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Recipes
Fusilli with Spinach and Asiago Cheese
By Flyer920
Bring a large pot of salted water to a boil over high heat
- 1 pound fusilli pasta
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 (9-ounce) bag fresh spinach, roughly chopped
- 8 ounces (1/2 pint) cherry tomatoes, halved
- 1 cup (about 3 1/2-ounces) grated Asiago
- 1/2 cup grated Parmesan
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Key Lime Cheesecake with Mango Ribbons
By Flyer920
Make crust: Preheat oven to 350°F and butter bottom and side of springform pan
- For crust
- 1 1/4 cups fine graham cracker crumbs (5 ounces)
- 3 tablespoons sugar
- 1/2 stick (1/4 cup) unsalted butter, melted
- For filling
- 2 (8 ounce) packages cream cheese at room temperature
- 1 cup plus 2 tablespoons sugar
- 3/4 cup fresh key lime juice (strained from about 1 1/2 lb Key limes) or bottled (Nellie and Joe’s is wonderful, as is Manhattan brand, if you can find it)
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- For topping
- 2 large firm-ripe mangoes
- 1 tablespoon fresh Key lime juice (strained) or bottled
- 1/2 cup chilled heavy cream
- 1 tablespoon sugar
- Special equipment: a 9- to 9 1/2-inch springform pan; a mandoline or other adjustable-blade slicer
Chocolate Caramel Cheesecake
By Flyer920
The caramelized sugar. That’s the real brilliance of this recipe, as it gets you wondering why you’ve been addi...
- 1 crumb crust (recipe below)
- 1 cup sugar
- 3/4 cup heavy cream
- 8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- 1/2 cup sour cream
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla
- Crumb Crust
- Recipe adapted from Gourmet Magazine
- I actually double crumb crusts; I can never get enough cookie.
- Makes enough for a 24 centimeter cheesecake.
- 1 1/2 cups (5 ounces) finely ground cookies such as chocolate wafers
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1/8 teaspoon salt
- Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours
Chicken Rollatini
By Flyer920
Preheat oven to 400 degrees F
- Cooking spray
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
- 8 ounces thinly sliced ham
- 1 cup baby spinach leaves, chopped
- 4 ounces goat cheese
- 2 tablespoons Dijon mustard
- 1 cup seasoned bread crumbs
Turkey Barley Soup
By Flyer920
Place carcass, celery, carrots, onion, parsnips, garlic, 1 cup dill, parsley, salt, pepper and water in an extra la...
- 1 meaty turkey carcass (from a 16 lb. bird)
- 9 stalks celery, cut into 1/2 inch slices
- 1 1/2 lbs. carrots, in 1 inch chunks
- 2 med. onions, diced
- 1 lb. parsnips, peeled, 1/2 inch rounds
- 2 c. chopped dill
- 6 cloves garlic, chopped
- 1 c. parsley
- 1 tbsp. salt
- 2 tsp. freshly ground pepper
- 10-12 c. water
- 1 c. barley
Porcini-and-Pecan Pâté
By Flyer920
Put the pecans in a bowl and cover with cold water
- 1 cup pecans
- 1/2 cup dried porcini mushrooms
- 1 cup boiling water
- 1/2 pound portobello mushrooms, stemmed
- 2 tablespoons tamari
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon nutritional yeast (see Note)
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon chopped rosemary
- 1 teaspoon light miso
- 2 dry-packed sun-dried tomato halves
- Salt
- Toasted baguette slices, for serving
Basic Italian Sauce
By Flyer920
In a 3-quart saucepan, heat the olive oil over medium heat
- BASIC TOMATO SAUCE
- 1/4 cup extra virgin olive oil
- 1 Spanish onion, chopped in 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt, to taste
Smoked Mozzarella Spread with Flatbread Crackers
By Flyer920
In a food processor, combine the mozzarella, olive oil and pesto and process to a coarse paste
- 1 pound smoked mozzarella, coarsely chopped
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 3 tablespoons sun-dried tomato pesto
- 1 tablespoon chopped parsley
- Salt and freshly ground pepper
- Flatbread crackers, for serving
Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce
By Flyer920
Great dish, great for a bunch of friends before the entree
- 6 * 6 tablespoons olive oil
- 3 * 3 cup vidalia onion, diced
- 3 * 3 chili pepper, sliced in half
- 3 * 3 bay leaf
- 16 * 16 garlic cloves, minced
- 3 * 3 tablespoon fresh parsley
- 3 * 3 tablespoon tarragon, rough chopped
- 3 * 3 tablespoon oregano, rough chopped
- 3 * 3 tablespoon thyme, rough chopped
- 3 * 3 lemon, juice of
- 2 * 2 cup white wine
- 8 * 8 lbs mussels, scrubbed discard any that are not alive
- 8 * 8 tablespoons butter
- * fresh herb (to garnish)
- * lemon slice (to garnish)
Port Cranberry Sauce
By Flyer920
In this version of cranberry sauce, the sweet-tartness of the cranberries is enhanced with the addition of port, or...
- 1/2 cup ruby port
- Three 1-by-3-inch strips of orange zest, cut into thin matchsticks
- 1/2 cup fresh orange juice
- 12 ounces fresh cranberries
- 3/4 cup sugar