Maxwells4's profile page
Recipes
Cheese Ball Goblin
By maxwells4
Recipe courtesy Paula Deen
- 2 (8-ounce) packages cream cheese, room temperature, plus 2 (8-ounce) packages whipped cream cheese
- 4 tablespoons butter, room temperature
- 1 tablespoon milk
- 2 cups shredded mixed cheeses, such as cheeses for tacos
- Green food coloring
- 2 large tortilla chips
- 1 whole pepperoncini pepper
- 2 pimiento-stuffed olives
- 1 bell pepper, cut 2 thin strips and 6 small triangles
- 6 pitted green olives
- 20 small carrot sticks
- 3 cups shredded red cabbage
- Toothpicks
- Assorted crackers
- Assorted vegetables
Roasted Asparagus with Hollandaise
By maxwells4
Copyright 2010, Ina Garten, All Rights Reserved
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 4 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 pinches of cayenne pepper
- 2 pounds fresh asparagus
- Good olive oil
Spinach Gratin
By maxwells4
Excerpt from Food52 Holiday Recipe and Survival Guide, Hesser and Stubbs, 1st edition
- Three 16-ounce bags of frozen organic chopped spinach, thawed
- 3 cups whole milk
- 6 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 1/4 cup unbleached, all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Pinches of cayenne
- 1 1/2 cups grated Gruyère
- 1/2 to 1 teaspoon kosher salt, plus more to taste
- 1/4 to 1/2 teaspoon ground white pepper, plus more to taste
- 1 1/2 cups panko breadcrumbs
- Sea salt to taste
- Excerpt from Food52 Holiday Recipe and Survival Guide, Hesser and Stubbs, 1st edition.
Easy Sole Meuniere
By maxwells4
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 fresh sole fillets, 3 to 4 ounces each
- 6 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 1 tablespoon minced fresh parsley
Dinner Spanakopitas
By maxwells4
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1/4 cup good olive oil
- 1 cup chopped yellow onion
- 3 scallions, white and green parts, chopped
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces)
- 3 tablespoons toasted pine nuts
- 24 sheets frozen phyllo dough, defrosted
- 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling
Smoked Mozzarella and Sun-dried Tomato Cigars
By maxwells4
Recipe courtesy Giada De Laurentiis
- 6 sheets phyllo dough
- 4 tablespoon butter, melted
- 8 ounces smoked mozzarella, sliced 1/4-inch thick
- 8 ounces sun-dried tomatoes, drained
- 1/2 cup extra-virgin olive oil
- 1/4 cup Prosecco
- 2 tablespoons cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 cups field greens
Cornish Hens
By maxwells4
2005, Ina Garten, All Rights Reserved
- 1 large Spanish onion, sliced
- 2 Cornish hens
- Cornbread Stuffing, recipe follows
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 2 1/2 cups cornbread
- 1 celery stalk, diced
- 1/4 cup chicken stock
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Pork Ragu
By maxwells4
Season the pork with salt and pepper
- 3 3/4 lb. boneless pork shoulder roast, quartered
- Kosher salt and freshly ground pepper, to taste
- 1 cup all-purpose flour
- 3 Tbs. olive oil
- 3/4 cup diced pancetta
- 1 yellow onion, diced
- 3 carrots, peeled and cut into 3/4-inch dice
- 3 fennel bulbs, cut into slices 1/2 inch thick
- 1 Tbs. minced garlic
- 1 3/4 lb. cremini mushrooms, quartered
- 1 can (28 oz.) diced tomatoes, drained
- 3 Tbs. mushroom demi-glace
- 3 Tbs. tomato paste
- 1 cup red wine
- 1 cup chicken broth
- 3/4 lb. pappardelle, cooked al dente
- Chopped fresh flat-leaf parsley for garnish
Peach and Blueberry Crumbles
By maxwells4
Preheat the oven to 350 degrees F
- For the crumble:
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
Marinara Sauce
By maxwells4
Giada de Laurentiis
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves