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Recipes
Taco Salad
By gstark
Mix ingredients Add Ranch dressing
- 1 lb ground been seasoned with taco seasoning
- 1 can kidney beans
- Lettuce
- Tomato
- green onion
- Cheddar cheese
- Taco chips
- Jalapeño
Praline-Topped Brie
By gstark
Directions Preheat oven to 350
- 1 (13 -15 ounce) brie round or 1 (13 -15 ounce) camembert cheese
- 1 ⁄2 cup orange marmalade
- 2 tablespoons brown sugar
- 1 ⁄3 cup chopped pecans
- toasted baguette, slices (or both) or assorted plain cracker (or both)
Ultimate Chocolate Chip Cookies
By gstark
Cream butter and sugars. Add vanilla, salt and egg
- 1 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 1 tsp salt
- 2 cups flour
- 1 egg
- 8-12 oz chocolate chips
- 1 cup nuts (pecans or walnuts)
Classic Greek Salad
By gstark
Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper...
- 1 small red onion, halved and thinly sliced
- Kosher salt
- 1/4 cup red wine vinegar
- Grated zest and juice of 1 lemon
- 1 teaspoon honey
- 1 teaspoon dried oregano
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 12 to 14 small vine-ripened tomatoes, quartered
- 1 cup kalamata olives, halved and pitted
- 5 Persian cucumbers
- 1 4-ounce block Greek feta cheese, packed in brine
- Fresh oregano leaves, for topping (optional)
- Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
Baby Red Potatoes-Sauteed
By gstark
Cook potatoes. In small bowl combine butter, parsley, scallions, and sun dried tomatoes
- Small red potatoes
- 4 tbsp butter
- 2 tbsp flat leaf parsley
- 2 tbsp scallions
- 2 tbsp sun dried tomatoes in oil
- Pancetta (optional)
Dates wrapped in Bacon
By gstark
Slice bacon in half. Place bacon on baking sheet and bake 10-15 minutes or until just starting to brown
- 6 slices bacon (not thick)
- 2 Tbsp Dijon mustard
- 2 Tbsp syrup
- 12 pitted dates
Sausage Cornbread Stuffing
By gstark
Directions Preheat oven to 350 degrees
- 2 pkg. Jimmy Dean® Premium Pork Roll Sausage (Sage or Regular)
- 2 cups chopped celery
- 1 cup finely chopped onion
- 2 Bags coarsely crumbled cornbread, toasted
- 1/4 cup chopped fresh parsley
- 2 Tbsp Sage
- 3 egg yolks, lightly beaten
- 3 tablespoons plus 1/2 cup unsalted butter, divided
- 3 cloves garlic, roughly chopped
- 3/4 cup dry white wine, divided
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 cups turkey stock or unsalted chicken stock, plus more if needed (up to 1/2 cup)
Cedar Plank Salmon
By gstark
Preheat grill Place salmon skin side down on the cedar plant
- 2 lb Salmon fillet
- 1 cedar plank soaked in water for 30 minutes
- 1/2 cup brown sugar
- 2 tbsp canola oil
- 1 tbsp dried thyme
- 1 tsp cayenne pepper
Herb Buttered Potatoes and Corn
By gstark
Cook potatoes Mix white sauce
- Baby red potatoes, cut in half
- Salt and pepper
- Butter
- Chives
- Parsley
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- Chives
- Parsley
Ricotta-Filled Meatballs With Fennel and Chili
By gstark
Put the ricotta in a cheesecloth-lined sieve set over a bowl; let drain in the refrigerator overnight
- 1/2 pound fresh ricotta cheese
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 bulb fennel, finely diced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 slices white bread, torn into small pieces
- 1 cup milk
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 large egg
- Zest of 1 lemon, finely chopped
- 1 tablespoon red pepper flakes, plus more for topping
- 1 1/2 tablespoons fennel seeds, toasted and ground
- 1/2 cup grated pecorino romano cheese
- 1/2 cup grated parmesan cheese
- 1 bunch parsley, leaves finely chopped
- Kosher salt and freshly ground pepper
- 3/4 cup canola oil
- 8 cups tomato sauce
- Cooked bucatini or spaghetti, for serving (optional)
- Fennel pollen, for topping (optional)