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Recipes
Beef Tenderloin with Garlic Horseradish Cream
By Heritage330
by Tom Perini
- 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- 2 cups heavy cream
- 1/4 cup drained bottled horseradish
- 1/8 teaspoon white pepper
- 1 (3-pound) center-cut beef tenderloin roast, tied
- 1/2 cup cracked black pepper
- 2 teaspoons granulated beef bouillon
- 2 teaspoons salt
- 3/4 teaspoon cornstarch
- 3/4 teaspoon dried oregano, crumbled
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika (not hot)
- 1 tablespoon olive oil
- Special equipment: a roasting pan with a rack; an instant-read thermometer
Brown Butter Gnocchi with Spinach and Pine Nuts
By Heritage330
Jackie Mills, MS, RD, Cooking Light JANUARY 2009
- 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
- 2 tablespoons butter
- 2 tablespoons pine nuts
- 2 garlic cloves, minced
- 1 (10-ounce) package fresh spinach, torn
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) finely shredded Parmesan cheese
Garlicky Beans on Toast
By Heritage330
Sidney Fry, MS, RD, Cooking Light JANUARY 2013
- 1 teaspoon olive oil
- 1/4 cup canned white beans
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper
- 1 slice sourdough
- Chopped fresh rosemary
- Chopped fresh parsley
Pasta, White Beans, Sage, and Crispy Garlic
By Heritage330
Cook pasta. Meanwhile, melt 1 tablespoon butter with oil in heavy large skillet over medium heat
- 3/4 pound pasta
- 2 tablespoons butter, divided
- 1/4 cup olive oil
- 8 garlic cloves, peeled, thinly sliced
- 2 tablespoons finely chopped fresh sage
- 1 pound sweet sausage
- 1 can white beans, drained
- 1/2 to 3/4 jar sundried tomatoes, chopped
- 1/4 teaspoon dried crushed red pepper (optional)
- 1 cup grated Asiago cheese (about 3 ounces)
Grapefruit, Walnut, and Feta Salad
By Heritage330
Hannah Klinger, Cooking Light APRIL 2013
- 1 small red grapefruit
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups torn butter lettuce
- 4 tablespoons crumbled feta cheese
- 4 tablespoons toasted walnuts
Tamale Dough (Masa)
By Heritage330
In a large bowl, stir the masa with the hot water until evenly moistened
- 3 1/2 cups masa harina for tamales (20 ounces)
- 3 cups very hot water
- 1/2 pound lard
- 5 tablespoons unsalted butter, softened
- 2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 cup chicken stock
Bolognese Ragu
By Heritage330
Heat the oil and butter in a dutch oven over medium heat
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 carrot, finely, diced
- 1 medium onion, diced
- 2 rib celery, finely diced
- 2 clove garlic, sliced
- 1 tablespoon miced flat leaf parsley
- 1 pound ground beef
- 1/2 pound veal, ground
- 1/2 pound pork, ground
- 1 cup dry white wine
- 3 tablespoons tomato paste
- 3/4 cup milk
- 1 1/2 cups low sodium beef broth
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- Pinch of finely grated nutmeg
- 3 ounces thinly sliced mortadleea, cut into 1/4 inch wide strips
- Pasta
- Parmigiano-Reggiano, for grating
BBQ Chicken Pizza with Fresh Mozzarella and Pickled Jalapeños
By Heritage330
Mary Drennen, Cooking Light JANUARY 2013
- 3 (4-ounce) chicken breast cutlets
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Cooking spray
- 12 ounces refrigerated fresh pizza dough
- 2 tablespoons yellow cornmeal
- 1/3 cup no-salt-added ketchup
- 3 tablespoons prepared yellow mustard
- 1 tablespoon white vinegar
- 1/2 cup sliced red onion
- 1/4 cup pickled jalapeño slices
- 4 ounces fresh mozzarella cheese, thinly sliced
- 2 tablespoons coarsely chopped fresh cilantro leaves
Tamale Dough
By Heritage330
1. In a large bowl, stir the masa with the hot water until evenly moistened
- 3 1/2 cups masa harina for tamales (20 ounces)
- 3 cups very hot water
- 1/2 pound lard
- 5 tablespoons unsalted butter, softened
- 2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 cup chicken stock
Rachael Ray
By Heritage330
Build this fresh and crisp meal with a mustard and fresh tarragon gravy and grilled chicken marinated in lemon and ...
- 6 tablespoons extra virgin olive oil (EVOO), divided
- Zest and juice of 1 lemon, divided
- 2 cloves garlic, grated or pasted
- 1 tablespoon thyme, chopped
- 4 small boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups chicken stock
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh tarragon, coarsely chopped
- 1 teaspoon balsamic vinegar or white vinegar
- 6 cups arugula
- 1/2 cup frozen peas, thawed
- 2 radishes, thinly sliced
- 1 shallot, thinly sliced
- 1/2 cup shaved Parmigiano Reggiano cheese