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Recipes
Parmesan-Roasted Broccoli
By Grandmax4
Preheat the oven to 425 degrees F
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Spaghetti Cacio e Pepe
By Grandmax4
1. Bring 6 quarts of water to a boil in a large pot over high heat and add 4 tablespoons salt
- Kosher salt and freshly cracked black pepper
- 1 pound spaghetti, linguine fini or other long pasta
- 1/4 cup extra-virgin olive oil
- 1 cup grated Pecorino-Romano, plus more for sprinkling
- 1/2 cup grated Parmigiano-Reggiano
FAMILY-SIZED POTATO ROESTI
By Grandmax4
1. Place potatoes in large bowl and fill with cold water
- 2 1/2 pounds Yukon Gold potatoes (5 to 6 medium) -- peeled and shredded (see note above)
- 3/4 teaspoon table salt
- 1 1/2 teaspoons cornstarch
- Ground black pepper
- 5 tablespoons unsalted butter
Square Deviled Eggs
By Grandmax4
Special equipment: a pastry bag fitted with a small round pastry tip Preheat the oven to 350 degrees F
- Cooking spray
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon white vinegar
- 2 teaspoons yellow mustard
- Kosher salt and freshly ground black pepper
- Paprika and sliced chives, for garnish, optional
Lemon Cheesecake with Gingersnap Crust
By Grandmax4
Bake the cheesecake at least one day ahead so that it has enough time to chill
- Crust
- 2 cups ground gingersnap cookies
- 6 tablespoons (3/4 stick) unsalted butter, melted
- Filling
- 5 8-ounce packages cream cheese, room temperature
- 2 cups sugar
- 1/4 teaspoon salt
- 7 large eggs
- 3 cups (24 ounces) sour cream
- 2 tablespoons (packed) finely grated lemon peel
- 2 tablespoons fresh lemon juice
- Lemon leaves or twists (optional)
- Read More http://www.epicurious.com/recipes/food/views/Lemon-Cheesecake-with-Gingersnap-Crust-231748#ixzz2IrVYJiRz
ROAST BEEF TENDERLOIN WITH CARAMELIZED ONION AND MUSHROOM STUFFING
By Grandmax4
For the Stuffing: Process mushrooms in food processor until coarsely chopped, about six 1-second pulses
- Stuffing
- 8 ounces cremini mushrooms, cleaned, stems trimmed and broken into rough pieces
- 1/2 tablespoon unsalted butter
- 1 1/2 teaspoons olive oil
- 1 medium onion, halved and sliced 1/4 inch thick
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1/2 cup Madeira or sweet Marsala wine
- Beef Roast
- 1 beef tenderloin center-cut Châteaubriand (2 to 3 pounds), trimmed of fat and silver skin
- Kosher salt and ground black pepper
- 1/2 cup lightly packed baby spinach
- 3 tablespoons olive oil
- Herb Butter
- 4 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh parsley leaves
- 3/4 teaspoon chopped fresh thyme leaves
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 tablespoon whole grain mustard
- 1/8 teaspoon table salt
- 1/8 teaspoon ground black pepper
Passover Chocolate Chip Meringues
By Grandmax4
"Easy to make and easy to eat! Light chocolate studded bites of crisp meringue
- 2 egg whites
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Spicy Tuna Tarts
By Grandmax4
Directions: Place the shells on a serving dish
- 1 package (15 count) Athens® Mini Fillo Shells
- 6 ounces sushi-grade tuna
- 1/4 cup English cucumber, 1/4″ diced
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 1 teaspoon toasted sesame seeds
- 1 teaspoon lime juice
- Pinch of salt
CREME AU CARAMEL
By Grandmax4
1. In a medium saucepan over medium-low heat, melt and caramelize 1 cup of the sugar with a little water
- 1 1/2 cups granulated sugar -- divided
- 2 cups whole milk
- 2 cups heavy cream
- 8 large eggs -- beaten
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- Boiling water
SPINACH-STRAWBERRY SALAD
By Grandmax4
1. Prepare Honey-Dijon Dressing (below)
- Honey-Dijon Dressing (below)
- 1 small jicama
- 2 kiwifruit
- 1/2 pint strawberries (1 cup)
- 7 cups ready-to-eat spinach (from 10-ounce bag) (7 to 8 cups)
- 1 cup alfalfa sprouts
- HONEY-DIJON DRESSING
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 tablespoon seasoned rice vinegar or white vinegar
- 1 teaspoon poppy seed -- if desired
- 2 teaspoons Dijon mustard