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Recipes
Eggplant & Mozzarella Stick Roll-Ups
By Golfwidow7
Preheat oven according to directions on mozzarella stick package
- 8 frozen mozzarella sticks
- 1 medium eggplant (about 1 pound)
- 1/2 teaspoon kosher salt plus 1/8 teaspoon, divided
- 1 clove garlic, finely chopped
- 1 cup finely diced tomatoes
- 1/4 cup finely chopped fresh basil, plus more for garnish
- 1/2 teaspoon ground pepper, divided
- 2 large eggs
- 2 tablespoons extra-virgin olive oil, divided
- Colavita Olive Oil Extra Virgin
Ham & Gruyère Hash Brown Waffles
By Golfwidow7
Serving size: 1 waffle Per serving: 392 calories; 22 g fat(8 g sat); 2 g fiber; 26 g carbohydrates; 23 g protein; 2
- 3 large egg
- s2 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 tablespoon minced fresh chives or 1 teaspoon dried
- 1/4 teaspoon ground pepper
- 20 ounces frozen shredded hash browns (about 7 cups), thawed
- 1 cup diced ham
- 1 cup shredded Gruyère cheese
Seafood: Garlic Basil Shrimp
By Golfwidow7
Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turni...
- 2 tablespoons olive oil
- 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
- 3 garlic cloves, minced
- 1/8 teaspoon dried hot red-pepper flakes, or more to taste
- 3/4 cup dry white wine
- 1/4 cup finely chopped fresh basil leaves
- 1 1/2 cups grape tomatoes, halved
- Salt and freshly ground black pepper
Pie - Old Fashioned Apple Pie
By Golfwidow7
In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix
- 2 cups all-purpose flour, plus extra for rolling
- 1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour if you don't have almonds)
- 16 Tbsp (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
- 1 teaspoon salt
- 1 heaping teaspoon brown sugar
- 3 to 6 Tbsp water, very cold
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground allspice
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious
- 1 1/2 tablespoons brandy
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 Tbsp cream
Lemon Pudding
By Golfwidow7
Weight Watchers Dessert -
- 1 pkg. (.6 oz.) Sugar Free Jell-o Lemon Flavour Gelatin
- 1 1/2 cups Cool Whip, thawed (half of large tub)
- 1-1/2 cups boiling water
- 2 cups ice cubes
- Fresh fruit for garnish *optional
Caprese Panino
By Golfwidow7
Preheat a grill pan or panini maker to medium heat
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 tablespoon fresh oregano (roughly chopped)
- 1/4 cup extra-virgin olive oil
- 3 vine-ripe tomatoes (cores removed, thinly sliced into rounds)
- 1 loaf ciabatta (cut lengthwise, cut into 6-inch pieces)
- 2 balls buffalo mozzarella (about 8 ounces each, sliced)
- BASIL PESTO
- 2 1/2 cups basil leaves
- 2 cloves garlic (peeled)
- 2 tablespoons pine nuts (raw)
- 1/4 cup olive oil
- 1/4 cup parmesan cheese (freshly grated)
Bucatini with Meatball Dumplings
By Golfwidow7
Rachael Ray- "These meatballs are simmered in the sauce, never fried or roasted," Rach says
- For the meatballs:
- ¼ pound prosciutto cotto
- 1 pound ground beef (80% lean)
- ½ pound ground veal
- ½ pound ground pork
- Salt and pepper
- 2 large cloves garlic, grated or minced
- 1 cup breadcrumbs or crumbled stale bread
- ½ cup whole milk or half-and-half
- ½ cup ricotta cheese
- 1 large egg, lightly beaten
- About ½ cup grated Pecorino cheese
- About ½ cup grated Parmigiano-Reggiano cheese
- A little freshly grated nutmeg, about ⅛ teaspoon
- A handful parsley, finely chopped
- A few sprigs rosemary, leaves stripped and finely chopped
- About 1 teaspoon fennel seeds or fennel pollen, ⅓ palmful
- About 2 tablespoons extra-virgin olive oil (EVOO)
- For the sauce:
- About 2 tablespoons extra-virgin olive oil (EVOO)
- 2 tablespoons butter
- 4 cloves garlic, crushed and chopped or thinly sliced
- 1 small onion, peeled and halved
- One 28-ounce can Italian tomatoes DOP San Marzano
- One 24-ounce jar tomato passata or tomato puree, 3 cups
- About 1 cup stock, beef or chicken or use a combination of both
- Salt
- A scant teaspoon sugar
- A handful basil leaves, torn
- serve:
- Salt
- 1-1 ½ pounds bucatini, (4-6 portions)
- 2-3 tablespoons butter
- 1 cup grated cheese, Pecorino or parm or in combination
Dumpling Soup
By Golfwidow7
Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste i...
- 4 cups low-sodium chicken broth
- 1/4 pound thick-sliced ham, diced
- 2 tablespoons dry sherry or Chinese rice wine
- 1 tablespoon sugar
- 1 1-inch piece ginger, peeled and thinly sliced
- 4 3-inch strips orange zest
- Kosher salt and freshly ground pepper
- 2 scallions, sliced, white and green parts separated
- 1 cup sliced button mushrooms
- 2 medium carrots, thinly sliced
- 2 to 3 napa cabbage leaves, thinly sliced
- 24 frozen chicken or vegetable dumplings or pot stickers
- Soy sauce, for drizzling (optional)
Beef Kebabs with Couscous
By Golfwidow7
1. Soak 4 wooden skewers in water, 20 minutes
- 1/4 cup plus 1 tablespoon extra-virgin olive oil -- plus more for brushing
- 1/4 cup red wine vinegar
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon dijon mustard
- Kosher salt and freshly ground pepper
- 1 1/4 lbs. tri-tip steak -- cut into 1-inch pieces
- 1 1/2 cups Israeli couscous
- 2 tablespoons chopped fresh parsley
- 1 large red onion -- cut into 4 thick rounds
- 4 plum tomatoes -- halved lengthwise
Chicken:Ultimate Fingers (lighter recipe)
By Golfwidow7
1.Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray
- 2/3 cup Bisquick Heart Smart® mix
- 1/2 cup grated reduced-fat Parmesan cheese
- 1/2 teaspoon salt or garlic salt
- 1/2 teaspoon paprika
- 3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
- 1/4 cup fat-free egg product
- 3 tablespoons 40% vegetable oil spread, melted