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Recipes
Grilled Panzanella Salad
By bridgetinma
Recipe courtesy Food Network Magazine
- 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
- 2 teaspoons red wine vinegar
- 2 teaspoons fresh lemon juice
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 3 medium tomatoes, halved
- 6 scallions
- 2 large bell peppers (any color), quartered
- 1 medium zucchini, halved lengthwise
- 1 10-ounce loaf ciabatta or semolina bread, halved lengthwise
- 1/2 cup torn fresh herbs (basil, mint and/or parsley)
- 1/4 pound thinly sliced salami, cut into 2-inch ribbons
Skirt Steak
By bridgetinma
Heat charcoal, preferably natural chunk, until grey ash appears
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions, washed and cut in 1/2
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or Mexican brown sugar
- 2 pounds inside skirt steak, cut into 3 equal pieces
- Special equipment: blow dryer
Steakhouse Wheat Bread for the Bread Machine
By bridgetinma
Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, and bread machine ...
- 1 cup and 2 tablespoons warm water
- 1 tablespoon and 1-1/2 teaspoons butter, softened
- 1/4 cup and 2 tablespoons honey
- 3/4 teaspoon salt
- 1-1/2 teaspoons instant coffee granules
- 1 tablespoon and 1-1/2 teaspoons unsweetened cocoa powder
- 1 tablespoon and 1-1/2 teaspoons white sugar
- 1.5 cups bread flour
- 1.5 cups whole wheat flour
- 1 and 3/4 teaspoons bread machine yeast
Arroz con Pollo
By bridgetinma
Recipe courtesy Melissa d'Arabian
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
- 3 tablespoons vegetable oil
- 1 small yellow onion, finely diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 1/2 teaspoons salt
- 1 1/2 cups long-grain rice
- 2 cloves garlic, finely diced
- 1 1/2 cups low-salt chicken stock
- 1/2 cup tomato sauce
Farmer's Casserole
By bridgetinma
Preheat oven to 350 degrees F (175 degrees C)
- 3 cups frozen hash brown potatoes
- 3/4 cup shredded pepperjack cheese
- 1 cup cooked ham, diced
- 1/4 cup chopped green onions
- 4 eggs, beaten
- 1 (12 fluid ounce) can evaporated milk
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Dijon Maple Glazed Spiral Ham
By bridgetinma
Preheat oven to 300 degrees F
- 1 (9-pound) store bought bone-in spiral ham
- 3/4 cup water
- 1/2 cup maple syrup
- 1/2 cup dark brown sugar
- 2 tablespoons whole-grain Dijon mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pumpernickel bread
- Assorted mustards
- Pickled shallots
- Cornichons
- Assorted cheeses
Chin-wee-se Chicken Salad
By bridgetinma
Weelicious
- 1 Chicken Breast
- 1 Large Carrot, peeled and cut into chunks (or 1 cup shredded carrots)
- 1 Cup Napa Cabbage (about 6 leaves)
- 1/2 Cup Red Bell Pepper
- 2 Tbsp Cilantro
- 2 Tsp Toasted Sesame Seeds
- Dressing (makes 1/4 cup)
- 1/2 Tsp Sesame Oil
- 1 Tbsp Braggs (tamari or soy sauce)
- 1/2 Tsp Ginger, chopped
- 1 Tbsp Rice Vinegar
- 1 Tbsp Almond Butter
- 1 Tbsp Vegannaise (or mayonnaise)
- 2 Tbsp Oil
- 1 Place all the ingredients in a food processor and puree.
Rustic Vegetable and Polenta Soup
By bridgetinma
Giada De Laurentiis
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, peeled and smashed or chopped
- 3 plum tomatoes, diced into 1/2-inch pieces
- 2 medium zucchini, diced into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1/3 cup instant polenta, such as Gia Russa
- 3 tablespoons unsalted butter, at room temperature
Make-Ahead Mashed Potatoes
By bridgetinma
Preheat the oven to 325 degrees F (165 degrees C)
- 5 pounds Yukon Gold potatoes, cubed
- 2 (3 ounce) packages cream cheese
- 8 ounces sour cream
- 1/2 cup milk
- 2 teaspoons onion salt
- ground black pepper to taste
Fried Rice
By bridgetinma
See above
- Whisk together:
- 4 eggs
- 1/2 teaspoon salt
- Heat a large nonstick skillet over medium heat until hot.
- Add the eggs all at once. As the eggs set, push the edges towards the center and tilt the skillet to redistribute uncooked egg. When complete set, break the egg into clumps and remove to a bowl.
- Pour into the skillet and heat:
- 2 tablespoons vegetable oil
- Add and cook, stirring to coat the rice with oil, about 3 minutes:
- 3 to 4 cups cold cooked rice
- 1 teaspoon minced peeled fresh ginger
- Stir in the cooked eggs, along with
- 1/2 cup thinly sliced scallion
- Optional - Add 1/2 cup vegetables, diced chicken, pork etc.
- Serve with toasted sesame oil or soy sauce for drizzling.