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Ratatouille Hoagies

Ratatouille Hoagies

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Char sweet and hot peppers under the broiler or over an open flame

  • 2 teaspoons anchovy paste or 4 to 5 flat filets, optional
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 4 long, red, hot chili peppers
  • 2 red bell peppers
  • 5 to 6 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 28-ounce can Italian tomatoes
  • A few leaves of basil, torn
  • 1 medium eggplant
  • 2 small, firm zucchini
  • 4 medium organic tomatoes, sliced 1/2-inch thick
  • Salt and pepper
  • 1 1/2 cups flour
  • 4 large eggs, lightly beaten with a splash of water
  • 2 cups panko breadcrumbs or fresh breadcrumbs from stale or toasted French bread
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons dried Herbes de Provence, a couple of small palmfuls
  • Olive oil, for shallow frying
  • Crusty hoagie rolls or 1 loaf French bread, cut into 10-inch lengths
  • 2 cups shredded Gruyère or Provolone cheese
0/5 (0 Votes)

Immunity Soup

Immunity Soup

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This easy soup is full of immunity-boosting foods: vitamin C–rich kale, vitamin D–enhanced mushrooms, zinc-cont...

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 3 celery stalks, thinly sliced
  • 2 large carrots, thinly sliced
  • 1 pound presliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms)
  • 10 medium garlic cloves, minced
  • 8 cups unsalted chicken stock (such as Swanson)
  • 4 thyme sprigs
  • 2 bay leaves
  • 1 (15-oz.) can unsalted chickpeas, drained
  • 2 pounds skinless, bone-in chicken breasts
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper
  • 12 ounces curly kale, stems removed, leaves torn
4.4/5 (9 Votes)

Salad: Beet Salad

Salad: Beet Salad

By

Preheat oven to 375 degrees F (190 degrees C)

  • 6 large beets, trimmed
  • 1/4 cup extra virgin olive oil
  • salt and ground black pepper to taste
  • 1 (8 ounce) package baby spinach leaves
  • 2 tomatoes, cut into bite-sized pieces
  • 2 avocados - peeled, pitted, and cut into bite-sized pieces
  • 1/2 red onion, chopped, or to taste
  • 1 (4 ounce) container crumbled feta cheese
  • 1/2 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard, or more to taste
4.6/5 (9 Votes)

ISRAELI COUSCOUS SALAD (chopped)

ISRAELI COUSCOUS SALAD (chopped)

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In a large bowl combine couscous, cucumber, tomato, bell pepper, parsley and feta

  • 2 cups cooked Israeli couscous (or cooked regular couscous, or cooked pasta (small in size like shells or ditalini) **
  • 2 cups diced cucumber
  • 2 cups diced tomato
  • 1 cup diced bell pepper (yellow or orange)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/3 cup crumbled feta cheese
  • 1 Tbsp extra-virgin olive oil
  • juice of one medium lemon
  • sea salt & pepper, to taste
4.3/5 (6 Votes)

Old Fashioned Corn Muffins

Old Fashioned Corn Muffins

By

Nothing beats the flavor of an old fashioned classic corn muffin

  • 1 cup whole or low-fat milk, heated to 110°F
  • 4 tablespoons unsalted butter and cooled slightly
  • 1 1/2 teaspoons rapid rise or instant yeast
  • 1 large egg
  • 1 3/4 cups all purpose flour
  • 1 cup cornmeal
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon salt
4.5/5 (13 Votes)

Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette

Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette

By

For the Beets Preheat oven to 425°F

  • Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette
  • By Jennifer Segal
  • Servings: 4-6
  • Ingredients
  • For the Beets
  • 1 bunch medium beets (about 3)
  • 1 tablespoon extra virgin olive oil
  • For the Salad
  • 10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)
  • 3 ounces goat cheese
  • 1/2 cup walnuts, coarsely chopped
  • For the Vinaigrette
  • 2 tablespoons honey
  • 1-1/2 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar, best quality such as Pompeian Gourmet
  • 1-1/2 tablespoons minced shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons vegetable oil
4.5/5 (4 Votes)

Pork Tenderloin with Apricot Dipping Sauce

Pork Tenderloin with Apricot Dipping Sauce

By

1 Blend the marinade ingredients in a food processor until smooth

  • PORK AND MARINADE:
  • 6 garlic cloves, smashed
  • 3 tablespoons minced onion
  • 1/2 tablespoon whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1/2 tablespoon paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 pork tenderloin (about 1 and 1/2 pounds)
  • DIPPING SAUCE:
  • 1/3 cup apricot preserves
  • 1 and 1/2 tablespoons chopped pickled jalapeno chiles, plus 2 tablespoons juice from the jar
  • Clean the oil and grill grates and preheat the grill to high.
0/5 (0 Votes)

Beef: Cottage Pie

Beef: Cottage Pie

By

1. Add 2 tbsp vegetable oil to large saucepot over medium high heat

  • 4 Tbsp vegetable oil
  • 500 g ground beef
  • 2 Tbsp butter
  • 3/4 cup diced onion, about 1/2 medium
  • 1 cup diced celery, about 1 stalk
  • 2 cup diced carrot, about 2 medium
  • 2 clove garlic, minced
  • 1 heaping tbsp tomato paste
  • 2 Tbsp flour
  • 1 cup red wine
  • 2 1/2 cups beef stock
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 7 medium cooking potatoes, peeled and quartered
  • 3 clove garlic, smashed
  • 1/3 cup butter, cut into cubes
  • 1/4 cup 35% whipping cream
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste
  • 1 9-inch square casserole dish
  • Extra grated parmesan cheese
  • 2 Tbsp butter
  • 1/4 cup bread crumbs (optional)
  • Salt and pepper
  • 2 cup frozen sweet peas
  • 2 strips bacon, roughly diced
  • 1/2 heads small Savoy cabbage, core removed and thinly sliced
  • 1/2 small onion, sliced
  • 1 Tbsp vegetable oil
  • 1 Tbsp butter
  • salt and pepper to taste
5/5 (2 Votes)

Tomato Bruschetta, Fresh

Tomato Bruschetta, Fresh

By

In a small bowl, combine the first 10 ingredients

  • 4 plum tomatoes, seeded and chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup minced fresh basil
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh parsley
  • 3 garlic cloves, minced
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices
  • 1/4 cup butter, softened
  • 8 ounces fresh mozzarella cheese, sliced
4.3/5 (8 Votes)

Eggplant Rollatini

Eggplant Rollatini

By

Serve this dish for a hearty meatless dinner! The cheese filling would be great for stuffed shells, too

  • 3 medium eggplants, peeled, ends trimmed, sliced lengthwise into 1/4-inch pieces
  • 1 pound whole milk ricotta
  • 2 cups fresh mozzarella, 8 ounces, grated
  • 1 1/2 cups parmesan cheese, freshly grated
  • 1/2 cup basil, finely chopped, plus more for serving
  • POMODORO SAUCE
  • 1/4 cup olive oil
  • 1 small onion, finely diced, about 1 cup
  • 2 cloves garlic, minced
  • 1/4 teaspoon chili flakes
  • 1 small bundle fresh oregano, secured with butcher's twine
  • 2 (15 ounce) cans whole peeled tomatoes, hand crushed
  • 1/2 cup basil leaves, torn or roughly chopped
4.4/5 (8 Votes)