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Recipes
Grilled Pineapple (Trisha Yearwood)
By zircon50
Prepare a grill for medium heat
- 1 pineapple
- 1 cup apricot jelly
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon ground cinnamon
- Pinch of salt
- Vanilla ice cream, for serving
Panzanella Salad (Lidia Bastianich)
By zircon50
In a large bowl, toss bread, tomatoes, onion and shredded basil leaves until well mixed
- 1 pound two-day old country-style bread, crusts removed, cut into 1/2-inch cubes
- 2 pounds tomatoes, cored, seeded and cut into 1/2 cubes
- 1 cup red onion, diced
- 12 fresh basil leaves, shredded
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- fresh basil sprigs
- salt
- freshly ground black pepper
Candied Orange Peel
By zircon50
You know what you need to have on hand for the holidays? Candied orange peel
- 2 California navel oranges
- 4 cups sugar
Irish Soda Bread (Theresa McLaughlin)
By zircon50
NOTE: If using a food processor to mix dough, freeze butter chunks in the freezer for 15 minutes, before combining...
- 4 Cups Flour
- 1 Cup Sugar
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 Tablespoon Baking Powder (TS addition)
- 1 1/2 Sticks butter, cut into small 1/4" cubes
- 1 1/3 Cups Buttermilk
- 1 Cup Raisins (1/2 dark; 1/2 golden)
- 1 Tblsp. Orange zest (optional)
- 1 Egg Yolk, beaten with 1 Tblsp. water for egg wash
- 2 Tsp. Caraway Seeds (optional)
Wendy Williams' Plantain Chips
By zircon50
This crunchy treat is a healthy alternative to the regular potato chip
- 2 plantains
- 3 tbsp grapeseed oil
- dash sea salt
- dash onion powder
Limoncello Tiramisu (Lidia Bastianich)
By zircon50
Remove the zest of 2 or more of the lemons, using afine grater, to get 2 tablespoons of zest
- 5 6 5 6 5 OR 6 LEMONS
- 5 6 5 6 5 OR 6 LEMONS
- 5 6 5 6 5 OR 6 LEMONS
- 5 5 5 LARGE EGGS
- 5 5 5 LARGE EGGS
- 5 5 5 LARGE EGGS
- 1 1 1 CUP SUGAR
- 1 1 1 CUP SUGAR
- 1 1 1 CUP SUGAR
- 1 1/2 1 1/2 1/2 CUPS LIMONCELLO LIQUEUR
- 1 1/2 1 1/2 1/2 CUPS LIMONCELLO LIQUEUR
- 1 1/2 1 1/2 1/2 CUPS LIMONCELLO LIQUEUR
- 1 1 1 CUP WATER
- 1 1 1 CUP WATER
- 1 1 1 CUP WATER
- 1 1 1 POUND (2 CUPS) MASCARPONE, AT ROOM TEMPERATURE ()
- 1 1 1 POUND (2 CUPS) MASCARPONE, AT ROOM TEMPERATURE ()
- 1 1 1 POUND (2 CUPS) MASCARPONE, AT ROOM TEMPERATURE ()
- 40 40 40 LADYFINGERS (PREFERABLY IMPORTED ITALIAN SAVOIARDI), OR MORE AS NEEDED ()
- 40 40 40 LADYFINGERS (PREFERABLY IMPORTED ITALIAN SAVOIARDI), OR MORE AS NEEDED ()
- 40 40 40 LADYFINGERS (PREFERABLY IMPORTED ITALIAN SAVOIARDI), OR MORE AS NEEDED ()
Chocolate Snowcap Cookies (Eating Well)
By zircon50
Melt chocolate in a double boiler over barely simmering water or microwave on Medium until just melted
- 8 ounces best-quality semisweet or bittersweet chocolate, chopped
- 1 1/4 cups white whole-wheat flour or all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), at room temperature
- 2 tablespoons canola oil
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup reduced-fat milk
- 1/2 cup confectioners’ sugar for rolling
Grandma's Gravy and Meatballs (Today Show)
By zircon50
TO MAKE THE GRAVY: In a large pot over medium-high heat, brown the short ribs and the sausages all over in 2 tsp
- FOR THE GRAVY:
- 4 28-oz. cans pureed tomatoes
- 4 1/2 oz. tomato paste
- 1 medium onion, diced small
- 5 cloves garlic, smashed
- 1/2 cup red wine
- 3 links sweet Italian sausage
- 3 links spicy Italian sausage
- 1/2 lb. beef short rib
- FOR THE MEATBALLS:
- 1 lb. ground beef
- 1 lb. ground pork
- 1 cup pecorino cheese, grated
- 1 cup Parmesan cheese, grated
- 3 tbsp. parsley, chopped
- 3 cloves garlic, minced
- 1/2 loaf bread
- 1 cup milk
- 4 eggs
- Salt (to taste)
- Pepper (to taste)
Tomato Mac and Cheese (Paula Deen)
By zircon50
Preheat the oven to 375 degrees F
- 4 tablespoons butter, plus more for baking dish
- 2 cups uncooked elbow macaroni
- 2 tablespoons minced onion
- 4 tablespoons all-purpose flour
- 1 teaspoon salt, plus more for seasoning
- 3/4 tablespoon dry mustard
- 1/4 teaspoon paprika
- 2 cups milk
- 3 cups shredded Cheddar, divided
- 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
- Freshly ground black pepper
How To Prevent Fruit Pie Crust Bottoms From Getting Soggy
By zircon50
Use a glass pie plate. Glass pie plates give the flakiest results and produce a more evenly browned crust
- See Directions