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Recipes
Christmas Pasta
By melissaf
Directions: Bring a large pot of water to a boil and salt it
- Salt
- 1 pound rigatoni
- 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
- 1/4 pound pancetta, chopped
- 1/4 pound hot bulk Italian sausage (No bulk? Split a link open.)
- 1/4 pound sweet bulk Italian sausage
- 1/2 pound ground sirloin
- 1/2 pound ground veal
- 1/2 teaspoon allspice (eyeball it in your palm)
- Freshly ground pepper
- 1 carrot, finely chopped
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, crushed
- 1/2 cup dry red wine (a couple of glugs)
- 1 cup beef stock
- One 28-ounce can crushed tomatoes
- 1/4 cup flat-leaf parsley, finely chopped (a generous handful)
- 1/2 cup grated Pecorino Romano cheese (a couple of handfuls), plus extra to pass
Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
By melissaf
1. Make the Cake: Preheat oven to 350 degrees F
- For the Cake:
- 2 1/2 cups + 1 tablespoon all-purpose flour
- 3 cups granulated sugar
- 1 cup + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 eggs, at room temperature
- 1 1/2 cups buttermilk, at room temperature
- 1 1/2 cups strong black coffee, hot
- 3/4 cup vegetable oil
- 4 1/2 teaspoons vanilla extract
- For the Toasted Marshmallow Filling:
- 16 large marshmallows
- 1 cup powdered sugar
- 1 cup unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1 (7 1/2-ounce) jar Marshmallow Fluff
- For the Malted Chocolate Frosting:
- 2 cups unsalted butter, at room temperature
- 4 cups powdered sugar
- 3/4 cup Ovaltine Classic
- 1 tablespoon vanilla extract
- Pinch of salt
- 8 ounces semisweet or dark chocolate chocolate, melted and cooled
- 1/2 cup heavy cream
Banana Bread
By melissaf
c.1996, M.S. Milliken & S
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Curry Chicken Salad by Paula Deen
By melissaf
Gently combine the chicken, celery, water chestnuts, grapes and almonds in a large glass bowl
- 1 1
- 1 large roasted chicken cut into 1 inch cubes
- 1 ⁄2 cup celery, diced
- 1 (8 ounce) can sliced water chestnuts, drained & diced
- 2 cups red grapes, sliced in half
- 1 ⁄4 cup slivered almonds
- salt
- Dressing
- 1 cup mayonnaise
- 1 tablespoon prepared mango chutney
- 1 tablespoon soy sauce
- 1 1⁄2 teaspoons curry powder
- 1 tablespoon lemon juice
Easy Stuffed Zucchini
By melissaf
Adjust oven rack to upper-middle position and heat oven to 475 degrees
- 4 medium zucchini (see note), stem ends removed
- 2 tablespoons extra-virgin olive oil
- 1 minced shallot
- 3/4 cup low-sodium chicken broth
- 2/3 cup plain couscous
- 3/4 cup crumbled feta cheese
- 3 tablespoons pitted kalamata olives, finely chopped
- 2 tablespoons fresh basil leaves, finely chopped
- Salt and pepper
Thin Crust Pizza
By melissaf
1. Make the Dough: In a food processor, process the flour, sugar and yeast for 2 seconds to combine
- For the Dough:
- 3 cups bread flour, plus more for work surface
- 2 teaspoons granulated sugar
- 1/2 teaspoon instant (rapid-rise) yeast
- 1 1/3 cups ice water
- 1 tablespoon vegetable oil, plus more for work surface
- 1 1/2 teaspoons salt
- For the Sauce:
- 1 (28-ounce) can whole peeled tomatoes, drained
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- For the Toppings:
- 1/2 cup grated Parmesan cheese
- 8 ounces mozzarella cheese, shredded (about 2 cups shredded)
- Pepperoni slices
Polenta Birds in a Nest
By melissaf
6 Servings
- 1 red bell pepper (or lazy way out: a roasted pepper from a salad bar or jar)
- 1 tbsp. EVOO
- 1 lb. spicy bulk breakfast sausage, crumbled (I like Oscar’s Adirondack Smoke House special spicy blend)
- 3 cups chicken stock
- 1 1/2 cups whole milk
- 1 1/2 cups quick-cooking polenta
- Salt and pepper
- 1 tsp. fennel pollen or ground fennel
- 1 1/2 cups grated parmigiano-reggiano
- 5 tbsp. butter
- 6 jumbo or extra-large organic eggs
Buttermilk Glaze
By melissaf
James Farmer, Southern Living NOVEMBER 2013
- 1/2 cup sugar
- 1/4 cup buttermilk
- 4 tablespoons butter
- 2 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
Peach Preserves That Will Knock Your Socks Off – And you won’t believe how easy they are!
By melissaf
Instructions Pour peaches and syrup into medium sized pot
- 2 – 29 oz cans peaches in heavy syrup
- 2 cup sugar
Cranberry Meatballs
By melissaf
Jane Rabey, Dacula, Georgia, Southern Living DECEMBER 2005
- 2 pounds ground chuck
- 2 large eggs
- 1/3 cup dry breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- 1 (16-ounce) can cranberry sauce
- 1 (12-ounce) jar chili sauce
- 1/4 cup orange marmalade
- 1/4 cup water
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon dried red pepper flakes