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Recipes
Pan-Fried Lamb Chopswith Rosemary and Garlic
By lromito
Combine first 3 ingredients in small bowl and Rub 1/4 t over each side of chop
- 2 T minced garlic
- 1 1/2 T chopped fresh rosemary or 2 t dried
- 18 small lamb rib chops
- 3 T olvie oil
Zucchini and Onion Grautin
By lromito
Preparation 1. Heat a large skillet over medium heat
- 2 tablespoons olive oil, divided $
- 1 large onion, quartered lengthwise and thinly sliced
- 1 tablespoon tomato paste
- 2 teaspoons grated lemon rind $
- 1 teaspoon fresh thyme leaves
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds zucchini, diagonally sliced into 1/4-inch-thick pieces
- 1 ounce Parmesan cheese, grated (about 1/4 cup) $$
Mini Black-Bottom Cheesecakes
By lromito
Preheat the oven to 350°
- Vegetable oil spray
- 24 plain chocolate wafer cookies, preferably Nabisco
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 2/3 cup fromage blanc (6 ounces), at room temperature
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup seedless raspberry preserves, warmed
Chocolate biscotti
By lromito
Heat oven to 350 Whisk together dry ingredients beat together butter and sugar until fluffy
- 2 cups flour
- 1/2 c unsweetend cocoa powder
- 1 t baking soda
- 1 t salt
- 3/4 stick unsalted butter
- 1 cup sugar
- 2 eggs
- 1 cup nuts
- 3/4 c semisweet chocolate chips
Charred Lemon Chicken Piccata
By lromito
1. Combine lemon slices, sugar, and garlic in a medium bowl
- 2 small lemons, cut into thin rounds
- 1 1/2 teaspoons sugar
- 4 garlic cloves, halved
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 teaspoon grated shallot
- 1/2 teaspoon grated garlic
- 1 oregano sprig
- 1 thyme sprig
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon all-purpose flour
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley
Garlic Knots with Frizzled Herbs
By lromito
Preheat the oven to 450° and grease an 8-inch cast-iron skillet with olive oil
- 6 tablespoons extra-virgin olive oil, plus more for greasing and brushing
- One 1-pound ball of pizza dough, thawed if frozen
- Canola oil, for frying
- 6 thyme sprigs
- 6 small rosemary sprigs
- 6 tablespoons unsalted butter
- 8 garlic cloves, thinly sliced
- 1/4 cup finely chopped parsley
- Salt
Sea Scallops with Squash Risotto and Brown Butter
By lromito
For the Zucchini and Summer Squash Risotto: Preheat the oven to broil
- ZUCCHINI AND SUMMER SQUASH RISOTTO:
- 1 1 1 medium zucchini (finely diced)
- 1 1 1 medium summer squash (finely diced)
- 4 4 4 tablespoons olive oil (divided)
- 3 3 3 tablespoons unsalted butter
- 1 1 1 shallot (peeled, finely diced)
- 1/2 1/2 1/2 yellow onion (peeled, minced)
- 2 2 2 cups Arborio rice
- 1/2 1/2 1/2 cup rose wine
- 8 8 8 cups shrimp stock
- 3/4 3/4 to cup Parmigiano-Reggiano (finely grated + more to serve)
- Kosher salt and freshly ground pepper (to taste)
- BROWN BUTTER SCALLOPS:
- 1 1 1 pound Dry Sea scallops (side-muscle removed)
- 1 1 1/2-inch large fennel bulb (trimmed, cut into 1/2-inch wedges with core removed)
- 1 1 1 pound Cipollini onions (peeled)
- 2 2 2 tablespoons olive oil (divided)
- 4 4 4 tablespoons unsalted butter
- Kosher salt and freshly ground pepper (to taste)
Instant Mac and Cheese
By lromito
Ingredients
- 4 4 1 4 2 2 1 8 8 to pasta shells 4 cups water 2 tablespoons unsalted butter 2 teaspoons salt 1 (5-ounce) can evaporated milk 8 ounces cheddar cheese, shredded 8 ounces Gouda, shredded black pepper to taste
- 4 4 1 4 2 2 1 8 8 to pasta shells 4 cups water 2 tablespoons unsalted butter 2 teaspoons salt 1 (5-ounce) can evaporated milk 8 ounces cheddar cheese, shredded 8 ounces Gouda, shredded black pepper to taste
- 4 4 1 4 2 2 1 8 8 to pasta shells 4 cups water 2 tablespoons unsalted butter 2 teaspoons salt 1 (5-ounce) can evaporated milk 8 ounces cheddar cheese, shredded 8 ounces Gouda, shredded black pepper to taste
Orso Chicken / Turkey salad
By lromito
Cook Orzo to desired doneness as directed on pkg
- 7 3/4 oz (1 1/4 cup) uncooked Orzo or Rosamarina
- 3 Tablespoons Oil
- 4 tsp. Orange Juice
- 4 tsp. Vinegar
- 1 tsp Salt
- 1 tsp. grated Orange peel
- 4 cups cubed, cooked Turkey or Chicken
- 3 cups Cantaloupe, cut into 1 in. pieces
- 1 cup diced Celery
- 1 cup red seedless Grapes, halved
- 3/4 cup Mayo or Salad Dressing
- 3/4 cup Cashew halves
- Lettuce leaves
Baked Artichoke Hearts
By lromito
1.Preheat oven to 325 degrees
- 1 1/2 cups fresh breadcrumbs
- 1/4 cup finely chopped fresh curly leaf parsley
- 2 ounces Parmesan cheese, grated (1/4 cup)
- 2 ounces Pecorino Romano, grated (1/4 cup)
- 1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend
- 1 teaspoon coarse salt
- Freshly ground pepper
- 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
- 2/3 cup extra-virgin olive oil, plus more for baking dishes
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves, minced (2 teaspoons)