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Recipes
Potato, Orange and Arugula Salad
By bridgetinma
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 1/2 pounds baby potatoes, halved
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 medium oranges
- 2 packed cups (2 ounces) arugula
- 1/2 cup (2 ounces) crumbled Gorgonzola
- 1/3 cup toasted chopped walnuts, see Cook's Note
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh orange juice
- 1 tablespoon champagne vinegar
- 1 tablespoon orange zest (from 1 medium orange)
- Kosher salt and freshly ground black pepper
Zucchini Gratin
By bridgetinma
HEAT oven to 425°F. ARRANGE 4 rows of zucchini alternately with 3 rows of tomatoes on bottom of 9-inch square bak...
- 2 zucchini, cut into 1/4-inch-thick slices
- 2 plum tomatoes, thinly sliced
- 1/2 cup finely chopped red onions
- 1/4 cup KRAFT Zesty Italian Dressing
- 2 Tbsp. chopped fresh basil
- 3/4 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
Leek Potato Soup
By bridgetinma
Nutrition Facts Serving Size 555 g Amount Per Serving Calories 447 Calories from Fat 205 % Daily Value* Total Fat 2...
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
Turkey Salad
By bridgetinma
Nutrition Facts Serving Size 180 g Amount Per Serving Calories 337 Calories from Fat 194 % Daily Value* Total Fat 2...
- 1 pound roasted turkey meat
- 1/2 cup mayonnaise
- 1/2 small lemon
- 2 stalks celery, thinly sliced
- 1/2 small red onion, finely chopped
- 1/2 cup pecans, toasted and roughly chopped
- 1/4 cup dried cranberries, roughly chopped
- 2 tablespoons fresh sage, chiffonade
- 1/2 teaspoon kosher salt
- black pepper to taste
Quinoa Tabbouleh
By bridgetinma
Aarti Sequeira
- 1/2 cup quinoa (red or white), rinsed
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- A pinch of freshly grated nutmeg
- 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
- 1/2 cup finely chopped fresh mint leaves
- 1 pint cherry tomatoes, quartered
- 1 English cucumber, diced
- Small handful jarred peppadew peppers or roasted red peppers, finely chopped
Olive Rosemary French Bread
By bridgetinma
Breadman Plus bread maker directions 1
- 1 1/2 pound loaf
- 1 1/2 cups water (80 - 90 degrees)
- 2 tsp olive oil
- 1 1/2 tsp garlic powder
- 3/4 tsp dried rosemary
- 3/4 tsp sugar
- 1 tsp salt
- 2 1/2 cups bread flour
- 1 cup whole wheat flour
- 1 1/2 tsp bread machine yeast
- 3/4 cup kalamata olives
- 2 pound loaf
- 1 2/3 cups water (80 - 90 degrees)
- 1 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp sugar
- 1 1/2 tsp salt
- 3 cups bread flour
- 1 1/4 cup whole wheat flour
- 2 tsp bread machine yeast
- 1 cup kalamata olives
Porcupine Balls
By bridgetinma
Paula Deen's My First Cookbook
- What else you'll need:
- 1 pound lean ground beef
- 1 1/4 cups uncooked white rice
- 1 tsp dried onion
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 egg
- 2 squirts of ketchup
- 2 dashes of worcestershire sauce
- 1 14 oz can of diced tomatoes
- 10 1/2 oz of beef broth
- medium bowl
- dry measuring cups
- measuring spoons
- 2 quart baking dish
- wooden spoon
- aluminum foil
- oven mitt
Pasta With Zucchini and Ham
By bridgetinma
Recipe courtesy of Food Network Magazine
- Kosher salt
- 10 ounces gemelli or cavatelli pasta
- 1 medium zucchini
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- Pinch of red pepper flakes
- 2 medium tomatoes, cut into chunks
- 1/4 pound thinly sliced Black Forest ham, cut into strips
- Freshly ground pepper
- 1/3 cup crumbled goat or feta cheese
- 3 tablespoons chopped fresh parsley
- 6 fresh mint leaves, torn
The Son's Potato Salad
By bridgetinma
Place the potatoes in a pot and cover with cold water
- 6 medium red potatoes, unpeeled
- 1/2 cup reduced-fat sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon lemon zest
- Juice of 1/2 lemon
- 1 cup chopped celery
- 1/2 cup frozen peas, cooked according to package directions
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup diced pimento pepper
- 1/4 cup chopped red bell pepper
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped green onion tops
- 1 teaspoon salt
Tri-Colore Orzo
By bridgetinma
Giada De Laurentiis
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper