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Recipes
Creamy Caesar Dressing
By ebdonahue
Start by placing the whole egg and egg yolk in a mini food processor
- 1 whole Egg plus 1 Egg Yolk
- 1-1/2 teaspoons Grainy Dijon Mustard
- 2 teaspoons Lemon Juice
- 1 cup Extra Light Olive Oil
- 2 small Garlic Cloves, peeled and roughly chopped
- 1 to 2 Anchovy Fillets, roughly chopped
- 1 teaspoon Worcestershire Sauce
- 1/4 cup Freshly Grated Parmesan Cheese
- 1/4 teaspoon Fresh Ground Black Pepper
- Kosher Salt, if needed
Portabello Mushrooms with Creamy Spinach-Artichoke Filling
By ebdonahue
How to Make Spaghetti & Meatballs Make a Menu Make a Menu This vegetarian main course brings together the addict...
- 3 Tbs. olive oil
- 3 medium cloves garlic, minced (1 Tbs.)
- 4 medium portabello mushrooms, stemmed, gills removed
- Kosher salt
- Freshly ground black pepper
- 4 oz. cream cheese, softened
- 3 Tbs. mayonnaise
- 1-1/2 tsp. fresh thyme
- 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry
- 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped
- 1/2 cup fresh breadcrumbs or panko
- 1/3 cup finely grated Parmigiano-Reggiano
Tex-Mex Chicken Salad
By ebdonahue
Serve this salad rolled up in a tortilla for a lunch or dinner wrap (it makes enough for 2 to 3 wraps, but can ea...
- 2 Tbs. sour cream
- 1-1/2 Tbs. fresh lime juice, more as needed
- Generous pinch ground cumin
- 1/2 ear fresh corn, browned under the broiler or on a grill, kernels removed (about 1/3 cup)
- 1 cup chopped or shredded leftover Beer-Brined Butterflied Chicken
- 1/3 cup medium-diced cherry tomatoes
- 1/3 cup small-diced avocado
- 2 Tbs. thinly sliced scallions (about 2 scallions)
- 2 Tbs. chopped fresh cilantro
- 1 tsp. minced fresh jalapeño or serrano
- Kosher salt and freshly ground black pepper
Shepherd's Pie
By ebdonahue
Boil potatoes in salted water until tender, about 12 minutes
- 2 pounds potatoes (Russet, Yukon or red), peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream (for a lighter version substitute vegetable or chicken broth)
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 3/4 pounds ground beef
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire
- 1/2 cup frozen peas, a couple of handfuls
- 1/2 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves
Broccoli, Cheddar and Wild Rice Casserole
By ebdonahue
Heat 1 tablespoon butter in a medium saucepan over medium heat
- 3 tablespoons butter
- 1/2 large onion, diced
- Salt
- 2/3 cup uncooked wild rice blend, rinsed
- 1 pound broccoli
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
- Pinch of cayenne pepper
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2/3 cup low-sodium vegetable or chicken broth
- 8 ounces cheddar cheese, coarsely grated
- Freshly ground black pepper
Apple-Ginger Snack Cake
By ebdonahue
All You SEPTEMBER 2011
- 1 cup chopped walnuts
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 1/2 cups sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 4 large Granny Smith apples (about 2 lb.), peeled, cored and chopped
- 6 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons lemon juice
- 1 cup confectioners' sugar, sifted
- 1 teaspoon lemon zest
- 1/4 cup chopped crystallized ginger
Zucchini Ribbon Primavera
By ebdonahue
Heat oil in Executive (12-in
- 2 tsp (10 mL) olive oil
- 3 large shallots
- 4 garlic cloves, pressed
- 3 1/4 cups (800 mL) unsalted chicken stock, divided
- 3/4 cup (175 mL) dry white wine such as Chardonnay
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) coarsely ground black pepper
- 6 oz (175 g) uncooked protein-enriched multigrain thin spaghetti noodles
- 2 medium zucchini
- 2 medium carrots, peeled
- 1 medium red bell pepper
- 1/2 cup (125 mL) loosely packed fresh basil leaves
- 3 oz (90 g) reduced-fat cream cheese (Neufchâtel), softened
- 3/4 oz (20 g) Parmesan cheese (see Cook's Tip)
Cranberry-Pecan Muffins
By ebdonahue
1. FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees
- 3 tablespoons all-purpose flour
- 4 teaspoons granulated sugar
- 1 tablespoon packed light brown sugar
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, softened
- Pinch salt
- 1/2 cup pecan halves
- 1 1/3 cups (6 2/3 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups pecan halves, toasted and cooled
- 1 cup plus 1 tablespoon (7 1/2 ounces) granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup whole milk
- 2 cups fresh cranberries
- 1 tablespoon confectioners' sugar
Cheesy Bacon Mini Meatloaves
By ebdonahue
These mini meatloaves are great for kids and work well on a budget
- 2 eggs
- 3/4 cup milk
- 1-1/2 pound lean ground beef
- 1 (6-ounce) package STOVE TOP Stuffing Mix for Chicken
- 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1/3 cup KRAFT Original Barbecue Sauce
- 3 green onions, sliced
- 6 slices OSCAR MAYER Bacon
Pretzel Hot Dog Buns
By ebdonahue
These Pretzel Hot Dog Buns are awesome! Followed the recipe as written and I would not change a thing
- 1 cup milk
- 1/4 cup light brown sugar
- 2 tablespoons honey
- 1 packet active dry yeast
- 2 tablespoons unsalted butter
- 2 small cloves garlic, grated
- 3 cups all-purpose flour, plus more for dusting
- 1 cup bread flour
- 1/2 cup baking soda
- Pretzel salt or coarse ground sea salt, for sprinkling