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Recipes
COOL AND CREAMY MACARONI SALAD {atk}
By grinder
Bring 4 qts. water to boil in large pot
- Table salt
- 1 lb. elbow macaroni
- 1/2 small red onion, minced
- 1 rib celery, minced
- 1/4 cup minced fresh parsley leaves
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 1.5 cups mayonnaise {12oz}
- Ground black pepper
CHICKEN-RATATOUILLE PASTA {sandra lee}
By grinder
Cook pasta according to package directions
- 8 oz. rigatoni pasta
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 cup grilled vegetables, rough chop
- 1 can diced tomatoes
- 1.5 cups shredded rotisserie chicken
- Salt and freshly ground black pepper
- 2 tablespoons rough chop fresh basil
SAUSAGE FETA PEPPER BAKE {biggest loser}
By grinder
Chef Devin Alexander says: I love breakfast dishes like this one
- Olive oil spray {propellant-free}
- 4 oz. lean nitrate-free spinach-feta chicken and/or turkey sausage, sliced lengthwise, 1/2” pieces {no more than 7g of fat per 3-oz. link}
- 2 cups frozen pepper and onion blend
- 2 cups all-natural egg substitute
- Sea salt, to taste
- Fresh ground black pepper, to taste
HAM SALAD {paula deen}
By grinder
Mix all ingredients until well blended
- 2 cups leftover ham, chop in processor
- 1 cup finely diced celery {4.25oz}
- 1/4 cup finely minced sweet onion {1.25oz}
- 1 teaspoon Dijon mustard
- 2 hard-boiled eggs, diced
- 1/4 cup hot pickle relish, drained
- 1/2 cup mayonnaise {4oz}
COCONUT PECAN FROSTING
By grinder
In 2-quart saucepan, cook sugar, evaporated milk, butter and eggs over med-heat, stirring constantly, until mixtur...
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup butter or margarine
- 3 eggs, beaten
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans or walnuts
- 1 teaspoon vanilla
BLUEBERRY CHIA JAM
By grinder
This Refrigerator Jam Takes Advantage Of The Jelling Quality Of Chia Seed, Using It As A Nutrient-Rich Substitute F...
- 3 cups fresh Blueberries
- 1/4 cup Agave Nectar
- 1/4 cup Chia Seed
- 1/2 teaspoon Vanilla Extract
PASTA WITH CREAMY TOMATO SAUCE {atk}
By grinder
Melt butter in medium saucepan over med-heat
- 3 tablespoons unsalted butter
- 1 oz. prosciutto, minced
- 1 small onion, diced fine {3/4 c.}
- 1 bay leaf
- 1 Pinch red pepper flakes
- Table salt
- 3 medium garlic cloves, minced or pressed through garlic press {1 T.}
- 2 tablespoons tomato paste
- 2 oz. oil-packed sun-dried tomatoes, drain, rinse, pat dry, coarse chop
- 1/4 cup + 2 T. dry white wine
- 2 c. + 2 T. crushed tomatoes {from 28oz can}
- 1 lb. pasta {see note}
- 1/2 cup heavy cream
- Ground black pepper
- 1/4 cup chopped fresh basil leaves
- Grated Parmesan cheese, for serving
ROSEMARY FOCACCIA
By grinder
FOR THE BIGA: Combine flour, water and yeast in large bowl and stir with wooden spoon until uniform mass forms and...
- 1/2 cup unbleached all-purpose flour {2.5oz}
- 1/3 cup warm water {2 2/3oz/100-110°F}
- 1/4 teaspoon instant or rapid-rise yeast
- 2.5 cups unbleached A-P flour + extra for shaping {12.5oz}
- 1.25 cups warm water {10oz/100-110°F}
- 1 teaspoon instant or rapid-rise yeast
- Kosher Salt
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
PUMPERNICKEL HAM AND WATERCRESS SANDWICH
By grinder
In a small bowl, whisk together Dijon and honey
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 slices pumpernickel bread
- 3 oz. lean ham
- 1/4 cup watercress, cleaned
CHILI {food tv}
By grinder
Pour 1 gallon of water into a large pot
- 1 gallon water
- 10 lbs. lean ground beef
- 1/4 cup minced onion
- Salt
- 1 teaspoon granulated garlic
- 1 teaspoon black pepper
- 3 teaspoons paprika
- 1 teaspoon red pepper
- 1.25 teaspoons ground cumin
- 1/4 cup chili powder
- 2 cans red beans
- 2 {15oz} cans tomato sauce