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Kids Can Make: Hash Brown, Tomato and Mozzarella Quiche

Kids Can Make: Hash Brown, Tomato and Mozzarella Quiche

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Special equipment: a 9 1/2-inch deep-dish glass pie dish Preheat the oven to 450 degrees F

  • 2 teaspoons plus 2 tablespoons extra-virgin olive oil
  • One 16-ounce package frozen shredded hash browns, thawed, excess water squeezed out
  • Kosher salt and freshly ground black pepper
  • Cooking spray
  • 6 large eggs, lightly beaten
  • 3/4 cup half-and-half
  • 1 1/2 cups red and yellow cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh chives, finely chopped
  • 4 ounces part-skim mozzarella, shredded
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EASY OVEN STEW RECIPE

EASY OVEN STEW RECIPE

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Preheat oven to 250F. Combine all of the above ingredients, except parsley, in a shallow casserole

  • 1 1/2 pound lean stew meat -- cut into 1-inch pieces and all visible fat removed
  • 1 medium onion -- cut into 1-inch pieces
  • 2 large carrots -- cut into 1-inch pieces
  • 2 medium potatoes -- cut into quarters
  • 1 can Italian-style plum tomatoes -- (14 ounce size) or stewed tomatoes (broken up)
  • 1 1/4 cup beef broth
  • 1 can tomato sauce -- (7 1/2 ounce size)
  • 1/4 cup instant tapioca
  • 1 teaspoon instant coffee granules
  • 1 teaspoon salt or salt substitute
  • 1/2 teaspoon thyme
  • 2 tablespoons chopped fresh parsley -- optional
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Parmesan Rosemary Shortbread Rounds

Parmesan Rosemary Shortbread Rounds

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These rounds have all the texture of a really good shortbread cookie, but all the flavor of a savory Parmesan and r...

  • 1 3/4 cups all purpose flour
  • 3 /4 cup plus 2 tablespoons grated Parmesan cheese about 2 1/2 ounces
  • 1 teaspoon coarse kosher salt
  • 1 /2 small garlic clove minced
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons milk
  • 1 cup 2 sticks chilled unsalted butter, cut into 1/2-inch cubes
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GOLDEN CORNBREAD

GOLDEN CORNBREAD

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1. Adjust oven rack to middle position and heat oven to 375 degrees

  • 4 tablespoons unsalted butter -- melted, plus extra for greasing baking dish
  • 4 large eggs
  • 1 1/3 cups buttermilk
  • 1 1/3 cups milk
  • 2 cups yellow cornmeal -- preferably stone-ground
  • 2 cups unbleached all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon table salt
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Quinoa and Spinach Patties | Skinnytaste

Quinoa and Spinach Patties | Skinnytaste

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Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water

  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 eggs, whisked
  • 1/3 cup Parmesan cheese
  • 3 large scallions, sliced thin
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 cup steamed spinach, chopped (frozen is fine)
  • 1 cup plain breadcrumbs (for GF, be sure to use GF breadcrumbs)
  • 1 teaspoon olive oil
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Stuffed Zucchini » Clean Eating

Stuffed Zucchini » Clean Eating

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Preheat oven to 350°F. Prepare stuffing: In a large saute pan on medium-high, heat 1 tsp oil

  • 3 tsp olive oil, divided
  • 1 clove garlic, diced
  • 1 small yellow onion, diced
  • 8 oz mushrooms, diced
  • 1 tbsp balsamic vinegar
  • 3 tbsp whole-wheat bread crumbs
  • 2 tbsp Parmesan cheese
  • 2 zucchini, halved, seeds and pulp removed
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LIGHTER SCALLOPED POTATOES

LIGHTER SCALLOPED POTATOES

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1. Adjust an oven rack to the middle position and heat the oven to 450 degrees

  • 1 medium onion . minced
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon table salt
  • 1 medium garlic clove -- minced or pressed through a garlic press (about 1 teaspoon)
  • 1 teaspoon minced fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 1/2 pounds russet potatoes (about 5 medium) -- peeled and sliced 1/8 inch thick
  • 2 cups 2% milk
  • 2 bay leaves
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 3 tablespoons light cream cheese
  • 2 ounces grated Parmesan cheese (about 1 cup)
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Chocolate Babka

Chocolate Babka

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When shaping the babka, twist dough evenly throughout the length of the roll a full 5 to 6 turns

  • 1 1/2 cups warm milk, 110 degrees
  • 2 (1/4 ounce each) packages active dry yeast
  • 1 3/4 cups plus a pinch of sugar
  • 3 whole large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 6 cups all-purpose flour, plus more for work surface
  • 1 teaspoon salt
  • 1 3/4 cups (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and loaf pans
  • 2 1/4 pounds semisweet chocolate, very finely chopped
  • 2 1/2 tablespoons ground cinnamon
  • 1 tablespoon heavy cream
  • Streusel Topping (http://www.marthastewart.com/282786/streusel-topping)
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Roasted Brussels Sprouts with Pomegranate Molasses

Roasted Brussels Sprouts with Pomegranate Molasses

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You will also need mixing bowl, sheet tray, aluminum foil Preheat oven to 450 degrees F

  • 2 lbs Brussels sprouts, cleaned and cut in half
  • 1/4 cup olive oil
  • Salt and pepper
  • 1 cup walnuts, toasted
  • 1/3 cup fresh pomegranate seeds
  • 2 tbsp pomegranate molasses - click here for recipe
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RED-LENTIL SOUP

RED-LENTIL SOUP

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Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until ...

  • 1 large onion -- chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves -- finely chopped
  • 1 teaspoon ground cumin
  • 1 Turkish or 1/2 California bay leaf
  • 1 sprig fresh thyme
  • 1 cup red lentils (7 ounces) -- picked over and rinsed
  • 3 1/2 cups reduced-sodium chicken broth
  • 3 cups water
  • 2 tablespoons chopped flat-leaf parsley
  • Accompaniment: lemon wedges
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