Ebdonahue's profile page
Recipes
Pancetta and Pork Ragú
By ebdonahue
Line a plate with paper towels; set aside
- 1/4 cup olive oil
- 4 ounces pancetta, cut into a small dice
- 2 yellow onions, finely chopped
- 4 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 1 bay leaf
- 1 1/2 pound ground pork
- 1/4 cup tomato paste
- 2/3 cup dry red wine
- One 28 ounce can tomato puree
- One 28 ounce can diced tomatoes, with juice
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1 tsp sugar
- 1 bunch basil, leaves picked, plus more for garnish
- 1/2 cup Parmigiano-Reggiano cheese, grated
Spiced Apple-Caramel Crumble Bars
By ebdonahue
These soft, spiced apple crumble bars with an easy homemade caramel layer and crumbly, buttery oat topping are the
- 3 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups light brown sugar, packed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups cold butter, divided
- 5 cups (4 to 5 medium) peeled, diced apples
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup cold water
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon (pinch) ground nutmeg
Meatball Lasagna
By ebdonahue
Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 jar (26 oz) tomato pasta sauce (any variety)
- 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
- 1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
- 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
- 1 container (15 oz) ricotta cheese
- 1 egg, beaten
- 2 tablespoons chopped fresh basil leaves
- 8 uncooked lasagna noodles
- 3 cups shredded mozzarella cheese (12 oz)
- 1/4 cup shredded Parmesan cheese (1 oz)
Pizza Stuffed Mushrooms
By ebdonahue
Pre-heat your oven to 350 degrees
- 12 Baby Bella Mushrooms
- 1/2 cup pizza sauce
- 1/2 cup homemade pesto
- 8 ounces boccocini mozzarella balls
- 1/4 cup chopped sundried tomatoes
- handful of fresh basil, cut into a chiffonade
- Kosher salt and freshly cracked black pepper
- 4 tablespoons Olive oil
Pork Chops with Tangy Red Currant Sauce
By ebdonahue
Mary Drennen, Cooking Light MARCH 2013
- Cooking spray
- 1/2 cup diced white onion
- 3 tablespoons minced fresh garlic, divided
- 1/3 cup red wine or unsalted chicken stock
- 2 tablespoons sugar
- 2 tablespoons red currant fruit spread
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons grated lemon rind
- 4 (6-ounce) bone-in center-cut loin pork chops, trimmed
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Cheesy Tex-Mex Chicken Pasta Skillet
By ebdonahue
Set a medium-sized pot of salted water to boil
- 1 1/2 cups uncooked whole grain pasta of your choice
- 1 Tbsp. cooking oil
- 1 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1/4 tsp. freshly ground black pepper
- 1 lb. boneless skinless chicken breasts, cut into chunks
- 16 oz. (2 cups) cups chunky salsa of your choice
- 1/4 cup onion, coarsely chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 cup fresh or frozen corn
- 1 15 oz. can black beans
- 1 1/2 cups shredded cheddar or Mexican cheese
- 1/2 bunch fresh cilantro or 4 green onions, chopped
- Sour cream, optional
Old-Fashioned Pecan Pie
By ebdonahue
To ensure the bottom crust was crisp and golden brown, we started the pie at a high temperature and then dropped it...
- 1 cup maple syrup
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 tablespoon molasses (Regular or mild)
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon Salt
- 6 large egg yolks, lightly beaten
- 1 1/2 cups toasted and chopped pecans
- 1 (9-inch) unbaked pie shell (see note), chilled in pie plate for 30 minutes
Beef Stroganoff Casserole
By ebdonahue
My preference, when making a dish like this, is to cut the meat the same way I would a London broil; in thin slices...
- 2 tablespoons vegetable oil
- 1/2 teaspoon each salt and black pepper
- 1 pound sirloin or beef tips, cut into 1-inch pieces
- 1 medium onion, diced
- 1 10 ounce package cremini mushrooms, cleaned, trimmed and sliced
- 3 tablespoons all-purpose flour
- 1 14 1/2 ounce can beef broth
- 2 tablespoons dry sherry (optional)
- 1 12 ounce bag egg noodles
- 1 cup sour cream
- 2/3 cup French-fried onions
Pimento Cheese & Bacon Crostini
By ebdonahue
In a mixer fitted with the paddle, combine the white and orange cheddar cheeses
- 2 1/2 cups shredded extra-sharp white cheddar cheese
- 2 1/2 cups shredded extra-sharp orange cheddar cheese
- One 7-ounce jar pimientos, drained and finely chopped
- 3/4 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- Cayenne pepper
- 40 slices baguette, toasted
- 4 strips cooked bacon, crumbled
Reduced-Fat Macaroni and Cheese
By ebdonahue
Serves 4 as a main course or 6 to 8 as a side dish
- Bread Crumb Topping
- 1/3 cup plain bread crumbs
- 1 tablespoon unsalted butter, melted
- Macaroni and Cheese
- 1/2 cup shredded reduced-fat sharp cheddar cheese (3 ounces)
- 1/2 cup grated Parmesan cheese
- 1/2 cup part-skim ricotta cheese
- 1 tablespoon table salt plus an additional 1/2 teaspoon
- 1/2 pound elbow macaroni
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon powdered mustard
- 2 1/2 cups skim milk
- 1/2 teaspoon Tabasco sauce (optional)