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Recipes
PASTA FLORENTINE
By cooksalot
Bring a large pot of generously salted water to boil
- 8-10 oz. penne pasta
- 3 cups medium mushrooms (shitake or porcini), stems removed, sliced
- 3 cups spinach
- 1 cup heavy cream
- 3/4 cup Parmesan cheese
- 1/2 cup walnuts, roughly chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
Overnight Breakfast Lasagna
By cooksalot
When ready to bake, preheat oven to 350º F
- 1 pound bacon, cooked and crumbled
- 9 cooked lasagna noodles
- 6 large eggs, beaten
- 4 cups milk
- 1 cup cooked ham, cubed
- 1 1/2 cups cheddar cheese, grated, divided
- 1/2 cup Swiss cheese, grated
- 1/3 cup parmesan cheese, grated
- 1/2 cup yellow onion, finely chopped
- 1/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Honey Glazed Chicken
By cooksalot
Whisk honey, soy sauce, and red pepper flakes in a bowl
- Ingredients: 1/4 cup honey 2 tablespoons soy sauce 1/8 teaspoon red pepper flakes 1 1/2 tablespoons olive oil 2 skinless, boneless chicken breast halves, cut into bite-size pieces
Pumpkin Pie Bars
By cooksalot
Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging ove...
- 1 can Pillsbury™ refrigerated crescent dough sheet
- 2 eggs
- 1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
- 1 cup whipping cream
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- Sweetened whipped cream or additional pumpkin pie spice for garnish
Chocolate Ganache
By cooksalot
In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring
- 14 ounces semisweet or bittersweet chocolate, broken into pieces
- 3 tablespoons espresso, strong coffee or water
- 1 teaspoon vanilla extract
- 1/4 cup sugar (confectioners’, granulated or light brown)
- 3/4 cup heavy cream, preferably not ultrapasteurized
- 1 pinch coarse salt, more to taste
Chick Filet Nuggets
By cooksalot
Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl
- Honey Mustard Dipping Sauce:
- 2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
- 3/4 cup milk
- 1/4 cup pickle juice
- 1 egg
- 1-1/4 cups flour
- 2 tbsp. powdered sugar
- 2 tsp. salt
- 1 tsp. pepper
- 1/2 cup peanut oil, divided (or vegetable oil)
- 1/2 cup plain greek yogurt, optional
- 1 1/2 Tablespoons yellow mustard
- 1 Tablespoon Dijon mustard
- 2 Tablespoons honey
STEAK DIANE
By cooksalot
Whisk together the broth, Worcestershire sauce, and mustard
- 1/2 cup beef broth
- 4 teaspoons Worcestershire sauce
- 3 teaspoons Dijon mustard
- 4 center cut beef tenderloin steaks (about 6oz each)
- salt
- 3 tablespoonsbutter
- 1/2 cup finely minced shallots
- 4 oz oyster mushrooms, sliced
- 2 cloves garlic, minced
- 4 tablespoons brandy
- 1/3 cup heavy cream
- Freshly ground black pepper
- 1 tablespoon minced parsley
- 1 tablespoon minced chives
PROSCIUTTO PASTA CASSEROLE
By cooksalot
Preheat oven to 400º F and lightly grease a 9×13-inch baking dish
- 1 pound casarecce or fusilli or shell pasta
- 1/2 pound prosciutto, thinly sliced
- 1 quart whole milk or heavy cream, room temperature
- 1 1/2 cups fontina or Gruyere cheese, grated
- 1/2 cup parmesan cheese, grated
- 1/2 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter
- 1 pinch freshly grated nutmeg
- kosher salt and freshly ground pepper, to taste
Cream Cheese Crust
By cooksalot
20 minutes active; 1 hour inactive to prepare serves 10
- 1 1 oz.) package 1 (8 oz.) package cream cheese, softened
- 1 1 oz.) package 1 (8 oz.) package cream cheese, softened
- 1 1 oz.) package 1 (8 oz.) package cream cheese, softened
- 3/4 3/4 1/2 cup (1 1/2 sticks) European-style butter, softened
- 3/4 3/4 1/2 cup (1 1/2 sticks) European-style butter, softened
- 3/4 3/4 1/2 cup (1 1/2 sticks) European-style butter, softened
- 3 3 3 tablespoons heavy cream
- 3 3 3 tablespoons heavy cream
- 3 3 3 tablespoons heavy cream
- 3 3 3 cups all-purpose flour
- 3 3 3 cups all-purpose flour
- 3 3 3 cups all-purpose flour
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
Summer Fruit Salad
By cooksalot
Makes 4 – 6 servings Prep Time: 15 minutes Total Time: 20 minutes
- 2 navel oranges, peeled and cut into segments (about 3/4 cup), or 1 (15 oz) can mandarin oranges in juice, drained
- 1 pound fresh strawberries, chopped (about 3 cups)
- 3 – 4 kiwi fruits, peeled and diced (about 1 1/4 cups)
- 1 pound fresh pineapple, diced (about 3 cups)
- 6 ounces fresh blueberries (about 1 1/4 cups)
- 6 ounces fresh blackberries (about 1 1/4 cups)
- 12 ounces red grapes, halved (about 2 cups)
- HONEY LIME DRESSING
- Zest of 2 limes
- 2 Tablespoons fresh lime juice
- 2 – 4 Tablespoons honey (depends on how sweet and ripe your fruit is)
- Kosher salt, to taste (optional, but recommended)