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Recipes
Potatoes Au Gratin Recipe
By tammy1365
Recipe by McCormick
- 2 2 2 tablespoons butter
- 2 2 2 tablespoons flour
- 1 1 1 medium shallot, finely chopped
- 2 2 2 cloves garlic, finely chopped
- 2 2 2 teaspoons McCormick® Gourmet Collection Rosemary, Crushed
- 1 1 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
- 1/2 1/2 1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
- 3/4 3/4 3/4 cup Kitchen Basics® Original Beef Stock
- 1/2 1/2 1/2 cup heavy cream
- 1 1/2 1 1/2 1/2 cups shredded Cheddar cheese, divided
- 1 1 1 cup shredded Gruyere cheese
- 2 1/2 2 1/2 1/2 pounds russet potatoes, peeled and thinly sliced
Ragout of Lamb and Spring Vegetables with Farro
By tammy1365
Chef Seamus Mullen of New York's El Colmado
- 4 sprigs oregano
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1/4 cup olive oil, plus more
- 2 pounds lamb shoulder, cut into 1" pieces
- Kosher salt, freshly ground pepper
- 8 ounces pearl onions, peeled
- 4 garlic cloves, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 cup dry red wine
- 6 cups low-sodium chicken broth
- 1 cup semi-pearled farro or wheat berries, rinsed
- 1 3/4 pounds baby turnips, trimmed, scrubbed, halved if large
- 1 bunch asparagus, trimmed, cut into 1" pieces on a diagonal
- 2 cups fresh (or frozen, thawed) peas
- 1 bunch dandelion greens, trimmed
Mussels in Tomato Wine Sauce
By tammy1365
from Jamestown Tavern, Freeport, ME
- onion
- garlic
- tomato
- olive oil
- cayenne
- mussels
- garlic
- parsley
- Parm
- green onions
- lemon wedges
Roasted Onions with Vinegar
By tammy1365
Bon Appetit
- 4 pounds mixed small and medium onions (such as Vidalia or yellow)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Kosher salt, freshly ground pepper
Whipped Cream Lite
By tammy1365
Beat til soft peaks form
- 1/3 c 1/3 c heavy whipping cream
- 1/2 c 1/2 c 2% Greek yogurt
- 2 T 2 T sugar
Vegetarian Meatballs with Red Sauce
By tammy1365
Preparation1. Preheat the oven to 425°
- Meatballs
- 3 /4 cup skinned hazelnuts or sliced almonds
- 4 cups (two 12-oz. bags) mixed frozen riced broccoli and cauliflower, thawed and drained; or 4 cups leftover cooked broccoli and/or cauliflower, blitzed in a food processor until finely chopped
- 1 cup freshly grated Parmigiano-Reggiano
- 1 /2 to 2/3 cup plain dry breadcrumbs
- 1 large egg, lightly beaten
- 3 large cloves garlic, grated or finely chopped
- 1 tbsp. fresh thyme, finely chopped, or 1 tsp. (1/3 palmful) dried thyme
- 2 tsp. fresh lemon zest or 1/2 tsp. dried lemon zest
- 1 tsp. (1/3 palmful) ground cumin
- 1 tsp. (1/3 palmful) crushed red pepper
- Cooking spray for spraying, or olive or canola oil for brushing
- Sauce2 tbsp. olive oil1 small onion, grated or finely choppedSalt and pepperPinch of ground cinnamon1 can (about 14 oz.) crushed or diced fire-roasted tomatoes1 can (8 oz.) tomato sauceHot sauce (such as sriracha or Chipotle Tabasco)
Chicken, Celery & Ginger Stir-Fry
By tammy1365
n skillet, heat oil over high; cook chicken, stirring occasionally, until golden, about 5 minutes
- 2 tbsp. sesame oil
- 3/4 lb. boneless, skinless chicken breasts, thinly sliced
- 3/4 lb. bok choy, sliced
- 1/3 cup sliced fresh basil
- 1/4 cup black bean-garlic sauce
- 3 ribs celery, sliced on an angle
- 5 scallions, chopped into 1-inch pieces
- 3 tbsp. minced peeled fresh ginger
Mediterranean Stuffed Chicken
By tammy1365
Preheat oven to 350º F and lightly grease a baking sheet with non-stick spray
- 3 boneless, skinless chicken breasts
- 6 oz. mozzarella, sliced
- 1/2 (8 oz.) jar sun-dried tomato halves
- 1 cup cremini mushrooms, sliced
- 1/2 cup pitted kalamata olives
- 1 tablespoon extra-virgin olive oil, plus extra for filling
- 1 sprig rosemary, de-stemmed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- kosher salt and freshly ground pepper
Mahimahi with Garlic-Yogurt Potatoes and Almond-Orange Pesto
By tammy1365
In a medium bowl, stir together paprika, coriander, 1/4 tsp
- 1 tsp. mild smoked paprika
- 3/4 tsp. ground coriander
- 2 1/2 tsp. kosher salt
- 1/2 About 1/2 cup extra-virgin olive oil
- 4 fillets mahimahi or wahoo or Alaskan halibut (about 5 ounces each)
- 1/2 cup slivered almonds
- 1 medium head garlic , cloves separated and peeled (about 1/2 cup)
- 3 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
- 1 cup 2 percent Greek yogurt , drained
- 1 1/2 tsp. grated orange zest
Blackened Salmon with Leeks and Cilantro-Ginger Coulis
By tammy1365
Sear/broil salmon to blacken
- salmon
- blackened seasoning
- oil
- leeks
- oil, butter
- S&P
- oil, butter
- ginger
- light cream (or FF milk, cornstarch slurry)
- cilantro