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Recipes
Leek-Tomato Quinoa
By Grandmax4
1. Place quinoa in strainer
- 1 1/2 cups quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 Tablespoon butter
- 2 cups leeks, finely chopped, white & pale green parts only
- 1/4 cup low-salt chicken broth
- 3 tablespoons olive oil
- 2 medium yellow tomatoes
- 3 tablespoons chopped green onions
- 3 tablespoons chopped basil
- 1 tablespoon fresh lemon juice
SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA
By Grandmax4
Blend ricotta and Parmesan in medium bowl
- 3 cups ricotta cheese
- 1 cup shredded Parmesan cheese
- 1 large egg
- 2 packages frozen chopped spinach -- (10 ounce) thawed, squeezed dry
- 1 package prepared pesto -- (7 ounce)
- 4 cups bottled chunky pasta sauce
- 12 no-boil lasagna noodles from one 8-ounce package
- 2 cups grated Fontina cheese
Mini Fillo Shells With Cream Cheese, Basil & Roasted Sweet Red Peppers
By Grandmax4
Directions: On a gas stove top or grill, lightly char the red pepper on an open flame until char marks form on the...
- 8 ounces cream cheese, softened
- 4-6 basil leaves, sliced into ribbons
- 1 medium sweet red bell pepper or 7 ounces (1 jar) roasted red peppers
- 1 package (15 count) Athens® Mini Fillo Shells
Banana Bread with Pecans
By Grandmax4
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, finely chopped
- Confectioners' sugar, for dusting
Roast Beef Tenderloin with Port Sauce
By Grandmax4
Salting the beef 24 to 36 hours in advance enhances flavor and texture
- Sauce:
- Beef:1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
- 2 teaspoons coarse kosher salt
- 4 tablespoons (1/2 stick) chilled unsalted butter, divided
- 1/4 cup finely chopped shallots
- 3tablespoons Cognac or brandy
- 1 fresh rosemary sprig
- 1 teaspoon coarsely cracked black pepper
- 1 cup ruby or tawny PortSimple Homemade Beef Stock
- Roasting:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS
By Grandmax4
Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl
- 1 cup golden brown sugar -- (packed)
- 1/2 cup chopped pecans (about 2 ounces)
- 1/4 cup chilled butter -- (1/2 stick) cut into 1/4-inch pieces
- 5 pounds red-skinned sweet potatoes (yams) -- peeled, cut into 1 1/2-inch pieces
- 4 large eggs
- 3 tablespoons pure maple syrup
- 2 tablespoons vanilla extract
- 1 tablespoon fresh lemon juice
- 2 teaspoons salt
Sweet Potato Strudel with Balsamic Mushroom Sauce
By Grandmax4
Line rimmed baking sheet with parchment paper; set aside
- 1 tbsp extra-virgin olive_oil -- (15 mL)
- 2 sweet onions -- sliced
- 3 cloves garlic -- sliced
- 1 1/2 tsp dried thyme -- (7 mL)
- 1 tsp salt -- (5 mL)
- 1/2 tsp pepper -- (2 mL)
- 5 cups cremini or white_mushrooms -- (1.25L) sliced
- 10 cups thinly sliced peeled sweet_potatoes (about 3) -- (2.5 L)
- 2 tbsp chopped fresh parsley -- (25 mL)
- 1 tbsp balsamic_vinegar -- (15 mL)
- 8 sheets phyllo pastry
- 1/2 cup butter -- (125 mL) melted
- 2 tbsp whole parsley leaves -- (25 mL)
- BALSAMIC MUSHROOM SAUCE
- 1 pkg dried porcini mushrooms -- (14 g pkg)
- 1 tbsp extra-virgin olive_oil -- (15 mL)
- 1/2 tsp dried thyme -- (2 mL)
- 1/4 tsp salt and pepper -- (1 mL)
- 4 tsp all-purpose_flour -- (20 mL)
- 1 tbsp balsamic_vinegar -- (15 mL)
Duchess Baked Potatoes
By Grandmax4
Place potatoes in a large pot and pour in water to cover by 2"; season with salt
- 12 medium Yukon Gold potatoes (3 1/2–4 pounds)
- Kosher salt
- 5 large egg yolks
- 2 garlic cloves, finely grated
- 1 1/4 cups heavy cream
- 3/4 cup sour cream
- 10 tablespoons unsalted butter, melted
- 1 teaspoon pink or black peppercorns, finely ground
Salt-And-Vinegar Potato Chip Fish
By Grandmax4
“Use thick, kettle-cooked chips for best results in this simple twist on fish and chips
- 2 (6 ounce) cod fish fillets or 2 (6 ounce) other white fish
- 1 ⁄4 teaspoon sea salt or 1⁄4 teaspoon kosher salt
- 2 teaspoons mayonnaise
- 1 ⁄2 cup coarsely crushed kettle-cooked salt-and-vinegar potato chips
MASHED POTATOES WITH PARMESAN AND LEMON
By Grandmax4
1. Place potatoes in large saucepan and cover with 1 inch water
- 2 pounds russet potatoes -- scrubbed
- 8 tablespoons unsalted butter (1 stick) -- melted
- 1 cup half-and-half -- warmed
- 1 cup grated Parmesan cheese
- 2 tablespoons grated lemon zest -- from 1 lemon
- 1 1/2 teaspoons table salt
- Ground black pepper