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Recipes
Roasted Garlic-Asiago Dip with Homemade Crackers
By Golfwidow7
For the dip: Preheat the oven to 350 degrees F
- Dip:
- 2 2 2 bulbs elephant garlic
- 1/2 1/2 1/2 cup grated Asiago cheese
- Kosher salt
- 2 to 3 2 to 3 3 tablespoons extra-virgin olive oil
- Crackers:
- 1/2 1/2 1/2 cup grated Asiago cheese
- 1/2 1/2 1/2 teaspoon cayenne pepper
- 1/2 1/2 1/2 batch Calzone Dough, recipe follows
- All-purpose flour, for dusting
- 1 1 1 egg beaten with 1 tablespoon water, for egg wash
- Special equipment: pasta roller
- Calzone Dough:
- 2 2 2 tablespoons dry yeast
- 1 1 1 teaspoon sugar
- 1 1 1 cup warm water
- 2 2 2 cups high-gluten flour
- 1 1 1 cup semolina flour, plus more for dusting
- 1 1 1 teaspoon kosher salt
- 1/4 1/4 1/4 cup extra-virgin olive oil, plus more for bowl
- 15 a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
Mozzarella Sticks, Crispy
By Golfwidow7
Directions Heat the oven to 400°F
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 egg
- 1 tbsp. water
- 1/4 cup grated Parmesan cheese
- 1 pkg. (12 ounces) mozzarella cheese snack sticks (12 sticks)
- 1 cup Prego® Marinara Italian Sauce
The Proper Omelet
By Golfwidow7
Chef Geoffrey Zakarian knows a few tips for making the perfect omelet
- 3 eggs
- 1 egg yolk
- 2 tablespoons butter, diced into 1/4-inch cubes and frozen
- 2 ounces Gruyere cheese, optional
- 2 tablespoons mixed herbs, finely chopped (such as tarragon, chives, chervil and parsley), optional
- Kosher salt
- Freshly ground black pepper
Chicken Creamy Lemon Parmesan
By Golfwidow7
Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- 2 tablespoons flour (all purpose or plain)
- 2 tablespoons finely grated fresh Parmesan cheese
- 1 teaspoon salt
- Cracked pepper
- Light spray of cooking oil
- 1 tablespoon olive oil
- 2 teaspoons butter (or oil)
- 2 tablespoons minced garlic
- 1 1/4 cup chicken broth (stock)
- 1/2 cup milk (full fat or 2% -- or use reduced fat cream or heavy cream)
- 1/3 cup fresh grated Parmesan cheese
- 2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
- 2 tablespoons capers (plus 2 tablespoons extra to garnish)
- 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
- 2 tablespoons fresh parsley
Pizza Margherita - Cooking Light
By Golfwidow7
Calories 298 Caloriesfromfat 30 % Fat 10 g Satfat 4
- 1 (10-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 teaspoon extra-virgin olive oil, divided
- 1 garlic clove, halved
- 5 plum tomatoes, thinly sliced (about 3/4 pound)
- 1 cup (4 ounces) shredded fresh mozzarella cheese
- 1 teaspoon balsamic vinegar
- 1/2 cup thinly sliced fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Zucchini Sticks and Sweet Onion Dip, Baked
By Golfwidow7
1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions
- dip
- 1 tablespoon butter
- 1 medium sweet onion, about 1/2 pound, peeled and sliced
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon prepared mustard
- 1 cup mayonnaise
- salt and pepper to taste
- zucchini sticks
- 3 medium zucchini, unpeeled, cut into 3"-long stick
- 1 tablespoon salt
- 1 cup Panko bread crumbs
- scant 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Pizza Seasoning or mixed Italian herbs
- olive oil spray
- 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
Pull-Apart Pizza Rolls
By Golfwidow7
CLINTON KELLY
- TOPPINGS:
- 4 tablespoons olive oil (divided)
- 1/2 pound sweet Italian sausage (casings removed)
- 1 yellow onion (peeled, finely diced)
- 1 cup cremini mushrooms (thinly sliced)
- 1 cup sliced pepperoni
- Kosher salt and freshly ground pepper (to taste)
- GARLIC BUTTER:
- 1/2 cup unsalted butter (melted)
- 6 cloves garlic (peeled, minced)
- PIZZA ROLLS:
- 4 pounds store-bought pizza dough (divided)
- 1 (12-ounce) jar store-bought marinara sauce (divided, plus extra for serving)
- 1 16- ounce package low-moisture mozzarella cheese (cut into 1/4-inch cubes)
- 1 recipe garlic butter
- prepared toppings
- 2 tablespoons dried Italian oregano
- flaky sea salt (to taste)
- cooking spray (for greasing)
Sweet Potato Lasagna, Low-Calorie Gluten-Free
By Golfwidow7
1. Preheat the oven to 400°
- 2 large sweet potatoes
- 1 pound extra-lean ground beef or 97% ground turkey
- Olive oil
- 1 clove garlic
- 2 cups homemade or store-bought marinara sauce, or 4 or 5 roasted vine tomatoes
- 1 tablespoon Italian seasoning
- Fresh basil, to taste
- Sea salt and pepper
- 1 cup low-fat ricotta cheese or 2% cottage cheese mixed with 1 egg white
- 1/2 cup reduced-fat mozzarella cheese
Pineapple-Glazed Roast Pork
By Golfwidow7
Nutrition Facts (Pineapple-Glazed Roast Pork) Per serving: 379 kcal cal
- 8 cups cold water
- 1/2 cup kosher salt
- 1/4 cup packed brown sugar
- 1 3 1/2 pound natural center cut pork loin roast
- 4 fresh bay leaves
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup whole grain mustard
- 1/2 cup packed brown sugar
- 1 ripe, fresh pineapple, peeled, cored, and chopped (about 5 cups)
- Aleppo pepper
Pound Cake, Boozy Layered
By Golfwidow7
For the Chocolate Ganache: fill a medium sized pot with a few inches of water and place over medium heat
- 1 loaf store-bought pound cake (cut horizontally into 3 equal layers)
- 1/4 cup Irish cream liqueur
- 1/4 cup espresso (room temperature)
- 1/4 cup hazelnut liqueur
- 1/4 cup hazelnuts (toasted and roughly chopped)
- CHOCOLATE GANACHE
- 4 ounces semisweet chocolate chips
- 4 ounces bittersweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon instant coffee granules
- 1/2 teaspoon salt
- WHIPPED CREAM
- 2 cups heavy cream (chilled)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract