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Recipes
Grilled California Pizza
By Karen_3925
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough ...
- For the dough:
- 1 1/4 cups warm (100 to 110 degrees F) water
- 2 packages dry yeast
- 1 tablespoon honey
- 3 tablespoons good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
- For the toppings (select 8):
- 1 red onion, thinly sliced
- 1 pound fresh mozzarella, grated
- 1/2 pound Italian Fontina, grated
- 1/2 pound mild goat cheese, such as Montrachet, sliced
- 1 red or yellow bell pepper, cored, seeded, and julienned
- 1/4 pound prosciutto, thinly sliced and julienned
- 1 bunch arugula, cleaned and dried
- 6 plum tomatoes, sliced 1/4-inch thick
- 4 pork or turkey sausages, cooked and sliced
- 1 bunch basil leaves, cleaned and dried
- 4 garlic cloves, roasted
- Crushed red pepper flakes
- For prep:
- 1/2 cup good olive oil
- Cornmeal
Creamy Tangerine Grilled Asparagus
By Karen_3925
Preheat indoor or outdoor grill to medium-high
- 2 pounds medium to small size asparagus, tough ends trimmed
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground black pepper
- 2 tangerines, zested and juiced
- A few small dashes hot sauce
- 1/4 cup heavy cream
- 1/2 red onion, sliced
- 1/2 bunch chopped basil leaves
Breakfast Pizza
By Karen_3925
Preheat the oven to 350 degrees F
- Cinnamon-Sugar:
- 1 storebought pizza dough
- 2 tablespoons butter, melted
- 4 tablespoons Cinnamon-Sugar, divided, recipe follows
- 2 cups mascarpone cheese
- 1 tablespoon heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (from 1 lemon)
- 2 cups mixed berries
- 1 vanilla bean
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnam
Brownie Pizza
By Karen_3925
Preheat oven to 350 degrees F
- 1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines)
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) can crushed pineapple, drained
- 2 tablespoons sugar
- 2 banana, sliced
- 1 cup fresh strawberries sliced
- Marshmallows
- Maraschino cherries
- 1 cup chopped nuts
- Coconut
- Chocolate syrup, for drizzling
- Whipped cream
- Mint, for garnish
Crab Cakes
By Karen_3925
Preheat the oven to 400 degrees F
- Smarter Tartar Sauce:
- Nonstick cooking spray
- 1 egg, lightly beaten
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Dash hot sauce
- 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
- 1/2 cup finely chopped red bell pepper
- 1 scallion, including green top, finely chopped
- 1 pound lump crab, picked over for cartilage
- 3/4 cup dry bread crumbs
- 1/4 teaspoon salt
- Freshly ground black pepper
- 6 tablespoons nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 scallion, finely chopped
- 1/4 cup finely chopped sour pickles
- 1 tablespoon chopped capers
- Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the re
Crab Cakes
By Karen_3925
In a large bowl, mix together all ingredients, except for the flour and peanut oil
- 1 pound crabmeat, picked free of shells
- 1/3 cup crushed crackers (recommended: Ritz)
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup peanut oil
- Favorite dipping sauce, for serving
The Ultimate Crab Cakes
By Karen_3925
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them
- Garlic Aioli with Celery Root:
- Extra-virgin olive oil
- 1 onion, finely minced
- 4 garlic cloves, finely minced
- 1 1/2 pounds jumbo lump crabmeat
- 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
- 2 tablespoons mayonnaise, plus more if needed
- 1 large egg white
- 1/2 lime, juiced
- 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
- Kosher salt and freshly cracked black pepper
- 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
- Lemon wedges, for garnish
- 2 cloves garlic
- 1/2 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon celery seed
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
- 2 tablespoons freshly chopped chives
- Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
- Place the paste a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives.
Pasta Salad
By Karen_3925
Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil
- 2 tablespoons plus 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 pound rotini pasta
- 2 teaspoons minced garlic
- 2 teaspoons balsamic vinegar
- 1 teaspoon Emeril's Italian Essence, or other dried Italian herb mixture
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 1/2 cups 1/4-inch cubes provolone
- 1 cup thinly sliced oil-packed sun-dried tomatoes, drained
- 1 cup thinly sliced salami (1/4 pound)
- 1 cup thinly sliced prosciutto (1/4 pound)
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons finely chopped fresh basil leaves
Roasted_Vegetable_Soup
By Karen_3925
In a large saucepan, heat 3 cups of chicken stock
- Roasted Winter Vegetables:
- 3 to 4 cups chicken stock, preferably homemade
- 1 quart Roasted Winter Vegetables, recipe follows
- Kosher salt and freshly ground black pepper
- Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Roasted Vegetables
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once w
- Sprinkle with parsley, season to taste, and serve hot.
- Brioche Croutons
- 6 ounces brioche loaf or challah
- 1 tablespoon good olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees F.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature befor
Mustard_Chicken_Salad
By Karen_3925
Preheat the oven to 350 degrees F
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes, halved