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Potato Gratin with Goat Cheese and Garlic

Potato Gratin with Goat Cheese and Garlic

By

Preheat oven to 400. Combine 2 Tablespoons half and half with flour in a large bowl, stirring with a whisk

  • 1 Cup half and half, divided
  • 1 Tablespoon all purpose flour
  • 1 Cup (4 oz) goat cheese, crumbled
  • 1 Cup milk
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 garlic clove, minced
  • 5 cups thinly sliced, peeled Yukon gold potato (about 2 1/2 lbs)
  • Cooking spray
4.3/5 (6 Votes)

Potato Soup

Potato Soup

By

In a large saucepan, cook bacon until crisp

  • 6 bacon strips, diced
  • 2 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons dried basil
  • 1 teaspoon pepper
  • 6 cups chicken broth
  • 4 large baked potatoes, peeled and cubed
  • 2 cups half-and-half cream (or 1 C half and half and 1 C non fat or low fat milk)
  • 1 teaspoon hot pepper sauce
  • Shredded Cheddar cheese
  • Minced fresh parsley
4/5 (1 Votes)

Beef and Cheese Manicotti

Beef and Cheese Manicotti

By

Heat a heavy medium skillet over medium heat

  • 4 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 14 (8-ounce package) manicotti
  • 1 (15-ounce) container whole-milk ricotta
  • 3 cups shredded mozzarella
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 garlic cloves, minced
  • 3 cups marinara sauce
  • 2 tablespoons butter, cut into pieces
5/5 (1 Votes)

Combination Butter and Shortening Pie Crust

Combination Butter and Shortening Pie Crust

By

This is for a double crust pie, 9 or 10 inch

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
  • 1/2 cup of all-vegetable shortening (8 Tbsp)
  • 6-8 Tablespoons ice water
4.3/5 (8 Votes)

Mexican Macaroni and Corn (pesto)

Mexican Macaroni and Corn (pesto)

By

Bring a pot of water to a boil, salt it, add the pasta and cook until al dente

  • Salt and pepper
  • 1 pound whole wheat or whole grain penne
  • 3 large ears sweet corn
  • 1/3 cup extra virgin olive oil (EVOO), plus more for brushing
  • 3 tablespoons natural pistachios or sliced almonds
  • 3 tablespoons pumpkin seeds
  • A couple small handfuls grated Parmigiano Reggiano cheese
  • 3 jalapeño chili peppers, seeded for milder heat, then 2 coarsely chopped and 1 finely chopped
  • 2 cloves garlic, grated or pasted
  • 1 cup fresh basil, loosely packed
  • 3/4 cup cilantro leaves
  • 1/4 cup fresh mint (about 1 generous handful)
  • 2 sprigs oregano
  • 1 lime, juiced
  • 2 tomatoes, seeded and chopped
  • 1/2 small red onion, finely chopped
4.5/5 (2 Votes)

Kansas City style BBQ Sauce

Kansas City style BBQ Sauce

By

Heat the vegetable oil in a medium pot over medium heat

  • 2 tablespoons vegetable oil
  • 1 cup coarsely chopped onion
  • 2 cloves garlic, smashed
  • 1 cup tomato sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup ketchup
  • 3 tablespoons packed dark brown sugar
  • 3 tablespoons molasses
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • Kosher salt
  • 2 teaspoons liquid smoke
4.6/5 (8 Votes)

Not your mom's Macaroni Salad

Not your mom's Macaroni Salad

By

In a large pot of boiling salted water, cook macaroni until al dente

  • Coarse salt and ground pepper
  • 1 pound elbow macaroni
  • 2 ounces thinly sliced prosciutto, cut into strips
  • 1 small shallot, minced
  • 1/4 cup red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1 medium tomato, chopped
  • 1/2 cup crumbled goat cheese (2 ounces)
  • 1/4 cup pitted Cerignola olives (or your favorite olives), sliced
  • 2 tablespoons capers
  • 1/4 cup chopped fresh parsley
4.7/5 (16 Votes)

Bruschetta

Bruschetta

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1. Toss diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar, olives, mint, and salt in a medi...

  • 3 firm roma tomatoes, finely diced (about 1 1/2 cups)
  • 1/4 teaspoon salt
  • 1 tablespoon minced fresh basil
  • 2 teaspoons minced garlic
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons diced marinated sun-dried tomatoes
  • pinch dried parsley flakes (we used fresh parsley)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar (we though it needed a little more)
  • We added fresh chopped Mint, and chopped mild green olives
  • 9-10 slices ciabatta bread (or Italian bread)
5/5 (1 Votes)

Green Bean Casserole

Green Bean Casserole

By

All homemade, no cream of mushroom soup or canned fried onions here!

  • 3 cups vegetable oil
  • 6 large shallots, cut into very thin rounds, rings separated
  • 1 1/2 cups all-purpose flour
  • Coarse salt and ground pepper
  • 2 pounds green beans, trimmed and halved
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 pound button mushrooms, trimmed and coarsely chopped
  • 14.5 ounces low-sodium chicken broth
  • 1 cup whole milk
5/5 (1 Votes)

Carmelized Onion Focaccia

Carmelized Onion Focaccia

By

Preheat oven to 425 degrees

  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 pounds homemade or store-bought pizza dough
  • 2 large red onions, thinly sliced
  • Coarse salt and ground pepper
  • 1 tablespoon cider vinegar
  • 1/2 cup grated Pecorino Romano
  • 1/2 to 1 teaspoon red-pepper flakes
4.6/5 (39 Votes)