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Favorite Kale Salad

Favorite Kale Salad

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Serves 6 servings Place prepared kale in salad bowl

  • 3/4 pound kale, Dinosaur or Curly, de-ribbed, torn
  • 3/4 cup dried cranberries or yellow raisins
  • 2/3 cup chopped raw cashews or almonds, toasted
  • 1/2 cup extra virgin olive oil
  • 1 large fresh lemon, juiced
  • 1/4 cup agave nectar (honey in a pinch)
  • Kosher salt and fresh ground pepper to taste
  • 1 tablespoon extra virgin olive oil
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Cannoli Tart

Cannoli Tart

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Preparation Instructions For the crust: If using a food processor, add flour, sugar, salt and cinnamon and pulse ...

  • FOR THE CRUST:
  • 2 cups Sifted Flour
  • 1/2 cups Plus 1 Tablespoon Sugar
  • 1/2 teaspoons Salt
  • 1 teaspoon Cinnamon
  • 1/3 cups Cold Butter
  • 1 whole Egg
  • 1 Tablespoon Milk
  • FOR THE FILLING:
  • 2-1/4 cups Ricotta
  • 1 whole Egg
  • 2 teaspoons Sugar
  • 2 teaspoons Amaretto
  • 1/2 cups Chocolate Chips Or Chunks
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BEEF KABOBS OLE WITH SUMMER SALSA

BEEF KABOBS OLE WITH SUMMER SALSA

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Combine taco sauce, sugar, vegetable oil and water in small bowl

  • 1 bottle ORTEGA Taco Sauce - Medium -- (8-ounce)
  • 1 tablespoon granulated sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1 pounds beef sirloin cubes -- (1 to 1 1/2)
  • 2 medium onions -- each cut into 6 wedges
  • 2 small zucchini -- each cut into 6 pieces
  • 2 small yellow squash -- each cut into 6 pieces
  • 1 large bell pepper -- red or green, cut into 1 1/2-inch pieces
  • 12 skewers -- (10-inch)
  • Summer Salsa (recipe follows)
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VEGAN BLACK BEAN SOUP

VEGAN BLACK BEAN SOUP

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Heat oil in a large pot over medium-high heat

  • 1 tablespoon olive oil
  • 1 large onion -- chopped
  • 1 stalk celery -- chopped
  • 2 carrots -- chopped
  • 4 cloves garlic -- chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 pinch black pepper
  • 4 cups vegetable broth
  • 4 cans black beans -- (15 ounce)
  • 1 can whole kernel corn -- (15 ounce)
  • 1 can crushed tomatoes -- (14.5 ounce)
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Individual Blueberry or Apple Crisp

Individual Blueberry or Apple Crisp

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Preheat oven to 350. Divide blueberries (or apples) between 6 individual ramekins or custard cups

  • 4 cups blueberries (or sliced apples)
  • 2 tablespoons lemon juice (fresh, of course)
  • 1⁄2 cup flour
  • 1⁄2 cup brown sugar, firmly packed
  • 1⁄4 cup butter
  • 1⁄2 teaspoon salt
  • 1 teaspoon cinnamon
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BEER CAN CHICKEN

BEER CAN CHICKEN

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1. START your grill. 2. REMOVE any innards or other items from inside of the chicken

  • 2 3 lb. whole chicken kosher or free range is best -- (3 to 4)
  • 12 tablespoons memphis rub or spice mix --
  • 2 cans beer 12-14 ounces --
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Best Big, Fat, Chewy Chocolate Chip Cookie

Best Big, Fat, Chewy Chocolate Chip Cookie

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"These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeri

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 1 1 egg
  • 1 1 1 egg yolk
  • 2 cups semisweet chocolate chips
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MY MOTHER'S BRISKET

MY MOTHER'S BRISKET

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Preheat oven to 375°F. In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon o...

  • 1 5 to 6-pound first-cut beef brisket
  • 3 tablespoons vegetable oil
  • 3 large yellow onions -- cut into 1/2-inch pieces (about 5 cups
  • or 3 pounds)
  • 2 large garlic cloves -- or to taste, minced (2 to 3)
  • 1 teaspoon paprika -- preferably Hungarian
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
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SUMMER VEGETABLE GRATIN

SUMMER VEGETABLE GRATIN

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See Illustrations Below: Assembling the Gratin 1

  • 6 tablespoons extra-virgin olive oil
  • 1 pound zucchini -- ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
  • 1 pound summer squash (yellow) -- ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
  • 2 teaspoons table salt
  • 1 1/2 pounds ripe tomatoes (3 to 4 large) -- sliced 1/4 inch thick
  • 2 medium onions -- halved lengthwise and sliced thin pole to pole (about 3 cups)
  • 3/4 teaspoon ground black pepper
  • 2 medium garlic cloves -- minced or pressed through garlic press (about 2 teaspoons)
  • 1 tablespoon minced fresh thyme leaves
  • 1 large slice white sandwich bread -- torn into quarters
  • 2 ounces Parmesan cheese -- grated (about 1 cup)
  • 2 medium shallots -- minced (about 1/4 cup)
  • 1/4 cup chopped fresh basil leaves
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leek and gruyère savoury cake

leek and gruyère savoury cake

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Heat the oven to 180C/350F/gas mark four

  • 2 large leeks, washed and sliced into 1in rounds
  • 4 eggs
  • 1 tsp dijon mustard
  • 100 g gruyère, grated
  • 50 g parmesan, grated
  • 120 g plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1 generous pinch paprika
  • 1 tbsp picked thyme leaves
  • Salt and pepper, to taste
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