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Recipes
Frozen Piña Colada
By zircon50
In a blender, combine ice, juice, rum, and cream of coconut and blend until mixture is smooth and frothy
- 4 cups ice cubes
- 3/4 cups pineapple juice, chilled
- 1/2 cup golden rum
- 1/2 cup cream of coconut
Panzanella (Stale Bread Summer Entree) - (Extra Virgin)
By zircon50
Add the stale bread to a large bowl and cover with cold water
- 8 ounces stale bread (3 to 4 days old), sliced*
- Cold water, as needed
- 4 vine-ripened tomatoes or Roma tomatoes, chopped
- 1 small red onion, chopped medium fine
- 1 European cucumber, halved and sliced into half moons
- 2 handfuls fresh basil
- Kosher salt and freshly ground black pepper
- Red wine vinegar (or Balsamic)
- Extra-virgin olive oil
Panera Strawberry Poppy Seed Salad (Copycat)
By zircon50
This salad is very light and sweet
- DRESSING:
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup water
- 2 tsp. distilled vinegar
- 1/2 tsp. stevia or granulated sugar
- 2 tsp. Poppy seeds
- 1 dash salt
- SALAD:
- 8 oz grilled chicken
- 4 cups romaine lettuce, chopped
- 1/2 cup strawberries, diced
- 1/2 cup blueberries
- 1 orange or Mandarin orange, peeled,cut into pieces
- 1/4 cup pineapple, sliced into thin pieces
- 2 Tbsp walnuts, roughly chopped
- 1/2 cup poppy seed dressing
Silverton Hills Blueberry Crostata (P.Allen Smith)
By zircon50
1.Begin by making the pastry
- Cream cheese pastry crust:
- 1 pound unsalted butter
- 1 pound cream cheese
- 20 ounces all purpose flour, plus additional flour for rolling dough
- Blueberry Filling Ingredients:
- 2 pints fresh, rinsed blueberries
- 6 ounces water
- 1/4 cup cornstarch
- 1/4 cup fine sugar
- 1 lemon
Baked Macaroni and Cheese (Alton Brown)
By zircon50
Heat the oven to 350 degrees F
- 8 ounces elbow macaroni
- 1 tablespoon kosher salt
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon powdered mustard
- 1/2 teaspoon paprika
- 1/2 cup finely diced yellow onion
- 1 bay leaf
- 3 cups whole milk
- 1 large egg
- 12 ounces sharp Cheddar, shredded, divided
- 1 teaspoon kosher salt
- Fresh black pepper
- 1 cup panko breadcrumbs
- 3 tablespoons unsalted butter, melted
Deep Dish Crumb Topped Caramel Apple Pie
By zircon50
Preheat oven to 400 degrees
- Crust:
- 2 cups pecans, chopped and divided--I used Walnuts
- 2/3 cups all purpose flour
- 1 pkg (18 oz) refrigerated sugar cookie dough
- Filling:
- 3 lbs Granny Smith apples, peeled, cored, cut into 1/2 inch thick slices
- 3/4 cup sugar
- 1/4 cup all purpose flour
- 1 tsp cinnamon
- 8 individually wrapped caramels, unwrapped and quartered
- Crumb Topping:
- 3 cups all purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 cup butter or margarine, melted
- 2 tsp vanilla
- 1 cup confectioner's sugar
Winter Minestrone (Giada De Laurentiis)
By zircon50
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 cloves garlic, crushed
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled and cubed
- Kosher salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 2 fresh rosemary sprigs
- 1 (15-ounce) can cannellini beans, drained and rinsed, divided
- 2 (14-ounce) cans low-sodium beef broth, divided
- 1 (1-ounce) Parmesan rind
- 1/4 cup chopped fresh flat-leaf parsley
Chilled Calamari Salad with Lemon and Parsley
By zircon50
Rinse squid and slice tubes into 1/2 inch rings
- 1/4 cup red onion, minced
- 1/2 cup celery, chopped
- 1/2 cup roasted red peppers, chopped
- 1/4 cup fresh parsley, minced (no stems)
- 1 clove garlic, sliced
- 1 1/2 lemons
- 1 1/4 tsp red wine vinegar
- salt and fresh pepper to taste
- 1 lb fresh squid, tube and tentacles cleaned
Zeppole (Cook's Country)
By zircon50
These delicious fritters are often found in southern Italy and in Italian American bakeries
- 1 1/3 cups (6 2/3 ounces) all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons instant or rapid-rise yeast
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water (110 degrees)
- 1/2 teaspoon vanilla extract
- 2 quarts peanut or vegetable oil
- Confectioners' sugar
Crispy Spiced Chickpeas (David Venable)
By zircon50
Drain and rinse the chickpeas in a colander, then lay them on a paper towel and pat dry
- 2 cups canned chickpeas
- 1 tsp pumpkin pie spice
- 1 tsp orange zest
- 1 Tbsp maple syrup
- 1 tsp olive oil
- 1/2 tsp fresh rosemary, chopped
- 1 Tbsp sugar
- 1/2 tsp salt
- Pinch cayenne pepper