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Angel Food Cake

Angel Food Cake

By

Recipe courtesy Alton Brown

  • 1 3/4 cups sugar
  • 1/4 teaspoon salt
  • 1 cup cake flour, sifted
  • 12 egg whites (the closer to room temperature the better)
  • 1/3 cup warm water
  • 1 teaspoon orange extract, or extract of your choice
  • 1 1/2 teaspoons cream of tartar
0/5 (0 Votes)

Penne with Spinach Sauce

Penne with Spinach Sauce

By

Directions Bring a large pot of salted water to boil

  • 1 pound whole wheat or multi grain penne
  • 3 garlic cloves
  • 2 ounces goat cheese
  • 1 ounce reduced fat cream cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces fresh baby spinach leaves
  • 2 tablespoons freshly grated Parmesan
4.8/5 (9 Votes)

Caramel Apple Pie Bread pudding

Caramel Apple Pie Bread pudding

By

1/2 cup butter, melted Take a knife and cup up the apple pie filling, while still in the can

  • 10 cups cubed french bread (or use cinnamon swirl bread!!)
  • 1 can (14 oz) apple pie filling
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup apple cider
  • 3 tablespoons caramel ice cream topping
  • 2 tsps vanilla
  • 1 tsp cinnamon
  • 1/2 cup granola or oats
  • 1 cup brown sugar
  • 1/2 cup butter, melted
4.7/5 (7 Votes)

Chicken Parm Soup

Chicken Parm Soup

By

In a large pot, heat oil over medium heat

  • 2 tbsp. extra-virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp. tomato paste
  • 1 tsp. crushed red pepper flakes
  • 1 15-oz can diced tomatoes
  • 4 c. low-sodium chicken broth
  • 1 lb. boneless skinless chicken breasts, cut into 1" chunks
  • 8 oz. penne
  • 1 1/2 c. shredded Parmesan
  • 1/2 c. shredded mozzarella
  • Coarse salt
  • Freshly ground black pepper
  • Fresh parsley, for garnish
4.3/5 (7 Votes)

Tomato Feta Pasta Salad

Tomato Feta Pasta Salad

By

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together

  • 1/2 pound fusilli (spirals) pasta
  • Kosher salt
  • Good olive oil
  • 1 pound ripe tomatoes, medium-diced
  • 3/4 cup good black olives, such as kalamata, pitted and diced
  • 1 pound good feta cheese, medium-diced
  • 6 sun-dried tomatoes in oil, drained and chopped
  • 5 sun-dried tomatoes in oil, drained
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good olive oil
  • 1 garlic clove, diced
  • 1 teaspoon capers, drained
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan
  • 1 cup packed flat-leaf parsley, chopped
0/5 (0 Votes)

Lasagna Rolls

Lasagna Rolls

By

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat

  • 2 tablespoons unsalted butter
  • 4 teaspoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Pinch ground nutmeg
  • 1 (15-ounce) container whole milk ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
  • 1 cup plus 2 tablespoons grated Parmesan
  • 3 ounces thinly sliced prosciutto, chopped
  • 1 large egg, beaten to blend
  • 3/4 teaspoon salt, plus more for salting water
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons olive oil
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella (about 4 ounces)
4.5/5 (6 Votes)

Pasta with Burst Tomatoes and Mascarpone

Pasta with Burst Tomatoes and Mascarpone

By

Caroline Wright, Southern Living AUGUST 2013

  • 1 (24-oz.) package frozen cheese-filled ravioli
  • 3 pt. assorted grape tomatoes
  • 1 large tomato, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1/4 cup butter, cubed
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup torn assorted fresh herbs (such as parsley and basil)
  • 1 (8-oz.) container mascarpone cheese
4.3/5 (9 Votes)

Bagel Bread

Bagel Bread

By

1. For the topping: Combine all ingredients in bowl; set aside

  • 2 teaspoons sesame seeds
  • 2 teaspoons poppy seeds
  • 2 teaspoons dried minced garlic
  • 2 teaspoons dried onion flakes
  • 2 teaspoons kosher salt
  • Vegetable oil spray
  • 3 cups (16½ ounces) bread flour
  • 2 ¼ teaspoons instant or rapid-rise yeast
  • ¼ cup light corn syrup
  • 1 ½ tablespoons kosher salt
  • 1 ½ teaspoons baking soda
  • 1 large egg, lightly beaten
0/5 (0 Votes)

Beef and Butternut Squash Stew

Beef and Butternut Squash Stew

By

In a large soup pot heat 3 tablespoons of olive oil over medium heat

  • 3 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 pounds stew beef, cut into 2-inch cubes
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons all-purpose flour
  • 1 cup Marsala wine
  • 1 pound butternut squash, trimmed and cut into 2-inch cubes
  • 1/4 cup chopped sun-dried tomatoes
  • 3 to 4 cups beef broth
  • 2 tablespoons fresh chopped flat-leaf parsley
  • Crusty bread, for serving
4.5/5 (2 Votes)

Spinach-Artichoke Dip Potato Salad

Spinach-Artichoke Dip Potato Salad

By

Priscilla Yee, Concord, California, Southern Living JUNE 2012

  • 3 pounds small red potatoes
  • 1 (9-oz.) package frozen chopped spinach
  • 1 (8-oz.) package cream cheese, softened
  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 (6-oz.) jars marinated artichoke hearts, drained and chopped
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 cup chopped red onion
  • 1 1/2 cups coarsely crushed kettle-cooked potato chips
4.3/5 (14 Votes)