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Recipes
Scalloped Potatoes
By DigitalChef
Melt butter in heavy saucepan over low heat, add flour, stirring until smooth
- 1/4 cup butter
- 1/4 cup all purpose flour
- 2 cups half-and-half
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 4 medium potatoes, peeled and thinly sliced
- 2 small onions, thinly sliced and separated into rings
- 2 cloves minced garlic
Gravy (Homemade)
By DigitalChef
Melt the butter and then whisk in the flour to form a roux, which will act as a thickener
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups stock (preferably homemade)
- Salt and freshly ground black pepper to taste
Green Bean Salad
By DigitalChef
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes
- 1/2 pound green beans, trimmed
- 2 tablespoons walnuts, chopped
- 2 tablespoons fresh parsley leaves, finely chopped
- 2 tablespoons red onion, chopped
- 2 teaspoons walnut oil or olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
Parmesan Dressing
By DigitalChef
Place the egg, lemon juice, Parmesan, green onions, garlic, buttermilk, salt, and pepper in the bowl of a food proc...
- 1 large egg
- 1 teaspoon fresh lemon juice
- 1/4 cup grated Parmesan
- 1 teaspoon minced garlic
- 1/4 cup buttermilk
- 3/4 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup vegetable oil
Roasted Green Beans
By DigitalChef
Preheat the oven to 400° F
- 1 1/2 pounds green beans
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Spiced Nuts
By DigitalChef
Preheat oven to 325° F. Beat egg white until smooth; stir in nuts
- 1 egg white, beaten
- 2 cups mixed nuts
- 6 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup raisins (optional)
- 1/2 teaspoon salt (optional)
Strawberry-Green Leaf Salad
By DigitalChef
In a large bowl, whisk together the sugar substitute and balsamic vinegar until the sugar substitute dissolves
- 2 teaspoons sugar substitute (such as Stevia, Truvia, or Splenda)
- 1 tablespoon balsamic vinegar
- 1/4 cup light mayonnaise
- 1/4 cup fat-free French Vanilla (or plain yogurt)
- 1/4 cup red onion, minced
- 1 head green leaf lettuce
- 1 package baby spinach
- 1 pint strawberries, rinsed, hulled, and sliced
Chicken with Basil Cream Sauce
By DigitalChef
Preheat oven to 350° F. Place milk and bread crumbs in separate shallow bowls
- 1/4 cup milk
- 1/4 cup dry bread crumbs
- 6 boneless skinless chicken breasts
- 3 tablespoons butter or margarine
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh basil (or 1 tablespoon dried)
- 1/8 tablespoon pepper
- 1 tablespoon cornstarch
Pasta e Fagioli
By DigitalChef
Heat olive oil and butter in a heavy large saucepan over medium heat
- 1 1/2 teaspoons olive oil
- 1 tablespoon butter
- 1 pound beef, ground and browned (or ham cubed)
- 1 cup onion, chopped
- 2 teaspoons garlic, minced
- 1 cup carrots, julienned
- 1 cup celery, diced
- 28 ounces tomatoes, broken up
- 8 ounces tomato sauce
- 1 cup red kidney beans, soaked and pre-cooked
- 1 cup great northern or navy beans, soaked and pre-cooked
- 5 1/2 cups beef or chicken broth
- 2 1/2 tablespoons parsley
- 2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 ounces dry pasta
- 1 1/4 teaspoons pepper
- Grated Parmesan cheese (garnish)
Garden Salad with Apple Cider Vinaigrette
By DigitalChef
In a bowl or jar with a tight fitting lid combine cider, vinegar, honey, cinnamon, oil, salt and pepper
- 2 cups apple cider
- 1/4 cup cider vinegar
- 1/4 cup honey
- 1 cinnamon stick
- 2 cups grapeseed or salad oil
- Salt and freshly ground black pepper
- 6 cups loosely packed mixed torn greens, washed and dried
- 2 cups assorted berries: blueberries, raspberries and blackberries
- 2 Granny Smith or other apples, cored and sliced
- 1 1/2 cups crumbled blue cheese