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Recipes
Houston's Chicago-Style Hot Artichoke Dip
By maxwells4
Preheat oven to 375 degrees F
- 1/2 cup (2 ounces) grated Romano cheese
- 1 large clove garlic
- 1 (10 ounce) package frozen chopped spinach, thawed,
- firmly squeezed to remove moisture
- 1 (6 1/4 ounce) jar artichoke hearts, drained, patted dry
- 1 (8 ounce) container soft garlic cream cheese
- 2 large eggs
- 1 cup (4 ounces) shredded mozzarella or Italian mix cheese
Crustless Spinach Quiche
By maxwells4
Recipe courtesy of Food Network Magazine
- Extra-virgin olive oil, for greasing and drizzling
- 4 ounces smoked gouda cheese, cut into 4 pieces
- 1 10-ounce package frozen spinach, thawed and squeezed dry
- 2 large eggs plus 2 egg whites
- 1 15-ounce container part-skim ricotta cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 6 to 8 scallions, chopped
- 1 tablespoon grated parmesan cheese
- 1 teaspoon paprika
- 2 heads endive, sliced lengthwise
- 2 tablespoons chopped walnuts
Pan Toasted Brie with a POM Reduction Sauce
By maxwells4
POM Raspberry Reduction: Prepare fresh pomegranate juice*, score 1/2 fresh pomegranates and place in a bowl of wate...
- POM Raspberry Reduction:
- juice from 3/4 large POM Wonderful Pomegranates,* or 1-1/2 cups POM Wonderful 100% Pomegranate Juice
- 1 cup arils from 1/2 large POM Wonderful Pomegranates
- 3 cups fresh raspberries
- 1/2 cup balsamic vinegar
- 1-1/2 cups granulated sugar
- Pan-Toasted Brie:
- 1/4 cup arils from 1 large POM Wonderful Pomegranate
- 1 lb. brie cheese, sliced into 1-1/2" squares
- 1 box phyllo dough
- 2 oz. unsalted butter
POM Granita
By maxwells4
Prepare fresh pomegranate juice
- juice from 4 to 6 large POM Wonderful Pomegranates,* or 2 cups POM Wonderful 100% Pomegranate Juice
- 1 cup water
- 1/2 cup granulated sugar
- squeeze of lime juice (optional)
Caramelized Onion and Grapefruit Salad
By maxwells4
Recipe courtesy Giada De Laurentiis
- 3 tablespoons olive oil
- 2 onions, very thinly sliced
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 pink grapefruits
- 1 head romaine lettuce, thinly sliced or torn into 1-inch pieces
- 1 large fennel bulb, trimmed and thinly sliced
- 1 small cucumber, peeled, seeded and thinly sliced
- 3 scallions, finely sliced
- 1 tablespoon chopped fresh thyme leaves
Scallops Provencal
By maxwells4
2004, Barefoot in Paris, All Rights Reserved
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Homemade Granola Bars
By maxwells4
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
Chicken with Shallots
By maxwells4
Preheat the oven to 425 degrees
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable or canola oil
- 1/2 cup dry white wine
- 1/3 cup freshly squeezed lemon juice (3 lemons)
- 1/4 cup minced shallots (1 large)
- 3 tablespoons heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature
Italian Mixed Salad
By maxwells4
Recipe courtesy Giada De Laurentiis
- 2 teaspoons olive oil
- 12 ounces turkey sausage, casings removed
- 1/2 head romaine lettuce, cut into bite-size pieces
- 1/2 head butter lettuce, cut into bite-size pieces
- 1/4 head iceberg lettuce, cut into bite-size pieces
- 2 tomatoes, coarsely chopped
- 6 ounces Provolone, cubed
- 3/4 cup rinsed canned red kidney beans, patted dry
- 3/4 cup rinsed canned garbanzo beans, patted dry
- Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
Italian Cheese Fondue
By maxwells4
Recipe courtesy Giada De Laurentiis
- 8 ounces grated Fontina
- 8 ounces grated Gruyere
- 5 teaspoons cornstarch
- 6 ounces thinly sliced pancetta, chopped
- 2 cups dry white wine (such as Pinot Grigio)
- Freshly ground black pepper
- 2 tablespoons chopped chives
- Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping