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Recipes
Cake: Angel Food Cake with Lemon Cream and Berries
By Golfwidow7
1. In medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth
- 3 6 ounce cartons lemon yogurt
- 1 4-serving-size package instant vanilla pudding mix
- 1 8 ounce container frozen light whipped dessert topping, thawed
- Fresh blueberries (or any berries or your choice)
- 1 8 - 9 inch purchased angel food cake, cubed
- Fresh mint sprigs (optional)
Vegetable: Sautéed Mushrooms
By Golfwidow7
-Brush dirt off of mushroom
- 1 Tbsp. Butter
- 16 oz. mushrooms halved
- 1 clove garlic, minced
- 1/2 onion, sliced thin (or more to taste)
- 1/2 cup beef broth
- 1 tso, Worcestershire sauce
- 2 Tbsp. Brandy
- 1 Tbsp. chopped fresh parsley
- S&P
Columbia's Aunt Lula Mae Chopped
By Golfwidow7
Chop both letuces in equal parts, approximately 1 1/2" pieces
- cup each:
- iceberg lettuce
- Romaine lettuce
- celery
- carrots
- hearts of palm
- hard-boiled eggs, chopped
- artichoke hearts, cut in half
- tomato, 1/4" dice
- cucumber, 1/4" dice
- 2 white asparagus spears
- 1/3 cup favorite Caesar dressing
- 1 Tbsp. Cabrales cheese (Blue cheese)
Honey-Garlic Cauliflower
By Golfwidow7
Preheat oven to 400 degrees F
- 1 c. all-purpose flour
- 2 c. panko breadcrumbs
- 3 large eggs, beaten
- 1 head cauliflower, chopped into bite-size florets
- 1/3 c. honey
- 1/3 c. soy sauce
- 2 garlic cloves, minced
- Juice of 1 lime
- 1 tbsp. sriracha
- 1/4 c. water
- 2 tsp. corn starch
- 1/4 c. Sliced scallions
Spaghetti all'Amatriciana
By Golfwidow7
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 thick slices pancetta (about 4 ounces), chopped
- 1 red onion, diced
- 3 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes, plus more for topping
- 2 cups strained tomatoes (such as Pomì)
- 1 sprig fresh basil
- 1/3 cup grated parmesan cheese, plus more for topping
Chicken, Braised with Shallots, Garlic, and Balsamic Vinegar
By Golfwidow7
Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes
- 6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips
- 1 (3 1/2-lb) chicken, cut into 8 serving pieces
- 1 lb shallots, thinly sliced
- 1 head garlic, cloves separated and peeled
- 1/4 cup balsamic vinegar
Breakfast: Bacon Egg & Cheese Biscuit Casserole
By Golfwidow7
For the Cheddar Chive Biscuits: Preheat the oven to 425 degrees
- For the Cheddar Chive Biscuits:
- 2 cup All Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Sugar
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon salt
- 6 tablespoon unsalted butter (chilled and cut into cubes)
- 3/4 cup buttermilk
- 1/2 cup chives (chopped)
- 3/4 cup Cheddar cheese (shredded)
- For the Bacon Egg & Cheese Biscuit Casserole:
- 1 pound bacon (cooked and chopped)
- cheddar chive biscuits
- 6 large eggs
- 1 1/2 cup milk
- salt to taste
- 1/2 cup chives (chopped)
- 1/2 cup cheddar cheese (grated)
Lemon-Herb Sheet Pan Roasted Vegetables
By Golfwidow7
A mix of colorful root vegetables may be your star side
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound peeled cubed butternut squash (about 3-cups)
- 1 pound parsnips, peeled and cut into 1-inch pieces (about 2 1/4 cups)
- 1 pound Brussels sprouts, trimmed and halved
- 8 ounces small Yukon Gold potatoes, halved
- 10 garlic cloves, peeled
- 1/2 lemon, thinly sliced
- Cooking spray
- 1 cup fresh flat-leaf parsley leaves
- 1/3 cup fresh chives, chopped
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon lemon zest strips
- 1 tablespoon fresh lemon juice
Drink: Bloody Mary
By Golfwidow7
1. In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder...
- 3 cups tomato juice
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 1 tablespoon prepared horseradish
- 1 1/2 tablespoons Worcestershire sauce
- 1/4 teaspoon garlic powder
- 3/4 teaspoon Tabasco sauce
- 3/4 teaspoon celery salt
- 1/2 teaspoon coarse black pepper
- 1/3 cup pickle juice
- 1 ounce vodka , per drink
Beef: Red-Wine Braised Brisket with Horseradish Sauce and Aunt Rifka’s Flying Discs
By Golfwidow7
To make the Brisket: preheat the oven to 325 degrees F
- For the Braised Brisket:
- 1 large head garlic, separated into cloves
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (4 to 5-pound) beef brisket, preferably the 2nd cut (also called the point cut)
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 3 cups dry red wine (kosher)
- 1/4 cup tomato paste
- 2 dried bay leaves, preferably Turkish
- 1 teaspoon dried thyme
- 1 quart chicken stock, preferably homemade
- For the Horseradish Sauce:
- 1/2 cup finely grated fresh or drained prepared horseradish
- 1 tablespoon white wine vinegar
- 1 cup mayonnaise
- 1 tablespoon snipped fresh chives
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- For the Flying Disks:
- 1/4 cup chicken stock, preferably homemade
- 4 large eggs, beaten
- 2 tablespoons pareve margarine, melted
- 1 teaspoon kosher salt
- 1 cup matzo meal
- Directions