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Recipes
Vinaigrette For Green Salad
By maxwells4
2008, Ina Garten, All Rights Reserved
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 3 tablespoons champagne vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
Easy Peach Cobbler
By maxwells4
Melt butter in a 13- x 9-inch baking dish
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups sugar, divided (use less, 1/2 c)
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
- 4 cups fresh peach slices
- 1 tablespoon lemon juice
- Ground cinnamon or nutmeg (optional)
Easy French Onion Soup for Guests
By maxwells4
Melt butter in a large skillet over low heat
- 3 large yellow onions, coarsely chopped
- 1 teaspoon kosher salt
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup dry sherry
- 1 tablespoon sherry vinegar
- freshly ground black pepper to taste
- 3 cups beef broth
- 2 cups chicken broth
- 1 cup water
- 6 (1/4 inch thick) slices French baguette, toasted
- 6 ounces Gruyere cheese, shredded, or to taste
Mussels in White Wine
By maxwells4
To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or unt...
- 3 pounds cultivated mussels
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 cup chopped shallots (5 to 7 shallots)
- 1 1/2 tablespoons minced garlic (5 to 6 cloves)
- 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
- 1/2 teaspoon good saffron threads
- 1/3 cup chopped flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 cup good white wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Potato Broccoli Soup
By maxwells4
In a large pot, heat a few tablespoons of olive oil over medium heat, then add the onions and shallots
- 1 bag of small red potatoes (about 1 pound), rinsed and cut into quarters
- 2 - 3 cups broccoli florets
- 2 medium onions and 5 small shallots, chopped
- 2 - 3 stalks celery, chopped
- 32-oz container of stock (chicken is used in this recipe)
- Water, several cups
- Curry powder, to taste
- salt and pepper
- Olive Oil
- No-salt seasoning, to taste
- 1/4 cup cream
- Accompaniments: Baguette slices, your choice herbs, cheddar cheese
Crispy Zucchini and Potato Pancakes
By maxwells4
Recipe courtesy Giada De Laurentiis
- Vegetable cooking spray
- 2 pounds russet potatoes, peeled and grated
- 2 medium zucchini, grated
- 3 garlic cloves, minced
- 1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
- 1/4 cup grated Parmesan, plus 1 tablespoon
- 1/4 cup seasoned bread crumbs
- 2 egg whites, lightly beaten
- 2 teaspoons kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 tablespoons vegetable oil
- Olive oil, for drizzling
- 1 1/2 cups mascarpone cheese, at room temperature
Puff Pastry Pizza with Eggplant Spread
By maxwells4
Preheat oven to 400 degrees F
- 1 jar Stonewall Kitchen Eggplant Spread
- 1 teaspoon anchovy paste
- 1/4 cup chopped fresh parsley
- 1 garlic clove, minced
- 10 large basil leaves, julienned
- 1 large onion, thinly sliced
- 1/4 cup Stonewall Kitchen Roasted Garlic Oil
1770 House Meatloaf
By maxwells4
2011, Kevin Penner, All Rights Reserved
- 1 pound ground veal (preferably naturally raised)
- 1 pound ground pork (preferably naturally raised Berkshire)
- 1 pound ground beef (preferably naturally raised)
- 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
- 3 large eggs (preferably organic)
- 1 1/3 cups finely ground Panko
- 2/3 cup whole milk (preferably hormone and antibiotic free)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Olive oil
- 2 stalks of celery, finely diced
- 1 large Spanish onion, finely diced
- 2 cups chicken or beef stock
- 8 to 10 cloves roasted garlic
- 3 tablespoons butter, at room temperature
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Tuscan Pasta With Tomato-Basil Cream
By maxwells4
1. Prepare pasta according to package directions
- 1 (20-oz.) package refrigerated four-cheese ravioli*
- 1 (16-oz.) jar sun-dried tomato Alfredo sauce
- 2 tablespoons white wine
- 2 medium-size fresh tomatoes, chopped**
- 1/2 cup chopped fresh basil
- 1/3 cup grated Parmesan cheese
- Garnish: fresh basil strips
Jumbo shrimp and very gouda grits
By maxwells4
Jumbo shrimp Pat the shrimp dry with a paper towel and season with salt and pepper
- Jumbo shrimp
- • 2 tablespoons canola oil
- • 12 each jumbo shrimp (under 12 per pound), peeled and deveined
- • 1 cup andouille sausage, small dice (approx 3-4 ounces)
- • 1 cup red onion, cut into thin strips
- • 1 cup red pepper, cut into thin strips
- • 1 cup yellow pepper, cut into thin strips
- • 1 cup grape tomatoes, cut in half
- • 2 tablespoons parsley, chopped
- • 4 ounces white wine
- • 2 ounces butter, unsalted, cut in cubes
- • 2 cups very gouda grits (see recipe below)
- • Salt and pepper as needed
- Very gouda grits
- • 10 ounces whole milk (1 1/4 cups)
- • 1/4 cup quick-cooking grits
- • 1/2 cup gouda cheese – grated
- • 1 tablespoon butter
- • Salt and pepper as needed