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Italian Bread Salad (Panzanella)

Italian Bread Salad (Panzanella)

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1. Adjust oven rack to middle position and heat oven to 400 degrees

  • 6 cups rustic Italian or French bread, cut or torn into 1-inch pieces (1/2 to 1 pound)
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • 1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces
  • 3 tablespoons red wine vinegar
  • 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
  • 1 shallot, sliced thin
  • 1/4 cup chopped fresh basil
4.6/5 (21 Votes)

Grilled Potato and Onion Salad with Blue Cheese and Bacon

Grilled Potato and Onion Salad with Blue Cheese and Bacon

By

Preheat the oven to 400°

  • 1 pound sliced meaty bacon
  • 3 red onions, sliced 1/2 inch thick
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 1/2 pounds small new potatoes (about 1 1/2 inches in diameter), scrubbed
  • 1/2 cup mayonnaise
  • 1/2 pound blue cheese, such as Gorgonzola, Roquefort or Maytag Blue, crumbled
4.4/5 (19 Votes)

Sautéed Shrimp and Pancetta with Cheese Grits

Sautéed Shrimp and Pancetta with Cheese Grits

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In a heavy-duty 4- to 5-quart pot, heat 2 Tbs

  • 3 Tbs. olive oil
  • 2 small leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed (1-1/2 cups)
  • Kosher salt
  • 2 medium cloves garlic, minced
  • 3-1/2 cups lower-salt chicken broth
  • 1 cup quick-cooking grits (not instant)
  • 4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
  • Freshly ground black pepper
  • 2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1-inch strips
  • 1-1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
  • 1/4 tsp. cayenne
  • 1/2 large green bell pepper, seeded and finely diced (3/4 cup)
  • 1 Tbs. finely chopped fresh flat-leaf parsley
4.4/5 (32 Votes)

Gooey Chocolate Pudding Cake

Gooey Chocolate Pudding Cake

By

In an 8x11 baking dish; whisk together the flour, sugar, two tablespoons of the cocoa, baking powder and salt

  • 1 cup All Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1/4 cup plus two tablespoons Unsweetened Cocoa Powder, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher Salt
  • 1 cup Whole Milk
  • 2 tablespoon Butter, melted
  • 1 teaspoon Real Vanilla
  • 3/4 cup Brown Sugar
  • 1 cup Hot Coffee
  • Ice Cream, any flavor!
4.3/5 (19 Votes)

Grandma's Lasagna

Grandma's Lasagna

By

In a large enameled cast-iron casserole, heat the olive oil until shimmering

  • 1/4 cup extra-virgin olive oil
  • 1/2 pound ground beef chuck
  • 1/2 pound ground sirloin
  • 4 teaspoons minced garlic
  • 1/2 teaspoon dried oregano, crumbled
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • Two 28-ounce cans Italian peeled tomatoes, finely chopped, juices reserved
  • One 28-ounce can tomato puree
  • 2 cups chicken stock or low-sodium broth
  • 2 bay leaves
  • 6 thyme sprigs, tied together with kitchen string
  • Pinch of sugar
  • Salt and freshly ground pepper
  • 1 1/2 pounds sweet Italian sausage, casings removed
  • 2 pounds fresh ricotta
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped basil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 pound packaged whole-milk mozzarella, shredded (3 cups)
  • 1 large egg, beaten
  • 12 dried lasagna noodles
4.4/5 (51 Votes)

Southwestern Chicken-Pasta Bake

Southwestern Chicken-Pasta Bake

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Preheat oven to 350°F; mist a 9-by-13-inch baking dish with cooking spray

  • Salt
  • 12 ounces linguine or macaroni
  • 8 tablespoons (1 stick) unsalted butter
  • 1 green bell pepper, seeded and chopped
  • 1/2 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 6-oz. can tomato paste
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1 14.5-oz. can diced tomatoes with green chiles, drained
  • 2 cups four-cheese Mexican blend
  • 4 cups diced cooked chicken (from a rotisserie bird)
  • Chopped cilantro, optional
4.4/5 (19 Votes)

Baked Penne with Italian Sausage

Baked Penne with Italian Sausage

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Makes 6 servings

  • 16 oz. penne rigate pasta
  • 12-16 oz. Italian sausage, casings removed
  • 1 cup part-skim ricotta cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. each salt and pepper
  • 3 cups pasta sauce, divided
  • 3/4 cup shredded mozzarella cheese
4.5/5 (67 Votes)

Spaghetti al Pomodoro

Spaghetti al Pomodoro

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A light tomato pasta dish filled with fresh basil, garlic and Parmesan cheese

  • 1/4 cup Extra Virgin Olive Oil
  • 1 yellow Onion, diced small
  • 5 cloves Garlic, minced
  • 2 pinches Red Pepper Flakes
  • 1 28 ounce can whole San Marzano tomatoes
  • 1/2 cup Water
  • 1 pinch Kosher Salt
  • 1/4 cup sliced Fresh Basil Leaves
  • 3/4 of a box {12 ounces} dried Spaghetti Noodles
  • 1/2 cup reserved Pasta Water
  • 1/4 cup grated Fresh Parmesan Cheese, plus more for serving
  • 2 tablespoon Butter
4.4/5 (18 Votes)

Twice Baked Potato Casserole | Annie's Eats

Twice Baked Potato Casserole | Annie's Eats

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Peel the potatoes.  Chop into large chunks

  • 5-6 russet potatoes (about 2 lbs.)
  • 2 tbsp. unsalted butter, at room temperature
  • 1/2-2/3 cup milk
  • 1/2 cup sour cream
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • Dash of cayenne pepper
  • 4 oz. cheddar cheese, shredded
  • 3 green onions, chopped
  • 3-4 strips bacon, cooked until crisp and crumbled
4.5/5 (88 Votes)

Slow-Cooker Beef Stroganoff

Slow-Cooker Beef Stroganoff

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Brown meat in 2 to 3 Tbsp

  • 2 lb. beef stew meat, cut into 1-inch cubes
  • 10 oz. fresh mushrooms, halved
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup beef broth
  • 2 tsp. paprika
  • 1 tsp. salt
  • 1 cup Sour Cream
  • 2 Tbsp. flour
  • 1 Tbsp. Dijon Mustard
  • 1 pkg. (16 oz.) egg noodles, uncooked
  • 2 Tbsp. chopped fresh parsley
4.4/5 (98 Votes)