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Recipes
Michelle's minestrone
By KEGMD
Heat the olive oil in a kettle or Dutch oven
- 1 lb. ground beef
- 1-3 cloves of garlic, chopped
- 1 large yellow onion, chopped
- 1 28-oz. can stewed whole tomatoes, undrained
- 1 Tbsp. salt
- Dash of chili powder (optional)
Dates Stuffed with Goat Cheese
By KEGMD
Preheat an oven to 375°F
- 1 Tbs. olive oil
- 2 Tbs. fine dried bread crumbs
- 24 large dates, preferably Medjool
- 1/4 lb. soft fresh goat cheese
Cranberry-Orange Scones
By KEGMD
Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon grated orange rind
- 1/2 cup butter, cut up
- 2/3 cup buttermilk
- 1 cup dried cranberries
- 1 tablespoon milk
- 1 tablespoon sugar
Apple Cheddar Cornbread
By KEGMD
Great fall recipe
- Combine
- 1/3 cup of cornmeal
- 3/4 cup of all-purpose flour
- 1/2 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 tablespoons of sugar
- 1 1/2 tablespoons of packed light brown sugar
- 1/3 cup of buttermilk
- 1 egg
- 2 teaspoons of honey
- 3 teaspoons of melted butter
- 1/2 an onion thinly sliced
- One cubed sweet apple
Balsamic and Parmesan Roasted Cauliflower
By KEGMD
Preparation 1. Preheat oven to 450°F
- 1 head(s) cauliflower, large, (8 cups 1-inch-thick slices), florets
- 2 tablespoon oil, olive, extra-virgin
- 1 teaspoon marjoram, dried
- 1/4 teaspoon salt
- pepper, black ground, freshly ground, to taste
- 2 tablespoon vinegar balsamic
- 1/2 cup(s) cheese, Parmesan, finely shredded
Buffalo Cauliflower Bites
By KEGMD
Method: Preheat the oven to 450°F or prepare a grill for medium heat cooking
- 1 head cauliflower, broken into small florets
- 1/4 cup cider vinegar
- 1/4 cup sweet paprika
- 1 tablespoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/8 teaspoon fine sea salt
Crockpot Bolognese
By KEGMD
is an excellent way to enjoy your pasta, so dig in! Serve with a boiled pasta of your choice or cooked spaghetti sq...
- 4 ounces pancetta, chopped (or center cut bacon)
- 1 tablespoon butter (or olive oil)
- 1 large white onion, minced
- 2 celery stalks (about 3/4 cup), minced
- 2 medium carrots (about 3/4 cup), minced
- 2 pounds 95% lean ground beef
- 1/4 cup white wine
- 2 (28 ounce) cans crushed tomatoes
- 3 bay leaves
- Salt and fresh pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup half & half cream
Couscous with Pine Nuts
By KEGMD
2006, Barefoot Contessa at Home, All Rights Reserved
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup chopped shallots (3 to 4 shallots)
- 3 cups chicken stock, preferably homemade
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups couscous
- 1/2 cup toasted pine nuts (pignolis)
- 1/4 cup dried currants
- 2 tablespoons chopped fresh flat-leaf parsley
Roasted Beets with Orange and Herbed Goat Cheese
By KEGMD
Preheat an oven to 400°F
- 1 orange
- 6 beets, about 1 1/2 lb. total, in assorted colors, greens removed
- 3 Tbs. extra-virgin olive oil
- 2 garlic cloves
- Sea salt and freshly ground pepper, to taste
- 2 oz. fresh goat cheese
- 1 1/2 tsp. minced fresh chives
- 1 1/2 tsp. minced fresh flat-leaf parsley
- 1/2 tsp. minced fresh tarragon
Cauliflower Soup with Crème Fraîche Recipe
By KEGMD
Directions In a large pot, heat olive oil over medium heat
- 2 Tbsp. olive oil
- 1 large onion, thinly sliced
- 1 1/2 heads (3 1/2 pounds) cauliflower, cored and coarsely chopped
- 1 1/2 cups heavy cream
- 1 cup crème fraîche
- 1/4 cup freshly grated Parmesan cheese
- 2 tsp. kosher salt
- 1/4 cup minced chives
- Truffle oil, for drizzling (optional)
- Salmon in Parchment with Olive Butter
- Brussels Sprouts with Brioche Bread Crumbs
- Potato and Fennel Puree Recipe