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Lazy Bolognese-Style Lasagna

Lazy Bolognese-Style Lasagna

By

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente

  • Salt and pepper
  • 1 pound wavy lasagna noodles, broken into irregular pieces
  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 1/2 pounds ground beef
  • 1 onion, finely chopped
  • 2 to 3 large cloves garlic, finely chopped
  • 1 small carrot, finely chopped or grated
  • 1 spring of rosemary, finely chopped
  • A sprinkle ground cloves
  • 1/4 cup tomato paste
  • 1 cup white wine
  • 2 cups beef stock
  • 3 tablespoons butter
  • 2 rounded tablespoons flour
  • 2 cups whole milk
  • Freshly grated nutmeg, to taste
  • Freshly grated Parmigiano-Reggiano cheese
4.3/5 (3 Votes)

Raw Tomato Sauce for Pizzas

Raw Tomato Sauce for Pizzas

By

One key to a good Margherita pizza is the bright, fresh flavor of an uncooked, simple tomato sauce

  • Yields 28 ounces sauce, enough for 14 10-inch pizzas
  • 1 28 ounce can of whole, peeled tomatoes, preferably San Marzano tomatoes, and preferably without basil
  • 1 1/2 teaspoons kosher salt
4/5 (3 Votes)

Wolfgang Puck Blender Red Juice

Wolfgang Puck Blender Red Juice

By

Blend until smooth

  • 1/2 full red grapes
  • 1 whole red pear
  • 2 wedges cantaloupe, with seeds
  • 2 wedges watermelon
  • 3 wedges pineapple with core
  • 2 bananas
  • 2 small beets
  • 1 lemon wedge with peel
  • 1 cup frozen raspberries or cherries
  • ginger root, optional
4/5 (1 Votes)

Lemon-Garlic Shrimp and Grits

Lemon-Garlic Shrimp and Grits

By

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered

  • 3/4 cup instant grits
  • Kosher salt and freshly ground black pepper
  • 1/4 cup grated parmesan cheese
  • 3 tablespoons unsalted butter
  • 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
  • 2 large cloves garlic, minced
  • Pinch of cayenne pepper (optional)
  • Juice of 1/2 lemon, plus wedges for serving
  • 2 tablespoons roughly chopped fresh parsley
4.6/5 (19 Votes)

Skillet Cornbread

Skillet Cornbread

By

Preheat the oven to 450 degrees F

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 whole egg
  • 1/2 teaspoon baking soda
  • 1/4 cup plus 2 tablespoons shortening
4.4/5 (15 Votes)

10,000 Island Dressing with Layered Salad

10,000 Island Dressing with Layered Salad

By

Dressing: In a glass bowl, add the mayonnaise, mustard and chili sauce and mix well

  • Dressing:
  • 1 cup mayonnaise
  • 3 tablespoons mustard; preferably Dijon
  • 1/3 cup chili sauce
  • 3 tablespoons capers; drained
  • 1/3 cup piquante peppers; preferably Peppadews, seeded and diced
  • 1 large hard-boiled egg; finely chopped
  • 3 tablespoons finely chopped dill pickles
  • 2 tablespoons finely chopped green onions
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • Layered Salad:
  • 2 small beets or 1 large
  • Olive oil
  • Kosher salt and freshly cracked pepper
  • 3/4 cup diced bacon
  • 1 head iceberg lettuce; cut into 2-inch chunks
  • 1 head red leaf lettuce; cut into 2-inch chunks
  • 2 avocados, halved; pitted, peeled and sliced
  • 1 red onion; thinly sliced
  • 1 1/2 cups grape tomatoes
  • 3 hard-boiled eggs; chopped
  • 1 English cucumber; peeled, seeded and thinly sliced
4/5 (1 Votes)

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

By

This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year

  • CUPCAKES:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 3/4 cup milk
  • 1 cup pumpkin puree
  • CINNAMON CREAM CHEESE FROSTING:
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
4.3/5 (6 Votes)

Potato Gnocchi with Browned Butter and Sage

Potato Gnocchi with Browned Butter and Sage

By

For the most accurate measurements, weigh the potatoes and flour

  • Gnocchi:
  • 2 pounds russet potatoes
  • 1 large egg, lightly beaten
  • 3/4 cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for the counter
  • 1 teaspoon plus 1 tablespoon salt
  • Sauce:
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 1 small shallot, minced
  • 1 teaspoon minced fresh sage
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
4.4/5 (34 Votes)

How to Grill Corn

How to Grill Corn

By

A bitter controversy surrounds the best way to grill corn

  • 4 ears sweet corn in their husks
  • 6 tablespoons (3/4 stick) butter, at room temperature
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 clove garlic, minced
  • Coarse salt and black pepper
  • YOU’LL NEED: Butcher’s string
4.6/5 (25 Votes)

Toasted Coconut Cupcakes with Lemon Glaze

Toasted Coconut Cupcakes with Lemon Glaze

By

When I was under pressure to create a perfect cupcake on MasterChef my mind immediately went back to my inspiration

  • Cupcakes:
  • 1 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg plus 2 large egg yolks, lightly beaten, at room temperature
  • 1/3 cup whole milk
  • 1 teaspoon canned coconut water
  • 1/2 teaspoon pure vanilla extract
  • Topping:
  • 1 cup sweetened shredded coconut
  • Lemon Glaze:
  • 3/8 teaspoon grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 cup powdered sugar
4.5/5 (15 Votes)