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Recipes
Orange Baked Ham
By melissaf
2008, Ina Garten, All Rights Reserved
- 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
- 6 garlic cloves
- 8 1/2 ounces orange marmalade
- 1/2 cup Dijon mustard
- 1 cup light brown sugar, packed
- 1 orange, zested
- 1/4 cup freshly squeezed orange juice
Mocha Ganache for Ice Cream Cake
By melissaf
Southern Living AUGUST 2011
- 1 (4-oz.) semisweet chocolate baking bar, chopped
- 1 teaspoon instant espresso
- 4 tablespoons whipping cream, divided
Cuban-Style Skirt Steak with Classic Sour Orange Mojo
By melissaf
1.Place the olive oil into a small saucepan and place it over medium-low heat
- For the classic sour orange mojo:
- 6 garlic cloves, peeled and chopped
- 1 Scotch bonnet chile, stemmed, seeded and minced
- 1 to 2 teaspoon cumin seeds, toasted
- 1/2 teaspoon kosher salt
- 1/3 cup equal parts lime and orange juice or 1/3 cup sour orange juice
- 1 cup olive oil
- 2 teaspoons sherry vinegar
- Freshly ground black pepper to taste
- For the skirt steak:
- 1 1/2 pound skirt steak, trimmed
- 1 cup red onion, finely minced
- 1 tablespoon flat leaf parsley, minced
- Grapeseed oil
- 2 teaspoons unsalted butter
- 1 lime, quartered
Broccoli Gratin
By melissaf
Place a rack in the middle of the oven and preheat to 450 degrees F
- 1/4 cup unsalted butter, plus more for the baking dish
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 teaspoons kosher salt, plus more as needed
- Pinch freshly grated nutmeg
- Freshly ground black pepper
- 2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
- 1 cup grated sharp Cheddar (about 4 ounces)
- 1/2 cup fresh bread crumbs
Cranberry-Pecan Muffins
By melissaf
1. FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees
- 3 tablespoons all-purpose flour
- 4 teaspoons granulated sugar
- 1 tablespoon packed light brown sugar
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, softened
- Pinch salt
- 1/2 cup pecan halves
- 1 1/3 cups (6 2/3 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups pecan halves, toasted and cooled
- 1 cup plus 1 tablespoon (7 1/2 ounces) granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup whole milk
- 2 cups fresh cranberries
- 1 tablespoon confectioners' sugar
Broccoli Bacon Ranch Pasta Salad
By melissaf
Use grape or cherry tomatoes and use them whole, uncut, – this will allow the salad to stay fresh longer in the r...
- 2 cups broccoli florets, blanched and chopped into smaller bites
- 10 slices bacon, cooked, drained of fat, and chopped
- 1 cup cherry tomatoes, whole
- 1 cup shredded sharp cheddar cheese
- 1 cup sweet peas, cooked
- 8 oz pasta shells, cooked
- 2/3 cup mayo
- 1/2 cup milk
- 1 or 2 tablespoons dry Ranch mix, or more, to taste
Butter Pecan Cake
By melissaf
To make the frosting: Melt 2 tablespoons butter in a large skillet
- Frosting:
- 2 tablespoons unsalted butter
- 1 & 1/4 cups coarsely chopped pecans
- 11 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 16 ounces powdered sugar
- 2 teaspoons vanilla extract
- Cake:
- 6 ounces white chocolate, chopped
- 1/2 cup boiling water
- 1 cup unsalted butter, softened
- 1 & 1/2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 3 cups sifted cake flour
- toasted pecan halves for garnishing, if desired
Chicago-Style Deep-Dish Pizza
By melissaf
1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low ...
- 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
- 1/2 cup (2 3/4 ounces) yellow cornmeal
- 1 1/2 teaspoons table salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups water (10 ounces), room temperature
- 3 tablespoons unsalted butter, melted, plus 4 tablespoons, softened
- 1 teaspoon plus 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup grated onion, from 1 medium onion (see note)
- 1/4 teaspoon dried oregano
- Table salt
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes (see note)
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Ground black pepper
- 1 pound mozzarella cheese, shredded (about 4 cups) (see note)
- 1/2 ounce grated Parmesan cheese (about 1/4 cup)
Oreo Cheesecake Bars
By melissaf
1. Preheat oven to 325 degrees F
- INGREDIENTS:
- For the Crust:
- 23 Oreo cookies (store-bought or homemade)
- 2 tablespoons unsalted butter, melted
- For the Cheesecake:
- 12 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 3 eggs, at room temperature
- 6 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 12 Oreo cookies (store-bought or homemade), coarsely chopped
Pork Chops with Stuffing
By melissaf
Directions In a large skillet, brown pork chops in oil
- 6 (1/2-inch thick) pork chops
- 1 tablespoon cooking oil
- 3 cups cubed day-old bread
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup chopped celery
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 egg, beaten
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1/2 cup shredded Cheddar cheese