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Recipes
Roasted Chicken and Potatoes (Melissa D'Arabian)
By peridot728
Preheat the oven to 425 degrees F
- 1 (3 to 4 pound) chicken, rinsed and patted dry
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 1/2 cup white wine
- 1 1/2 pounds red potatoes
- 2 tablespoons extra-virgin olive oil
- Juice of 1/2 lemon
COFFEE BANANA PUDDING (THE CHEW)
By peridot728
For the Bananas Foster: Melt butter, then stir in sugar, vanilla extract and cinnamon
- For the Bananas Foster:
- 1/4 cup Butter
- 2/3 cup Brown Sugar
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Cinnamon
- 4 Bananas (cut in half lengthwise and then halved)
- 1 cup Coffee
- 1/2 cup Toasted Pecans (roughly chopped)
- FOR THE PUDDING:
- 3/4 cup Sugar
- 1/8 teaspoon Salt
- 1/3 cup All-Purpose Flour
- 2 cups Milk
- 2 Eggs (separated)
- 2 tablespoons Butter (softened)
- 1 1/2 teaspoon Vanilla
- FOR ASSEMBLY:
- 3 cups Crushed Vanilla Wafer Cookies
- Whipped Cream
Fusilli with Sun-Dried Tomato Vinaigrette (Giada)
By peridot728
For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop
- 1/2 cup sun-dried tomatoes
- 1/4 cup fresh-squeezed orange juice (about 1 medium orange)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Salt
- One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
- 3 cups chopped baby arugula
- 3/4 cup pitted Kalamata olives, chopped
- 1/2 cup packed fresh basil leaves, chopped
- 7 ounces fresh mozzarella, cut into 1/3-inch dice
Pasta & Olive Salad with Roasted Garlic & Peppers
By peridot728
Heat oven to o 350°F. In small baking dish, toss garlic with 2 tablespoons oil; bake, uncovered 20 minutes
- 6 large cloves garlic, unpeeled
- 6 tablespoons olive or vegetable oil, divided
- 1 pkg (12 oz.) Ronzoni Garden Delight® Rotini, Radiatore or Penne, uncooked
- 3 cups fresh broccoli florets
- 3 tablespoons white wine vinegar
- 2 tablespoons diced shallots (or mild onion)
- 2 tablespoons water
- 1 cup quartered pitted ripe olives
- 1 large sweet red pepper, cut into 1-inch chunks
- See more at: http://ronzonigardendelight.newworldpasta.com/pasta_meal.cfm#sthash.8CaMe1C1.dpuf
Fruit Salsa and Cinnamon Chips
By peridot728
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar...
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples - peeled, cored and diced
- 8 ounces raspberries
- 1 pound strawberries
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves, any flavor
- 10 (10 inch) flour tortillas butter flavored cooking spray
- 2 tablespoons cinnamon sugar
Beet Burger w/Citrus-Caper Aioli (The Kitchen)
By peridot728
Heat a skillet over medium heat and add 2 tablespoons of the oil
- 4 tablespoons grapeseed oil
- 1 medium yellow onion, minced
- Kosher salt and freshly cracked black pepper
- 2 cups cooked brown rice, cooled (a microwaveable bag works great)
- 1 cup roughly chopped peeled raw red beets (about 1 large beet)
- 1 cup walnuts
- 1/2 cup yellow raisins
- 1/2 teaspoon granulated garlic
- 2 large eggs
- Bibb lettuce leaves, for serving
- Citrus-Caper Aioli, recipe follows
- 1/2 cup mayonnaise
- 2 tablespoon capers
- 1 tablespoon honey mustard
- 1 teaspoon orange zest plus 2 tablespoons fresh orange juice
- Kosher salt and freshly ground black pepper, optional
Chocolate Bottom Chiquita Banana Cake Recipe
By peridot728
Rich chocolate at the bottom of this banana cake becomes a topping when served upside down
- 1 cup Chocolate baking chips (regular size chips work best)
- 2 ripe Chiquita Bananas, mashed
- 1/2 Tbsp. Lemon juice
- 1 1/2 cups all-purpose Flour
- 3/4 tsp. Baking soda
- 1/2 tsp. Cinnamon
- 1/8 tsp. Salt
- 1/3 cup Butter, softened
- 1 cup Sugar
- 2 large Eggs
- 1 tsp. Vanilla
- 3/4 cup Buttermilk
- 1 cup chopped Walnuts (optional)
Farro, Roasted Beet & Goat Cheese Salad (Valerie Bertinelli)
By peridot728
Preheat the oven to 425 degrees F
- 8 ounces baby red beets with greens
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 10 sprigs thyme
- 2 cloves garlic, unpeeled
- 1/3 cup pistachios
- 2 tablespoons unsalted butter
- 1 cup Italian pearled farro, rinsed and drained
- 1/4 cup red wine vinegar
- 4 ounces goat cheese, crumbled.
Parmesan Broccoli and Cauliflower Salad (Giada)
By peridot728
Place the broccoli and cauliflower in a large bowl
- 2 1/2 cups bite-sized broccoli florets
- 2 1/2 cups bite-sized cauliflower florets
- 2 eggs, lightly beaten
- 1 cup grated Parmesan
- 1/2 to 1 cup olive oil
- 1/2 teaspoon kosher salt
- 4 cups lightly packed fresh spinach leaves
- 1/2 lemon, zested
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil 1/2 teaspoon freshly ground black pepper
Apple Upside-Down Cake
By peridot728
Preheat oven to 350 degrees F
- 4-5 apples (Honeycrisp, Pippin, Granny Smith)
- 1 lemon, zested and juiced
- 1/4 Cup + 1Tbs. butter
- 1/4 Cup + 1 Tbs. sugar
- 2 Tbs. sugar
- 1 tsp. cinnamon
- Cake
- 1/3 Cup butter, room temperature
- 1/4 Cup + 1 Tbs sugar
- 3 eggs
- 3 Tbs. sour cream
- 1 tsp. vanilla extract
- 2 tsp. baking powder
- 1/4 tsp kosher salt
- 1/2 Cup + 3 Tbs. all-purpose flour
- Garnish (Optional)
- Maple syrup
- Vanilla Ice Cream