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Recipes
Baked Ziti
By melissaf
1. Adjust oven rack to middle position and heat oven to 350 degrees
- 1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
- 2 large eggs, lightly beaten
- 3 ounces grated Parmesan cheese (about 1 1/2 cups)
- Table salt
- 1 pound ziti or other short, tubular pasta
- 2 tablespoons extra virgin olive oil
- 5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
- 1 (28-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1/2 cup plus 2 tablespoons chopped fresh basil leaves
- 1 teaspoon sugar
- Ground black pepper
- 3/4 teaspoon cornstarch
- 1 cup heavy cream (see note)
- 8 ounces low-moisture whole-milk mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups) (see note)
Hostess Cupcakes
By melissaf
The Hostess Cupcake is second perhaps only to the Twinkie and is best known for its oddly alluring plastic-like cho...
- 2 sticks salted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 cup natural cocoa powder, such as Hershey's Baking Cocoa
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 cup marshmallow fluff
- 1/3 cup salted butter, softened
- 1/2 cup powdered sugar
- 1/3 cup heavy cream
- 1 cup bittersweet chocolate morsels
- 1 1/2 tablespoons salted butter, softened
- 1/2 stick unsalted butter, softened
- 1/2 cup powdered sugar
Frittata with Asparagus, Tomato, and Fontina
By melissaf
Recipe courtesy Giada De Laurentiis
- 6 large eggs
- 2 tablespoons whipping cream
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 1 tomato, seeded, diced
- Salt
- 3 ounces Fontina, diced
Beef With Red Wine Sauce
By melissaf
Southern Living FEBRUARY 2006
- 3 pounds boneless beef chuck roast, cut into 1-inch pieces
- 1 medium onion, sliced
- 1 pound fresh mushrooms, halved
- 1 (1.61-ounce) package brown gravy mix
- 1 (10 1/2-ounce) can beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 bay leaf
- Hot cooked egg noodles or rice
- Garnish: chopped fresh parsley
Apple Cider Chicken
By melissaf
Either white or dark meat (or a combination) will work
- 3 pounds bone-in, skin-on chicken pieces (see note)
- Salt and pepper
- 2 teaspoons vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- 2 teaspoons all-purpose flour
- 1 large Golden Delicious, Cortland, or Jonagold apple, peeled, cored, and cut into 3/4-inch chunks
- 1 cup apple cider
- 1/4 cup apple brandy (see note)
- 1 teaspoon cider vinegar
Tuna & White Bean Pasta with Gremolata Bread Crumbs
By melissaf
boil simmer Heat 4 tablespoons EVOO in small pan over medium-low heat with the anchovies, if using
- 6 tablespoons extra virgin olive oil (EVOO)
- 6 flat filet anchovies (optional)
- 6 cloves garlic, finely chopped, divided
- 1 cup breadcrumbs, toast and grind stale bread or store-bought (Tip! Save bread ends until you have a bunch, then toast and grind)
- Zest of 2 lemons
- 1/2 cup flat leaf parsley, finely chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 pound penne or ziti rigate
- 4 ribs celery, finely chopped
- 1 red onion, finely chopped
- 1 can white beans (15 ounces), rinsed and drained
- 2 sprigs fresh rosemary, finely chopped
- 1/2 cup white wine, white vermouth or chicken broth
- 2 cans each Italian tuna in oil or water (6 ounces each), drained
- 1 large tomato, seeded and chopped or 1 can diced tomatoes (15 ounces), drained (optional)
Mini Turtle Cheesecakes
By melissaf
Preheat oven to 325ºF. In a small bowl, combine graham cracker crumbs, ¼ cup sugar and melted butter
- 1 cup graham cracker crumbs (about 8 whole crackers, crushed)
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 8 oz packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup heavy whipping cream
- 3 oz pecans, toasted
- 1 cup semi-sweet or milk chocolate chips
- 2 tablespoons whole milk
- 1 cup dulce de leche caramel
The Perfect Yellow Cupcake
By melissaf
Recipe courtesy Gale Gand
- 2 cups sugar
- 1/2 cup water
- 4 egg whites
- 1 pound butter, cut up and softened slightly
- 1 teaspoon almond extract
- 1 cup unsalted butter
- 2 cups sugar
- 1 1/4 teaspoons vanilla extract
- 4 eggs
- 3 cups sifted cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Regular or silver cupcake paper liners
- Edible pearlized fondant balls (in 3 sizes)
- 3 to 6 graduated glass cake stands
- 12 Victorian cake pull charms
- Vari-colored ribbons to tie around cup cakes
- Flowers, for cake top
- Equipment: Several muffin tins
Chicken Rice Soup with Greek Meatballs
By melissaf
Flavor packed roasted mini meatballs of spinach, feta and beef swim in a chicken veggie broth
- 2 tablespoons butter
- 1/2 cup orzo pasta or broken spaghetti
- 1 cup white long grain rice
- 2 cups chicken stock
- 2 tablespoons olive oil
- 2 carrots, chopped
- 2 celery, chopped
- 2 onions, chopped
- 2 large cloves garlic, sliced
- 1 large fresh bay leaf
- 1 herb bundle of oregano, parsley, rosemary
- Salt and pepper
- 6 cups chicken stock plus about 2 cups water
- 2 tablespoons lemon juice
- 2 slices good quality white or peasant bread
- Milk, to soak bread
- 1 pound ground beef
- 1 egg
- Salt and pepper
- 3 tablespoons grated onion
- 1 box frozen chopped spinach, defrosted and wrung dry
- 2 cloves garlic, grated or finely chopped
- 4 ounces feta, crumbled
- 2 teaspoons lemon zest
- Extra virgin olive oil (EVOO), for drizzling
Hot Oat & Quinoa Cereal
By melissaf
by Carla Lalli Music
- 1/2 cup dried fruit (such as goji berries, cranberries, or barberries)
- 1/2 cup steel-cut oats
- 1/2 cup well-rinsed quinoa
- 1/4 cup raisins
- 1 teaspoon kosher salt
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoons ground cardamom
- Milk
- Maple syrup
- Toasted shelled pumpkin seeds (pepitas)
- Toasted walnuts