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Recipes
salami sandwich with goat cheese and fennel
By pdav
Form 2 sandwiches with the sourdough bread, Dijon mustard, salami, goat cheese, arugula, and fennel
- 4 slices sourdough bread
- 2 teaspoons Dijon mustard
- 2 ounces thinly sliced salami
- 2 ounces fresh goat cheese
- 1 cup arugula
- 1/2 small fennel bulb (thinly sliced)
almond-herb pesto pasta with artichoke and tomato
By pdav
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound penne rigate pasta
- 1 cup flat-leaf parsley leaves
- 2/3 cup grated parmigiano-reggiano or pecorino-romano cheese (a couple of generous handfuls)
- 1/2 cup vegetable stock
- 1/4 cup slivered almonds, lightly toasted
- 1/4 cup fresh tarragon leaves
- 1/4 cup fresh mint leaves
- 1 large clove garlic
- 1/3 cup extra-virgin olive oil (EVOO) One 14-ounce can artichoke hearts in water, or artichoke bottoms, chopped or thinly sliced
- 1 cup cherry or grape tomatoes, halved 1 cup ricotta cheese
chocolate easter lamb cake
By pdav
1. Heat oven to 350 degrees
- 1 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons plus 1 ½ teaspoons unsweetened Dutch-process cocoa
- 3 tablespoons each: boiling water, milk 1 ½ sticks (¾ cup) unsalted butter, room temperature
- 1 ¼ cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Vanilla buttercream frosting, sweetened flaked coconut, jelly beans
chili powder dusted fruit
By pdav
Squeeze lime juice over sliced fruit, dust with chili powder
- chili powder
- limes
- papaya,catelope, mango,watermelon,pineapple, sliced
salmon black bean and corn tostadas
By pdav
Season 4 6-ounce pieces skinless salmon fillet with salt and pepper
- 4 6-oz. pcs. salmon fillet
- salt, pepper
- olive oil
- tostada shells
- black beans
- corn
- shredded lettuce
- green salsa
- lime wedges
lemon-lime layer cake
By pdav
Preheat oven to 350°. To prepare the cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms ...
- Cake:
- Cooking spray
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 3/4 cup egg substitute
- 1 tablespoon grated lemon rind
- 1 tablespoon grated lime rind
- 1 tablespoon fresh lime juice
- 2 1/4 cups all-purpose flour (about 10 ounces)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups low-fat buttermilk
- Icing:
- 1 teaspoon grated lemon rind
- 1 teaspoon grated lime rind
- 1 teaspoon fresh lime juice
- 1 (8-ounce) package 1/3-less-fat cream cheese, softened
- 2 1/2 cups powdered sugar, sifted (about 10 ounces)
chili cheese dip (Band Dip) from Jenny Nelson
By pdav
Spread cream cheese in 9x13 pan
- can be doubled
- 8 0z. cream cheese, softened
- 16 oz. shredded mexican blend cheese
- 1 can chili (with or without beans)
chipotle barbecue sauce
By pdav
1. Stir together tomato puree and remaining ingredients in a 2-qt
- 1 (10 3/4-oz.) can tomato puree
- 1 1/2 cups root beer
- 1 medium-size sweet onion, finely chopped
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground chipotle chile powder
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried crushed red pepper
pappardelle with beef and mushroom ragu
By pdav
Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat
- Serves 4| Hands-On Time: 35m | Total Time: 1hr 40m
- Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch pieces
- kosher salt and black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, smashed
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced
- 12 ounces pappardelle or fettuccine
- 1/2 cup grated Parmesan (2 ounces), plus more for serving
grilled ham and cheese with strawberry red wine jam
By pdav
Heat a large griddle. Spread 10 of the brioche slices with the jam
- Twenty 1/4-inch-thick slices of brioche
- 1/2 cup strawberry jam mixed with 2 tablespoons of Pinot Noir
- 10 thin slices of baked ham
- 10 thin slices of Gruyère cheese
- Softened unsalted butter