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Recipes
broccoli pesto
By granolagina
Bring large pot of water to boil
- 6 T. blanched hazelnuts, toasted 3 to 5 min. in skillet
- 2 cups broccoli
- 1 1/2 cups parsley leaves
- 1/4 cup olive oil
- 1/2 cup mint leaves
- 4 tsp. lemon juice
- 1 1/2 tsp. lemon zest
- 5 garlic cloves, peeled
Southwest breakfast tart
By granolagina
In a large skillet, cook the sausage, jalapeno and onion and over medium heat until meat is no longer pink; drain
- 1/2 pound bulk spicy pork sausage
- 1 can (4 ounces) chopped green chilies
- 1 sheet refrigerated pie pastry
- 4 teaspoons chopped seeded jalapeno pepper
- 1 tablespoon finely chopped red onion
- 1-1/4 cups shredded Monterey Jack cheese, divided
- 6 eggs
- 1/3 cup half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon finely chopped sweet red pepper
- 1 tablespoon finely chopped green pepper
- Optional toppings: sour cream, salsa, chopped tomatoes and sliced green onions
Cinnamon roll coffee cake
By granolagina
Unroll the tube of cinnamon rolls into one long rectangle
- 1 tube (17-1/2 ounces) large refrigerated cinnamon rolls with cream cheese icing
- 2 packages (8 ounces each) cream cheese, softened
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup sugar
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- Whipped cream and additional ground cinnamon, optional
roasted butternut squash soup
By granolagina
Preheat the oven to 425 degrees F
- Condiments for serving:
- 3 to 4 pounds butternut squash, peeled and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock, preferably homemade
- 1/2 teaspoon good curry powder
- Scallions, white and green parts, trimmed and sliced diagonally
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Diced banana
scallops with citrus and quinoa
By granolagina
Combine the quinoa, 2 cups water and 1/2 teaspoon salt in a saucepan and bring to a boil over high heat
- 3/4 cup quinoa, rinsed well
- Kosher salt
- 3 oranges
- 4 tangerines
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon coriander seeds, crushed
- 2 tablespoons cold unsalted butter, cut into pieces
- 1 1/4 pounds sea scallops, tough foot muscles removed
- Freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon chopped fresh parsley or chives
3 cheese spirals
By granolagina
Melt 1 T. butter in saucepan
- 12 ounces spiral shaped pasta, cooked and drained, 1 cup cooking water reserved
- 3 T. butter
- 1 T. flour
- 1 t. dry mustard
- pinch cayenne
- 12 ounce can evaporated milk
- 1/2 c. milk
- 3/4 c. sharp cheddar
- 3/4 c. monterey jack
- 1/2 c. grated parmesan
- 1/2 c. panko bread crumbs
- 2 T. chopped chives or scallions
4 cheese pizza
By granolagina
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached
- 1 cup warm water (100° to 110°), divided
- 10 ounce bread flour (about 2 cups plus 2 tablespoons)
- 1 package dry yeast (about 2 1/4 teaspoons)
- 7 teaspoons olive oil, divided
- 1/2 teaspoon kosher salt
- Cooking spray
- 1 tablespoon yellow cornmeal
- 2 tablespoons chopped garlic
- 1/3 cup (about 3 ounces) part-skim ricotta cheese (such as Calabro)
- 1 1/4 ounces taleggio cheese, thinly sliced
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
- 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh chives
lemon poppy seed snack cake
By granolagina
Directions 1. Stir together flour, granulated sugar, baking powder, soda, salt and poppy seeds
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 1 tablespoon poppy seeds
- 1 cup All-Bran® Original
- OR
- 1 cup All-Bran® Bran Buds®
- 1/4 cup fat-free milk
- 2 egg whites
- 3 tablespoons vegetable oil
- 1 cup (8 oz.) low-fat, lemon flavored yogurt
- 1 tablespoon grated lemon peel
- 1 teaspoon powdered sugar
spinach and ricotta stuffed shells
By granolagina
Set an oven rack to the highest position and heat oven to 400° F
- 20 jumbo pasta shells (about half a 12-ounce box)
- 1 24-ounce jar marinara sauce
- 2 15-ounce containers ricotta
- 2 cups baby spinach, chopped
- 1/2 cup grated Parmesan (2 ounces)
- kosher salt and black pepper
- 1/2 cup grated mozzarella (4 ounces)
Crumb cake
By granolagina
topping Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend
- topping
- 1 cup (packed) dark brown sugar
- 1/2 cup sugar
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted, warm
- 2 1/2 cups all purpose flour
- cake
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/3 cups sour cream
- 1 teaspoon vanilla extract