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Recipes
Red Wine and Tomato Braised Short Ribs
By Golfwidow7
Dave Pearson's
- 10 cloves garlic, minced
- 6 carrots, diced
- 6 stalks celery, diced
- 2 onions, diced
- Two 15-ounce cans crushed tomatoes
- Two 6-ounce cans tomato paste
- 32 ounces beef stock
- 2 cups red wine
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 8 bone-in beef short ribs (about 7 pounds)
- 1/2 cup extra-virgin olive oil
Everything Bagel Dip
By Golfwidow7
Freestyle™ SmartPoints® value 1* 1/8th of recipe (about 2 tbsp
- 1/4 cup light/reduced-fat cream cheese
- 1 cup fat-free plain Greek yogurt
- 1 1/2 tbsp. everything bagel seasoning blend (like the kind by Trader Joe’s), plus more for topping
- 1 1/2 tsp. Dijon mustard
Classic Shrimp Scampi
By Golfwidow7
In a large skillet, melt butter with olive oil
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine or broth
- ¾ teaspoon kosher salt, or to taste
- ⅛ teaspoon crushed red pepper flakes, or to taste
- Freshly ground black pepper
- 1 ¾ pounds large or extra-large shrimp, shelled
- ⅓ cup chopped parsley
- Freshly squeezed juice of half a lemon
- Cooked pasta or crusty bread
Ragu Bolognese
By Golfwidow7
In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Butter
- 2 medium Onions (finely chopped)
- 4 ribs Celery (finely chopped)
- 2 Carrots (finely chopped)
- 5 Garlic cloves (sliced)
- 1 pound ground Pork
- 1 pound ground Veal
- 4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
- 1 4.5-ounce tube of Tomato Paste
- 1 cup Whole Milk
- 1 cup Dry White Wine
- 1/2 cup Parsley (leaves picked and chopped)
- Salt
- 1 1/2 pounds Fresh Taglietelle
- 1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Butter
Meatloaf, Italian
By Golfwidow7
(Pioneer Woman)
- 1 cup milk
- 6 slices crusty Italian bread
- 2 pounds ground beef
- 1 cup grated Parmesan
- 1/4 to 1/2 cup minced fresh flat-leaf parsley
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon seasoned salt, such as Lawry's
- Freshly ground black pepper
- 4 eggs
- 8 to 12 thin pancetta slices
- 2 cans diced tomatoes, drained
- 1/4 cup brown sugar
- 1 teaspoon dry mustard
- 1 pinch of cayenne pepper
- 1 to 2 dashes Worcestershire sauce
Ricotta Ravioli with 3-Minute Marinara
By Golfwidow7
The Chew - Mario Batali ips: - Don't over-dress the ravioli with sauce
- 1/4 cup olive oil (plus more to finish)
- 1 onion (peeled and chopped into 1/8th-inch dice)
- 3/4 cup ricotta
- 2 tablespoons nepitella (or mint, chopped)
- 1 bunch parsley (chopped to yield 1/4 cup)
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup parmigiano-reggiano (grated, plus more for garnish)
- kosher salt and freshly ground black pepper (to taste)
- FRESH EGG PASTA
- 3 1/2 cups + 1/2 cup all-purpose flour
- 4 extra large eggs
- 1/2 teaspoon olive oil
- MINUTE MARINARA
- 2 tablespoons olive oil
- 1/4 onion (peeled and diced)
- 3 cloves garlic (peeled and chopped)
- 1 tablespoon thyme leaves
- 1 1/2 cups whole, peeled, San Marzano tomatoes
- 1 small bunch basil leaves (torn)
Shrimp, Barbecued (Ruth's Chris Steak House)
By Golfwidow7
1.Wash shrimp under water and then peel the shells and discard
- 1 lb. Shrimp 16-20 count
- 1 oz. vol canola oil
- 1 tbs. + 5 tsp green onions, chopped
- 2 oz. volume dry white wine
- 1 tsp. fresh chopped garlic
- 4 tbs. Worcestershire sauce
- 1 tsp. Tabasco sauce
- 1/2 tsp. cayenne pepper
- 1/2 tsp. paprika
- 8 oz. weight Butter, salted
Slow Cooker Cheesecake
By Golfwidow7
DIRECTIONS Grease a 6” springform pan and wrap tightly with two layers of foil
- TOTAL TIME: 7:25PREP: 0:25LEVEL: EASYSERVES: 6
- INGREDIENTS
- Cooking spray, for pan
- 3/4 c. graham cracker crumbs
- 3 tbsp. melted butter
- 1/2 c. plus 1 tbsp. sugar, divided
- 1/2 tsp. kosher salt, divided
- 2 8-oz. blocks cream cheese, softened
- 2 large eggs
- 1/3 c. sour cream
- 1 tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
Soup: Ellie Krieger Minestrone Soup
By Golfwidow7
Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fi
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 largearrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil
Classic Egg Salad
By Golfwidow7
Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs ...
- 6 6 6 large eggs
- 1/4 1/4 1/4 cup mayonnaise, best quality such as Hellmann's or Duke's
- 2 2 2 teaspoons Dijon mustard
- 1-1/2 1-1/2 1-1/2 teaspoons fresh lemon juice or white wine vinegar
- 1/4 1/4 1/4 teaspoon Worcestershire sauce
- 1/4 1/4 1/4 teaspoon table salt
- 1/8 1/8 1/8 teaspoon ground black pepper
- 1/2 1/2 1/2 teaspoon sugar
- 1/4 1/4 1 cup finely diced celery, from 1 stalk
- 3 3 2 to 3 sliced scallions, from 2 to 3 scallions
- 1 1 1 tablespoon finely chopped fresh parsley leaves