese, at room temperature??8 tablespoons (1 stick) butter, at room temperature??1 box (4-serving size) instant pistachio pudding mix ??16 ounces powdered sugar ??2 tablespoons milk??Sugared Rose Petals ????Directions:????1. Preheat oven to 350°F. Line 12 cups of each of 2 muffin tins with paper liners.??2. In a large bowl, with an electric mixer, combine cake mix, eggs, almond milk and meal, oil, and almond extract. Beat on low speed until moistened, about 1 minute. Beat on medium speed for 3 minutes, or until smooth.??3. Fill each muffin cup two-thirds full with batter. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely.??4. In a large bowl, beat cream cheese until smooth. Add butter and beat until well combined. Add pudding mix and powdered sugar and beat until smooth. Add milk and beat until frosting is light and fluffy.??5. Fit a pastry bag with a star tip and fill with pistachio frosting. Pipe a small rosette on top of each cupcake by starting in the center and spiraling outward. Garnish with sugared rose petals.????Petal Pushers (Sugared Rose Petals - see ingredients in above recipe)??Sugared whole tea-rose blossoms and rose petals put an elegant springtime finish on any dessert. First, make sure your petals or blossoms are edible and pesticide-free. Then gently coat each petal with pasteurized egg whites, using a soft paintbrush. Sprinkle the blossoms with superfine sugar and tap of any excess. Set sugared blossoms or petals on parchment paper to dry overnight.????See Also: Marjorie Johnson's Sour Cream Coffeecake Recipe????Starita??Makes 1 drink????????Ingredients:????¼ cup Sandra Lee Cocktail TimeTM Key Lime Margarita??¼ cup Sandra Lee Cocktail TimeTM Strawberry Margarita??1 splash lemon juice??¼ cup cranberry juice??¼ cup lemon lime soda??Lime wheel and strawberry, for garnish????Directions:????In a rocks glass filled with ice, stir together strawberry and key lime margarita and lemon juice. Fill glass with cranberry juice, lemon lime soda and garnish with lime wheel and strawberry.??
??Related Links:??Marisa Churchill Recipes??Home Cooked For The Holidays: Sandra Lee??Molly Sims Recipes