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Recipes
ARANCINI-Sopranos
By Golfwidow7
To make the filling, put the oil, onion and garlic in a medium skillet, turn on the heat to medium, and cook until ...
- Makes 18
- For the Filling
- 2 tablespoons olive oil
- 1 small onion, very finely chopped
- 1 garlic clove, finely chopped
- 8 ounces ground beef
- 1 1/2 cups chopped canned Italian
- peeled tomatoes
- Salt and freshly ground pepper
- 1/2 cup frozen peas
- For the Rice
- 5 cups chicken broth [or stock]
- 1/2 teaspoon saffron threads, crumbled
- 2 cups (1 pound) medium-grain rice,
- such as Arborio
- 2 tablespoons butter
- Salt
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup freshly grated Pecorino Romano
- 4 large egg yolks
- To Assemble
- 5 large egg whites
- 2 cups plain bread crumbs
- Flour for dredging
- 4 ounces sharp provolone,
- cut into small dice
- Vegetable oil for deep-frying
Onion Pinwheels, Carmelized Cheesy
By Golfwidow7
Preheat a large stainless steel pan (any pan will be fine but stainless steel will give better results) on medium-h...
- 2 sheets of puff pastry
- 1 large yellow onion
- 3 tbs butter
- 2 cups of sharp white cheddar
- Salt to taste
Penne, Four-Cheese Baked
By Golfwidow7
410 calories per serving, 11 g fat (6 g saturated), 57 g carbs, 7 g fiber, 24 g protein
- # 1 1/2 cups small-curd lowfat cottage cheese
- # 1 1/4 cups shredded part-skim mozzarella, divided
- # 1 cup part-skim ricotta
- # 3 tablespoons chopped fresh parsley
- # 1 pound whole-wheat penne
- # 2 teaspoons olive oil
- # 1 medium onion, chopped
- # 4 cloves garlic, chopped
- # 1 can (15 oz) crushed tomatoes
- # 1 can (8 oz) no-salt-added tomato sauce
- # 1 teaspoon dried oregano
- # 1 teaspoon dried rosemary
- # 3/4 teaspoon salt
- # 1/2 teaspoon red pepper flakes
- # 1/4 teaspoon freshly ground black pepper
- # Vegetable oil cooking spray
- # 1/4 cup shredded Parmesan
Soup: Roasted Tomato Basil Soup with Parmesan Crisps
By Golfwidow7
a
- 3 Tbsp. olive oil
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 32 oz. can whole tomatoes
- 1 1/4 cups chicken broth
- 5-6 fresh basil leaves
- 1/2 cup heavy cream
- 4 heaping Tablespoons freshly grated Parmesan
Dessert: Summer Trifle
By Golfwidow7
1--Combine nectarines and sugar in medium bowl; toss to coat
- 4 large ripe nectarines, pitted and diced
- 3 tbsp sugar
- 3/4 cup part-skim ricotta cheese
- Grated zest of 1/2 lemon
- 1 6oz wedge of angel food cake, cut into 3/4 inch cubes
- 3 tbsp light honey
- 1 6oz container fresh raspberries
- 1/2 cup fresh blueberries
Crêpes with Homemade Ricotta and Maple-Strawberry Syrup
By Golfwidow7
For the Homemade Ricotta: In a large, heavy pot, combine the milk, cream, buttermilk and lemon juice, and cook ove...
- 1/4 1/2 1 4 1 3/4 1 salt 1 cup sour cream For the Homemade Ricotta: 4 cups whole milk 1 cup heavy cream 3/4 cup buttermilk 1 tablespoon fresh lemon juice -
Asian Chicken Salad with Ginger-Sesame Dressing
By Golfwidow7
NUTRITIONAL INFORMATION Serving Size: 2 cups of salad, 2 Tbsp of dressing + ½ chicken breast • Calories: 282 •...
- For the dressing:
- 4 cups napa cabbage, chopped
- 2 cups red cabbage, chopped
- 1/2 cup shredded carrots
- 1/2 cup snap peas
- 1/3 cup baby corn
- 1/3 cup bean sprouts
- 1 red bell pepper, sliced
- 4 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 2 chicken breasts, pounded out
- Salt and pepper, to taste
- 2 Tbsp rice vinegar
- 1 Tbsp light soy sauce
- 1 clove garlic
- 1 Tbsp honey
- 1 Tbsp fresh ginger, peeled and minced
- 1/4 tsp. toasted sesame oil
- 1/4 cup olive oil
Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup
By Golfwidow7
Preheat oven to 350 degrees
- 1/2 cup pecans
- 6 slices bacon
- 2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2-1/2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Instructions
Pizza: Margherita Pizza
By Golfwidow7
* Option: Slow roast tomatoes and drain of excess liquid
- 2 teaspoons cornmeal
- 1 12” refrigerated pizza crust
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 6 ounces (1 1/2 cup) shredded mozzarella cheese
- 1-2 oz (1/4 cup) shredded parmesan cheese
- 4 medium Italian plum tomatoes, seeded and sliced
- 1/2 cup thin fresh basil strips
Soup: Slow Cooker Creamy Tomato Basil Tortellini Soup
By Golfwidow7
One of my favorite things to make is a good slow cooker soup recipe
- 1 3/4 cup diced carrots (3 medium)
- 1 3/4 cup diced yellow onion (1 large)
- 2 Tbsp olive oil
- 5 cloves garlic, minced
- 3 (28 oz) cans whole Roma tomatoes
- 1 (32 oz) carton vegetable broth
- 1/3 cup chopped fresh basil, plus more for garnish
- 2 bay leaves
- 1 Tbsp granulated sugar
- Salt and freshly ground black pepper, to taste
- 16 oz refrigerated three cheese tortellini
- 3/4 cup heavy cream
- Parmesan, shredded, for serving