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Recipes
Amish Breakfast Casserole
By maxwells4
In a large skillet, cook bacon and onion until bacon is crisp; drain
- 1 pound sliced bacon, diced
- 1 medium sweet onion, chopped
- 6 eggs, lightly beaten
- 4 cups frozen shredded hash brown potatoes, thawed
- 2 cups shredded Cheddar cheese
- 1 1/2 cups small curd cottage cheese
- 1 1/4 cups shredded Swiss cheese
Holiday Brie en Croute
By maxwells4
Heat the oven to 400 degrees F
- 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tablespoon water
- 1/2 cup apricot preserves or seedless raspberry jam
- 1/3 cup dried cranberry
- 1/4 cup toasted sliced almond
- 1 (about 1 pound) brie cheese round
- 1 package (13 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers
Roasted Tomatoes with Garlic, Gorgonzola and Herbs
By maxwells4
Preheat the oven to 375 degrees F
- 12 Roma tomatoes, sliced in 1/2 lengthwise
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup plain bread crumbs
- 3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney
By maxwells4
Recipe courtesy Giada De Laurentiis
- 16 (1-inch diameter) balls bocconcini mozzarella cheese
- 2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 eggs, beaten
- 3 cups seasoned Italian-style bread crumbs
- Vegetable oil, for frying
- 8 cloves garlic
- 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/2 cup red wine vinegar
- 1/4 cup sugar
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can diced tomatoes
Tomato and Basil Tart
By maxwells4
To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and be...
- For the pastry:
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 10 Tbs. (1 1/4 sticks) chilled unsalted butter,
- cut into 1-inch pieces
- 2 Tbs. ice water, plus more as needed
- For the filling:
- 1/3 cup plus 2 Tbs. extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 8 plum tomatoes, halved lengthwise and seeded
- Salt and freshly ground pepper, to taste
- 8 oz. goat cheese (chèvre)
- 1 cup slivered fresh basil leaves
Classic Mashed Potatoes
By maxwells4
2011, Ina Garten, All Rights Reserved
- 3 pounds boiling potatoes, such as Yukon Gold
- Kosher salt
- 1 1/2 cups whole milk
- 6 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/2 teaspoon freshly ground black pepper
Lemon Caper Scallops
By maxwells4
Season scallops. In a large skillet, melt 1 tbsp butter over medium-high
- 10 large scallops
- 5 tablespoons butter
- 1 large lemon, peeled, 4 segments chopped and remainder juiced
- 2 tablespoons capers, drained
- 2 tablespoons chopped parsley
Zucchini and Carrot a Scapece
By maxwells4
Heat 1/3 cup oil in a heavy large frying pan over medium-high heat
- 1/3 cup plus 1/4 cup extra-virgin olive oil
- 5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
- Salt and freshly ground black pepper
- 3 garlic cloves, thinly sliced
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- 10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
- 1/4 cup red wine vinegar
Baby Heirloom Tomato and Cucumber Salad
By maxwells4
Recipe courtesy Claire Robinson, 2010
- 1/4 pound country bread, cut into roughly 1-inch cubes
- 5 tablespoons basil infused olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup aged balsamic vinegar
- 2 pounds assorted mixed baby heirloom tomatoes
- 1 cucumber, peeled and seeded, if necessary
Vegetable Tian
By maxwells4
Preheat the oven to 375 degrees F
- Good olive oil
- 2 large yellow onions, cut in half and sliced
- 2 garlic cloves, minced
- 1 pound medium round potatoes, unpeeled
- 3/4 pound zucchini
- 1 1/4 pounds medium tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese, grated