Rdgplus3's profile page
Recipes
Roasted Grape and Feta Salad
By rdgplus3
Place grapes, ¼ c chopped toasted walnuts, 2 tsp fresh lemon juice, 1 tsp EVOO, ¼ tsp kosher salt, ¼ tsp freshl...
- Combine on a foil lined baking sheet:
- 1 1/2 cups seedless red grapes
- 2 tsp EVOO
- 1 tbsp balsamic vinegar
- Bake at 450oF for 10 minutes; let stand 5 minutes.
Tomato, Cheese & Chickpea Salad
By rdgplus3
Place cherry tomatoes, peppers, cheeses, chickpeas, shallots and basil in a salad bowl
- 2 cups (500 ml) cherry tomatoes, halved
- 1 cup (250 ml) each yellow and orange bell peppers , diced
- 3 ½ oz (100 g) each Mozzarella and Feta, diced
- 2 cups (500 ml) canned chickpeas, drained
- 2 shallots, finely chopped
- ¼ cup (60 ml) chopped fresh basil
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) olive oil
- Salt
- Pepper
Giant Chicken Sandwich
By rdgplus3
Grill chicken until no longer pink inside
- 4 boneless skinless chicken breasts
- 1/3 cup prepared pesto
- 1/4 cup chopped sun-dried tomatoes. (If using dry-pack, soak in boiling water 10 minutes, then chop
- 1/3 cup light mayonnaise
- 2 Tbsp light sour cream
- 1 tsp Dijon mustard
- Pepper
- 1 round Italian loaf (One loaf of French bread would probably work too).
- 8 Lettuce leaves
- 1/2 cup grated carrots.
Lazy Chicken Cordon Bleu
By rdgplus3
(From Company’s Coming “Cheese” Book)
- 1 can of condensed cream of chicken soup
- 1/3 c milk
- 6 boneless chicken breast halves (about 1 1/2 lbs or 680 g)
- 6 slices cooked ham
- 6 slices Swiss cheese
- Topping
- 2 tbsp butter
- 1/2 c fine dry bread crumbs
- 1/3 c grated Swiss cheese
Grilled Vegetable Paella
By rdgplus3
Prep time - 40 minutes Cooking time - about 40 minutes Makes 4 servings By Eric Akis
- For the grilled vegetables:
- 8 slices zucchini 1/2" thick
- 8 onion wedges, 1" thick
- 6 medium mushrooms, each halved
- 8 wedges red or yellow bell peppers or a mix of both, 1" thick
- 2 tbsp olive oil
- Salt and freshly ground pepper
- For the paella:
- 1 tsp saffron threads
- 2 tbsp boiling water
- 3 tbsp olive oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 2 ripe on-the-vine tomatoes, finely chopped
- 1 large garlic clove, minced
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp cumin
- 4 cups vegetable stock, plus more if needed
- 1 1/2 cups Spanish rice (such as Bomba), Italian-style Risotto rice (such as Arborio), or long grain white rice.
- Salt and freshly ground pepper
- 14 oz can artichoke hearts, each quartered
- 16 to 20 black or green olives
- 1/4 cup frozen peas, thawed
- 1 tbsp chopped fresh parsley
Stuffed Dates with Lemon Cream
By rdgplus3
Serves 6 Prep Time: 15 minutes Total Time: 30 minutes
- 12 medjool dates
- 3/4 cup Nut and Seed Trail mix, finely chopped
- 2 tbsp melted butter
- 1 tbsp honey
- 2 egg yolks
- 2/3 cup 35% whipping cream
- 2 tbsp sugar
- 6- 1/2 ” wide strips of lemon peel
- 1/4 tsp cinnamon
- 6 mint sprigs
SEAFOOD SALMON ROULADE
By rdgplus3
Stuffed with shrimp and scallops and napped with a delicate beurre blanc sauce this salmon roll makes an elegant di...
- Ingredients
- 2 lb (1 kg) centre cut salmon fillet
- 1/4 tsp (1 mL) each salt and pepper
- Seafood Stuffing
- 1 egg white
- 8 oz (250 g) raw shrimp
- 8 oz (250g) scallops
- 3/4 cup (175 mL) fresh bread crumbs
- 1/3 cup (75 mL) chopped fresh chives
- 1 tsp (5 mL) grated lemon rind
- 1/4 cup (50 mL) chopped fresh parsley
- 1 tsp (5 mL) chopped fresh tarragon
- 1/4 tsp (1 mL) each salt and pepper
- Lemon Tarragon Beurre Blanc
- 2 shallots, minced
- 1/3 cup (75 mL) white wine vinegar
- 1/4 cup (50 mL) dry vermouth
- 3/4 cup (175 mL) unsalted butter, cubed
- 1 tbsp (15 mL) chopped fresh tarragon
- 1 tsp (5 mL) lemon juice
- Pinch salt
Nanaimo Bars
By rdgplus3
Base: Place butter, sugar, cocoa and vanilla in a microwave safe bowl
- Base:
- 1/2 cup butter
- 1/4 cup sugar
- 5 tbsp cocoa powder
- 1 tsp vanilla
- 1 egg
- 1 cup coconut
- 2 cups graham wafer crumbs
- 1/2 cup walnuts
- Icing:
- 1/4 cup butter
- 3 tbsp milk
- 2 tbsp vanilla custard powder
- 2 cups icing sugar
- Topping:
- 4 squares semi-sweet chocolate
- 1 tbsp butter + 1 tsp olive oil
Spaghetti & Meatballs – America’s Test Kitchen
By rdgplus3
Meatballs: Preheat oven to 450oF Mix together Panko and buttermilk
- Meatballs:
- 2 1/4 cups Panko breadcrumbs
- 1 1/2 cups buttermilk
- 1 1/2 tsp gelatin dissolved in 3 tbsp cold water
- 2 lbs 85% ground beef
- 1 lb ground pork
- 3 large eggs
- 6 oz prosciutto, finely chopped
- 3 oz grated Parmesan cheese
- 3 cloves garlic, minced
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Sauce:
- 3 tsp olive oil
- 1 – 2 onions grated (to make 1 1/2 cups onion pulp)
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 3- 28 oz cans crushed tomatoes
- 6 tbsp white wine
- 6 cups tomato juice
- 1 1/2 tsp salt
- Pinch pepper
- 1/2 cup chopped basil
- 3 tbsp parsley
- Parmesan cheese
Cannelloni Florentine
By rdgplus3
Thaw spinach and squeeze out excess water
- 1 pkg frozen spinach
- 3 cups Ricotta cheese
- 1 cup grated mozzarella
- 1/2 cups + 2 tbsp freshly grated Parmesan
- 2 eggs, beaten
- pinch nutmeg
- pinch freshly ground pepper
- 3 1/2 cups pasta sauce (store bought or homemade)
- 1/2 tsp dried basil
- 1/2 cup tomato juice
- 200 grams oven ready Cannelloni