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Ricotta Gnocchi

Ricotta Gnocchi

By

Bring a large pot of salted water to a boil

  • Kosher salt
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 large eggs
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • Semolina flour, for dusting
  • Pancetta Tomato Sauce, recipe follows, for serving
  • 6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
  • 1/2 cup diced onions
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • One 28-ounce can crushed San Marzano tomatoes
  • 5 fresh basil leaves, cut into chiffonade
4.7/5 (10 Votes)

Lemon Ricotta Biscuits (Giada)

Lemon Ricotta Biscuits (Giada)

By

Line 12 muffin cups with paper liners

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lemon zest (from 2 lemons)
  • 1 cup whole-milk ricotta cheese
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon almond extract
  • 1/3 cup thinly sliced almonds
4.4/5 (5 Votes)

Broccoli Salad

Broccoli Salad

By

In a pot of boiling water, drop broccoli and cook for about 1 minute

  • 15 4 15 MINUTES PREP, 4 HOURS CHILL TIME
  • 1 lb broccoli florets, cut bite size
  • 1/3 cup red onion, cut in strips
  • 1 cup shredded cheddar cheese
  • 1/2 lb bacon, cooked and crumbled
  • 1/2 cup raisins
  • 1/3 cup sunflower seeds (no shells)
  • 1 cup mayonnaise
  • 2 Tbsp cider vinegar
  • 1/4 cup granulated sugar
0/5 (0 Votes)

Antipasto Salad (Giada)

Antipasto Salad (Giada)

By

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper

  • RED WINE VINAIGRETTE:
  • 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
  • 1/4 cup red wine vinegar
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • ANTIPASTO SALAD:
  • 1 pound fusilli pasta
  • 1/2 cup hard salami, cut into strips (about 3 ounces)
  • 1/2 cup smoked turkey, cut into strips (about 3 ounces) 1/4 cup provolone cheese, cut into strips
  • 1/4 cup grated Asiago cheese
  • 2 tablespoons green olives, halved and pitted
  • 2 tablespoons roasted red peppers, cut into strips
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
4.2/5 (5 Votes)

Twice Baked Potato Casserole

Twice Baked Potato Casserole

By

There's nothing more comforting than twice baked potatoes - unless you turn them into a casserole! This Twice Baked

  • 8 medium potatoes, scrubbed and dried
  • 2 tbsp olive oil
  • 1 tbsp kosher or sea salt
  • 3/4 pound sliced bacon, cooked and crumbled
  • 2 cups shredded sharp cheddar cheese
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 5-6 green onions, sliced
  • salt and pepper to taste
5/5 (1 Votes)

Salmon Cakes

Salmon Cakes

By

Heat 1 tablespoon of the reserved bacon fat in a small pan and cook over low heat

  • 2 strips Thorn Apple Valley bacon, cooked until crispy, crumbled, bacon fat reserved
  • 1/4 cup chopped onion
  • 1 Eggland’s Best egg
  • 1/2 cup Hellman’s mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon Domino sugar
  • 1/2 lemon, zested
  • 1 (14-ounce) can wild salmon, chwonecked for large bones
  • 1 baked or boiled russet potato, peeled, and fluffed with a fork
  • 1/4 cup Progresso bread crumbs
  • 2 tablespoons grated Kraft Parmesan
  • Freshly ground black pepper
  • 1/2 cup Wesson vegetable oil
4/5 (2 Votes)

Pumpkin Bread with Cream Cheese Icing (David Venable QVC)

Pumpkin Bread with Cream Cheese Icing (David Venable QVC)

By

Preheat the oven to 350°F

  • Icing:
  • 1 (15-oz) can pumpkin purée
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 2/3 cup orange juice
  • 2 tsp vanilla
  • 1 cup sugar
  • 1 cup light brown sugar, lightly packed
  • 3-1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1-1/4 tsp salt
  • 1-1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1-1/2 tsp ground ginger
  • 3 (8-oz) packages cream cheese, softened
  • 1 stick (4-oz) margarine, softened
  • 1 (16-oz) box confectioners' sugar, sifted
  • 1-1/2 tsp vanilla extract
  • 1 Tbsp fresh lemon juice
4.4/5 (25 Votes)

Grilled Chicken (Pioneer Woman)

Grilled Chicken (Pioneer Woman)

By

Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt

  • Olive oil
  • Juice of 4 lemons
  • 1 heaping tablespoon Dijon mustard
  • 2 tablespoons honey
  • A dash of salt
  • 4 whole chicken breasts
4.6/5 (21 Votes)

Peas and Carrots (Pioneer Woman)

Peas and Carrots (Pioneer Woman)

By

Melt the butter in a saute pan over medium heat

  • 2 tablespoons butter
  • 4 big carrots, cut into small dice
  • 16 ounces frozen peas
  • Salt and pepper
  • Fresh basil leaves, chopped
4.3/5 (6 Votes)

Peach Slab Pie

Peach Slab Pie

By

This Peach Slab Pie is filled with delicious summer peaches, a crumbly pie crust and a crisp oat topping!!!

  • For the Crust:
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 min
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 4 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • For the Peach Filling:
  • 3 (15oz) cans peaches in syrup, drained*
  • 1 cup sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • For the Oat Topping:
  • 1 cup quick cooking rolled oats
  • 1 cup packed brown sugar
  • 1/2 cup flour
  • 1/2 cup butter, cut into small pieces
  • 1/2 cup sliced almonds
0/5 (0 Votes)