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Recipes
Drunken Risotto with Sausage and Spinach
By melissaf
Directions: In a large saucepan, combine the wine and chicken stock; keep warm over a low flame
- 3 cups dry red wine
- 2 cups chicken stock
- 2 tablespoons extra-virgin olive oil (EVOO)
- 3/4 pound bulk Italian sweet or hot sausage
- 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1 1/2 cups arborio rice
- Salt and pepper
- 1/3 pound spinach leaves, stemmed and chopped (about 2 cups)
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons butter
- 1/2 cup grated pecorino-romano cheese
All-American Breakfast Sandwiches
By melissaf
To bring a drive-through favorite home and make enough for a family of four, we start by using the broiler to toast...
- 4 English muffins, split
- 3 tablespoons unsalted butter, softened
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 4 large eggs
- Salt and pepper
- 8 ounces bulk breakfast sausage
- 4 slices deli American cheese (4 ounces)
- 1 1/2 ounces (1 1/2 cups) baby spinach
- 4 thin tomato slices
Lobster Ravioli with Crabmeat Cream Sauce
By melissaf
For the Lobster Ravioli: In a large saute pan, add the butter and melt
- 2 ounces unsalted butter
- 1 clove garlic, chopped
- 1 tablespoon chopped shallots
- 16 ounces cooked lobster meat
- 4 ounces cooked snow crabmeat
- 2 ounces Cognac
- 2 ounces ricotta
- Salt
- Pepper
- 1 tablespoon chopped chives
- Pasta dough, recipe follows
- Egg white, slightly beaten
- 2 ounces unsalted butter
- 1 tablespoon chopped shallots
- 4 ounces whole chunk Maryland crabmeat
- 2 ounces Cognac
- 5 ounces tomato sauce
- 10 ounces heavy cream
- Salt
- 8 ounces durum flour
- 8 ounces semolina
- 1 egg
- Water, as needed
- Pinch salt
Ramen Chicken Noodle Soup
By melissaf
In a large pot over medium heat, heat coconut oil
- 1 tbsp. coconut oil
- 1 yellow onion, chopped
- 2 red bell peppers, chopped
- 1 large carrot, cut into thin 2"-long pieces
- 2 cloves garlic, minced
- 1 tbsp. curry powder
- 1/2 tsp. cayenne pepper
- kosher salt
- 2 15- oz. cans coconut milk (shaken well)
- 3 c. low-sodium chicken broth
- 2 c. shredded rotisserie chicken
- 1/3 c. chopped fresh cilantro, plus more for garnish
- 1 package ramen noodles, seasoning packet discarded
- Lime wedges, for serving
Sesame Chicken
By melissaf
1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstar...
- INGREDIENTS:
- For the Marinade:
- 1 cup chicken stock
- 1/2 cup water
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 3 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
- For the Sauce:
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon chili paste (can substitute a couple pinches of red pepper flakes)
- For Coating & Frying:
- 3 egg whites
- 1 1/2 cups cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 6 cups vegetable oil, for frying
- Sesame seeds, to garnish
- Scallions, sliced, to garnish
Chicken Stroganoff
By melissaf
Recipe courtesy Food Network Magazine
- Kosher salt
- 12 ounces wide egg noodles
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- 4 ounces white or cremini mushrooms, sliced (about 2 cups)
- 1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika, plus more for topping
- Freshly ground pepper
- 1 cup fat-free low-sodium chicken or mushroom broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream, plus more for topping
- 2 tablespoons chopped fresh parsley
Easy Grilled Pork Chops
By melissaf
Begin by making the marinade
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 8 (1/2-inch) bone-in pork chops (about 3 ounces each)
- Salt and freshly ground black pepper
Macaroni and Cheese
By melissaf
2011 Ree Drummond, All Rights Reserved
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
- 1 pound thick-cut peppered bacon
- 3 yellow onions, halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola
- Cooked sliders and/or macaroni and cheese, for serving
The Fresh Market - Blueberry/Spinach Salad
By melissaf
In a jar, combine oil, vinegar, Dijon mustard, sugar, and salt and shake well
- Ingredients:
- Blueberry Spinach Salad
- Servings: 8
- 1/2 cup light olive oil
- 1/4 cup raspberry vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 10 ounces fresh spinach, torn
- 4 ounces blue cheese, crumbled
- 1 cup fresh blueberries, washed and dried
- 1/2 cup pecans, toasted and chopped
Baked Tomatoes
By melissaf
by Guiliano Hazan
- 1/2 loaf Italian bread (about 8 ounces)
- 5 to 6 sprigs flat-leaf Italian parsley
- 1 medium clove garlic
- 1 tablespoon capers
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil, or more as needed
- 2 large tomatoes or 4 small ones