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Recipes

Classic Macaroni Salad

Classic Macaroni Salad

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1. Bring a large pot of lightly salted water to a boil

  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 1/4 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/4 cup grated carrot (optional)
  • 2 tablespoons chopped pimento peppers (optional)
4/5 (1 Votes)

Apple Kale Salad

Apple Kale Salad

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Making the vinaigrette: In a bowl, whisk together the vinegar and honey

  • Salad
  • 1 large apple, sliced
  • 3 cups Kale
  • 3 cups arugula
  • 1 cup raw walnuts
  • 1/3 cup feta cheese, crumbled
  • 8 dried figs, thinly sliced
  • 3-4 radishes, thinly sliced
  • Cider Vinaigrette
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey, plus more as needed
  • 1 ⁄4 cup extra-virgin olive oil
  • 1 tablespoon walnut oil
4.4/5 (11 Votes)

Home Fries

Home Fries

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1. Cut the cooked potatoes into 1/2-inch slices

  • 2 large Russet potatoes, quartered and boiled for 12 minutes in salted water until just cooked through, drained
  • 1/2 of one large onion, or 1 medium onion, thinly sliced
  • 2 Tbsp of canola oil
  • Salt
  • Freshly ground black pepper
4/5 (1 Votes)

Basic Egg Salad

Basic Egg Salad

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Whisk together mayonnaise, mustard, lemon juice, onion, salt and pepper in medium bowl

  • 6 Eggs, hard boiled and peeled
  • 1/4 cup Mayonnaise
  • 2 tsp. Dijon Mustard
  • 1/4 tsp. each salt and black pepper
  • 1 Tbsp. sweet onion, minced 1/4 cup finely chopped Celery
  • Juice of 1/2 Lemon,(about 2 Tbsp.)
4.3/5 (8 Votes)

Confetti Coleslaw

Confetti Coleslaw

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Salad: Toss cabbage and carrots with salt in colander

  • Salad:
  • 1 small head red cabbage, thinly sliced
  • 5 medium carrots, peeled and shredded
  • 2 Tbsp kosher salt
  • 2 granny smith apples
  • 6 scallions(white and green parts), sliced
  • 1 bunch watercress
  • Dressing:
  • 3 Tbsp cider vinegar
  • 3 Tbsp honey
  • 2 Tbsp dijon mustard
  • 1 Tbsp celery seeds
  • 4 tsp kosher salt
  • freshly ground black pepper
  • 1/3 cup olive oil
5/5 (1 Votes)

Creamy Tomato Parmesan Pasta with Chicken

Creamy Tomato Parmesan Pasta with Chicken

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1. Start to boil the water needed to cook the pasta

  • 1 box (1 pound) Farfalle pasta
  • 2 teaspoons extra virgin olive oil
  • 1 pound ground chicken
  • 1/2 teaspoon Kosher salt
  • 1/2 dried oregano leaves
  • 1/4 ground black pepper
  • 2 cloves garlic
  • 3 Tablespoons tomato paste
  • 1 1/2 cup half and half (3/4 cup milk + 3/4 cup cream)
  • 1 cup grated Parmesan, plus more for garnish
  • salt and pepper to taste
  • 2 cups packed baby spinach
  • 1 cup fresh or 1 can (rinsed and drained) diced tomatoes
4.5/5 (33 Votes)

Cream Puffs with Dark-Chocolate Sauce

Cream Puffs with Dark-Chocolate Sauce

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Preheat oven to 400 degrees F

  • 1 cup water
  • 6 tablespoon butter or margarine
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 4 ounce bittersweet chocolate
  • 1/2 cup half-and-half or light cream
  • 1 tablespoon sugar
  • 1 quart light vanilla ice cream
5/5 (1 Votes)

Beef & Broccoli

Beef & Broccoli

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Prepare rice as label directs

  • 1 cup long-grain white rice
  • 2 cloves garlic, crushed with press
  • 1 Tbsp finely chopped, peeled fresh ginger
  • 3 Tbsp soy sauce
  • 1 lb. flank steak
  • 1/2 cup chicken broth
  • 3 Tbsp dry sherry
  • 1 tsp sugar
  • 3 tsp sesame oil
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 1 1/2 lbs. broccoli
5/5 (1 Votes)

Garlic-Butter Baked Halibut

Garlic-Butter Baked Halibut

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Preheat oven to 400 degrees

  • 1/4 1/4 1/4 cup extra virgin olive oil
  • 1 1 1 pound halibut fillets, preferably wild caught
  • 1/3 1/3 1/3 cup unsalted butter
  • 3 3 3 cloves of garlic, minced
  • 2 2 2 tablespoons fresh lemon juice
  • 1 1 1 teaspoon lemon zest
  • 2 2 to 1 finely chopped fresh herbs (rosemary, oregano, dill, oregano, or other favorite). If you’re substituting dried herbs, reduce the amount to 1 tablespoon.
  • to and freshly ground pepper to taste
4/5 (1 Votes)

Mushroom Risotto

Mushroom Risotto

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Heat the chicken broth in a medium saucepan and keep warm over low heat

  • 8 cups chicken broth, low sodium
  • 3 tablespoons olive oil, divided
  • 1 onion, diced, divided
  • 2 garlic cloves, minced, divided
  • 1 pound fresh portobello and crimini mushrooms, sliced
  • 2 bay leaves
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons butter
  • Salt and pepper
  • 1 tablespoon truffle oil
  • 1 -ounce dried porcini mushrooms, wiped of grit
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup fresh Parmesan cheese, grated
  • Fresh Italian parsley, for garnish
0/5 (0 Votes)