Rochelle McGee

Rochelle McGee

Rochelle McGee
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Alaskan King Crab Beignets with Aïoli - FineCooking

King crabs are most often eaten as steamed crab legs dipped in butter, but here they're incorporated into a savory beignet, with a nori-laced aïoli for dipping.

Thai-Style Deviled Eggs with Crab and Crispy Shallots - FineCooking

This nontraditional take on deviled eggs balances the richness of the egg yolks and crabmeat with the flavors of ginger, chile, and lime.

Spicy Beef Rolls - FineCooking

Spicy beef rolls: Flaky cigar-shaped phyllo rolls filled with meat seasoned with the warm spices of cumin, cinnamon, allspice, and cayenne are delightful when served with refreshing tzatziki or your favorite marinara sauce […]

Glazed Orange Pound Cake - FineCooking

Glazed Orange Pound Cake - This super-tender cake is packed with bright citrus flavor, thanks to orange zest and juice in the batter and a sweet orange glaze. The glaze also helps keep the cake moist for several days.

Easy Make-Ahead Cheese Puff Appetizers - FineCooking

Savory cheese puffs with a dash of crunchy walnuts; the elegance of these little snacks belies their simplicity. They're the perfect hors d'oeuvre to serve with sparkling wine or cocktails. They're also easy to make ahead: watch the video to learn how.

Margarita-Marinated Strip Steak - FineCooking

The margarita-inspired marinade for this grilled steak does double-duty; after infusing the steak with flavor, it’s boiled down to a rich sauce. You can serve the steak sliced with the …

Get White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage Recipe from Food Network

White Cheddar Gougeres with Apple Filling, Prosciutto and Sage : Small in size but big in flavor, these cheese puffs combine savory and sweet ingredients, including prosciutto, sage and warm spiced apples.