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Recipes
Real Meatballs and Spaghetti - Ina Garten
By ranmcm
I've made these meatballs on several occassions using Ina's marinara sauce from another recipe, that I'd frozen
- FOR THE MEATBALLS:
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground beef
- 1 cup fresh white bread crumbs (4 slices, crusts removed)
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
- FOR THE SAUCE:
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- FOR SERVING:
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
Bacon Wrapped Chicken with Blue Cheese and Pecans - Rachel Ray
By ranmcm
Recipe courtesy of Rachael Ray
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 cup blue cheese crumbles
- 1/4 cup toasted pecans, chopped
- 2 scallions, sliced on bias
- 4 slices good-quality center cut bacon
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup half-and-half or cream
- 2 tablespoons grainy mustard
- Special equipment: toothpicks
Hunter-Style Chicken
By ranmcm
Also known as chicken cacciatore, this richly flavored recipe is deceptively simple and all the work is done ahead ...
- 1/2 cup(s) dry white wine
- 1 tablespoon(s) tomato paste
- 1/4 teaspoon(s) (or up to 1/2 teaspoon, if desired) crushed red pepper
- Kosher salt
- Pepper
- 6 clove(s) garlic
- 1/2 pound(s) small new potatoes, halved
- 2 sprig(s) rosemary
- 1 medium onion, chopped
- 1/2 cup(s) (large) pitted green olives, quartered
- 4 bay leaves, optional
- 1 can(s) (28-ounce) whole tomatoes, drained
- 4 chicken legs, split (4 drumsticks, 4 thighs), skin removed
- 2 tablespoon(s) all-purpose flour
- 8 ounce(s) cremini mushrooms, sliced
- Chopped parsley, for serving
- Crusty bread, for serving
Perfect Pot Roast - Ree Drummond
By ranmcm
Recipe courtesy of Ree Drummond
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
- I added Montreal Steak Seasoning
Chicken Enchiladas - Tyler Florence
By ranmcm
Recipe Courtesy of Tyler Florence
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Baked Artichoke Chicken
By ranmcm
Try this delicious, easy, savory classic
- 3 1/2-4 pound chicken legs and thighs
- 1 cup artichoke hearts (halved)
- 1 medium onion (cut into chunks - to match the artichokes)
- 1 pound white button mushrooms (halved or quartered)
- 1 pint cherry or grape tomatoes (halved) *I added this ingredient*
- 2 tablespoons brown mustard
- 1 clove garlic (minced)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup red wine
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- 1 bay leaf
- salt and pepper (to taste)
Autumn Harvest Fettuccine With Tabasco Sauce
By ranmcm
I recently visited the Tabasco Factory and Museum at Avery Island, LA
- 1 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 4 cups)
- 1 leek, sliced
- 1 red bell pepper, cored, seeded and cut into 1-inch pieces
- 1/4 pound green beans, cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons TABASCO® brand Original Red Sauce, divided
- 1 teaspoon salt, divided
- 8 ounces fettuccine pasta
- 1/4 cup fresh chopped parsley or basil
- 1/4 cup grated Parmesan cheese
Green Goddess Rice - Claire Robinson
By ranmcm
Recipe courtesy of Claire Robinson
- 1 1/2 cups basmati rice
- 1 small avocado, peeled, pitted, and coarsely chopped
- 1 cup packed fresh basil leaves
- 1 lemon, juiced
- 3 tablespoons extra-virgin olive oil
- 1/4 cup water
- Kosher salt
- Freshly ground black pepper
Buried Split Roasted Turkey with Gravy
By ranmcm
Buried Split Roasted Turkey with Gravy is a super delicious option when you're looking to switch it up this Thanksg...
- 2 bunches fresh sage (whole leaves)
- 2 bunches fresh thyme
- 1 bunch fresh parsley leaves
- 1 bunch fresh rosemary branches
- 1 (12 to 14 pound) turkey, giblets reserved, rinsed well and patted dry
- 6 tablespoons unsalted butter, room temperature
- 2 heads garlic, cut crosswise
- Coarse salt and pepper
- 4 tablespoons flour
- 1 14-ounce can chicken stock
- 1/2 cup white wine
- 2 tablespoons heavy cream
- 2 hard-cooked eggs, chopped (optional)
Lemon Chicken Breasts - Ina Garten
By ranmcm
Recipe courtesy of Ina Garten
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon