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Recipes
Baked Penne with Turkey
By ranmcm
Amanda Haas, Cooking Light Real Family Food, Oxmoor House 2012
- 12 ounces uncooked penne (tube-shaped pasta)
- 1 tablespoon olive oil
- 2 (8-ounce) packages presliced mushrooms
- 2 tablespoons dry sherry
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 tablespoon water
- 5 tablespoons all-purpose flour
- 3 cups organic vegetable broth
- 1 cup milk
- 1 tablespoon fresh thyme leaves
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup unsalted butter
- 4 cups chopped cooked turkey breast
- 1 cup frozen petite green peas, thawed
- 4 ounces grated fresh Parmesan cheese (about 1 cup), divided
- Cooking spray
- Thyme leaves (optional)
Crispy Chili Kale Chips - Katie Lee
By ranmcm
Recipe courtesy of Katie Lee
- 1 bunch kale, ribs removed and torn into pieces (I used 2 bunches)
- 1 to 2 tablespoons olive oil
- 2 teaspoons chili powder
- Sea Salt
Hearty Italian Chicken and Vegetable Soup - Food Network Kitchens
By ranmcm
Recipe courtesy of the Food Network Kitchens
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- Pinch crushed red pepper flakes
- 6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
- 6 (3-inch) strips lemon zest, cut from 1 lemon
- 1 small head fennel, thinly sliced (2 cups), fennel tops reserved
- 1 1/2 pounds bone-in chicken breasts, skin removed
- 8 cups low-sodium chicken broth
- A 2-3 inch piece Parmesan rind, optional
- 2 carrots, sliced (1 cup)
- 2 stalks celery, sliced (1 cup)
- Kosher salt
- 2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces
- (recommended: Ronzoni Healthy Harvest) **recommend just using
- 2 3/4 -ounce weight
- 3 cups baby spinach
- 2 tablespoons grated Parmesan, plus extra for passing
- Lemon juice
Collard Greens - Emeril Lagasse
By ranmcm
Recipe courtesy of Emeril Lagasse
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 cloves garlic, crushed
- 1 bunch collard greens (I use 2 bunches to double the recipe since they
- cook down), stems removed, cut crosswise and julienned
- Salt, to taste
- Crushed red pepper, to taste
- 1 cup chicken stock or water
- 1 piece salt pork or several pieces of bacon (I add this to the recipe
- for flavor)
Caprese Chicken
By ranmcm
This recipe is great for family gatherings and parties
- 4 skinless chicken breasts
- 3 large garlic cloves, minced
- 2 pints cherry tomatoes, halved
- 10 - 15 large basil leaves, finely chopped
- 8 oz fresh mozzarella, sliced in 1/2 inch thick slices
- 2 tablespoons olive oil, divided
- several sprigs of fresh rosemary for garnish
- shredded parmigiano reggiano cheese for garnish
- kosher salt & freshly ground black pepper
- balsamic vinegar, to taste
Emeril's Favorite Roast Pheasant - Emeril Lagasse
By ranmcm
Recipe courtesy of Emeril Lagasse
- 3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips
- and necks trimmed
- Salt
- Freshly ground black pepper
- 1 onion, peeled and coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 orange, halved
- 3 sprigs fresh thyme
- 6 slices thick-cut bacon, cut in half
- 1/4 cup Madeira
- 1 cup rich chicken stock
- 2 tablespoons cold, unsalted butter
Popcorn with Parmesan and Pecorino - Giada De Laurentiis
By ranmcm
Recipe courtesy of Giada De Laurentiis
- 1/2 cup popcorn kernels
- 4 tablespoons butter, melted
- 1/4 cup grated Parmesan
- 1/4 cup grated Pecorino Romano
Oven-Crispy French Fries With Paprika-Parmesan Salt - Emeril Lagasse
By ranmcm
Recipe courtesy of Emeril Lagasse
- 2 large baking potatoes (about 1 1/2 pounds), scrubbed well
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Emeril's Original Essence seasoning or Creole seasoning
- Kosher salt
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1 tablespoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Fillet of Beef Bourguignonne - Ina Garten
By ranmcm
Recipe courtesy of Ina Garten
- 1 1 1 (3-pound) filet of beef, trimmed
- 3 to 4 3 to 4 4 tablespoons good olive oil
- 1/4 1/4 1/4 pound bacon, diced
- 2 2 2 garlic cloves, minced
- 1 1/2 1 1/2 1/2 cups good dry red wine, such as Burgundy or Chianti
- 2 2 2 cups beef stock
- 1 1 1 tablespoon tomato paste
- 1 1 1 sprig fresh thyme
- 1/2 1/2 1/2 pound pearl onions, peeled
- 8 to 10 8 to 10 1-inch-thick carrots, cut diagonally into 1-inch-thick slices
- 3 3 3 tablespoons unsalted butter, at room temperature
- 2 2 2 tablespoons all-purpose flour
- 1/2 1/2 1/4-inch pound mushrooms, sliced 1/4-inch thick (domestic or wild)
- Kosher salt & Freshly ground black pepper, for seasoning
- 1 1 1/2 teaspoon salt and 1/2 teaspoon pepper
Ham and Split Pea Soup - Emeril Lagasse
By ranmcm
Recipe courtesy of Emeril Lagasse
- 1 pound dried split peas
- 1 ham hock
- 3 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic
- 1 pound Smithfield ham, chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme