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Recipes
Wild Mushroom Pizza with Truffle Oil
By Melanie-3
Truffle oil takes this pizza from fine to sublime
- 1 teaspoon sugar
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1/2 cup warm water (100° to 110°)
- 1 1/2 cups all-purpose flour, divided
- 1/2 teaspoon salt, divided
- Cooking spray
- 2 teaspoons cornmeal
- 2 teaspoons olive oil
- 2 cups thinly sliced shiitake mushroom caps (about 4
- ounces)
- 2 cups sliced cremini mushrooms (about 4 ounces)
- 1 1/2 cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)
- 2.5 ounces shredded fontina cheese (about 2/3 cup), divided
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon truffle oil
- 1 ounce grated fresh Parmesan cheese (about 1/4 cup)
- 1/4 teaspoon sea salt or flake salt
Mark's Breakfast Specialty
By Melanie-3
Cook the bacon or sausage however you like
- Green pepper
- Onion
- Potato
- Bacon or Sausage
- Sharp Cheddar Cheese
- Eggs
Tomato Feta Pasta Salad
By Melanie-3
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together
- For the dressing:
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound good feta cheese, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped
Chicken and Mushrooms in Garlic White Wine Sauce
By Melanie-3
Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 25 minutes, probably without...
- 4 ounces uncooked medium egg noodles
- 1 pound skinless, boneless chicken breast halves
- 2 tablespoons all-purpose flour, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon minced fresh garlic
- 1 (8-ounce) package presliced exotic mushroom blend
- (such as shiitake, cremini, and oyster)
- 1/2 cup dry white wine
- 1/2 cup fat-free, less-sodium chicken broth
- 1 teaspoon chopped fresh tarragon
- 1/4 cup shaved Parmesan cheese
Chicken Saltimbocca
By Melanie-3
Place the chicken cutlets flat on the work surface
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 paper-thin slices prosciutto
- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 (14-ounce) can low-salt chicken broth
- 2 tablespoons fresh lemon juice
Pumpkin Bars
By Melanie-3
Preheat the oven to 350 degrees F
- Bars:
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- Icing:
- 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Red Velvet Cupcakes with Cream Cheese Frosting
By Melanie-3
Preheat the oven to 350 degrees F
- For the Cream Cheese Frosting:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish
Linguine with Clam Sauce
By Melanie-3
Bring a large pot of salted water to a boil
- 1 pound linguine, or spaghettini
- 2 tablespoons olive oil
- 3 ounces chorizo, diced
- 1/2 cup finely chopped yellow onions
- 3 tablespoons thinly sliced garlic
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 pound Little Neck clams, scrubbed and purged in water
- 3/4 cup dry white wine
- 1/2 cup clam juice
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped fresh parsley leaves
- 1/2 cup finely grated Parmesan
Garlic Parmesan pull-apart Bread
By Melanie-3
Step 1 Preheat the oven to 350 degrees
- 1 can of refrigerated Grands biscuits (not the flaky layers)
- 1/2 stick of butter
- 3 cloves of garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian Seasoning (I omitted)
New Potato Salad
By Melanie-3
Place the potatoes and 2 tablespoons of salt in a large pot of water
- 3 pounds small red potatoes
- Kosher salt
- 1 cup good mayonnaise
- 1/4 cup buttermilk, milk, or white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion