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Recipes
Pasta with Yellow Pepper Sauce
By harvard88
Instructions In a large sauté pan or skillet with high sides, heat oil over medium to medium high heat and add on...
- 1/2 cup 1/2 cup extra virgin olive oil
- 3 cups 3 cups diced sweet onion, such as Vidalia
- 2 2 leeks, white part only cleaned of all sand and diced (about one cup)
- 4 4 extra-large yellow bell peppers, cleaned of all seeds and pulp sliced very thin (about 1 1/2 pounds after cleaning)
- 1 teaspoon 1 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon freshly ground black pepper
- 2 tablespoons 2 tablespoons fresh thyme or half that of dried
- 1 pound 1 pound Cellentani-shaped pasta, or any pasta that holds sauce well such as Fusilli
- 2 cups 2 cups freshly grated Parmesan cheese, plus more to sprinkle over the finished dish
Caramelized Onion Make-Ahead Gravy
By harvard88
In a saucepan over medium heat, melt the butter
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 Tbs. finely chopped fresh sage
- 1/3 cup (2 oz./60 g) all-purpose flour
- 3 cups (24 fl. oz./750 ml) chicken stock
- Pan drippings from roasted turkey
- 1 cup (8 fl. oz./250 ml) white wine
- Kosher salt and freshly ground pepper
Italian Antipasto Squares
By harvard88
Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray
- 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
- 4 oz thinly sliced salami
- 4 oz thinly sliced Swiss cheese
- 4 oz thinly sliced pepperoni
- 4 oz thinly sliced American cheese
- 4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
- 4 oz thinly sliced provolone cheese
- 2 eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 jar (12 oz) sliced roasted red bell peppers, drained
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1 egg yolk, beaten
Roasted Red Pepper & Ricotta Tart
By harvard88
Prepare the crust: In a mixer, whip together the butter, piment and mustard on medium speed until light and airy
- For the crust:
- 5 tablespoons (70gr) unsalted butter, at room temperature
- 1/2 teaspoon piment d'Espelette (or pinch red pepper flakes)
- 1/2 teaspoon dry mustard
- 3 egg yolks (save one white for the filling)
- pinch salt
- 1/2 cup (80gr) brown rice flour
- 1/2 cup (60gr) millet flour
- 1/4 cup (30gr) sorghum flour
- 1/4 cup (40gr) potato flour
- (or 1.5 cups of all purpose flour if not using gf flours)
- For the filling:
- 3 to 4 bell peppers of various colors (red, yellow, orange)
- 1 cup ricotta
- 1 egg white
- salt and pepper to taste
slow cooker chicken tetrazzini
By harvard88
Turn slow cooker to 275 degrees
- 1 small onion - minced
- 2 1/2 pounds bone in chicken thighs, skin removed
- 18 ounces Progresso creamy parmesan basil cooking sauce
- 1/4 cup water
- 2 tablespoons sherry
- salt/pepper
- 1/4 teaspoon freshly grated nutmeg
- 8 ounces sliced mushrooms
- 1 pound ziti
Emeril's Hurricane
By harvard88
In a large pitcher combine the pineapple juice, orange juice, pomegranate juice, grenadine, simple syrup, lemon jui...
- 1 1/2 cups pineapple juice
- 1 cup orange juice
- 1 cup pomegranate juice, preferably a filtered (not cloudy) brand
- 1/2 cup grenadine
- 1/2 cup simple syrup
- 1/4 cup plus 2 tablespoons lemon juice
- 1/4 cup plus 2 tablespoons lime juice
- 1 1/2 cups light rum
- 1/4 cup Triple Sec
- 2 tablespoons dark rum
- Orange slices, for garnish
- Lemon slices, for garnish
- Maraschino cherries, for garnish
Cole Slaw Dressing
By harvard88
Add to finely chopped cabbage, carrots and a bit of onion
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 1/2 tablespoons white vinegar
- 2 1/2 tablespoons lemon juice
Mediterranean Chicken Packets
By harvard88
1. Heat oven to 425 degrees
- 4 4 4 boneless, skinless chicken breast, (3 ounces each)
- 4 4 4 teaspoons extra virgin olive oil
- Himalayan sea salt and pepper
- 1/2 1/2 1/2 cup sweet red pepper spread
- 1/2 1/2 1/2 cup kalamata olives, pitted and sliced
- 1/3 1/3 1/3 cup green olives, pitted and chopped
- 1/2 1/2 1/2 cup quartered artichoke hearts
- 1/3 1/3 1/3 cup sundried tomatoes
Cheddar Biscuits with OLD BAY® Seasoning
By harvard88
1 Heat oven to 425°F. In small bowl, stir together Topping ingredients; set aside
- TOPPING
- 1/3 cup butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon OLD BAY® seasoning (from 6-oz container)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon parsley flakes
- BISCUITS
- 2 cups Original Bisquick® mix
- 3/4 cup milk
- 1/4 cup butter, melted
- 1/2 cup shredded Cheddar cheese (2 oz)
Ricotta-Pumpkin Gnocchi With Brown Butter
By harvard88
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-s...
- 6 6 6 garlic cloves, divided
- 2 2 2 large egg yolks
- 1 1 1 cup canned pumpkin purée
- 1 1 1/2 cup drained whole-milk ricotta (about 1/2 pound)
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon ground nutmeg
- 1/2 1/2 1 1/4 1/4 grated (about 1 1/4 ounces) plus 1/4 cup shaved Parmesan, divided
- 2 1/4 2 1/4 1/4 teaspoons kosher salt, divided, plus more
- 1 1/8 1 1/8 1/8 teaspoons freshly ground black pepper, divided, plus more
- 1 1 1 cup all-purpose flour
- 1/2 1/2 1/2 pound broccolini, trimmed, cut in half lengthwise, then crosswise
- 1/2 1/2 1/2 cup (1 stick) unsalted butter
- 1 1 1 3/4 1/4"-thick squash (about 1 3/4 pounds), halved lengthwise, seeded, sliced crosswise into 1/4"-thick half-moons
- Vegetable oil (for greasing)
- 2 2 2 tablespoons pine nuts
- 1" pastry bag with a 1" round tip; butcher's twine