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Recipes
Oven Baked Mashed Potato Cakes
By Grandmax4
Healthier than pan fried potato patties, these baked mashed potato cakes are cooked in oven for a result that is cr...
- 1 3/4 lbs (800g) potatoes, peeled and rinsed
- 2 eggs
- 2 tablespoons onion, finely chopped
- Salt and fresh cracked pepper
- 1 cup pancetta (or ham, bacon…), diced
- 2 tablespoons butter
- 1 tablespoon milk
- 2 tablespoons chives, chopped
- 4 tablespoons breadcrumbs or Panko
THE BEST BRAN MUFFINS
By Grandmax4
1. Adjust oven rack to lower middle position and heat oven to 375 degrees
- 1 1/4 cups bleached all-purpose flour
- 1/4 cup whole wheat flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon fresh grated nutmeg
- 7 tablespoons unsalted butter -- softened
- 1/2 cup dark brown sugar plus 2 additional tablespoons
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3 tablespoons unsulphured molasses
- 1/4 cup sour cream
- 1 cup buttermilk plus 3 additional tablespoons
- 1 1/2 cups wheat bran
- 1 cup raisins
Basic Homemade Barbecue Sauce
By Grandmax4
Combine all ingredients in a medium bowl
- 1 and 1/2 cup ketchup
- 1/4 cup yellow mustard
- 1/4 cup honey or brown sugar
- salt to taste, optional
ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR
By Grandmax4
Preheat the oven to 400°F
- 1 1/2 pounds butternut squash -- (1 1/2 to 2)
- extra-virgin olive oil
- salt and freshly ground black pepper
- 1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar
Peggy Trowbridge Filippone
By Grandmax4
Preparation Bake the Cake Preheat the oven to 350 F
- Cake:
- 1 box (about 18.75 ounces) yellow cake mix
- 1 cup vegetable oil
- 4 large eggs
- 1/4 cup Galliano liqueur
- 1/4 cup vodka
- 1 package (3 ounces) vanilla instant pudding mix
- 3/4 cup fresh orange juice
- .
- Glaze:
- 1 cup sifted powdered sugar
- 1 tablespoon fresh orange juice
- 1 tablespoon Galliano liqueur
- 1 teaspoon vodka
Seared Sesame-crusted Tuna
By Grandmax4
1. In a shallow dish, combine the two types of sesame seeds and stir to mix
- 1/4 cup black sesame seed
- 1/2 cup white sesame seed
- 4 (6 ounce) ahi tuna steaks, 1 inch thick
- salt & freshly ground black pepper
- 2 tablespoons grapeseed oil or 2 tablespoons canola oil
PAELLA WITH CHICKEN, RED PEPPERS AND GREEN BEANS
By Grandmax4
Serves 6. Original recipe serves 4
- 6 3/4 Cups Chicken Broth, more if necessary
- 1 1/2 Pinches Saffron Threads (about 20 Threads)
- Kosher salt and freshly ground black pepper
- 3/8 Cup Extra-virgin Olive Oil
- 6 Chicken Thighs, chopped in half across the bone with a meat cleaver
- 1 1/2 Red Bell Pepper, cored, seeded, and cut in 1-inch wide strips
- 1 1/2 Small Whole Head Garlic, plus 6 medium garlic cloves, peeled
- 3 Artichokes, trimmed down to the hearts and quartered (optional)
- 1 1/2 Small Handful Green Beans, trimmed
- 3/4 Onion, grated on the largest holes of a box grater
- 1 1/2 Tomato, halved horizontally and grated on the largest holes of a box grater to get a coarse purée (discard the skin)
- 3/4 Teaspoon Pimenton
- 2 1/4 Cups Medium Grain Rice
- 3/8 Cup Cooked or Canned Chickpeas, drained (optional)
- 3 Lemons, cut in wedges
Crisp Rosemary Flatbread Crackers
By Grandmax4
These crackers look impressive, they taste great and they couldn't be easier
- 1 3/4 1 3/4 3/4 cups flour, plus more for the work surface
- 1 1 1 teaspoon baking powder
- 3/4 3/4 3/4 teaspoon salt
- 2 2 2 tablespoons coarsely chopped rosemary
- 1/2 1/2 1/2 cup water
- 1/3 1/3 1/3 cup olive oil, plus more for brushing
- Flaked sea salt, such as Maldon
LENTIL AND BROWN RICE SOUP
By Grandmax4
In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the...
- 5 cups chicken broth
- 1 1/2 cups lentils -- picked over and rinsed
- 1 cup brown rice
- 1 can tomatoes 32-35 oz. -- drained, reserving the juice and chopped
- 3 carrots -- halved lengthwise and cut crosswise into 1/4-inch pieces
- 1 onion -- chopped
- 1 stalk celery -- chopped
- 3 garlic cloves -- minced
- 1/2 teaspoon crumbled dried basil
- 1/2 teaspoon crumbled dried orégano
- 1/4 teaspoon crumbled dried thyme
- 1 bay leaf
- 1/2 cup minced fresh parsley leaves
- 2 tablespoons cider vinegar -- or to taste
Veal Scaloppine with Gorgonzola Sauce
By Grandmax4
Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes
- 1 1 1 cup beef stock or canned beef broth
- 1 1 1 cup beef stock or canned beef broth
- 1 1 1 cup beef stock or canned beef broth
- 1 1 1 cup chicken stock or canned low-salt chicken broth
- 1 1 1 cup chicken stock or canned low-salt chicken broth
- 1 1 1 cup chicken stock or canned low-salt chicken broth
- 1 1 1 pound veal scaloppine
- 1 1 1 pound veal scaloppine
- 1 1 1 pound veal scaloppine
- All purpose flour
- All purpose flour
- All purpose flour
- 3 3 3 tablespoons (about) olive oil
- 3 3 3 tablespoons (about) olive oil
- 3 3 3 tablespoons (about) olive oil
- 1 1 1 cup whipping cream
- 1 1 1 cup whipping cream
- 1 1 1 cup whipping cream
- 3/4 3/4 3/4 cup chopped seeded plum tomatoes
- 3/4 3/4 3/4 cup chopped seeded plum tomatoes
- 3/4 3/4 3/4 cup chopped seeded plum tomatoes
- 6 6 6 tablespoons chopped fresh basil
- 6 6 6 tablespoons chopped fresh basil
- 6 6 6 tablespoons chopped fresh basil
- 1 1 1 tablespoon tomato paste
- 1 1 1 tablespoon tomato paste
- 1 1 1 tablespoon tomato paste
- 2/3 2/3 2/3 cup crumbled Gorgonzola cheese
- 2/3 2/3 2/3 cup crumbled Gorgonzola cheese
- 2/3 2/3 2/3 cup crumbled Gorgonzola cheese