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Recipes
Italian Cheese Fondue
By á-46
Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat
- Recipe courtesy Giada De Laurentiis
- 8 ounces grated Fontina
- 8 ounces grated Gruyere
- 5 teaspoons cornstarch
- 6 ounces thinly sliced pancetta, chopped
- 2 cups dry white wine (such as Pinot Grigio)
- Freshly ground black pepper
- 2 tablespoons chopped chives
- Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping
John Colaneri's Pasta Salad
By á-46
This hassle-free pasta is served cold, so John likes it as a side dish for a backyard potluck or as a snack straigh...
- Kosher salt
- 12 ounces tricolor rotini
- 2 1/2 tablespoons red wine vinegar
- 6 tablespoons extra-virgin olive oil
- 1 large red bell pepper, seeded and diced
- 1 15.5-ounce can chickpeas, drained and rinsed
- 1 6-ounce can pitted black olives, drained and sliced
- 3 ounces pepperoni, diced
- 4 ounces sharp cheddar cheese, diced
Cheesecake Factory Cheesecake
By á-46
1 Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, ...
- CRUST
- 1/4 cup finely chopped pecans
- 1/4 cup finely chopped almonds
- 1/4 cup finely chopped walnuts
- 3/4 cup finely chopped vanilla wafer
- 2 tablespoons melted butter
- FILLING
- 1 1/2 lbs cream cheese
- 1 1/3 cups sugar
- 5 large eggs
- 16 ounces sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
Blackberry Upside-Down Cake
By á-46
Preheat oven to 400°F. Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper,...
- 2 1/2 cups fresh blackberries (12 ounces)
- 1/2 cup plus 1 1/2 tablespoons sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup well-shaken buttermilk
- Accompaniment: vanilla ice cream
- Special equipment: parchment paper
Tarragon & Dill Chicken Salad
By á-46
Gather these tools: cutting board, chef's knife, dry measuring cups, measuring spoons, large mixing bowl, rubber sp...
- 1 pound cooked chicken breast (about 4 cups), chopped
- 1/4 cup mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon cider vinegar
- 1 teaspoon sugar (optional)
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh dill
- 1/2 cup seedless red grapes, halved
- kosher salt to taste
- freshly ground black pepper to taste
Best Ever Pot Roast with Boursin Mashed Potatoes
By á-46
1. Take out your meat; let your meat come up to room temp
- 2 c baby carrots
- 2 large onions, vidalia, peeled and quartered
- 5 lb chuck roast with good marbling ( fat= flavor)
- 3 Tbsp fresh thyme
- 3-4 sprigs fresh rosemary
- 3 bay leaves, dried
- 1/2 c olive oil
- 2-3 c beef stock/broth
- 1 c red wine (I used cab)
- 1 pkg pot roast crock pot packet - whatever brand
- course grained sea salt
- fresh crushed black pepper
- 1 c all-purpose flour
- BOURSIN MASHED POTATOES~~~
- 1 pkg Boursin cheese, 8boz
- 1 c milk
- 1/2 stick butter, salted
- 3 lb red bliss potatoes
- green onion
Italian Meatballs - Parade Magazine
By á-46
. Combine bread crumbs and water
- 1 cup bread crumbs
- 1/2 cup water
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1 tsp dried parsley
- 1/4 tsp dried oregano, crushed
- 1 tsp salt
- Dash of pepper
- 1 1/2 lbs ground beef
- 2 Tbsp olive oil
- Marinara sauce
Chicken Pot Pie - ala Paula Deen/Anne Burrell
By á-46
Crust: Preheat oven to 350 degrees F
- 2 sheets frozen puff pastry
- 1 egg, beaten
- 4 chicken breast halves, or 2 cups leftover cooked chicken
- Seasoned salt and pepper
- Olive oil
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 large onion, cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 4 cups rich chicken stock, (preferably homemade)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 egg beaten with 2 tablespoons of water, for egg wash
- 1 cup frozen green peas.
- 1 cup chopped carrots
Honey Roasted Red Potatoes
By á-46
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 pound red potatoes, quartered
- 1 tablespoon diced onion
- 1 tablespoon butter, melted
- 1-1/2 teaspoons honey
- 1/2 teaspoon dry mustard
- 1/2 pinch salt
- 1/2 pinch ground black pepper
Braised Savoy Cabbage
By á-46
Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like th...
- Recipe courtesy Tyler Florence
- 1 tablespoon vinegar, such as cider, white wine or even sherry
- 1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 bunch fresh chives, chopped
- Salt and freshly ground black pepper