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Recipes
Pasta With Ricotta, Herbs, and Lemon | Real Simple Recipes
By DrChef
Prep time: 10 minutes Total time: 20 minutes
- 1 1-pound box penne
- 2 tablespoons unsalted butter, cut into pieces
- 1 cup fresh ricotta
- 1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
- zest of 1 lemon, grated
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Golden Flax Bread
By DrChef
Milled flax seed may be used as a fat substitute in most recipes
- 7/8 C water
- 2 T butter (or 6 more T flax and 2 more T water)
- 3 T molasses
- 1 t salt
- 2 T milled flax seed
- 1 T vital wheat gluten, optional
- 2 1/2 C bread flour
- 1 1/2 T non-fat dry milk
- 1 1/2 t fast rise yeast
Orecchiette With Leeks, Peas, and Pecorino
By DrChef
Hands-On Time: 25m Total Time: 25m
- 1 pound dry orecchiette or some other short pasta
- 2 tablespoons olive oil
- 4 leeks (white and light green parts only), thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, finely chopped
- 1 10-ounce package frozen peas, thawed
- 3/4 cup heavy cream
- 1 cup (4 ounces) grated Pecorino
- 2 teaspoons lemon zest
- 1/4 cup fresh mint leaves, torn
- Directions
- 1 .Cook the pasta according to the package directions.
- 2 .Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
- 3 .Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
- 4 .Drain the pasta and return it to the pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.
Cherry Chocolate Shortbread Cookies
By DrChef
Makes: 3-1/2 dozen Prep Time: 20 minutes Cook Time: 20 to 30 minutes
- Cookie dough:
- 1 cup butter, softened (no substitutions)
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 cup Argo® or Kingsford's® Corn Starch
- 1/2 cup finely chopped Sunsweet® Cherries
- 1 ounce (about 1/4 cup) bittersweet or semi-sweet chocolate, finely chopped
- 1 tablespoon sugar
- Drizzle:
- 2 ounces bittersweet chocolate, roughly chopped
- 1 teaspoon shortening
Candy Cane Truffles
By DrChef
Get in the spirit with this oh-so-easy chocolate truffle dessert dusted in festive cocoa and crushed candy canes
- 8 ounces chocolate chips
- ½ cup heavy cream
- 2 teaspoons peppermint extract
- ½ cup cocoa powder for dusting
- ½ cup crushed candy canes or peppermints
Apple Crisp
By DrChef
Nutrition Facts Calories368, Total Fat (g)13, Saturated Fat (g)8, Monounsaturated Fat (g)3, Polyunsaturated Fat (g
- 1-1/2 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1/3 cup packed brown sugar
- 3/4 tsp. freshly ground cinnamon* or cinnamon
- 1/2 tsp. kosher salt or 1/4 tsp. salt
- 2/3 cup unsalted butter, cut in pieces
- 8 cups peeled apples, sliced 1/2 inch thick
- 1/4 to 1/3 cup granulated sugar
- 1 Tbsp. unbleached all-purpose flour
- 1/2 tsp. kosher salt or 1/4 tsp. salt
- 1/8 tsp. freshly ground nutmeg **
- Butter for baking dish
- Whipping cream
- Rich Custard Sauce (recipe below)
White Chocolate Bread Pudding with Hard Sauce
By DrChef
Prep: 30 minutes Chill: 1 to 24 hours Bake: 1 hour Cool: 30 minutes
- 2 cups whole milk, half-and-half, or light cream
- 10 ounces white baking chocolate with cocoa butter, chopped
- 1 vanilla bean or 1-1/2 teaspoons vanilla extract
- 5 eggs
- 2/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 6 cups dried French bread cubes*
- 1/3 cup dried tart cherries, dried cranberries, or raisins
- Hard Sauce
Spinach-Cheese Swirls
By DrChef
Thaw: 40 minutes Prep: 20 minutes Bake: 15 minutes
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tablespoon water
- 1/2 cup shredded Muenster cheese OR Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 teaspoon garlic powder
- 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
Antipasto Pizza
By DrChef
Heat oven to 450°F. Spread 3 tablespoons prepared sun-dried tomato pesto over a 12" thin-crust pizza (such as Bobo...
- 3 tablespoons prepared sun-dried tomato pesto
- 12" thin-crust pizza (such as Boboli)
- 3 ounces (about 1 cup) shredded provolone
- 3 ounces jarred roasted red peppers, thinly sliced
- 6 ounces marinated artichoke hearts, drained and roughly chopped
- 5 pitted and halved kalamata olives
Grilled Caprese Sandwiches
By DrChef
Here's a gourmet marriage of grilled cheese sandwiches and Caprese salad, best made in summer, when tomatoes and ba...
- 8 slices (about 11 oz.) rustic sourdough or Italian country bread
- 2 large garlic cloves, halved
- 1 tablespoon olive oil
- 8 slices (6 oz.) mozzarella cheese
- 2 ripe heirloom tomatoes, thinly sliced
- 1/2 cup thinly sliced roasted red peppers
- 16 large basil leaves
- 1/2 About 1/2 tsp. kosher salt
- 1/2 About 1/2 tsp. pepper