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Recipes
Butternut squash and Parsnip soup
By ForkAndTheCork
1. Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and sauté ...
- 2 tablespoons butter 2 tablespoons olive oil 1 large sweet onion, chopped
- 3 parsnips, peeled and chopped*
- 1 Granny Smith apple, peeled, cored, and chopped
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 3 (12-oz.) packages pre cut butternut squash**
- 5 cups low-sodium fat-free chicken broth
- 1/4 cup whipping cream
- 1/8 teaspoon paprika
- 1/8 teaspoon ground cumin
- Garnishes: sour cream, chopped fresh chives
Tomato and Goat Cheese Tarts
By ForkAndTheCork
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves
Classic, Delicious Meatloaf
By ForkAndTheCork
Preheat the oven to 350 degrees F
- Glaze:
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 2 teaspoons packed light brown sugar
- Meatloaf:
- 2 pounds ground beef
- 1 medium onion, finely chopped
- 3 tablespoons ketchup
- 2 large eggs
- 1 slice white bread, torn into pieces
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Wedge Salad
By ForkAndTheCork
1. Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, worceste...
- FOR THE DRESSING:
- 4 oz. blue cheese, such as Maytag (or gorgonzola)
- 2 tbsp. heavy cream
- 2 tbsp. mayonnaise
- 2 tbsp. milk
- 1 tbsp. extra-virgin olive oil
- 1 tsp. worcestershire
- 1/4 tsp. hot sauce, such as Tabasco
- 1 small shallot, finely chopped
- Kosher salt and freshly ground black pepper,
- to taste
- FOR THE SALAD:
- 1 head iceberg lettuce, cored and
- halved lengthwise
- 4 strips cooked bacon, torn
- 10 cherry tomatoes, halved
- 8 basil leaves, torn
- 4 oz. crumbled blue cheese, such as Maytag (or gorgonzola)
- Freshly ground black pepper, to taste
- Flatbread or toasted pita, for serving
Taco Pizza
By ForkAndTheCork
Place a pizza stone or upside-down baking sheet on the bottom rack of the oven and preheat to 450 degrees F
- 1 pound store-bought pizza dough
- All-purpose flour, for sprinkling
- Extra-virgin olive oil, for brushing
- 3/4 cup canned refried black beans
- 1/2 cup store-bought salsa
- 1 1/2 cups grated sharp cheddar cheese
- 3 scallions, finely chopped
- 1/4 cup sliced pickled jalapenos
- 1/4 cup sour cream
- Juice of 1 lime
- Thinly sliced romaine lettuce, for topping
- Diced tomato, for topping
- Kosher salt
- 1/4 cup fresh cilantro leaves
Blackberry Curd Tart
By ForkAndTheCork
1. Preheat oven to 350°. 2
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/3 cup powdered sugar
- 1/4 cup almonds, toasted and finely ground
- 3/8 teaspoon salt, divided
- 8 tablespoons chilled butter, divided
- Baking spray with flour (such as Baker's Joy)
- 3 cups fresh blackberries
- 1 3/4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1/4 teaspoon cream of tartar
- 3 large egg whites
- 1/3 cup water
Rasberry Buckle
By ForkAndTheCork
Preheat oven to 350 degrees
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
- 1 cup granulated sugar
- 3 large eggs
- 1 cup all-purpose flour, (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 containers (1/2 pint each) raspberries (2 3/4 cups)
- Confectioners' sugar, for dusting (optional)
- Whipped cream, (optional)
Lemon Cream Pie
By ForkAndTheCork
1.Preheat oven to 425 degrees
- FOR THE PIE AND FILLING
- 1 recipe Pie Crust, unbaked
- 4 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 3/4 cup fresh lemon juice (from about 4 lemons)
- 1/4 teaspoon salt
- FOR THE TOPPING
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 1 1/2 cups heavy cream
- 1/4 cup sugar
Gluten Free Broccoli Cheese Casserole
By ForkAndTheCork
Preheat oven to 350 degrees
- 3 pounds Broccoli Cut Into Florets
- 1 pound Velveeta
- 1 pound white cheddar cheese
- 1/2 cup Milk
- 1/4 cup Heavy Cream
- Salt And Black Pepper To Taste
- 1/4 teaspoon Cayenne Pepper (more For More Spice)
- 1 Tablespoon Dijon (optional)
- 3 whole (sleeves) or equivalent of gluten free crackers. Recommend Glutinous gluten free crackers. if not concerned about GF, use Ritz.
Chicken and Havarti Sandwich Wrap
By ForkAndTheCork
1. In a small skillet with a lid, bring 1 inch salted water to a boil
- Coarse salt and ground pepper
- 1 boneless, skinless chicken breast half (6 to 8 ounces)
- 2 tablespoons light mayonnaise
- 1/2 shallot, minced (optional)
- 1 teaspoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 1/4 teaspoon dried thyme leaves
- 2 spinach-flavored sandwich wraps (12-inch)
- 6 thin slices Havarti cheese (about 2 ounces total)
- 1 cup baby spinach, washed and dried