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Recipes
Mascarpone Chocolate Toffee Bars
By gizgaab
Recipe courtesy Giada De Laurentiis
- Vegetable cooking spray
- 1 pound refrigerated sugar cookie dough
- 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided
- 1/2 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 1 teaspoon vegetable oil
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/4 cup sliced almonds, toasted * see Cook's Note
Vegetarian Chili Verde
By gizgaab
Recipe courtesy Giada De Laurentiis
- 1/4 cup extra-virgin olive oil
- 1 cup chopped onion
- One 8-ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
- One 8-ounce yam (red-skinned sweet potato), peeled and cut into 1/3-inch cubes
- 4 large cloves garlic, flattened, peeled and chopped
- 4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and chopped
- 2 large poblano chiles (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips
- 2 tablespoons dried Mexican oregano
- 1 tablespoon all-purpose flour
- 2 teaspoons cumin seeds
- Kosher salt and freshly ground black pepper
- One 28-ounce can hominy with juices (preferably golden)
- 1 cup vegetable broth
- One 7-ounce can diced mild green chiles
- Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)
- Buttermilk and Sour Cream Corn Bread, recipe follows
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
- 2 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1/3 cup sour cream
- 2 large eggs
Corn Bread - Buttermilk and Sour Cream
By gizgaab
Recipe courtesy Giada De Laurentiis
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
- 2 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1/3 cup sour cream
- 2 large eggs
Chicken Cordon Bleu
By gizgaab
Recipe courtesy Tyler Florence, 2008
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Cucumber-cheese Toasts
By gizgaab
This delicious recipe is from Everyday Food
- * French baguette
- 3 * 3 oz feta cheese or any cheese of your liking
- 6 * 6 tsp extra-virgin olive oil
- 1/2 * 1/2 tsp fresh lemon juice
- 1 * 1 small cucumber, thinly sliced
- * salt & pepper to taste
Homemade Granola Bars
By gizgaab
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
Eggplant Parmesan-Lighter
By gizgaab
Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous
- 1 * 1 large eggplant (2 #), sliced 1/2 inch thick
- crosswise
- 1 * 1 tablespoon olive oil
- * Coarse salt and ground pepper
- 1 * 1 cup fat-free (skim) milk
- 3 * 3 tablespoons all-purpose flour
- 2 * 2 garlic cloves, minced
- 1 * 1 cup homemade or best-quality store-bought
- marinara sauce
- 1/2 * 1/2 cup grated part-skim mozzarella
- 1/3 * 1/3 cup grated Parmesan
Curried Chicken with Cauliflower - Slow Cooked
By gizgaab
From Food Network Kitchens
- 3 tablespoons canola oil
- 6 cloves garlic, minced
- 2 -inch piece fresh ginger, minced
- 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
- 3 cups chicken broth, low-sodium canned, or homemade
- 2 cups whole milk plain yogurt
- 6 bone-in skinless chicken thighs, about 2 1/4 pounds
- 1 1/2 tablespoons kosher salt
- Freshly ground black pepper
- 1 (1 pound) bag red lentils, picked over (2 1/4 cups)
- 1 head cauliflower, broken into large florets
- 2 (16-ounce) cans chickpeas, drained and rinsed
- 1 bunch fresh mint or cilantro leaves, chopped
- 1 lemon, cut in wedges
Roasted Chicken with Balsamic Vinaigrette
By gizgaab
Recipe courtesy Giada De Laurentiis
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
- 1/2 cup low-salt chicken broth
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley leaves
Chicken Paillards with sour cream - paprika sauce
By gizgaab
this pan sauce in enriched with sour cream instead of butter, serve the pork and sauce over egg noodles tossed with...
- 16 * 16 pork paillards
- * Salt and pepper
- 2 * 2 tablespoons grapeseed oil or safflower oil
- 1/4 * 1/4 cup dry white wine
- 1/2 * 1/2 cup low-sodium chicken stock
- 1/3 * 1/3 cup sour cream (or more to thicken)
- 1/4 * 1/4 teaspoon sweet or smoked paprika