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Recipes
Parmesan Wafers
By Grandmax4
Preheat oven to 350°F with rack in middle
- 1 1/2 cups coarsely grated Parmigiano-Reggiano (4 to 5 ounces; do not use a food processor)
- 1 tablespoon all-purpose flour
- Equipment: a nonstick baking pad such as Silpat
THE 24 HOUR OMELET
By Grandmax4
Preheat oven 425 Degrees. Mix all with eggs and pour over bread mixture - wetting all
- 1 large challah (No crust slice & cut in cubes)
- I use square challah -- sometimes (1.5 challah)
- 1 stick old cheddar -- (8-12 oz.)
- 1 stick swiss cheese -- (8-12 oz.)
- 1 bunch dill chopped
- 1 bunch green onions chopped (greens only)
- Toss all of the above together and put into a greased 9 x 13 Pyrex pan
- 12 eggs beaten
- 1 tsp. Worcestershire
- 2 drops tobasco sauce -- (2 to 3)
- 1/2 tsp. pepper
- 1 tsp. dry mustard (mix with a little milk)
- 2 c. skim milk
Green Goddess Salad Dressing
By Grandmax4
"According to The Joy of Cooking, "this creamy, herby dressing was invented at the historic Palace Hotel in San Fra...
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup snipped fresh chives ( minced scallions can be substituted)
- 1/4 cup minced fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 3 anchovy fillets, rinsed, patted dry and minced
- salt and pepper
Chocolate Chip Cookies a la Anna Olson
By Grandmax4
Tried, tested and true. My secret ingredient is cornstarch to make chewy-centred cookies! If you want crispy cookie...
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cup all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 8 oz bittersweet chocolate, cut into chunks
ASPARAGUS STRUDEL
By Grandmax4
1. Blanch asparagus in large pot of boiling water for 3 minutes
- 3/4 pound Asparagus - trimmed and cut into 1 inch lengths
- 2 medium size leeks, white parts only, thinly sliced and washed well
- 2 1/2 sticks sweet butter melted
- 1/2 pound Gruyere cheese grated
- 2 ounces sliced almonds toasted
- 3 eggs
- 2 Tablespoons chopped fresh Mint
- 2 Tablespoons chopped fresh Italian Parsley
- 4 Tablespoons chopped fresh Dill
- 2 Tablespoons snipped fresh Chives
- 1 Teaspoon salt
- 1/2 teaspon freshly ground black pepper
- 1/2 teaspoon paprika
- dash of cayenne pepper
- 2 Tablespoons fresh lemon juice
- 12 leaves of packaged phyllo pastry thawed
Tomato Stuffed Zucchini Recipe
By Grandmax4
1. Cut zucchini in half lengthwise
- 1 medium zucchini
- 1 plum tomato, diced
- 1/3 cup shredded Monterey Jack or Mexican cheese blend
- 3/4 teaspoon minced fresh parsley
- Dash each salt, garlic powder, dried oregano and pepper
- 1-1/2 teaspoons grated Parmesan cheese
- 1 . Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain.
- 2 . In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese.
- 3 . Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 2 servings.
Roxie's Bran Muffins
By Grandmax4
Preheat an oven to 400 degrees F (200 degrees C)
- 1/2 cup raisins
- 1 egg
- 3/4 cup milk
- 1 1/2 cups bran cereal (such as Kellogg's All-Bran® Original Cereal)
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- 1 apple, cored and shredded
- 1 ripe banana, mashed
- 1/2 cup honey
MOQUECA - BRAZILIAN FISH STEW
By Grandmax4
1. Cut the fish into bite size pieces and place in a zip lock bag
- 2 pounds grouper -- snapper, mahi mahi, salmon, or monkfish
- 2 limes -- juiced
- 1 teaspoon Salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons garlic -- minced
- 2 tablespoons olive oil
- 1 red bell pepper -- finely chopped
- 1 green bell pepper -- finely chopped
- 1 large onion -- finely chopped
- 2 large tomatoes -- diced
- 4 green onions -- finely chopped
- 1 bunch cilantro (fresh) -- roughly chopped
- 2 teaspoons hungarian paprika
- 1 teaspoon chili pepper
- 2 1/2 cups coconut milk (canned)
- 2 tablespoons palm oil
TRADER JOE'S CRACKERS w. RAISINS & ROSEMARY
By Grandmax4
1/2 Cup raisins or currants 1/2 Cup unsalted sunflower seeds 1/4 Cup almonds 1/2 Cup each white and
- 1/2 1/2 1/2 Cup raisins or currants
- 1/2 1/2 1/2 Cup unsalted sunflower seeds
- 1/4 1/4 1/4 Cup almonds
- 1/2 1/2 1/2 Cup each white and whole wheat flour
- 1 1/2 1 1/2 1/2 Tablespoons fresh rosemary, chopped
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon salt
- 1 1 1 Cup buttermilk
- 1 1/2 1 1/2 1/2 Tablespoons maple syrup
- extra salt for top
Fabio's Creamless Creamy Squash Soup
By Grandmax4
This recipe is from Willinger's cookbook Red, White & Greens
- 1 celery rib, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
- 1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
- 1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
- 1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
- 2 teaspoons coarse sea salt
- 3 1/2 cups boiling water plus additional for thinning
- 1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)