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Recipes
Pasta: Caponata Spaghetti with Ricotta Salata
By Golfwidow7
Cook spaghetti. Drain; reserving a ladleful of the pasta cooking water
- Salt
- Pepper
- 1 pound spaghetti
- 1/4 cup EVOO
- 1 eggplant, chopped into small pieces
- 1 red onion, quartered lengthwise and thinly sliced
- 1 cubanelle pepper, halved lengthwise, seeded and sliced
- 2 ribs celery, chopped
- 4 garlic cloves, finely chopped
- 1/2 tsp. crushed red pepper
- 15 ounce can tomato sauce
- 1/4 cup finely chopped parsley
- 8 ounces ricotta salata cheese, crumbled
- 1/2 cup shredded basil
Beverage: Virgin Marys
By Golfwidow7
Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the stee...
- 3 stalks celery from the heart, including leaves, plus extra for serving
- 2 teaspoons prepared horseradish
- 1 teaspoon chopped shallot
- Dash Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 12 dashes hot sauce, or to taste (recommended: Tabasco)
- 2 limes, juiced
- 1 (48-ounce) bottle tomato juice (recommended: Sacramanto)
Cauliflower Parm
By Golfwidow7
Preheat broiler. Season cauliflower with salt and pepper
- 1 large head cauliflower, cut into 1/2" steaks
- 2 c. panko bread crumbs
- 3 large eggs, beaten
- 1 c. all-purpose flour
- 1 tbsp. extra-virgin olive oil
- 1 c. marinara
- 4 slices mozzarella
- 1/2 c. grated Parmesan
- Torn fresh basil, for garnish
Vegetable: Broccoli, Roasted Garlic-Parmigiano
By Golfwidow7
1. Preheat the oven to 425°
- 1 stick unsalted butter, softened
- 2 large garlic cloves, very thinly sliced
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Salt
- Freshly ground pepper
- 4 pounds broccoli, cut into long spears and stems peeled
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
Roasted Vegetable Frittata
By Golfwidow7
Preheat the oven to 425 degrees
- 1 small zucchini, 1-inch-diced
- 1 red bell pepper, seeded and 1 1/2-inch-diced
- 1 yellow bell pepper, seeded and 1 1/2-inch-diced
- 1 red onion, 1 1/2-inch-diced
- 1/3 cup good olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced garlic (2 cloves)
- 12 extra-large eggs
- 1 cup half-and-half
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1/3 cup chopped scallions, white and green parts (3 scallions)
- 1/2 cup grated Gruyere cheese
The Deen Bros. Lighter Pumpkin Roll Cake
By Golfwidow7
Preheat the oven to 350°F
- Cake:
- 3 tablespoons confectioners’ sugar
- 1/2 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 6 egg whites, at room temperature
- 1/2 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2/3 cup pure canned pumpkin (not pumpkin pie mix)
- Filling:
- 1 1/2 cups fat free frozen thawed nondairy whipped topping
- 1/3 cup English toffee bits
- 1 tablespoon dark rum
Reuben Dip, Paddy's
By Golfwidow7
In a 1-1/2-qt. slow cooker, combine the first five ingredients
- 4 packages (2 ounces each) thinly sliced deli corned beef, finely chopped
- 1 package (8 ounces) cream cheese, cubed
- 1 can (8 ounces) sauerkraut, rinsed and drained
- 1 cup (8 ounces) sour cream
- 1 cup (4 ounces) shredded Swiss cheese
- Rye bread or crackers
Chili Cheeseburgers
By Golfwidow7
Rachel Ray
- For the Chili Sauce:
- Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80/20)
- Salt and pepper
- 1 small onion, finely chopped
- 1 large jalapeno pepper, seeded and finely chopped
- 2 large cloves garlic, chopped
- 2 tablespoons chili powder (Rach likes Gebhardt’s)
- 1 1/2 teaspoons cumin (half a palmful)
- 1 1/2 teaspoons coriander (half a palmful)
- 1 1/2 teaspoons smoked paprika (half a palmful)
- 1 cup lager beer or beef stock
- 1 can (14 ounces) crushed or diced fire-roasted tomatoes
- For the Burgers:
- 18 frozen onion rings
- Olive oil, for drizzling
- 1 1/2 pounds ground beef (80/20)
- Salt and pepper
- 1/4 cup grated onion and its juice
- 3 About 3 tablespoons Worcestershire sauce
- 1/2 pound sliced yellow American or cheddar cheese, sliced on the thick side at deli
- 6 burger rolls (Rach likes Hot Bread Kitchen or Amy’s with sesame seeds)
- Sliced pickled jalapeno peppers
Cheddar Jalapeno Cheese Crisps
By Golfwidow7
CLINTON KELLY
- SCALLION CILANTRO SOUR CREAM CREMA:
- 3/4 3/4 3/4 cup parmesan cheese (finely shredded)
- 3/4 3/4 3/4 cup extra sharp cheddar cheese (finely shredded)
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon paprika
- 1 1 1 jalapeno (stemmed, seeded, minced)
- Kosher salt (to taste)
- 1 1 1 cup sour cream
- 1/2 1/2 1/2 bunch cilantro (roughly chopped)
- 1/2 1/2 1/2 bunch scallions (roughly chopped)
- 1 1 1 lime (juiced)
BBQ Chicken Pineapple Pull-Apart Sliders
By Golfwidow7
Preheat the oven to 350ºF
- 1 tablespoon butter (to grease)
- 12 sweet slider buns (cut in half)
- 1 rotisserie chicken (skin discarded, shredded)
- 1 cup store-bought barbecue sauce
- 2 cans crushed pineapple (drained, 8 ounces each)
- 2 cups Monterey Jack cheese (shredded)
- 3 tablespoons butter (melted)
- 2 tablespoons sesame seeds