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CUCUMBER & WATERMELON SALAD

CUCUMBER & WATERMELON SALAD

By

Combine cucumbers and watermelon in medium bowl

  • CUCUMBER AND WATERMELON SALAD WITH HOISIN-LIME DRESSING
  • A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.
  • 1 1/2 large English hothouse cucumbers, cut into 1/2-inch pieces (about 3 cups)
  • 3 cups 1/2-inch cubes seeded watermelon
  • 3 1/2 tablespoons fresh lime juice
  • 3 tablespoons hoisin sauce
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1/3 cup coarsely chopped lightly salted dry-roasted peanuts
0/5 (0 Votes)

FENNEL GRATIN w/PECORINO & LEMON

FENNEL GRATIN w/PECORINO & LEMON

By

Gratin: Lightly oil shallow 2-quart glass or ceramic baking dish

  • Crumb topping:
  • 3 tablespoons butter
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1 cup Pecorino Romano cheese
  • 1 tablespoon chopped fresh Italian parsley
  • 1 1/2 teaspoons finely grated lemon peel
  • Gratin:
  • 5 tablespoons olive oil
  • 1 12- to 13-ounce onion, halved, cut into 1/4-inch-thick slices
  • 3 large garlic cloves, minced
  • 5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
  • 1/2 cup low-salt chicken broth
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons coarse kosher salt
  • 1/2 teaspoon black pepper
0/5 (0 Votes)

Broccoli, Shiitake and Red Onion Roast

Broccoli, Shiitake and Red Onion Roast

By

Preheat the oven to 425°

  • One 1 1/4-pound head of broccoli
  • 1/2 pound large shiitake mushrooms, stems discarded
  • 1 small red onion, sliced crosswise 1/3 inch thick
  • Extra-virgin olive oil, for brushing
  • Salt and freshly ground black pepper
  • 2 tablespoons balsamic vinegar
4.5/5 (10 Votes)

RASPBERRY & WHITE CHOCOLATE BROWNIES

RASPBERRY & WHITE CHOCOLATE BROWNIES

By

Preheat oven to 325 degrees F

  • 6 ounces good quality white chocolate, coarsely chopped
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2/3 cup (4 ounces) white chocolate chips
  • 1 cup (4 ounces) fresh, or frozen unsweetened raspberries, not defrosted
4/5 (1 Votes)

Celery Root and Mushroom Lasagna

Celery Root and Mushroom Lasagna

By

"In Marche, we only make lasagna for special occasions like Christmas," Fabio Trabocchi says

  • 1 cup dried porcini mushrooms
  • 2 cups boiling water
  • 4 tablespoons unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 3/4 pound white mushrooms, thinly sliced (4 cups)
  • Salt and freshly ground white pepper
  • 1/4 pound thickly sliced prosciutto di Parma, cut into 1/4-inch dice
  • 2 medium shallots, finely chopped
  • 1 fresh bay leaf
  • 2 rosemary sprigs
  • 2 sage sprigs
  • 2 thyme sprigs
  • 1 pound celery root, peeled and finely diced (1 1/2 cups)
  • 3 medium leeks, white and tender green parts only, finely chopped (3 cups)
  • 1/2 cup dry Marsala
  • 4 cups chicken stock or low-sodium broth
  • 2 1/2 cups heavy cream
  • 1 3/4 cups freshly grated Parmigiano-Reggiano cheese
  • 2 large eggs
  • 1 1/2 pounds lasagna noodles
  • 1 1/2 pounds fresh mozzarella, thinly sliced
  • 1 cup basil leaves
4.9/5 (7 Votes)

SNAPPER w/LIME & CILANTRO

SNAPPER w/LIME & CILANTRO

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Place the bacon into a frying pan that has a cover and cook until done

  • 2 ounces bacon (about 3 strips)
  • 4 red snapper fillets with skin on one side
  • Juice of 1 lime
  • 1 cup cornmeal
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 scallion, sliced into ½-inch strips
  • 1 green (or red) tomato, chopped
  • 1/2 cup chopped stuffed olives
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup white wine
  • Sliced lemon and fresh cilantro sprigs for garnish
0/5 (0 Votes)

STRABS ROMANOFF w/CREME FRAICHE ICE CREAM

STRABS ROMANOFF w/CREME FRAICHE ICE CREAM

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For ice cream: Place fine strainer over large glass bowl

  • Ice cream:
  • Yield: Makes 6 servings
  • 2/3 cup sugar
  • 6 large egg yolks
  • 2 cups creme fraiche
  • 1 1/2 cups buttermilk, well shaken
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon peel
  • Pinch of salt
  • Berries:
  • 4 cups quartered hulled fresh strawberries (about 20 ounces) plus
  • 1/4 cup orange juice
  • 1/4 cup powdered sugar
  • 2 tablespoons Grand Marnier or other orange liqueur
  • 1/2 teaspoon finely grated orange peel
0/5 (0 Votes)

ROSEMARY BEEF STEW

ROSEMARY BEEF STEW

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Combine all ingredients except the cornstarch and water in a slow cooker and cook on “low” for 7 hours

  • 2 lb. beef stew meat
  • 1 garlic clove
  • 1/4 tsp. black pepper, fresh ground
  • 1 onion, halved and sliced
  • 12 oz. dark beer
  • 2 cups low sodium beef broth
  • 3 tbsp. no salt added tomato paste
  • 2 cups of carrot, sliced
  • 4 potatoes cut into quarters
  • 2 turnips cut into quarters
  • 1 tsp. rosemary
  • 2 bay leaves
  • 1/4 cup cornstarch
  • 1/2 cup water
0/5 (0 Votes)

SWEET POTATO GNOCCHI in MUSHROOM BROTH

SWEET POTATO GNOCCHI in MUSHROOM BROTH

By

Combine cepes and 6 cups water in a saucepan

  • 3 ounces dried cepes
  • 1 1/2 pounds sweet potatoes
  • 1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
  • 2 tablespoons minced sage
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup grated Parmesan cheese
0/5 (0 Votes)

Braised Cucumbers with Dill

Braised Cucumbers with Dill

By

In a large skillet, melt 1 tablespoon of the butter

  • 1 1/2 tablespoons unsalted butter
  • 1 medium leek, white and pale green parts only, cut into 1/2-inch dice
  • 3 pounds tender-skinned cucumbers—peeled in stripes, halved, seeded and cut crosswise 1/2 inch thick
  • 2 tablespoons water
  • Salt
  • 2 tablespoons chopped dill
0/5 (0 Votes)