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Recipes
Spinach, Apple and Pecan Salad for 10
By Grandmax4
Spinach, apples, red onion & pecans in a sweet-tart dressing
- 7 1/2 tablespoons olive oil
- 3 3/4 tablespoons cider vinegar
- 2 1/2 tablespoons prepared mustard (I prefer Dijon)
- 2 1/2 tablespoons sugar
- 1 1/4 teaspoons salt
- 5/8 teaspoon fresh ground black pepper
- 2 1/2 golden delicious apple, halved, cored, thinly sliced
- 5/8 cup red onion, cut in thin strips
- 1 7/8 lbs fresh spinach, washed, stems removed, leaves torn
- 1 1/4 cups toasted pecans
Multigrain Seeded Bread
By Grandmax4
1. In a large bowl, combine whole wheat flour, all-purpose flour, yeast and salt
- 3 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 2 cups water
- 4 tablespoons molasses
- 14 grams active dry yeast
- 1 teaspoon salt
- 6 tablespoons sunflower seeds
- 6 tablespoons sesame seeds
- 6 tablespoons pumpkin seeds
- 2/3 cup rolled oats
- 2 egg white
- Low-fat (1%) milk
Sweet Kale Superfood Salad
By Grandmax4
Add greens to a large dinner plate or salad bowl
- For the poppy seed dressing*:
- 2 c. lightly packed spinach or spring mix greens
- 1 c. kale
- 3 brussels sprouts, sliced
- 1/2 c. broccoli florets
- 2 tbsp. baked pepitas (pumpkin seeds)
- 3 tbsp. dried cranberries
- 1 tbsp. shallot, chopped
- 3 tbsp. plain Greek yogurt
- 3 tbsp. mayonnaise
- 2 tbsp. olive oil
- 1/2 tbsp. apple cider vinegar
- 1 1/2 tbsp. water
- 2 tsp. sugar
- 1 1/2 tbsp. poppy seeds
ANGEL-HAIR PASTA WITH FRESH TOMATO SAUCE
By Grandmax4
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife
- 1 small garlic clove
- 3 lb tomatoes
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1/2 teaspoon black pepper
- 1 lb dried capellini (angel-hair pasta)
- 1/2 cup chopped fresh basil
- Accompaniments: finely grated Parmigiano-Reggiano -- extra-virgin olive oil for drizzling (optional)
Chocolate Babka
By Grandmax4
Make dough: Stir together warm milk and 2 teaspoons sugar in bowl of mixer
- For dough
- 3/4 cup warm milk (105115°F)
- 1/2 cup plus 2 teaspoons sugar
- 3 teaspoons active dry yeast (from two 1/4-oz packages)
- 3 1/4 cups all-purpose flour plus additional for dusting
- 2 whole large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 1/4 sticks unsalted butter -- (10 tablespoons) cut into pieces and softened
- For egg wash
- 1 large egg yolk
- 1 tablespoon heavy cream or whole milk
- For chocolate filling
- 5 tablespoons unsalted butter -- well softened
- 2 bars fine-quality bittersweet chocolate (no more than 60% cacao if marked) -- (3 1/2- to 4-oz) finely chopped
- 1/4 cup sugar
Lemon Curd with Berries
By Grandmax4
This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture
- 2 tablespoons finely grated lemon zest
- 1 cup fresh lemon juice
- 3/4 cup plus 1–2 tablespoons sugar
- 6 large eggs
- Pinch of kosher salt
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 2 cups mixed berries
WHOLE WHEAT PANCAKES WITH BANANAS AND PECANS
By Grandmax4
Preheat oven to 300°F. Place baking sheet in oven
- 1 1/4 cups whole wheat flour
- 3/4 cup unbleached all purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter -- (1/2 stick) melted, plus more for frying and serving
- 3 large bananas (about) -- peeled, cut into 1/4-inch-thick rounds
- 1 cup pecan halves -- (about)
- Pure maple syrup
Mushroom and Fontina Quiche
By Grandmax4
Savory and full of flavor, this quiche makes a great meal anytime
- 1 refrigerated pie crust (half of 15-ounce package)
- 2 tablespoons (1/4 stick) butter
- 2/3 cup chopped shallots (about 3 medium)
- 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
- 4 large eggs
- 2/3 cup half and half
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated or ground nutmeg
- 1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided
Browned Onion Kugels
By Grandmax4
Put oven rack in middle position and preheat oven to 425°F
- 6 ounces medium egg noodles (1 3/4 cups)
- 1 stick unsalted butter -- (1/2 cup)
- 3 cups chopped onions (2 large)
- 1 1/4 cups sour cream
- 1 1/4 cups small-curd cottage cheese (10 ounces)
- 1 tablespoon poppy seeds
- 4 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
GRANDMA'S SWEET KUGEL
By Grandmax4
1. Preheat oven to 325F. Cook noodles according to package directions; drain
- 13 Ounces Broad Egg Noodles
- 1/4 Cup Margarine or Butter
- 4 Eggs -- well beaten
- 6 Tablespoons Granulated Sugar
- 2 Cups Sour Cream
- 1 Teaspoon Salt
- 2 Cups Cottage Cheese
- 1/2 Cup Milk
- 2 Teaspoons Vanilla
- Topping
- 1 Cup Crushed Corn Flakes
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Cinnamon
- 2 Tablespoons Butter -- melted