Grandmax4's profile page
Recipes
FRENCH TOAST FOR CHALLAH OR SANDWICH BREAD
By Grandmax4
1. Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes
- 1 large egg
- 2 tablespoons unsalted butter -- melted, plus extra for frying
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 tablespoons granulated sugar
- 1/3 cup unbleached all-purpose flour
- 1/4 teaspoon table salt
- 4 slices day-old challah bread (3/4-inch-thick) or 6 to 8 slices day-old sandwich bread -- (4 to 5)
Red Wine Biscotti
By Grandmax4
Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/8 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon course ground black pepper
- 1/2 cup dry red wine; I use Amarone
- 1/2 cup olive oil
- 1 large egg white beaten until foamy
- 2 tablespoons sesame seeds
ZUCCHINI WITH EGGS & CAPERS
By Grandmax4
Clean the zucchini, cut off the ends and discard
- 1 Pound Zucchini
- 4 Large Eggs
- 1/4 Cup Pecorino Cheese
- 2 Tablespoons Capers
- Freshly Ground Pepper -- to taste
- Olive Oil -- for frying
Cocktail Sausages
By Grandmax4
Preheat the oven to 200C/400 degrees F
- 2 1/4 pounds (75 in number) cocktail sausages
- 2 tablespoons sesame oil
- 1/2 cup honey
- 2 tablespoons soy sauce
Strawberry, Almond, and Pea Salad
By Grandmax4
Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until gol...
- 1/2 cup Marcona almonds
- 2 tablespoons white wine vinegar
- 2 teaspoons whole grain mustard
- 1 teaspoon poppy seeds
- 1 teaspoon sugar
- 1/4 cup vegetable oil
- Kosher salt, freshly ground pepper
- 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
- 3 cups baby arugula or watercress, thick stems trimmed
- 8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
- 1 cup pea tendrils
- 1 ounce Parmesan, shaved
- ingredient info: Marcona almonds are available at natural foods and specialty foods stores. Pea tendrils, also called pea shoots, can be found at Asian markets, farmers' markets, and natural foods stores.
BEEF STEW*
By Grandmax4
Clean and chop celery, onion, rutabaga and carrots
- 3 lbs. stew beef
- 1 can stew tomatoes
- 1 can corn
- 6 lg. potatoes
- 1/2 tsp. salt
- 1 tbsp. parsley
- 1 stalk celery
- 1 clove garlic -- chopped
- 1 sm. onion -- chopped
- 1 sm. rutabaga -- chopped
- 2 carrots -- sliced (2 to 3)
- 2 beef bouillon
- Pepper (black)
- 4 c. water
Grissini - Hard Italian Breadsticks - Toasted Sesame
By Grandmax4
These snappy breadsticks are traditional Italian, and you can eat several of them to fulfill your need-for-crunch, ...
- 623 g flour
- 397 g warm water
- 2 teaspoons yeast
- 1 1/2 teaspoons salt
- 2 tablespoons toasted sesame oil (or olive oil for lighter flavor)
- 1/3 cup toasted sesame seeds
Cinnamon Swirl Quick Bread
By Grandmax4
Combine 1/2 cup sugar and cinnamon; set aside
- GLAZE:
- 1-1/2 cups sugar, divided
- 1 tablespoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1/4 cup vegetable oil
- 1/4 cup confectioners' sugar
- 1-1/2 to 2 teaspoons milk
rosemary, mascarpone and potato tart
By Grandmax4
METHOD Preheat oven to 200°C (400°F)
- 1 x 375g sheet frozen puff pastry+, thawed
- 1 cup (75g) finely grated manchego
- ½ cup (120g) mascarpone
- 350g Dutch cream potatoes++, peeled and thinly sliced
- 1 tablespoon extra virgin olive oil
- sea salt and cracked black pepper
- 4 sprigs rosemary, chopped
- 350 g Dutch cream potatoes++, peeled and thinly sliced
WHITE SANGRIA
By Grandmax4
In a pitcher, combine peach schnapps, cognac, sugar, sliced oranges and sliced mangos
- 1/2 cup peach schnapps
- 1/2 cup cognac
- 1/4 cup white sugar
- 4 oranges -- sliced into rounds
- 2 mangos -- peeled and sliced
- 4 bottles dry white wine -- (750 milliliter) chilled
- 1 liter ginger ale -- chilled