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Recipes

Roasted Juliet Tomatoes with Garlic and Herbs

Roasted Juliet Tomatoes with Garlic and Herbs

By

These roasted Juliet Tomatoes make a wonderful pasta sauce or appetizer on crostini topped with grated parmesan if ...

  • Juliet tomatoes (enough to form a single layer in roasting pan)
  • Salt & Pepper to taste
  • Pureed garlic or finely diced
  • Chopped Parsley
  • Green onions, sliced
  • Basil, sliced
  • Drizzle olive oil over tomatoes.
3.9/5 (51 Votes)

Apple Cheese Slab Pie

Apple Cheese Slab Pie

By

1. Preheat oven to 375 degrees F

  • 1 17.3ounce package (2 sheets)frozen puff pastry sheets, thawed
  • 2 1/2 pounds cooking apples, peeled (if desired), cored, and thinly sliced (about 7 cups)
  • 2 tablespoons butter
  • 1 cup granulated sugar, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon, divided
  • 1/8 teaspoon ground nutmeg
  • 1 8 ounce packagecream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla
  • Milk
  • 2 tablespoons coarse sugar
4.4/5 (16 Votes)

Trippa Alla Romana: RomanTripe

Trippa Alla Romana: RomanTripe

By

In a saucepan, heat the extra-virgin olive oil

  • 2 pounds tripe, cleaned, boiled* and cut into strips
  • 1 (28 ounce) can peeled crushed tomatoes
  • Salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 large celery, chopped
  • 1 large carrot, chopped
  • 1 large onion, chopped
  • 1 can black olives
  • white vinegar to wash tripe with
0/5 (0 Votes)

Savoy Cabbage Gratin

Savoy Cabbage Gratin

By

Savoy cabbage is a mild and sweet cabbage with curly edges

  • 1 small head savoy cabbage (about 1 1/2 lbs.), cored and cut into 8 wedges
  • 3/4 About 3/4 tsp. kosher salt
  • 1/2 About 1/2 tsp. pepper
  • 1 garlic clove, chopped
  • 1 1/2 teaspoons chopped fresh thyme leaves, plus thyme sprigs
  • 1/4 teaspoon nutmeg
  • 1 tablespoon flour
  • 1 cup heavy whipping cream
  • 3/4 cup shredded aged gouda cheese*
  • 1/2 cup fresh bread crumbs
  • Look for a gouda that's light golden or caramel colored and aged at least 18 months. A sauté pan is a frying pan with sides about 2 in. high
4.5/5 (6 Votes)

Anjou Bakery's Marionberry Pie

Anjou Bakery's Marionberry Pie

By

Marionberries are a type of blackberry

  • The crust
  • 2 cups flour
  • 2 1/2 tablespoons granulated sugar $
  • 1/4 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 2-tbsp. chunks $
  • The filling
  • 1/4 cup cornstarch
  • 1 cup granulated sugar $
  • 1 3/4 pounds (6 1/2 cups) fresh or frozen marionberries or other blackberries (for frozen, measure, thaw until somewhat softened, and use all juices)
  • Coarse white sparkling sugar*
4.4/5 (9 Votes)

Toffee Bars

Toffee Bars

By

1. Preheat oven to 375 degrees F

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3/4 cup semisweet chocolate pieces
  • 1/3 cup chopped walnuts or pecans
  • 1/3 cup chocolate-covered toffee pieces
4.5/5 (21 Votes)

Mushroom and Roasted Garlic Risotto

Mushroom and Roasted Garlic Risotto

By

Risotto is a "high-mindfulness" recipe, one demanding the full attention of the cook

  • 2 whole garlic heads
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided $
  • 1/2 cup plus 2 tablespoons Madeira, divided
  • 5 cups unsalted chicken stock, divided
  • 1/2 cup dried porcini mushrooms (1/2 ounce)
  • 1 3/4 cups chopped onion $
  • 3 cups thinly sliced cremini mushrooms (about 8 ounces)
  • 2 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces)
  • 1 1/2 cups uncooked Arborio rice
  • 2 ounces Parmesan cheese, grated (about 1/2 cup) $
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper $
  • 2 tablespoons chopped fresh sage
  • Whole sage leaves (optional
4.7/5 (13 Votes)

Carmel-Toffee Cheesecake

Carmel-Toffee Cheesecake

By

Directions 1. Preheat oven to 350 degrees F

  • 1 1/2 cups finely crushed gingersnap cookies
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted
  • 5 8 ounces packages cream cheese, softened
  • 1 1/3 cups packed brown sugar
  • 3 tablespoons all purpose flour
  • 5 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 1 recipe Caramel Topping (see recipe below)
  • 2 1.4 ounce bars chocolate-covered English toffee, coarsely chopped
  • Caramel Topping
  • Ingredients
  • 1 1/2 cups granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon lemon juice
  • 1 cup whipping cream
4.6/5 (37 Votes)

Roasted Beet and Orange Salsa

Roasted Beet and Orange Salsa

By

Preheat oven to 450°F

  • 1 pound(s) uncooked beets, red and/or yellow
  • 2 medium orange(s), navel
  • 1/4 cup(s) (chopped) uncooked red onion(s)
  • 1/3 cup(s) cilantro, fresh, chopped
  • 2 Tbsp red wine vinegar
  • 1 Tbsp jalapeño pepper(s), minced
  • 1/2 tsp kosher salt
  • 1/2 tsp cumin seeds
4.7/5 (15 Votes)

Artichoke Dip (Old Recipe)

Artichoke Dip (Old Recipe)

By

This recipe is approximately 30 years old

  • 1 cup mayonaise
  • 1 cup parmesan cheese (grated)
  • 1 can artichoke hearts in water (drained)
4.7/5 (18 Votes)