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Recipes
Popovers with Italian Sausage, Breakfast
By Golfwidow7
Place an oven rack in the center of the oven and preheat to 400 degrees F
- Butter, for greasing the pan
- 2 tablespoons extra-virgin olive oil
- Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
- 2 cloves garlic, minced
- 1 cup shredded smoked mozzarella (4 ounces)
- 4 large eggs, at room temperature
- 2 cups milk, at room temperature
- 1 1/2 cups all-purpose flour
- 2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
- 3 tablespoons chopped fresh basil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Maple syrup, for drizzling
- Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity
Milk Bread, Rolls
By Golfwidow7
In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt
- 2/3 cup heavy cream (at room temperature)
- 1 cup, plus 1 tablespoon milk (at room temperature)
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 1/2 cup cake flour
- 3 1/2 cups bread flour
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
- Egg wash: whisk together 1 egg with 1 teaspoon water
- Simple syrup (optional): 2 teaspoons of sugar dissolved in 2 teaspoons hot water
Pizzetta, Grilled Caprese-Style
By Golfwidow7
Recipe submitted by Chef Chris Santos,
- 1 package (4 patties) Morningstar Farms® Tomato & Basil Pizza Burgers
- 4 heirloom tomatoes, seeded and chopped (retain the tomato juice)
- 1 cup smoked mozzarella, diced
- 2 cups arugula parmesan wedge blended oil
- Pizza Dough
- 12 ounces pizza dough
- 4 tablespoons garlic, microplaned
- 4 tablespoons extra virgin olive oil
- Tomato Basil Vinaigrette
- 1 cup extra virgin olive oil
- 1/2 cup basil leaves, finely chopped
- 1/4 cup tomato juice (from the heirloom tomatoes)
- 1/2 cup red wine vinegar
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 clove garlic, chopped
- 1/4 teaspoon red pepper flake
Pepperoni Pizza Puffs (Rachel Ray)
By Golfwidow7
Preheat the oven to 375°
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 4 ounces mozzarella cheese, shredded (about 1 cup)
- 4 ounces pepperoni, cut into small cubes (about 1 cup)
- 1/2 cup store-bought pizza sauce
- 2 tablespoons finely chopped fresh basil
- 1 red bell pepper, sliced
Banana Bread
By Golfwidow7
TAKEN FROM WWW.THESOUTHERNLADYCOOKS
- 2 cups 2 cups all purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 1 stick 1 stick butter or 8 tablespoons or 1/2 cup, melted
- 1/2 cup 1/2 cup white granulated sugar
- 1/3 cup 1/3 cup sour cream
- 2 2 eggs
- 3 medium 3 medium sized bananas, mashed
- 1 teaspoon 1 teaspoon vanilla extract
- Swirl for Batter
- 1/2 cup 1/2 cup brown sugar
- 1 teaspoon 1 teaspoon ground cinnamon
- 1/2 cup 1/2 cup chopped nuts, (pecans or walnuts), Optional
- Topping for Cooked Banana Bread
- 3/4 cup 3/4 cup powdered sugar
- 3 tablespoons 3 tablespoons milk, more or less
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- Whisk together and drizzle over cooled banana bread.
- You can freeze this bread or reheat. It keeps well for several days in a cool, dry place. You can also refrigerate. Makes one loaf. Enjoy!
Beet Salad, Roasted
By Golfwidow7
Preheat the oven to 450 degrees F
- 1 pound beets, roots and stems trimmed
- 1/4 cup plus 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 shallots, peeled and halved
- 2 oranges
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- 12 ounces mixed greens
- 2 to 3 tablespoons salted sunflower seeds
Chocolate Island Cookies
By Golfwidow7
Directions 1. In a mixing bowl, cream shortening and sugar
- FROSTING:
- 1/2 cup shortening (Butter or margarine)
- 1 cup packed brown sugar
- 1 egg
- 3 squares (1 ounce each) unsweetened chocolate, melted and cooled
- 1 Tbsp strong brewed coffee
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup buttermilk or sour cream
- 1-1/2 squares (1-1/2 ounces) unsweetened chocolate, melted and cooled
- 1/4 cup sour cream
- 1 tablespoon butter or margarine, softened
- 1 to 1-1/2 cups confectioners' sugar
- 2/3 cup flaked coconut (optional)
Marmalade Glazed Carrots With Candied Pecans
By Golfwidow7
1. Melt 2 tablespoons butter in a large skillet over medium-high heat
- 4 tablespoons unsalted butter
- 2 tablespoons orange marmalade
- 2 pounds baby carrots (preferably rainbow), tops trimmed
- 3/4 cup fresh orange juice
- 3 tablespoons packed light brown sugar
- Kosher salt and freshly ground pepper
- 1/3 cup chopped candied pecans
Pork Chops, Bourbon-Glazed with Hoppin’ John
By Golfwidow7
From EatingWell: January/February 2015 In this one-skillet dinner recipe, Kentucky bourbon gives a kick to these s...
- 2 tablespoons molasses
- 1 tablespoon bourbon or apple juice
- 1 tablespoon Dijon mustard
- 4 bone-in pork chops (1/2-3/4 inch thick; about 2 pounds), trimmed
- 3/4 teaspoon salt, divided
- 3/4 teaspoon ground pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 large green bell pepper, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 15-ounce can black-eyed peas, rinsed
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
Beef: Ricotta Meatballs
By Golfwidow7
Better Homes & Gardens, Matrch 2015, page 108
- 1 large yellow onion, finely chopped (1 cup)
- 1/4 cup minced garlic (about 2 heads)
- 3 tablespoons olive oil
- 2 eggs, lightly beaten
- 2 1/2 pounds 80% lean ground beef
- 1 cup grated Grana Padano cheese (2 ounces)
- 1 15 ounce carton whole milk ricotta cheese
- 1 cup panko bread crumbs
- 1/2 cup chopped fresh flat-leaf Italian parsley
- 1/2 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh Tomato Marinara Sauce
- Shaved Grana Padano cheese (optional)
- Fresh Tomato Marinara Sauce
- Ingredients
- 2 ounces pancetta, chopped (optional)
- 1/3 cup finely chopped onion (1 small)
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 pounds fresh roma tomatoes, peeled, seeded, and chopped (about 3 cups), or one 28-ounce can whole peeled roma tomatoes, drained and chopped
- 1/2 cup dry red wine
- 1 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup snipped fresh basil