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Recipes
Spinach Quiche
By maxwells4
Combine first 10 ingredients; mix well
- 3 eggs, beaten
- 1-10 oz pckg frozen chopped spinach, thawed and well drained
- 2 cups cottage cheese
- 1/4 c grated parmesan cheese
- 3 tbsp shredded swiss cheese
- 1/2 tsp dijon mustard
- 1/4 tsp instant minced onion
- 1/4 tsp dry mustard
- 1/8 tsp red pepper
- 1/8 tsp salt
- spray oil
Vanilla Bean Ice Cream
By maxwells4
1. Whisk together first 3 ingredients in a large heavy saucepan
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 1 cup heavy whipping cream
- 1 egg yolk
- 1 1/2 teaspoons vanilla bean paste*
Lemon and Garlic Roast Chicken
By maxwells4
Copyright, 2004, Ina Garten, All Rights Reserved
- 1 (5 to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 4 lemons
- 3 heads garlic, cut in 1/2 crosswise
- 2 tablespoons butter, melted
- 1/2 pound sliced bacon
- 1 cup white wine
- 1/2 cup chicken stock
Vegetable Fritto Misto with Lemon Mayonnaise
By maxwells4
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups all-purpose flour
- 2 teaspoons fine sea salt
- 1 teaspoon ground black pepper
- Vegetable oil, for frying
- 1 small cauliflower, cut into 1-inch florets
- 4 ounces green beans, halved
- 1 fennel bulb, trimmed and sliced into 1-inch pieces
- 1 cup garbanzo beans, drained and rinsed
- 1 lemon, cut into 1/4-inch slices
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice (from about 1/2 lemon)
Savory Coeur a la Creme
By maxwells4
Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm ...
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
- Crackers, for serving
Brisket with Carrots and Onions
By maxwells4
2001, Barefoot Contessa Parties!, All Rights Reserved
- 6 to 7 pounds beef brisket
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced garlic (4 cloves)
- 2 teaspoons dried oregano leaves
- 1 pound carrots, peeled and cut into 2-inch chunks
- 8 stalks celery, cut into 2-inch chunks
- 6 yellow onions, peeled and sliced
- 6 fresh or dried bay leaves
- 1 (46-ounce) can tomato juice
Veggie-Stuffed Mushrooms
By maxwells4
Preheat oven to 400?F. Cut thin slice from stem end of each mushroom; discard
- 20 lg Mushrooms; (about 1 pound)
- 1/2 c Broccoli; finely chopped
- 1/4 c Carrot; finely chopped
- 1 tb Onion; finely chopped
- 1 c Seasoned croutons; crush to
- 1/2 c Shredded cheese
- 1/8 ts Salt
- 2 tb Butter or margarine; melted
Chef John's Spaghetti alla Carbarnara
By maxwells4
X
- 4 ounces guanciale, cut into 1/4-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper, or to taste
- 2 eggs
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 3 tablespoons grated Pecorino Romano cheese
- 1 teaspoon ground black pepper, or to taste
- 6 ounces spaghetti
- 1 cup reserved pasta water
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 3 tablespoons grated Pecorino Romano cheese
Carmelizd Chicken Wings
By maxwells4
Preheat oven to 375 degrees F (190 degrees C)
- 3 pounds chicken wings
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 clove garlic, minced
- salt and pepper to taste
Chicken Noodle Soup
By maxwells4
Recipe courtesy Tyler Florence
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock, recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
- 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1 turnip, halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns