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Recipes
Egyptian Barley Salad (America's Test Kitchen)
By zircon50
Do not substitute hulled barley or hull-less barley in this recipe
- 1 1/2 cups 1 1/2 cups pearl barley
- Salt and pepper
- 3 tablespoons 3 tablespoons extra-virgin olive oil, plus extra for serving
- 2 tablespoons 2 tablespoons pomegranate molasses (see recipe below)
- 1/2 teaspoon 1/2 teaspoon ground cinnamon
- 1/4 teaspoon 1/4 teaspoon ground cumin
- 1/3 cup 1/3 cup golden raisins
- 1/2 cup 1/2 cup coarsely chopped cilantro
- 1/4 cup 1/4 cup shelled pistachios, toasted and chopped coarse
- 3 ounces 3 ounces feta cheese, cut into 1/2-inch cubes (3/4 cup)
- 6 6 scallions, green parts only, sliced thin
- 1/2 cup 1/2 cup pomegranate seeds
- POMEGRANATE MOLASSES
- 2 tablespoons 2 tablespoons water
- 1 tablespoon 1 tablespoon sugar
- 4 cups 4 cups unsweetened pomegranate juice
- 2 teaspoons 2 teaspoons lemon juice
Spinach Alfredo Pasta (Pioneer Woman)
By zircon50
Bring a large pot of water to a boil
- 1 1 1 pound short pasta, such as penne or gemelli
- 1 1 1 cup ricotta cheese
- 2 2 2 tablespoons chopped fresh parsley
- 1 Zest of 1 lemon
- 7 7 7 tablespoons butter
- 10-ounce 10-ounce container One 10-ounce container mushrooms, sliced
- Kosher salt and freshly ground black pepper
- 8-ounce 8-ounce bag One 8-ounce bag fresh spinach
- 2 2 2 cloves garlic, minced
- 1 1 1 cup dry white wine or low-sodium vegetable broth
- 1 1 1 cup half-and-half
- 1/2 1/2 1/2 cup heavy cream
- Low-sodium vegetable broth, as needed, for thinning
- 1 1 1 cup grated Parmesan
- 3/4 3/4 3/4 cup panko breadcrumbs
Minty Christmas Cookies
By zircon50
PREHEAToven to 350°F. Line 2 cookie sheets with Reynolds® Parchment Paper, set aside
- Reynolds® Parchment Paper
- 2 1/2 cups flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 cup chopped pecan pieces
- 2 cups M&M'S® Mint Chocolate Candies for the Holidays
Pizzelle (recipe from Pizzelle maker)
By zircon50
Makes about 60
- 6 eggs
- 3 1/2 cups flour
- 1 1/2 cups sugar
- 1 cup (1/2 lb.) margarine (not Crisco), melted and cooled
- 4 teaspoons baking powder
- 2 tablespoons vanilla (or anise) extract
Coconut Smoothie (Bobby Flay)
By zircon50
Place the pineapple, coconut sorbet, yogurt, coconut water, coconut milk, and shaved coconut in a blender and mix o...
- 2 cups chopped fresh pineapple
- 1 cup coconut sorbet
- 1 cup Greek yogurt
- 3/4 cup coconut water
- 1/2 cup unsweetened coconut milk
- 1/4 cup fresh shaved coconut
- A few handfuls coconut water ice cubes*
- Cook's Note: Pour extra coconut water into an ice tray and freeze until solid.
Gingerbread Men/ Ladies Cookies (Jaclyn)
By zircon50
Cream shortening (or butter) and sugar together
- 2 cups vegetable shortening or butter
- 2 cups granulated sugar
- 2 eggs
- 2 cups molasses
- 4 Tablespoons white vinegar
- 3 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 10 cups flour
Italian Slush
By zircon50
Super! Just like the Italian lemonade stands
- 3/4 3/4 3/4 cup (180 ml) water
- 1 1 1 lemon, peeled, quartered, seeded
- 1 1 1 teaspoon lemon peel
- 1/4 1/4 to cup (50 g) sugar or other sweetener, to taste
- 2 2 2 cups (480 ml) ice cubes
Matzo Balls
By zircon50
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 4 extra-large eggs, separated
- 1/2 cup good chicken stock
- 1/4 cup rendered chicken fat, melted
- 1/2 cup minced fresh parsley
- 2 teaspoons kosher salt, plus more for egg whites
- 1 cup matzo meal
Cream Cheese Coffee Cake (America's Test Kitchen)
By zircon50
1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350 degrees
- 1/4 cup sugar
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 1/2 cup sliced almonds
- 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
- 1 1/8 teaspoons baking powder
- 1 1/8 teaspoons baking soda
- 1 teaspoon table salt
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened but still cool
- 1 cup plus 7 tablespoons sugar
- 1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
- 4 large eggs
- 5 teaspoons vanilla extract
- 1 1/4 cups sour cream
- 8 ounces cream cheese, softened
Stuffed Cabbage
By zircon50
Copyright 2006, Barefoot Contessa at Home, All Rights Reserved
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 (28-ounce) cans crushed tomatoes and their juice
- 1/4 cup red wine vinegar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup raisins
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 large head Savoy or green cabbage, including outer leaves
- 2 1/2 pounds ground chuck
- 3 extra-large eggs, lightly beaten
- 1/2 cup finely chopped yellow onions
- 1/2 cup plain dried breadcrumbs
- 1/2 cup uncooked white rice
- 1 teaspoon minced fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper