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Recipes
French Toast with Apples & Sausage-Rachael Ray
By melissaf
The perfect make-ahead brunch recipe, you can enjoy French toast with all your guests at the table instead of being...
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 pounds breakfast sausage or Italian sweet sausage, casings removed
- 1 tablespoon thyme, finely chopped
- 3-4 leaves sage, finely chopped
- 1 tablespoon plus 1 stick butter, divided
- 1 loaf Pullman bread, cubed and toasted (about 5-6 cups)
- 1 cup pecans, toasted and chopped
- 2 apples, diced
- 12 large eggs, beaten
- 3/4 cup maple syrup, divided
- 3 cups milk
- 2 teaspoons cinnamon
- Salt
- Peel of 1 lemon
- 1 cinnamon stick
Creamy Broccoli Salad
By melissaf
Directions Cook the bacon in a small nonstick skillet over medium-low heat until crispy, about 8 minutes
- 2 strips low-sodium bacon
- 1/2 cup ice cubes
- 1/2 medium red onion, thinly sliced
- 1/2 cup buttermilk
- 1/3 cup reduced-fat sour cream
- 1/4 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 6 1/2 cups broccoli florets (about 1 pound), cut into bite-size pieces
- 1/3 cup golden raisins
- 2 tablespoons salted roasted sunflower seeds
- Copyright 2012 Television Food Network, G.P. All rights reserved.
Sausage, Peppers and Onions
By melissaf
Heat the oil in a heavy large skillet over medium heat
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian turkey sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional
Buckeye Brownies
By melissaf
1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F
- For the Brownies:
- 1/3 cup Dutch-processed cocoa
- 1 1/2 teaspoons instant espresso (optional)
- 1/2 cup plus 2 Tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1/2 cup plus 2 Tablespoons vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- For the Peanut Butter Filling:
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter
- Pinch salt
- 2 1/4 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- For the Chocolate-Peanut Butter Glaze:
- 1 1/2 cups milk chocolate chips
- 1/3 cup creamy peanut butter
Bruschetta
By melissaf
In a small skillet, heat the oil over medium-high heat
- 4 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 whole fresh basil leaves, plus more as needed, chiffonade
- Salt and freshly ground black pepper
- 1 whole baguette or crusty loaf
- 1 stick butter
Pioneer Woman's Mac & Cheese
By melissaf
Jessica@A Kitchen Addiction Two of nature’s most beloved ingredients combine to make this delicious Strawberr...
- 4 cups Dried Macaroni
- 1 whole Egg Beaten
- 1/4 cups (1/2 Stick Or 4 Tablespoons) Butter
- 1/4 cups All-purpose Flour
- 2-1/2 cups Whole Milk
- 2 teaspoons (heaping) Dry Mustard, More If Desired
- 1 pound Cheese, Grated
- 1/2 teaspoons Salt, More To Taste
- 1/2 teaspoons Seasoned Salt, More To Taste
- 1/2 teaspoons Ground Black Pepper
- Optional Spices: Cayenne Pepper, Paprika, Thyme
"Mock" Garlic Mashed Potatoes
By melissaf
Set a stockpot of water to boil over high heat
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Classic Italian Lasagna
By melissaf
Recipe courtesy Giada De Laurentiis
- 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
- 1/2 cup all-purpose flour
- 4 cups whole milk at room temperature
- Pinch freshly grated nutmeg
- 1 1/2 cups tomato sauce, recipe follows
- Salt and white pepper
- 1/4 cup extra-virgin olive oil
- 1 pound ground chuck beef
- Salt and pepper
- 1 1/2 pounds ricotta cheese
- 3 large eggs
- 1 pound lasagna sheets, cooked al dente
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 3 cups shredded mozzarella
- 1/4 cup freshly grated Parmesan
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Hot Roast Beef Party Sandwiches
By melissaf
Southern Living OCTOBER 2007
- 1/2 cup finely chopped walnuts
- 2 (9.25-oz.) packages dinner rolls
- 2/3 cup peach preserves
- 1/2 cup mustard-mayonnaise blend
- 3/4 pound thinly sliced deli roast beef, chopped
- 1/2 pound thinly sliced Havarti cheese
- Salt and pepper to taste (optional)
Gazpacho
By melissaf
Copyright 1999 The Barefoot Contessa Cookbook
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper