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Recipes
Angel Hair Frittata Cake with Parmesan Cheese
By maxwells4
Today Show
- • 10 whole eggs
- • 1/2 bunch flat parsley, rough chopped
- • 1/3 cup water
- • 1-1/4 cups grated Parmigiano cheese
- • Kosher salt and fresh-ground pepper, season to taste
- • 1/2 lb. angel hair pasta, cooked drained, room temperature
- • 2 Tbls extra-virgin olive oil
- • 2 Tbls sweet butter
- In a nonreactive bowl combine eggs, parsley, water, salt and pepper, whisk until frothy. (You will repeat the following procedure 5 times.)
- In an 8 inch nonstick skillet over medium heat combine 20% of butter and oil.
- Add 20% egg mixture and 20% pasta (distributed flat in pan). Cook for 1 minute. Then flip and cook 1 minute on second side.
- Remove and place on a flat cake plate. Sprinkle with 20% of the cheese and prepare the next layer, which will go atop the last, and so on for five layers.
- To serve, let rest for 20 minutes, then cut like a cake.
Grilled Portobello with POM Mustard Vinaigrette and Garden Greens
By maxwells4
Grilled Portobello Mushrooms: Combine 1/4 cup of the olive oil, balsamic vinegar, 1 tablespoon minced garlic, half ...
- Grilled Portobello Mushrooms:
- 4 medium portobello mushrooms
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
- salt and pepper to taste
- Herb Sonoma Goat Cheese
- 1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
- 1/4 lb. Sonoma goat cheese
- 1 tablespoon crème fraîche
- 1 tablespoon cream cheese
- POM Mustard Vinaigrette:
- juice from 1 large POM Wonderful Pomegranate,* or 1/2 cup POM Wonderful 100% Pomegranate Juice
- 1/4 cup rice vinegar
- 1-1/2 tablespoons mustard
- 3/4 cup olive oil
- salt and pepper to taste
- Salad:
- 2 cups California baby greens
- Garnish:
- 1/4 cup arils from 1 large POM Wonderful Pomegranate**
Vegetable Pot Pie
By maxwells4
Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 cups sliced yellow onions (2 onions)
- 1 fennel bulb, top and core removed, thinly sliced crosswise
- 1/2 cup all-purpose flour
- 2 1/2 cups good chicken stock
- 1 tablespoon Pernod
- Pinch saffron threads
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 1 1/2 cups large-diced potatoes (1/2 pound)
- 1 1/2 cups asparagus tips
- 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
- 1 1/2 cups peeled, 3/4-inch-diced butternut squash
- 1 1/2 cups frozen small whole onions (1/2 pound)
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Cornbread Panzanella Salad
By maxwells4
Recipe courtesy Giada De Laurentiis
- 8 ounces cornbread, cut into cubes (about 2 cups)
- 1/2 cup halved cherry tomatoes
- 1/2 cup cubed fontina cheese
- 1/2 cup cubed cucumber
- 1/4 cup chopped fresh basil leaves
- 1/3 cup extra-virgin olive oil
- 1 lemon, zested and juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Chex® Muddy Buddies
By maxwells4
1.Into large bowl, measure cereal; set aside
- 9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Shrimp Bisque
By maxwells4
In a large (4 qt) saucepan over medium heat, melt the butter
- 3 Tbs. unsalted butter
- 1 yellow onion, thinly sliced
- 1 carrot, peeled and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 lb. shrimp, peeled and deveined, shells
- reserved
- 4 plum tomatoes, about 3/4 lb. total, coarsely
- chopped
- 4 cups fish or chicken stock or water
- 1/2 cup fine fresh bread crumbs
- 1/2 cup heavy cream
- 2 Tbs. dry sherry
- Salt, to taste
- Pinch of cayenne pepper
- 2 Tbs. finely chopped fresh flat-leaf parsley
Scalloped Tomatoes
By maxwells4
2009, Ina Garten, All Rights Reserved
- Good olive oil
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Hearts of Romaine with Blue Cheese and Bacon
By maxwells4
From Food Network Kitchens Cookbook, Meredith, 2003
- 8 strips good-quality bacon
- 1 large egg
- 2 hearts romaine lettuce
- Kosher salt and freshly ground black pepper
Basil and Tomato Green Beans
By maxwells4
Recipe courtesy The Neelys
- 2 pounds green beans, ends trimmed
- 2 tablespoons butter
- 1 large shallot, chopped
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 1/4 cup white wine
- 1 medium tomato, diced
- 2 tablespoons fresh basil leaves, chiffonade
Easy Sticky Buns
By maxwells4
Preheat the oven to 400 degrees F
- For the filling:
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins