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Recipes
Ricotta Cheese -Homemade Whole Milk
By grammadot
Special equipment: cheesecloth; an instant-read thermometer Run a double layer of cheesecloth under warm water to ...
- 3 tablespoons white distilled vinegar
- 2 tablespoons fresh lemon juice
- 7 cups whole milk (not ultra-pasteurized)
- 1 cup heavy cream (not ultra-pasteurized)
- Kosher salt
- Serving suggestions: honey, cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread
Amish Breakfast Casserole
By grammadot
Preheat oven to 350 degrees F
- 1 Tbs. olive oil – divided
- 1 lb. ground breakfast sausage
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 2 tsp. Cholula hot sauce
- 2 lg russet potatoes, shredded and soaked in water ( about 4 cups)
- 1 Cup onion, diced
- 10 oz. baby spinach
- 8 oz sharp cheddar cheese, shredded – divided
- 8 oz swiss cheese, shredded – divided
- 8 eggs, slightly beaten
- 1-1/2 Cup cottage cheese
Pancakes - Silver Dollar Tropical with Mascarpone Whipped Cream
By grammadot
Directions Special equipment: an immersion blender; a pastry bag fitted with a medium tip Whisk together the flou...
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 large eggs
- 1 1/2 cups plus 3 tablespoons buttermilk
- 3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
- 1 teaspoon pure vanilla extract
- Pineapple-Mango Syrup, recipe follows
- Mascarpone Whipped Cream, recipe follows
- Confectioners' sugar, for serving
- Mint sprigs, optional, for serving
- 2 cups fresh mango, chopped, plus 1/4 cup finely diced
- 2 cups fresh pineapple, chopped, plus 1/4 cup, finely diced
- 1 1/2 cups granulated sugar
- 2 tablespoons honey
- 1 teaspoon finely grated orange zest
- 1 to 2 teaspoons freshly squeezed lemon juice
- 8 ounces mascarpone, at room temperature
- 2 tablespoons confectioners' sugar
- 1/2 to 2/3 cup very cold heavy cream
- 1 teaspoon pure vanilla extract
Cheesecake - Mascarpone Cannoli
By grammadot
Special equipment: a 9-inch springform pan Preheat the oven to 350 degrees F
- 8 large dry almond-anise biscotti, or your favorite biscotti
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- Two 8-ounce packages cream cheese, at room temperature
- One 8-ounce container mascarpone cheese, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest (from 1 lemon)
- 3 eggs, at room temperature
- 3/4 cup semisweet mini chocolate chips
- Italian cherries in syrup, such as Amarena, for serving, optional
Risotto - Baked Tomatoe
By grammadot
Preheat oven to 400 Melt butter in a large ovenproof saucepan over medium heat
- 2 tbs butter
- 1 small onion, finely chopped
- 1 cup arborio rice
- 19 oz can stewed tomatoes
- 2 cups vegetable broth
- 1 tbs dried oregano leaves
- 1 tsp each garlic powder, salt and granulated sugar
- 4.5 oz log of goat cheese, crumbled
- 5-oz bag baby spinach
Abruzzo Summer Minestrone
By grammadot
Melt the butter in a Dutch oven set over medium-high heat
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 white or yellow onion, chopped
- 1 carrot, sliced
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 3 cups roughly chopped Swiss chard leaves
- 4 ounces small pasta shells (about 1 heaping cup)
- 4 ounces green beans, cut into 1-inch pieces (about 1 cup)
- 1 teaspoon dried oregano
- One 16-ounce jar tomato and sausage pasta sauce
- One 15-ounce can cannellini beans, rinsed and drained
- 1 yellow summer squash, sliced into half-moons
- 1 zucchini, sliced into half-moons
- 1/4 cup fresh basil leaves, torn
- Freshly grated Parmesan, for serving
Smoked Salmon Spread
By grammadot
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh dill
- 1 teaspoon prepared horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound (4 ounces) smoked salmon, minced
Abruzzo Summer Minestrone
By grammadot
Melt the butter in a Dutch oven set over medium-high heat
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 white or yellow onion, chopped
- 1 carrot, sliced
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 3 cups roughly chopped Swiss chard leaves
- 4 ounces small pasta shells (about 1 heaping cup)
- 4 ounces green beans, cut into 1-inch pieces (about 1 cup)
- 1 teaspoon dried oregano
- One 16-ounce jar tomato and sausage pasta sauce
- One 15-ounce can cannellini beans, rinsed and drained
- 1 yellow summer squash, sliced into half-moons
- 1 zucchini, sliced into half-moons
- 1/4 cup fresh basil leaves, torn
- Freshly grated Parmesan, for serving
Onion Dip, Caramelized
By grammadot
In a large saucepan, melt the butter in the oil
- 2 tbs unsalted butter
- 2 tbs canola oil
- 5 medium onions (vidalia - if you can get them), peeled halved and thinly sliced
- 1 clove garlic minced
- 8 oz cream cheese
- 1 cup mayonnaise
- 1 cup sour cream
- kosher salt and freshly ground pepper
Cincinnati chili spice blend
By grammadot
Combine all spices in a small bowl
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon celery seed
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon cayenne, or to taste