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Recipes
Copycat Macaroni Grill’s Penne Rustica
By sltaylor
Made this Macaroni Grill’s Penne Rustica last night for my family and it was a huge hit! It was so good, they tho
- GRATINATA SAUCE:
- 1 teaspoon butter
- 1 teaspoon garlic, chopped
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dill
- 1/2 teaspoon rosemary, chopped
- 1/2 cup marsala cooking wine
- 1/8 teaspoon cayenne pepper
- 4 cups heavy cream
- PENNE RUSTICA:
- 1/2 ounce pancetta or bacon
- 9 raw shrimp, peeled and deveined
- 6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
- 8 to 12 ounces penne pasta, cooked
- 1 1/2 teaspoons pimiento, chopped (optional)
- 3 tablespoons butter
- 1/2 teaspoon shallot, chopped
- Pinch salt and pepper
- 1/2 cup parmesan cheese
- 1/4 teaspoon paprika
- 3 sprigs fresh rosemary (for garnish)
Spinach-Bacon Macaroni and Cheese
By sltaylor
Heat oven to 350°F. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the ...
- 3 cups medium pasta shells, uncooked
- 1 pkg. (6 oz. ) baby spinach leaves
- 4 slices OSCAR MAYER Bacon, chopped
- 2 Tbsp. flour
- 2 cups milk
- 2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
- 1/4 cup KRAFT Grated Parmesan Cheese
Basic Meatloaf
By sltaylor
Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation)
- 1 large onion, cut into 2-inch pieces
- 1 large green bell pepper, cut into 2-inch pieces
- 2 large stalks celery, cut into 2-inch pieces
- 1 tablespoon extra-virgin olive oil or canola oil
- 5 tablespoons ketchup, divided
- 2 tablespoons Worcestershire sauce
- 1 tablespoon whole-grain mustard
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large egg, lightly beaten
- 3/4 cup dry whole-wheat breadcrumbs (see Tip)
- 2 pounds lean (90% or leaner) ground beef
Tuscan Lasagna
By sltaylor
Heat oven to 375°. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Ita...
- 1 lb85-percent-lean ground beef
- 1 cupsliced cremini mushrooms
- 1/2 cupminced white onion
- 2 garlic cloves, crushed
- 4 tablespoonschopped fresh parsley
- 1 tablespoonsalt
- 1 1/2 teaspoonsdried basil
- 1 teaspoonItalian seasoning
- 1/2 teaspoonfennel seeds
- 1/4 teaspoonfreshly ground black pepper
- 1 cuplowfat ricotta
- 1 package (8 oz) whole-grain lasagna noodles
- Vegetable oil cooking spray
- 16 oz low-sodium marinara sauce, divided
- 1/2 cuppart-skim fresh mozzarella, divided
- 2 cupsthawed frozen spinach
- 1/3 cup grated Parmesan
Peanut Butter Cookies with Blackberry Jam
By sltaylor
Put an oven rack in the center of the oven
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 cup creamy peanut butter, at room temperature
- 3/4 cup sugar, plus 1/4 cup
- 1/2 packed cup light brown sugar
- 1 egg, room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup blackberry jam
Cheddar- Bacon Potato Wedges
By sltaylor
Preheat the oven to 400°F
- 3 medium russet potatoes, cut into thick wedges
- pinch of ground red pepper
- 2 teaspoons olive oil
- 3/4 cup reduced-fat sharp cheddar cheese
- 2 tablespoons crumbled cooked bacon
- 1 tablespoon chopped scallions
- pinch of salt
Whole Wheat Blackberry Ricotta Scones Recipe
By sltaylor
Preheat your oven to 425F / 220C degrees
- 1 cup (120 grams) whole-wheat flour
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder, preferably aluminum-free
- 1/4 cup (50 grams) sugar
- 1/2 teaspoon fine grain sea salt
- 6 tablespoons (3 ounces or 85 grams) unsalted butter, chilled
- 1 cup (4 3/4 ounces or 135 grams) fresh blackberries
- 3/4 cup (190 grams) whole-milk ricotta
- 1/3 cup (80 ml) heavy cream
Prosciutto & Gruyère Croissants
By sltaylor
make the pastry: 1. If you are using rapid-rise yeast or fresh yeast and have planned ahead such that you know you...
- processor danish pastry:
- 1/4 1/4 1/4 cup (60 ml) warm water
- 1/2 1/2 1/2 cup (125 ml) milk at room temperature
- 1 1 1 large egg at room temperature
- 2 1/4 2 1/4 1/8 286g) (10 1/8 oz | 286g) all-purpose flour*
- 1 1 1/4 7g) 1 tsp. | 1/4 oz | 7g) rapid rise yeast or 1 tablespoon fresh yeast**
- 1 1 1 teaspoon kosher salt
- 1 1 25g) tablespoon (1 oz. | 25g) sugar
- 1 1 250g) cup (8 oz | 250g) unsalted butter, cold, cut into thin slices
- Nigella uses white bread flour
- 10 used instant (rapid-rise) yeast this time but with the cheese danishes I used active dry yeast and let it stand with the milk and water for about 10 minutes until it was a little foamy (see notes in recipe).
- pain au jambon:
- 8 to 16 8 to 16 to 16 thin slices prosciutto di Parma or smoked ham (depending on how many croissants you are making)
- 1/2 4 similar cheese, about 1/2 oz per croissant (I used 4 oz. total), cut into matchstick-sized pieces
- egg wash:
- 1 1 2 egg beaten with 2 tablespoons of milk
- 8 to 8 have a lot of leftover glaze if you are only making 8 pastries, but if you are prompt about putting it back in the fridge, you can save it until you get around to making the remaining 8 pastries.
Rocco Dispirito's Cacio e Pepe
By sltaylor
PREPARATION Cook pasta as directed on package until al dente, about 7 minutes
- 8 oz egg noodles (such as Bionaturae Organic Tagliatelle)
- 1 tablespoon unsalted butter
- 1 tablespoon cracked and crushed (not ground) black pepper, plus more to taste
- 6 tablespoons Pecorino Romano, grated, divided
- 1/4 cup cup loosely packed flat-leaf Italian parsley, chopped
Pasta Carbonara Recipe
By sltaylor
Cook mostaccioli according to package directions
- 2-1/2 cups uncooked mostaccioli
- 8 bacon strips, diced
- 1 jar (4-1/2 ounces) whole mushrooms, drained
- 3/4 cup half-and-half cream
- 1/3 cup butter, cubed
- 1 teaspoon dried parsley flakes
- 1 teaspoon minced garlic
- 6 to 8 drops hot pepper sauce
- 1/2 teaspoon salt, optional
- 1/3 cup grated Parmesan cheese
- 1/4 cup sliced green onions