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Recipes
Chermoula
By rdgplus3
Chermoula is best known as a Moroccan marinade typically for fish or seafood
- 1/2 cup chopped fresh parsley
- 1/2 cup cilantro
- 2 green onions, finely chopped
- 1/4 cup extra-virgin olive oil
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle
By rdgplus3
Recipe courtesy of Rachael Ray
- 2 Italian red cherry peppers or 2 large Fresno chile peppers
- 1 large or 2 medium red bell peppers
- 1/4 cup EVOO
- 1/4 pound pancetta or guanciale, chopped into batons (or turkey pepperoni or bacon)
- 4 to 5 portobello mushroom caps, gills scraped, sliced (or 1 lb cremini, sliced)
- 3 tablespoons finely chopped fresh rosemary
- 2 tablespoons thinly sliced fresh sage
- 1 tablespoon finely chopped fresh thyme
- 1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
- 4 large cloves garlic, sliced
- 1 large or 2 medium onions, chopped Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- One 32-ounce can whole D.O.P. San Marzano tomatoes
- 1 pound pappardelle
- Pecorino cheese, grated, for serving
CANNELLONI (Best of Bridge)
By rdgplus3
Prepare the Mindless Meat Sauce and chicken filling ahead of time and this will seem effortless
- Chicken Filling
- 3 large whole chicken breasts, cooked in oven. Reserve 1/2 cup pan juices for filling.
- 2 tbsp. oil
- 1/4 cup minced onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 2 tbsp. minced fresh parsley
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/8 tsp. nutmeg
- 1/2 tsp. white pepper
- 1 cup ricotta or creamed cottage cheese
- 2 egg yolks
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup chicken broth
- Cheddar Sauce
- 4 tbsp. melted butter
- 5 tbsp. flour
- 1 10 oz. can chicken broth
- salt and pepper to taste
- 1 cup grated cheddar cheese
- 1 cup Mindless Meat Sauce (recipe follows)
- 1/2 cup light cream
- 1 pkg. Knorr’s Hollandaise sauce or your own recipe
- 600 g Monterey Jack cheese, grated
- 20 large Cannelloni shells or 2 pkgs. Catelli Express Cannelloni shells
- Mindless Meat Sauce
- 1 1/2 lbs ground beef
- 1/4 tsp sage
- 1/4 tsp oregano
- 1/2 tsp pepper
- 1 medium onion, finely chopped
- 15 large mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 – 28 oz can tomatoes, chopped, with juice
- 1 – 10 oz can tomato sauce
- 1 – 5 1/2 oz can tomato paste
Garlic & Herb Crusted Standing Rib Roast
By rdgplus3
From Michael Symon on The Chew
- 1 standing beef rib roast (7 to 8 pounds, rack of ribs separated from roast)
- 4 cloves garlic (smashed and made into a paste)
- 2 sprigs rosemary (leaves removed and finely chopped, plus more)
- 4 sprigs thyme (leaves removed and finely chopped, plus more)
- 2-3 tablespoons olive oil
- 1 1/2 cups red wine
- 1/2 cup beef stock
- kosher salt and freshly ground black pepper (to taste)
Sweet and Crunchy Nuts
By rdgplus3
Preheat oven to 300oF. Spray a 15 x 10 x 1 “ pan with cooking spray
- 3/4 cup pecan halves
- 3/4 cup walnut halves
- 1/2 cup whole blanched almonds
- 1 egg white, lightly beaten
- 1/3 cup Splenda, Granular
- 2 tsp ground cinnamon
Feta Pepper Dip
By rdgplus3
You can make this dip several hours ahead
- 8 oz. crumbled feta cheese
- 8 oz. cream cheese, softened
- 1/2 cup mayonnaise or plain yogurt
- 1/2 cup sliced pickled peppers (peperoncini and/or sweet red cherry peppers)
- 1/4 cup sliced scallions
- 1/2 tsp. minced lemon zest
- Freshly ground black pepper to taste
- Extra-virgin olive oil
- Barbeque chips or pita triangles for dipping
Brie with Sun-Dried Tomatoes
By rdgplus3
You can use any size round of Brie – adjust the ingredients to fit the “round”
- 7 1/2 oz/235 g round of Brie
- 4 oz/ 125 g Sun-dried tomatoes in oil, drained and finely chopped (or “dry-packed” ones that have been soaked in boiling water for 15 minutes, drained and finely chopped)
- 2-3 garlic cloves, minced
- 2 tbsp chopped fresh parsley
Carrot Celery Root Puree
By rdgplus3
Serves 6
- 2 tablespoons unsalted butter
- 2 large shallots, peeled and chopped
- 2 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks
- 2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks
- Kosher salt and freshly cracked black pepper
- 2 cups good quality vegetable stock
Choco-nut Candy Bars
By rdgplus3
Makes 32 Bars
- 1/3 cup sweetened shredded dried coconut
- 3/4 cup almonds, coarsely chopped
- 8 oz bittersweet chocolate, tempered if desired
- 1/2 cup dried apricots, cut into slivers
- 1/4 cup chopped candied ginger or whole golden raisins
- 1/4 cup chopped candied orange peel (optional)
Green Onion Cakes
By rdgplus3
Measure flour and salt in food processor
- 2 cups flour
- 1/2 tsp salt
- 3/4 cup very hot, but not boiling, water
- 3/4 cup thinly sliced green onions
- 2 tbsp cooking oil
- salt