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Recipes
Veggie Pasta Salad
By Nitaj3
ingredients 3/4 pound Wagon Wheel Pasta 1 cup frozen Edamame (out of the pods) 2 Carrots (scrubbed well and sliced ...
- 3/4 pound Wagon Wheel Pasta
- 1 cup frozen Edamame (out of the pods)
- 2 Carrots (scrubbed well and sliced into 1/2-inch chunks)
- 1 12-ounce Broccoli Crown (cut into bite-size florets)
- 1 cup Grape Tomatoes (halved)
- 1 cup shredded Part-Skim Mozzarella
- 3 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1/4 cup Mayonnaise
- 1 teaspoon Sugar
- Kosher Salt and freshly ground Black Pepper
Crab-Jalapeno Dip
By Nitaj3
1. Heat oven to 400 degrees F
- 6 tablespoons unsalted butter
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1-1/4 cups milk
- 1 container (8 ounce)fresh lump crab meat, picked over, cartilage discarded
- 1-1/4 cups shredded sharp white cheddar
- 1 teaspoon fresh lemon juice
- 4 scallions, thinly sliced
- 2 jalapeno chiles, seeds removed, finely chopped
Hollandaise Sauce
By Nitaj3
1.WHISK egg yolks, water and lemon juice in small saucepan until blended
- 3 EGG YOLKS
- 1/4 cup water
- 2 Tbsp. fresh lemon juice
- 1/2 cup (1 stick) firm cold butter, cut into 8 pieces
- 1/4 tsp. salt
- 1/8 tsp. sweet paprika
- Dash pepper
Zucchini Pasta
By Nitaj3
1 zucchini, thinly sliced lengthwise, slices cut into 1/4-inch-long strips Directions 1
- 8 ounces cherry tomatoes, sliced
- 1 clove garlic, thinly sliced
- 1/4 cup chopped raw walnuts
- 2 tablespoons torn fresh basil, plus leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Sea salt
Cheesy Jalapeno Grits Casserole
By Nitaj3
Preparation Bring milk just to a boil(preheat milk in microwave)continue in a large saucepan over medium-high heat;...
- Ingredients
- 4 cups milk
- 1/4 cup butter
- 1 cup uncooked quick-cooking grits
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- Stir in chopped jalapenos
- 1/4 cup grated Parmesan cheese
- Garnish: parsley sprigs or chives
Cabbage and Potatoes
By Nitaj3
Peel and boil potatoes
- Potatoes and Cabbage
- Metric Ingredient Imperial
- 4 large red or white potatoes 4
- 250 ml milk 1/2 cup
- 45 ml butter 3 tbsp
- 750 ml green cabbage, finely shredded 3 cup
- 1 medium onion, chopped 1
- 15 ml fresh or dried parsley 1 tbsp
- 30 ml parmesan cheese 1/4 cup
- salt & pepper to taste -
Heavenly Chocolate Pie
By Nitaj3
In a large bowl, whisk yogurt until soft and smooth
- 1 cup fat-free vanilla frozen yogurt, softened
- 2 cups fat-free milk
- 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
- Chocolate curls, optional
- 1 reduced-fat graham cracker crust (8 inches)
Hot Cranberry Apple Casserole
By Nitaj3
Preparation 1.Preheat oven to 325 F 2
- 3 cups apples, peeled, cored and chopped
- 2 cups whole cranberries, raw
- 1 1/2 tsp lemon juice
- 1 1/2 cups sugar
- 1 1/3 cups quick cooking oatmeal
- 1 cup chopped walnuts
- 1/3 cup packed brown sugar
- 1 stick butter, melted
Toffee
By Nitaj3
*Necessary Equipment: Candy Thermometer* Combine butter, sugar, water, and salt in a saucepan
- 16 ounces, Butter, Melted
- 16 ounces, Granulated Sugar
- 3 ounces, Water
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 16 ounces, Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
- 24 ounces, Tempered Dark Chocolate For Coating, Melted
Artisan Boule Bread - 5 minutes a day
By Nitaj3
The artisan free-form loaf called the French boule is the basic model for all the no-knead recipes
- 3 cups lukewarm water
- 1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
- 1 1⁄2 tbsp coarse kosher or sea salt
- 6 1⁄2 cups unsifted, unbleached, all-purpose white flour
- Cornmeal for pizza peel
- Ingredients and Equipment
- Great breads really only require four basic ingredients: flour, water, yeast and salt. The rest is detail. Here’s a short guide to the basic ingredients and equipment you’ll need to make artisan loave
- Unbleached, white, all-purpose flour: Has adequate protein (around 10 percent) to create a satisfying “chew,” but low enough to prevent heaviness. We prefer unbleached flours because bleaching removes
- Whole wheat flour: Contains the germ and bran, both of which are healthful and tasty. Together they add a slightly bitter, nutty flavor that many people enjoy.
- Bread flour: For chewier bread, substitute bread flour (about 12 percent protein) for all-purpose white flour by decreasing the amount slightly (by about a quarter cup for every 6 cups of all-purpose)
- Yeast: Use what's readily available.
- Salt: Use noniodized coarse kosher or sea salt.
- Baking stone: Use a high-quality, half-inch-thick stone. The porous stone absorbs moisture from your dough, allowing a thin, crackling, crisp crust to form — one of the keys to artisanal baking.
- Pizza peel: This long-handled board helps slide doughs onto a hot stone. A cookie sheet or cutting board will work, but will be more difficult to handle.
- Broiler tray: A pan to hold water for steam during baking.