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Recipes
Frittata with Asparagus, Tomato, and Fontina
By Grandmax4
Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend
- 6 6 6 large eggs
- 2 2 2 tablespoons whipping cream
- 1/2 1/2 1/2 teaspoon salt, plus a pinch
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1 1 1 tablespoon olive oil
- 1 1 1 tablespoon butter
- 12 12 1/4 to 1/2-inch trimmed, cut into 1/4 to 1/2-inch pieces
- 1 1 1 tomato, seeded, diced
- Salt
- 3 3 3 ounces Fontina, diced
Lemon Tart
By Grandmax4
Chill the tart dough for at least an hour or up to two days
- 4-1/2 oz. (1 cup) all-purpose flour; more for dusting
- 1/4 cup confectioners’ sugar
- 1/4 tsp. table salt
- 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 1 Tbs. water
- 3/4 cup granulated sugar
- 1 Tbs. all-purpose flour
- 1 tsp. finely grated lemon zest
- Pinch table salt
- 2/3 cup strained fresh lemon juice (from about 3 lemons)
- 3 large eggs, at room temperature
- 1/4 tsp. pure vanilla extract
- 6 oz. frozen unsweetened strawberries (about 14 whole berries)
- 1/3 cup boiling water
- 2 to 3 Tbs. granulated sugar
Mushroom, Walnut & Thyme Cheesecake Recipe
By Grandmax4
Preheat oven to 325°. In a small bowl, mix bread crumbs and butter
- FILLING:
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
- 1 tablespoon butter
- 1/2 pound baby portobello mushrooms, chopped
- 1 garlic clove, minced
- 1/3 cup chopped walnuts
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon white pepper
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup plain Greek yogurt
- 2 large eggs, lightly beaten
- Assorted crackers, baguette slices or sliced apples
WOOKIE COOKIES
By Grandmax4
Preheat the oven to 375°F
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter -- at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
TRADER JOE'S CRACKERS w. RAISINS & ROSEMARY
By Grandmax4
Preheat oven to 350 degrees
- 1/2 1/2 1/2 Cup raisins or currants
- 1/2 1/2 1/2 Cup raisins or currants
- 1/2 1/2 1/2 Cup raisins or currants
- 1/2 1/2 1/2 Cup unsalted sunflower seeds
- 1/2 1/2 1/2 Cup unsalted sunflower seeds
- 1/2 1/2 1/2 Cup unsalted sunflower seeds
- 1/4 1/4 1/4 Cup almonds
- 1/4 1/4 1/4 Cup almonds
- 1/4 1/4 1/4 Cup almonds
- 1/2 1/2 1/2 Cup each white and whole wheat flour
- 1/2 1/2 1/2 Cup each white and whole wheat flour
- 1/2 1/2 1/2 Cup each white and whole wheat flour
- 1 1/2 1 1/2 1/2 Tablespoons fresh rosemary, chopped
- 1 1/2 1 1/2 1/2 Tablespoons fresh rosemary, chopped
- 1 1/2 1 1/2 1/2 Tablespoons fresh rosemary, chopped
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 Cup buttermilk
- 1 1 1 Cup buttermilk
- 1 1 1 Cup buttermilk
- 1 1/2 1 1/2 1/2 Tablespoons maple syrup
- 1 1/2 1 1/2 1/2 Tablespoons maple syrup
- 1 1/2 1 1/2 1/2 Tablespoons maple syrup
- extra salt for top
- extra salt for top
- extra salt for top
Baked Penne with Roasted Vegetables
By Grandmax4
Preheat the oven to 450 degrees F
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
ASPARAGUS WITH TOMATO-BASIL VINAIGRETTE
By Grandmax4
1. Adjust oven rack to uppermost position and heat broiler
- 2 pounds thin asparagus spears (2 bunches) -- tough ends trimmed (see illustration below)
- 1 tablespoon olive oil
- Table salt and ground black pepper
- 1 medium tomato -- cored, seeded, and minced (about 1/2 cup)
- 1 medium shallot -- minced (about 1 1/2 tablespoons)
- 1 1/2 tablespoons lemon juice from 1 lemon
- 1 tablespoon minced fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- Table salt and ground black pepper
Southern Spain-Style Gazpacho
By Grandmax4
Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth
- 3/4 green bell pepper, seeded
- 1/2 cucumber, peeled and sliced
- 2 cloves garlic, chopped
- 1/2 cup olive oil
- 2 day-old crusty bread rolls, cut into thick slices
- 6 tomatoes, peeled and quartered
- 1/2 tablespoon kosher salt
- 1 pinch cayenne pepper
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon olive oil
OVEN BEEF STEW
By Grandmax4
Preheat oven to 250° F. In a casserole dish, blend salt and pepper, sugar (optional), oregano, flour and one crus...
- 2 pounds beef stew cubes
- 1 can tomato juice or V-8 cocktail -- (32 ounce)
- 3 cloves garlic -- crushed
- 1 onion -- sliced
- 1 stalk celery -- sliced
- 1/4 teaspoon oregano
- 1 beef bouillon cube (optional)
- 3 carrots -- sliced (3 to 4)
- 4 potatoes -- cubed (4 to 5)
- 1 tablespoon flour
- 1 tablespoon sugar (optional)
- 1 1/2 tsp. salt
- 1/2 teaspoon black pepper
BLACKBERRY NECTARINE CRUMBLE
By Grandmax4
Preheat oven to 375º Toss the nectarines, blackberries, lime juice, sugar and cinnamon together taking care not t...
- 6 large nectarines cut into 1/4-inch thick slices
- 2 pints fresh blackberries -- rinsed gently
- Juice of 1 lime
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup flour
- 3/4 cup flaked oats
- 1/2 cup light brown sugar -- firmly packed
- 1 Pinch salt
- 1 stick unsalted butter