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Recipes
Cannoli Dip
By melissaf
Beat cream and sugar together
- 2 c. heavy cream
- 1/3 c. powdered sugar
- 1 1/2 c. whole milk ricotta
- 1 c. mini chocolate chips
- 2 tsp. cinnamon
- Pinch nutmeg
- 10 broken cannoli shells
Osso Buco
By melissaf
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- Cheesecloth
- Kitchen twine, for bouquet garni and tying the veal shanks
- 3 whole veal shanks (about 1 pound per shank), trimmed
- Sea salt and freshly ground black pepper
- All purpose flour, for dredging
- 1/2 cup vegetable oil
- 1 small onion, diced into 1/2-inch cubes
- 1 small carrot, diced into 1/2-inch cubes
- 1 stalk celery, diced into 1/2 inch cubes
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 3 cups chicken stock
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 tablespoon lemon zest
Sauteed Kale
By melissaf
Bobby Flay
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
Curried Chicken Salad
By melissaf
Place the chicken breasts on a sheet pan and rub the skin with olive oil
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise (recommended: Hellman's)
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Grey's)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins
- 1 cup whole roasted, salted cashews
Bacon-Cheese Dip
By melissaf
Southern Living DECEMBER 2008
- 1/2 cup sour cream
- 1 (4-oz.) package crumbled blue cheese
- 1 (3-oz.) package cream cheese, softened
- 2 tablespoons diced onion
- 1/8 teaspoon hot sauce
- 4 bacon slices, cooked and crumbled
- Garnishes: chopped fresh parsley, blue cheese crumbles
- Assorted crackers
Ziti with Roasted Eggplant and Ricotta Cheese
By melissaf
Preheat the oven to 400 degrees F
- large firm eggplants, (each about 3-inches in diameter and 1 1/4 pounds)
- 2 tablespoons Coarse sea salt, plus more salt for cooking the pasta and sauce
- 6 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled and sliced
- 35 ounce can Italian plum tomatoes, (preferably San Marzano) with their liquid
- 1 pound ziti
- 1 cup Grana Padano or Parmigiano-Reggiano, freshly grated
- 1 cup basil leaves, washed, dried, and shredded
- 1 teaspoon crushed red pepper
- 1/2 pound whole milk ricotta
Hungry Girl
By melissaf
1 packet hot cocoa mix with 20 - 25 calories (like Swiss Miss Diet or Nestlé Fat Free) Directions: In a larg...
- HG's Mocha-Happy Frappé
- Frappy Days!
- Serving Size: one 16-oz. frappé (entire recipe)
- Calories: 143
- Fat: 2g
- Sodium: 218mg
- Carbs: 24g
- Fiber: 1.5g
- Sugars: 13.5g
- Protein: 4.5g
- PointsPlus® value 3*
- Don't fall for fattening blended drinks, no matter how tempting they are. You can whip up HG-ified versions of those creamy concoctions right at home. Check out our latest sippable superstar...
Red Velvet Cake with Cream Cheese Frosting
By melissaf
Instructions 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees
- Frosting:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- Pinch salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons natural cocoa powder
- 2 tablespoons red food coloring
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 16 tablespoons unsalted butter, softened
- 4 cups confectioners' sugar
- 16 ounces cream cheese, cut into 8 pieces, softened
- 1 1/2 teaspoons vanilla extract
- Pinch salt
Smokin' Potato Salad
By melissaf
Recipe courtesy Guy Fieri for Food Network Magazine
- 2 tablespoons canola oil, plus more for the grill
- 2 pounds Yukon gold potatoes (5 to 6 potatoes)
- 2 teaspoons smoked paprika
- Kosher salt and freshly cracked pepper
- 1 cup diced celery (from 2 to 3 stalks)
- 1/2 small red onion, finely diced
- 1 tablespoon minced fresh cilantro
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 2 teaspoons chopped capers
- Juice of 1/2 lemon
- Preheat a grill to medium. Oil the grill grates well.
Cider-Braised Pork Chops
By melissaf
Tasters preferred 1-inch blade chops in our recipe for Cider-Braised Pork Chops for their heft, silky meat, and ri...
- 6 6 1 bone-in blade-cut pork chops, about 1 inch thick
- Salt and pepper
- 2 2 2 tablespoons vegetable oil
- 1 1 1 onion, chopped
- 3 3 3 garlic cloves, minced
- 2 2 2 tablespoons all-purpose flour
- 1/4 1/4 1/4 cup apple butter
- 1 1 1 cup apple cider
- 1 1 1 sprig fresh thyme
- 1 1 1 teaspoon cider vinegar
- 1 1 1 tablespoon finely chopped fresh parsley