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Recipes
Chocolate Ricotta Pie
By nnlester
Recipe courtesy of Giada De Laurentiis 2009
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons cornmeal
- Pinch salt
- 1/2 cup skinned, toasted hazelnuts
- 1 stick unsalted butter, melted and cooled slightly
- 1/2 cup water
- 3/4 cup sugar
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
- 3/4 cup ricotta cheese
- 1/3 cup cream cheese, at room temperature
- 1 large egg
- 3 large egg yolks
- 1/4 cup toasted and chopped hazelnuts
Homemade Ketchup
By nnlester
Cook on the high setting in an uncovered slow cooker until the mixture is reduce by about half and very thick
- 1 can (28-oz) ground tomatoes (you can also used crushed, or just crush whole plum tomatoes)
- 1/3 cups white sugar
- 3 oz. cup white distilled vinegar
- 1/2 teaspoon onion powder (not salt!)
- 1/4 teaspoon garlic powder (not salt!)
- 1 teaspoon salt
- 1/16 teaspoon celery salt
- 1/16 teaspoon mustard powder
- 1/8 black pepper
- Cayene pepper to taste
- 1 whole clove
Family Favorite Salad with Homemade Ranch Dressing and Croutons
By nnlester
Recipe courtesy Guy Fieri
- 1 head butter lettuce, washed, spun dry and torn or cut into bite-size pieces
- 1/2 head red leaf lettuce, washed, spun dry and torn or cut into bite-size pieces
- 3/4 cup Ranch Dressing, recipe follows
- 1 cup Croutons, recipe follows
- 1 pint cherry or grape tomatoes, cut in 1/2
- 2 ripe avocados, halved, pitted and flesh diced
- 2 pieces bacon, cooked until crisp and crumbled
- 1/3 cup sour cream
- 1/2 cup mayonnaise
- 1 cup buttermilk
- 3 tablespoons freshly chopped chives
- 2 tablespoons freshly chopped Italian parsley leaves
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon white vinegar
Citrus-Marinated Chicken Thighs
By nnlester
Set aside 1/4 cup sliced scallions
- 1 bunch scallions, thinly sliced
- 1/2 bunch cilantro, leaves and tender stems only
- 2 garlic cloves, chopped
- 1 teaspoon finely grated lime zest
- 1 teaspoon finely grated orange zest
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 2 pounds skin-on, bone-in chicken thighs
Accidental Turkey
By nnlester
Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest
- Kosher salt
- 1 tablespoon minced fresh rosemary leaves
- Grated zest of 1 lemon
- 1 (12-to-14-pound) fresh turkey
- 1 large yellow onion, unpeeled and cut in eighths
- 1 lemon, quartered
- 8 sprigs fresh thyme
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Freshly ground black pepper
Sausage Gravy
By nnlester
Directions With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet
- 1 pound breakfast sausage, hot or mild
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk, more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper, more to taste
- Biscuits, warmed, for serving
Fried Clams and Oysters
By nnlester
Recipe courtesy Giada De Laurentiis
- Olive oil, for frying
- 2 cups buttermilk
- 2 cups Italian-style breadcrumbs
- 1/2 pound, small, shucked clams, about 20 to 25
- 1/2 pound, small, shucked oysters, about 8 to 10
- 1 lemon, cut in 1/2
- Sea salt
- 1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed
- 1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce
Saffron Rice Recipe (traditional method)
By nnlester
Traditional method for preparing saffron rice which results in a more nutritious dish that is safer to consume and ...
- 2 cups white basmati rice preferably organic
- 6 cups filtered water
- 3 cups chicken broth
- 2 pinches saffron threads
- 2 Tbl hot filtered water
- 2 Tbl butter preferably grassfed
- 1/2 - 1 tsp sea salt
Lasagne Alla Bolognese
By nnlester
Preheat the oven to 375 degrees F
- Butter, for the pan
- 1/2 batch Bolognese Sauce, recipe follows
- 1 1/2 (9-ounce) boxes no-boil lasagne noodles
- Besciamella, recipe follows
- 3/4 cup grated Parmesan, plus more for serving
- Extra-virgin olive oil, for serving
Umbrian Lasagna
By nnlester
If you make the ragu and bechamel on different days, freeze them and thaw the day you will assemble it the recipe i...
- Umbrian Ragu Sauce:
- 1 Carrot, Peeled & Finely Diced
- 2 Celery Stalks, Finely Diced
- 1 Medium Onion, Peeled & Finely Diced
- 4 Garlic Cloves, Peeled And Minced
- 1 Pound Ground Pork
- 4 Ounces Finely Chopped Prosciutto
- 3 Tablespoons Olive Oil
- 2/3 Cup Dry Red Wine
- 2 (14 Ounce) Cans Chopped Tomatoes
- Salt & Pepper
- Dash Red Pepper Flakes
- 1/3 Cup Chopped Fresh Parsley
- 1/3 Cup Chopped Fresh Basil
- Pasta Dough:
- 4 Cups Unbleached Flour
- 5 Extra Large Eggs
- Pinch of Salt
- Bechamel Sauce:
- 5 tablespoons Butter
- 4 Tablespoons All-purpose Flour
- 4 Cups Milk
- 1 Teaspoons Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Freshly Grated Nutmeg
- Ingredients To Assemble:
- 3 Cups Finely Diced Mozzarella Cheese
- 1 1/2 Cups Grated Pecorino Cheese