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Recipes
Radish Spinach Salad with Goat Cheese & Grilled Chicken Breast
By harvard88
Ingredients: 4 teaspoons white wine vinegar1 tablespoon extra-virgin olive oil1 teaspoon honey¼ teaspoon salt2 cup...
- virgin olive oil1 teaspoon honey1/4 teaspoon salt2 cups prepared radishes (see below) 1 tablespoon chopped fresh oregano4 cups spinach2 ounces goat cheese, crumbled (about 1/2 cup)1/2 teaspoon pepper4 grilled chicken breasts
Sagaponack Corn Pudding
By harvard88
Directions Preheat the oven to 375 degrees F
- 1/4 pound (1 stick) unsalted butter
- 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
- 1 cup chopped yellow onion (1 onion)
- 4 extra-large eggs
- 1 cup milk
- 1 cup half-and-half
- 1/2 cup yellow cornmeal
- 1 cup ricotta cheese
- 3 tablespoons chopped fresh basil leaves
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Pineapple Slaw for Fish Tacos
By harvard88
Grill sliced pineapple until caramelized on each side, about 5 minutes per side
- 1/2 1/2 1/2 head purple cabbage
- 1/2 1/2 1/2 head purple cabbage
- 1/2 1/2 1/2 head purple cabbage
- 1 1 1 whole pineapple
- 1 1 1 whole pineapple
- 1 1 1 whole pineapple
- 2 2 2 jalapenos, deribbed and deseeded
- 2 2 2 jalapenos, deribbed and deseeded
- 2 2 2 jalapenos, deribbed and deseeded
- 1/4 1/4 1/4 cup red wine vinegar
- 1/4 1/4 1/4 cup red wine vinegar
- 1/4 1/4 1/4 cup red wine vinegar
- 1/3 1/3 1/3 cup olive oil
- 1/3 1/3 1/3 cup olive oil
- 1/3 1/3 1/3 cup olive oil
- 1/4 1/4 1/4 cup honey
- 1/4 1/4 1/4 cup honey
- 1/4 1/4 1/4 cup honey
- 1 1 1 lime zested
- 1 1 1 lime zested
- 1 1 1 lime zested
- 1/2 of 1/2 lime
- 1/2 of 1/2 lime
- 1/2 of 1/2 lime
- 1 1 1 clove of garlic, minced
- 1 1 1 clove of garlic, minced
- 1 1 1 clove of garlic, minced
- to and pepper to taste
- to and pepper to taste
- to and pepper to taste
Broccoli Cauliflower Casserole
By harvard88
This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner
- 1/2 cup plain dry bread crumbs
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 2 tablespoons butter, melted
- 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
- 1 package (16 ounces) frozen broccoli florets, thawed
- 1 package (16 ounces) frozen cauliflower florets, thawed
- 2 tablespoons butter
- 1 large onion, chopped (1 cup)
- 2 tablespoons flour
- 1 teaspoon McCormick® Garlic Salt
- 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
- 1 1/4 cups milk
- 4 ounces (1/2 package) cream cheese, cubed
Freezable Mini Quiches
By harvard88
Makes about 24 1. Cook bacon
- ● 1 box pie crust
- ● About 5 pieces of bacon (more or less to taste)
- ● 1 onion
- ● 1 pepper (your color choice)
- ● 5 eggs
- ● 1 cup milk
- ● 1 cup cheese
- ● 1 teaspoon Italian seasoning
- ● 3/4 teaspoon salt
- ● 1/2 teaspoon garlic powder
- ● 1/4 teaspoon pepper
Baked Zucchini Sticks and Sweet Onion Dip
By harvard88
1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions
- 1 tablespoon butter: 1
- 1 medium sweet onion, about 1/2 pound, peeled and sliced: 1
- 2 tablespoons cider vinegar: 1
- 2 tablespoons honey: 1
- 1 tablespoon prepared mustard: 1
- 1 cup mayonnaise: 1
- salt and pepper to taste: 1
- 3 medium zucchini, unpeeled, cut into 3"-long stick: 1
- 1 tablespoon salt: 1
- 1 cup Panko bread crumbs: 1
- scant 1/2 cup freshly grated Parmesan cheese: 1
- 1 tablespoon Pizza Seasoning or mixed Italian herbs: 1
- olive oil spray: 1
- 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten: 1
- 1 tablespoon butter: 1
- 1 medium sweet onion, about 1/2 pound, peeled and sliced: 1
- 2 tablespoons cider vinegar: 1
- 2 tablespoons honey: 1
- 1 tablespoon prepared mustard: 1
- 1 cup mayonnaise: 1
- salt and pepper to taste: 1
- 3 medium zucchini, unpeeled, cut into 3"-long stick: 1
- 1 tablespoon salt: 1
- 1 cup Panko bread crumbs: 1
- scant 1/2 cup freshly grated Parmesan cheese: 1
- 1 tablespoon Pizza Seasoning or mixed Italian herbs: 1
- olive oil spray: 1
- 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten: 1
Nacho Average Taco Salad
By harvard88
Combine iceberg, onions and tomatoes in a bowl then arrange on large cutting board or mound on a very large platter
- For the salad base:
- Ingredients
- 2 heads iceberg lettuce, cored, quartered and shredded 1/4- to 1/2-inch thick
- 1 white onion, chopped and soaked in water 10 minutes and drained (to mellow the bite)
- 3 vine or 4 plum tomatoes, seeded and diced
- For the Chipotle-Lime Dressing:
- 3 About 3 tablespoons puréed or finely chopped chipotle in Adobo
- 3 tablespoons honey or light agave
- Juice of 2 limes
- 3 tablespoons white wine vinegar or cider vinegar
- 1 large clove garlic, grated or finely chopped
- 1 teaspoon (1/3 palmful) dry oregano
- 1 teaspoon granulated onion
- 1/2 to 2/3 cup corn oil or EVOO – Extra Virgin Olive Oil
- For toppings:
- 2 pounds coarsely ground beef sirloin
- 2 tablespoons corn or olive oil
- Salt and pepper
- 1 tablespoon each chili powder (such as Gebhardt’s) and coriander
- 1 tablespoon ground cumin
- 1 yellow onion, finely chopped (reserve 3 tablespoons for taco sauce)
- 3 large cloves garlic, grated or finely chopped
- 2 jalapeño peppers, finely chopped
- 1 cup beef stock or beer
- 1 bag corn tortilla chips
- 1 1/2 cups shredded sharp yellow cheddar
- 1 chunk (1/3 pound) Pepper Jack cheese, shredded
- For the avocado crema:
- 1 small ripe avocado
- 1 lime
- 1 cup sour cream
- For the taco sauce:
- 1 can diced tomatoes and green chilies
- 1 tablespoon white wine vinegar or cider vinegar
- 1 teaspoon ground cumin
- A small bunch cilantro
- Pickled jalapeño rings
Wine-Braised Short Ribs with Lemon Pasta
By harvard88
To prepare the short ribs, in a saucepan over high heat, combine the brine blend with 1 quart of the water and brin...
- 3 ⁄4 cup turkey brine blend*
- 2 quarts water
- 8 beef short ribs, about 4 1⁄2 lb. total
- 2 bottles (each 750ml) Cabernet Sauvignon
- Salt and freshly ground five pepper blend, to taste
- 1 ⁄3 cup minced fresh rosemary
- 3 Tbs. olive oil
- 2 yellow onions, diced
- 5 garlic cloves, sliced
- 1 ⁄2 cup all-purpose flour
- 1 1⁄2 cups beef stock
- 1 ⁄4 cup chopped fresh flat-leaf parsley
- 1 can (15 oz.) diced tomatoes, drained
- 4 Tbs. (1⁄2 stick) unsalted butter
- 4 garlic cloves, minced
- 2 Tbs. lemon zest
- 1 lb. farfalle, cooked according to package instructions, drained
- 1 ⁄3 cup chopped fresh chives
- Salt and freshly ground pepper, to taste
White Butter-Top Bread
By harvard88
1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm wate...
- 4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
- 3/4 cup warm water
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 3 tablespoons unsalted butter, room temperature and cut into pieces
- 2 and 2/3 cup additional warm water
- 9-10 cups all-purpose flour (*I swear by King Arthur brand…also sidenote…I am moving 5 minutes from their factory soon….woohoo!)
- 4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
- Additional butter/cooking spray, for greasing your rising bowl and loaf pans
Southern Corn Pudding
By harvard88
Directions 1. Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside
- Nonstick cooking spray
- 1 8 ounce packagecream cheese, softened
- 2 eggs
- 2 1/2 cups frozen whole kernel corn
- 1 14 3/4ounce cancream-style corn
- 1/3 cup finely chopped onion (1 small)
- 1 teaspoon dried thyme, crushed
- 1 8 1/2ounce packagecorn muffin mix
- 1 cup evaporated milk
- 2 tablespoons butter or margarine, melted
- 1 cup chopped tomatoes (2 medium)