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Recipes
Roasted Tomato Caprese Bites
By Grandmax4
Preheat the oven to 400°F
- 1 pint grape tomatoes, quartered
- 2 tablespoons extra-virgin olive oil, divided
- 6 ounces fresh mozzarella, chopped
- 4 fresh basil leaves, julienned
- Salt and pepper, to taste
- 2 boxes Mini Fillo Shells
Green Pea Soup
By Grandmax4
1. Melt the butter in a medium saucepan over medium heat until foaming
- 1 tablespoon unsalted butter
- 1 medium leek, root trimmed, halved lengthwise, and thinly sliced (white and green parts only)
- 2 teaspoons kosher salt, plus more as needed
- 2 1/2 cups homemade vegetable broth (see recipe intro) or 1 cup low-sodium store-bought vegetable broth mixed with 1 1/2 cups water
- 1/8 teaspoon freshly ground black pepper, plus more as needed
- 3 cups shelled fresh peas (from about 2 1/2 pounds of peas in their pods) or 1 (16-ounce) package frozen peas, thawed
- 1/4 cup loosely packed fresh mint leaves
- 1 teaspoon freshly squeezed lemon juice, plus more as needed
- Crème fraîche, for serving (optional)
CHEESY GARLIC BREAD
By Grandmax4
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees
- 5 cloves garlic -- grated
- 8 tablespoons unsalted butter (1 stick) -- softened
- 1/2 teaspoon water
- 1/4 teaspoon Table salt
- 1/4 teaspoon ground black pepper
- 1 baguette (18- to 20-inch) -- sliced in half horizontally
- 1 1/2 cups cheese (shredded Italian blend)
Savory Garlic and Herb Cheesecake
By Grandmax4
Directions Preheat oven to 325 degrees
- 1 cup butter crackers crushed
- 3 T . butter melted
- 1/2 cup Stella Asiago and Romano Cheese
- 2 8 oz . cream cheese room temperature
- 1/2 cup sour cream
- 2 eggs
- 1 cup cheddar cheese
- 1 T . chives chopped
- 1/2 tsp . thyme chopped
- 1 tsp . parsley
- 1 T . roasted garlic minced
- 1/2 tsp . fresh ground black pepper
- 1/2 tsp . salt
- 1 T . hot sauce
- 1/4 tsp . ground ceyenne pepper
Veal Birds Paprika
By Grandmax4
As Gourmet wrote in 1959: "Long ago
- 1 1/2 1 1/2 1/2 cups finely chopped onion
- 1 1/2 1 1/2 1/2 cups finely chopped onion
- 1 1/2 1 1/2 1/2 cups finely chopped onion
- 1/2 1/2 1/2 cup finely chopped mushrooms
- 1/2 1/2 1/2 cup finely chopped mushrooms
- 1/2 1/2 1/2 cup finely chopped mushrooms
- 9 9 9 tablespoons unsalted butter
- 9 9 9 tablespoons unsalted butter
- 9 9 9 tablespoons unsalted butter
- 1 1 1 cup fine dry bread crumbs
- 1 1 1 cup fine dry bread crumbs
- 1 1 1 cup fine dry bread crumbs
- 1 1 1 teaspoon dried basil, crumbled
- 1 1 1 teaspoon dried basil, crumbled
- 1 1 1 teaspoon dried basil, crumbled
- 1/2 1/2 1/2 cup white veal stock or chicken broth
- 1/2 1/2 1/2 cup white veal stock or chicken broth
- 1/2 1/2 1/2 cup white veal stock or chicken broth
- 1/2 1/2 1/2 cup tomato purée
- 1/2 1/2 1/2 cup tomato purée
- 1/2 1/2 1/2 cup tomato purée
- 2 2 2 tablespoons paprika
- 2 2 2 tablespoons paprika
- 2 2 2 tablespoons paprika
- buttered noodles as an accompaniment
- buttered noodles as an accompaniment
- buttered noodles as an accompaniment
- 1 1 1 cup sour cream
- 1 1 1 cup sour cream
- 1 1 1 cup sour cream
Beetroot and Feta Cheese Salad
By Grandmax4
Instructions For Salad Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through wit...
- 4 medium beetroots
- 60 grams feta cheese
- 2 tablespoon roughly chopped parsley
- lemon vinaigrette
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 garlic cloves - minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
LIMONCELLO
By Grandmax4
Put the lemon peels, lavender, if using, and rum or vodka in a container and let stand for 4 weeks
- 12 Meyer lemons -- or a mixture of lemons and limes, peel only, no pith
- 3 sprigs lavender -- optional but lovely
- 2 liters light rum or vodka
- 6 cups sugar
- 3 cups water
Roasted Hens a L'Orange
By Grandmax4
Preheat the oven to 425 degrees F; line a baking sheet with foil
- 2 Cornish game hens (about 1 1/2 pounds each)
- 1 teaspoon ground coriander
- Kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 1 1/2 cups low-sodium chicken broth
- 2 thyme sprigs, plus 1 teaspoon chopped leaves
- 4 wide strips orange zest (removed with a vegetable peeler)
- 1 cup fresh orange juice (from about 3 oranges)
- 1 cup orzo
- 1 shallot, chopped
- 1/2 cup shredded carrots
- 2 tablespoons chopped fresh parsley
Stuffed Veal Roast
By Grandmax4
Preheat oven to 375°F. Place the mushrooms, the 1/2-box defrosted spinach, leaves from the rosemary sprigs, olive...
- 5 medium white button mushrooms
- 1/2 (10-ounce) box frozen chopped spinach, defrosted
- 3 sprigs fresh rosemary
- 10 ounces large pimiento-stuffed green olives
- Zest of 1 orange
- Zest of 1 small lemon
- 1 (3-pound) veal roast, netted and tied
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons honey
- 6 tablespoons apricot preserves
- 2 teaspoons imitation mustard
Parmesan Cheddar Basil Bites
By Grandmax4
Instructions Preheat oven to 350° Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a...
- 2 1/2 cups shredded Cheddar Cheese
- 1/2 cup butter, softened
- 5 tablespoons half-and-half
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups grated Parmesan cheese
- 3 tablespoons finely chopped fresh basil