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Recipes

Orzo, Pine Nut, and Feta Salad

Orzo, Pine Nut, and Feta Salad

By

Preparation Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander

  • 1 pound orzo
  • 3 tablespoons fresh lemon juice
  • 1/2 cup olive oil
  • 1/2 cup pine nuts, toasted
  • 1 1/4 cups feta (6 ounces), crumbled
  • 1 cup thinly sliced scallion greens
0/5 (0 Votes)

Tuscan Lemon Muffins

Tuscan Lemon Muffins

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1. Preheat oven to 375°. 2

  • 7 9/10 ounces all-purpose flour (1 3/4 cups)
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 tablespoons turbinado sugar
0/5 (0 Votes)

Sausage Links with Apricot-Mustard Glaze

Sausage Links with Apricot-Mustard Glaze

By

Preparation Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 min...

  • 1/2 cup apricot preserves
  • 1/4 cup sweet-hot mustard
  • 2 teaspoons chopped fresh rosemary
  • 2 tablespoons vegetable oil
  • 18 ounces breakfast sausage links (such as pork links or hot and sweet links; about 20 links)
0/5 (0 Votes)

Chicken Mole Tostadas

Chicken Mole Tostadas

By

1. Whisk broth and pipiin a small saucepan until blended; heat over medium heat until mixture is hot

  • 1 cup reduced-sodium chicken broth
  • 1/3 cup pipi(pumpkin seed sauce) or mole sauce from Doaria Mexican Condiment (8.25-oz jar)
  • 3 cups cooked, shredded chicken
  • 1/2 cup chopped cilantro plus leaves, for garnish
  • 1/4 cup minced red onion
  • 3 Tablespoon lime juice
  • 48 restaurant-style tortilla chips
  • Avocado Cream (recipe follows)
0/5 (0 Votes)

Blue Cheese and Caramelized-Onion Squares

Blue Cheese and Caramelized-Onion Squares

By

For crust: Preheat oven to 425°F

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup whole milk
  • 1/4 cup olive oil
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons olive oil
  • 3 large onions (about 2 pounds), halved, thinly sliced
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups (about 6 ounces) crumbled blue cheese
4/5 (1 Votes)

Pear Gorgonzola Butter

Pear Gorgonzola Butter

By

Lorrie Hulston Corvin, Cooking Light DECEMBER 2005

  • 1/2 cup chopped canned pear halves, drained
  • 1/2 cup (2 ounces) crumbled Gorgonzola cheese
  • 1 tablespoon (1 ounce) 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) loaf French bread baguette, cut into 12 slices and toasted
4/5 (2 Votes)

Maple-Roasted Carrot Salad

Maple-Roasted Carrot Salad

By

Preheat the oven to 425 degrees

  • 2 pounds carrots
  • Extra Virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pure Grade A maple syrup
  • 2/3 cup dried cranberries
  • 2/3 cup freshly squeezed orange juice (2 oranges)
  • 3 Tbsp. sherry wine vinegar
  • 2 garlic cloves, grated on a Microplane
  • 6 ounces baby arugula
  • 6 ounces goat cheese, such as Montrachet, medium-diced
  • 2/3 cup pecans
0/5 (0 Votes)

Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata

Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata

By

Jill Silverman Hough

  • 8 to 9 pounds meaty beef short ribs
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup (about) vegetable oil
  • 2 750-ml bottles Cabernet Sauvignon
  • 2 tablespoons (1/4 stick) butter, room temperature
  • 2 teaspoons all purpose flour
  • Gorgonzola Polenta
  • Mixed-Herb Gremolata
5/5 (1 Votes)

Chestnut Soup with Bacon and Chives

Chestnut Soup with Bacon and Chives

By

Susan Spungen, author of What's a Hostess to Do?

  • 4 slices thick-cut bacon, diced (about 4 ounces)
  • 1 tablespoon unsalted butter
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 1 small leek (white and light-green parts only), split lengthwise and sliced (about 1 cup)
  • 2 small shallots, roughly chopped (about 1/2 cup)
  • Kosher salt and freshly ground pepper
  • 5 cups low-sodium chicken broth, plus more as needed
  • 1 15-ounce jar whole roasted chestnuts
  • 1/2 cup heavy cream
  • Crème fraîche, snipped chives, and grated nutmeg, for garnish
4.4/5 (5 Votes)

Butternut Squash and Pork Lasagna

Butternut Squash and Pork Lasagna

By

For the pork ragu: (This can TOTALLY be done ahead!) Place the garlic, celery, onions and fennel in a food processo...

  • Pork Ragu:
  • 4 cloves garlic, smashed
  • 3 ribs celery, cut into 1/2-inch lengths
  • 1 large Spanish onion, cut into 1-inch dice
  • 1/2 fennel bulb, cut into 1/2-inch chunks
  • Extra-virgin olive oil
  • Kosher salt
  • Pinch crushed red pepper
  • 2 pounds ground pork
  • 1 cup tomato paste
  • 1 cup dry white wine
  • 2 cups pureed canned tomatoes
  • 4 bay leaves
  • 1 cinnamon stick
  • 1 fresh thyme bundle
  • Lasagna:
  • 3 large butternut squash, peeled, quartered lengthwise, seeded and cut into 1/8-inch-thick slices, preferably on a mandoline
  • Extra-virgin olive oil
  • Kosher salt
  • 8 cloves garlic, smashed
  • Pinch crushed red pepper
  • 2 pounds assorted wild mushrooms, or any kind you like, stemmed and sliced
  • 2 pounds washed baby spinach
  • 1 1/2 pounds high-quality fresh ricotta
  • 1 bunch fresh flat-leaf parsley, leaves picked and finely chopped
  • 2 cups grated Parmesan
4/5 (1 Votes)