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Recipes
Dressing - Asian Ginger Dressing
By Golfwidow7
Combine all ingredients in a blender, blend on high speed for about 30 seconds to 1 minutes, until all ingredients ...
- 1 yellow onion, diced
- 1 Tbsp. Fresh Ginger, grated
- 2 Tbsp. dice garlic (about 4 cloves)
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1/2 cup honey
- 1 cup mayo
- 2 Tbsp. water
- 2 Tbsp. ketchup
- 2 tsp. light soy sauce
- 2 tsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Salad: Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing
By Golfwidow7
Add all the dressing ingredients in a small bowl and whisk to combine
- Honey Lime Dressing:
- pint pint grape tomatoes cut in halves
- 1 1 1 ripe avocado, roughly chopped
- 2 2 2 ears of fresh sweet corn
- 2 2 2 tbsp fresh cilantro, chopped
- 1 of 1 lime
- 3 3 3 tbsp vegetable oil
- 1 1 1 tbsp honey
- to salt and fresh cracked pepper, to taste
- 1 1 1 clove garlic, minced
- Dash Dash of cayenne pepper
Balsamic Pork Loin with Roasted Rosemary Cauliflower
By Golfwidow7
Please note that this recipe requires marinating the pork for 2-24 hours before cooking
- 2 tbsps Yellow Mustard Seed
- 1 tsp Garlic Powder
- 1/4 tsp Allspice Ground
- 2 1/2 tsps Salt
- 1 tsp Black Pepper
- 4 tbsps Balsamic Vinegar
- 4 tbsps Light Olive Oil
- 1 1/4 lbs Pork Loin (Tenderloin)
- 4 cups Cauliflower
- 2 tbsps Extra Virgin Olive Oil
- 1 tsp Rosemary (Dried)
Curtis Stone’s 8-Minute Bolognese
By Golfwidow7
Bring a large pot of water to a boil
- 1 pound penne
- 2 to 3 tablespoons extra virgin olive oil
- 1 pound ground sirloin
- Salt and pepper, to taste
- 2 to 3 cloves garlic, sliced
- 1/2 cup white wine
- 1 cup tomato purée, such as passata
- Parmigiano-Reggiano, for serving
- Preparation
Bolognese with Fresh Pappardelle
By Golfwidow7
Tips: - Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months
- 1/4 cup extra-virgin olive oil
- 1/4 cup butter
- 2 medium red onions (finely chopped)
- 4 ribs celery (finely chopped)
- 2 carrots (finely chopped)
- 5 cloves garlic (thinly sliced)
- 1 pound ground pork
- 1 pound ground veal
- 4 ounces ground pancetta (or slab bacon, run through the medium holes of the butcher's grinder)
- 1 tube tomato paste (4 1/2 ounces)
- 1 cup whole milk
- 1 cup dry white wine
- 1/2 cup parsley (leaves chopped)
- salt and freshly ground black pepper (to taste)
- FRESH PASTA
- 1 recipe Mario's Basic Pasta Dough
No-Bake Chocolate Kahlúa Christmas Balls
By Golfwidow7
Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended
- 1 cup semi-sweet chocolate chips
- 1 can (5 ounces) evaporated milk
- 1 1/4 cups vanilla cookie crumbs
- 1 1/4 cups ginger snap cookie crumbs
- 1/2 cup confectioners' sugar, sifted
- 1/2 cup finely chopped walnuts
- 1/3 cup Kahlúa liqueur
- 1 teaspoon pure vanilla extract
- 2 cups shredded coconut
Dressing - Asian Orange Ginger Dressing
By Golfwidow7
Wash the orange thoroughly and use paring knife or microplane to zest half of orange; be careful to avoid the white...
- 1 orange
- 1/2 Roma tomato, seeded
- 2 Tbsp canola oil
- 2 Tbsp toasted sesame oil
- 2 Tbsp soy sauce
- 1 1/2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 clove garlic
- 1 chunk ginger root, peeled, approximately 1 Tbsp
Cake: Raspberry and Vanilla Stack Cake
By Golfwidow7
Grease and Flour 13x9x2 Cake pan, line bottom with wax paper Stir together dry ingredients Pre-heat oven to 350 ...
- 1.5 C Flour
- 1.5 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, room temperature
- 1.5 C sugar
- 3/4 C milk
- 3 Tbsp. Butter
- 2 tsp. vanilla extract
- 1 1/4 C whipping Cream
- 2/3 C Raspberry jelly
Beef: Beef Tenderloin With Shoe-Leather Sauce
By Golfwidow7
1. Preheat oven to 400 degrees
- 10-14 pounds beef tenderloin, cleaned and trimmed
- Soy-based marinade
- Shoe-Leather Sauce
- 1 cup butter
- 6 tbsp soy sauce
- 4 tbsp catsup
- 2 tbsp Worcestershire sauce
- 2 tbsp mustard powder
- 2 clove garlic, crushed
Caramelized Vidalia Onion Jam
By Golfwidow7
Add 3 tablespoons canola oil to stock pot to coat bottom
- 3 pounds Vidalia onions (thinly sliced)
- 2 tablespoons Salt (divided)
- 3 tablespoons Canola oil
- 1 cup Brown sugar
- divided
- 1 teaspoon Red chili flakes
- 2 tablespoon Balsamic vinegar
- 1/4 cup Red wine
- 1 cup Apple jelly