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Recipes
Sundried tomatoes and pesto spread
By robtree
Put first seven ingredients in food processor process until finely chopped then add cream cheese and oil to to
- 1 cup lightly packed fresh basil leaves
- 1 cup lightly packed fresh parsely leaves
- 1/4 grated parmiggiano
- 1/4 cup toasted pine nuts
- 12 sundried tomatoes packed in oil drained coarsely chopped
- 2 cloves of minced garlic
- 1/4 teaspoon pepper
- 1 packages of light cream cheese cubed
- 1/4 cup olive oil
- salt to taste
Tomatoes Sauce
By robtree
heat oil in saucepan and add onion, garlic and chilli peppers, saute together about 5 minutes Add tomatoes, simm...
- 4 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- 1 garlic clove finely chopped
- dried chilli peppers crushed
- 1 can plum tomatoes, pureed
Veal Osso Buco
By robtree
1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt
- Four 12-ounce veal shanks
- Kosher salt
- Freshly ground black pepper
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 6 garlic cloves, sliced
- 1 cup dry red wine
- 4 cups veal stock or chicken stock
- 3 cups chicken stock
- 3 cups canned plum tomatoes, drained and crushed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tablespoon grated fresh horseradish (see Note)
- 2 tablespoons grated lemon zest
- 2 tablespoons chopped fresh flat-leaf parsley
chick pea and feta salad
By robtree
combine all ingredients in a bowl drizzle with olive oil and balsamic vinager
- 1 can chick peas
- 1 package (175g) crumbled goats milk feta cheese
- 1/2 cup (125ml) chopped fresh mint
- 2 tomatoes chopped
- 1/2 red onion chopped
- 1/2 english cucumber diced
vanilla cake
By robtree
Preheat oven to 350 degrees
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2 large eggs plus 3 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 cup low-fat buttermilk
Arancini ( Rice Balls)
By robtree
Grab a handful of leftover risotto and shape into a 2 1/2 inch diameter ball
- 3 cups of leftover risotto
- 1/4 pound fresh mozzarella cubed
- 2 cups extra virgin olive oil
- 1 egg beaten
- 1 cup bread crumbs
Taco Salad (suzanne somers)
By robtree
In a large skillet over medium heat, heat oil
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 5 garlic cloves pressed
- 1 pound ground beef
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
- salt and pepper
- 1 cup of water
- 1 can (6ounce) tomatoes paste
- 1 head of romaine lettuce chopped
- 2 medium tomatoes, chopped
- 6 ounces of cheddar cheese grated
- 6 tablespoons sour cream
- 6 green onions chopped
- 1 jar of salsa
Grand Fruit Salad
By robtree
Combine all ingredients in large bowl
- 2 cups green grapes
- 2 cups sliced strawberries
- 2 cups sliced plums
- 1 cup sliced peaches
- 1 cup orange segments
- 1 cup sliced peeled kiwi
- 1/2 cup Grand Marnier or other orange liqueur
- 1/2 cup orange juice
- 2 tablespoons sugar
Bolognese Sauce
By robtree
DIRECTIONS In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and c...
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 large carrot, finely chopped
- 1 onion, finely chopped
- 1 large celery stalk, finely chopped
- 2 dried chili peppers, crushed
- Sprig fresh rosemary
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 cup white wine
- 3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
- 3 basil leaves, torn
- Salt
- La Salsa di 5 Minuti
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- Dried chili peppers, crushed
- 1 (28-ounce) can peeled plum tomatoes, pureed
- Salt
- 3 fresh basil leaves, torn
Bolognese Sauce
By robtree
In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and chili peppers
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 large carrot, finely chopped
- 1 onion, finely chopped
- 1 large celery stalk, finely chopped
- 2 dried chili peppers, crushed
- Sprig fresh rosemary
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 cup white wine
- 3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
- 3 basil leaves, torn
- Salt
- La Salsa di 5 Minuti
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- Dried chili peppers, crushed
- 1 (28-ounce) can peeled plum tomatoes, pureed
- Salt
- 3 fresh basil leaves, torn