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Recipes
LIGHTER CHICKEN PARMESAN WITH SIMPLE TOMATO SAUCE
By Grandmax4
1. Adjust an oven rack to the middle position and heat the oven to 475 degrees
- 1 1/2 cups panko (Japanese-style bread crumbs)
- 1 tablespoon olive oil
- 1 ounce grated Parmesan cheese (about 1/2 cup) -- plus extra for serving
- 1/2 cup unbleached all-purpose flour
- 1 1/2 teaspoons garlic powder
- Table salt and ground black pepper
- 3 large egg whites
- 1 tablespoon water
- Vegetable cooking spray
- 3 large boneless -- skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets
- 2 cups tomato sauce -- warmed (see below)
- 3 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
- 1 tablespoon minced fresh basil
- Simple Tomato Sauce
- 1 can diced tomatoes -- (28-ounce)
- 4 medium cloves garlic -- minced or pressed through a garlic press (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1 teaspoon olive oil
- 1/8 teaspoon red pepper flakes
- 1 tablespoon minced fresh basil leaves
- Table salt and ground black pepper
Tomato Soup With Bread (Pappa al Pomodoro)
By Grandmax4
1. Put oil in a large, deep saucepan or casserole and turn heat to medium
- 1/4 cup extra virgin olive oil
- 1 large onion, sliced
- 2 cloves garlic, peeled and chopped
- 1 dried red chili, optional
- Salt and freshly ground black pepper
- 3 cups cored, peeled, seeded and chopped tomatoes
- 2 cups stock, or strained tomato liquid, or water, or a combination, warmed
- 1/2 loaf (or more) day-old French or Italian bread, torn or cut into cubes
- 1/2 cup torn or roughly chopped basil leaves.
Spanish-Style Hot Chocolate
By Grandmax4
Break chocolate into small pieces and place in a saucepan with milk
- 7/8 Pound Sweet Baker’s Chocolate
- 1 2/3 Quarts Milk (or 1/2 Milk Half Water)
- 3 1/3 Teaspoons Cornstarch
Savory Cheesecake
By Grandmax4
Directions Preheat the oven to 350 degrees F
- 24 ounces cream cheese
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 4 ounces sour cream
- 2 large eggs
- 6 ounces smoked trout, diced
- 1/3 cup chopped chives
- 3 ounces melted butter
- 1 egg white
- 1 1/2 cups crushed bagel chips
Tom's Tasty Tomato Soup with Brown Butter Croutons
By Grandmax4
To cut the bread for the brown butter croutons, take a 4-inch chunk of rustic bread (5 to 6 ounces) and cut off and...
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, smashed with the side of a knife and peeled
- 5 cups canned whole tomatoes in juice
- 1 cup water
- 2/3 cup heavy cream
- 2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried oregano or 1/2 teaspoon finely chopped fresh oregano
- 1 tablespoon sugar
- 3 tablespoons unsalted butter
- 4 slices european-style rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)
- Kosher salt and freshly ground black pepper
CREAMY MASHED POTATOES WITH CARAMELIZED ONIONS
By Grandmax4
1. Cut cream cheese into small cubes
- 1 block cream cheese 8 oz.
- 6 onions
- 1/4 cup butter -- (50 mL) at room temperature
- 2 tbsp granulated sugar -- (30 mL)
- 2 tsp salt -- (10 mL)
- 8 large potatoes
- 2 cups milk -- (500 mL) preferably 2 per cent
- 1/2 tsp freshly ground black pepper (optional) -- (2 mL)
Mushroom Strudel
By Grandmax4
Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes
- 10 g dried porcini (1/2 cup -- (about 1/2 ounce) also called cèpes)
- 1/2 cup boiling-hot water
- 1/2 pound fresh white mushrooms -- trimmed and halved lengthwise
- 1/4 cup finely chopped shallots (about 2 large)
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 2 tablespoons finely chopped flat-leaf parsley
- 4 phyllo sheets -- (17-by 12-inch) thawed if frozen
- 2 tablespoons rendered duck or goose fat or unsalted butter -- melted
- Truffle oil for brushing (optional)
A Very Popular BBQ Sauce
By Grandmax4
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 2 1/2 tablespoons dry mustard
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 dashes hot pepper sauce
Asparagus Vichyssoise with Mint
By Grandmax4
Melt butter in heavy large saucepan over medium heat
- 2 tablespoons (1/4 stick) butter
- 1 cup thinly sliced leek (white and pale green parts only)
- 1/2 cup 1/2-inch cubes peeled russet potato (about 3 ounces)
- 2 1/2 cups low-salt chicken broth
- 3 cups 1-inch pieces trimmed asparagus (cut from 18 to 20 ounces)
- 1/4 cup chilled whipping cream
- 1 tablespoon finely chopped fresh mint
Parmesan Potato Stacks
By Grandmax4
1. Preheat the oven to 375°F (190C)
- 3 tbsp (45g) butter, melted
- 2 tbsp (25g) Parmesan cheese
- 1 tsp (3g) garlic powder
- 1 tsp thyme leaves
- salt and freshly ground black pepper
- 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)