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Recipes
Tiramisu Tart Lemon
By grammadot
Put the mascarpone, lemon curd, sugar and lemon zest in a large bowl and beat with an electric mixer until smooth
- 16 16 16 ounces mascarpone
- 11- to 12-ounce 11- to 12-ounce jar lemon curd
- 1/2 1/2 1/2 cup sugar
- 2 2 2 teaspoons finely grated lemon zest, plus more for sprinkling
- 3/4 3/4 3/4 cups heavy cream
- 3/4 3/4 3/4 cup limoncello
- 1 1 1 tablespoon lemon juice
- 7-ounce 7-ounce package One 7-ounce package ladyfingers, such as Savoiardi
Yogurt - Peach and Raspberry Almond Swirls
By grammadot
Line a sieve with cheesecloth or paper towels and suspend it over a bowl
- 4 cups plain yogurt
- 1/4 cup sliced almonds, toasted
- 1/4 cup good honey
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons grated orange zest
- 1/2 to 1 cup peach nectar
- 1/4 cup raisins
- 1 peach, peeled and diced
- 1/2 pint fresh raspberries
Brunswick Stew - Mississippi Sweets’
By grammadot
The spice of this zesty stew can be adjusted according to taste by the amount of red pepper flakes and Tabasco
- 1 (11-ounce) can whole kernel corn, undrained
- 1 (15-ounce) can crushed tomatoes, undrained
- 1 (14-ounce) can diced tomatoes, undrained
- 1 cup lima beans, frozen
- 1 medium onion, diced
- 1 large garlic clove, minced
- 1 pound potatoes, diced
- 3 tablespoons ketchup
- 1/2 teaspoon fresh lemon juice
- 1 heaping teaspoon chicken base (such as Better Than Bouillon brand)
- 1/4 teaspoon fresh-ground black pepper
- 1/8 teaspoon crushed red pepper flakes, or to taste
- 1/8 teaspoon Tabasco sauce, or to taste
- 1 tablespoon liquid smoke
- 6 cups water
- 2 ounces fresh okra (about 8 medium pods), ends trimmed and thinly sliced
- 10 ounces cooked chicken
- (about two large boneless, skinless chicken breast halves), shredded
Pineapple Casserole
By grammadot
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup butter
- 1 cup white sugar
- 4 eggs
- 1 pinch ground cinnamon (optional)
- 1 pinch ground nutmeg (optional)
- 5 slices white bread, torn
- 1 (20 ounce) can crushed pineapple with juice
Hummus - Homemade
By grammadot
Put the chickpeas in a strainer and pick through to remove any small stones; rinse well
- 1 cup dried chickpeas
- 1 tablespoon baking soda
- 1/2 cup tahini (sesame paste), well stirred
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 clove garlic
- Juice of 2 lemons
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika, plus more for sprinkling
- Kosher salt
- Pita bread and/or vegetable sticks, for serving
Chicken and Noodles
By grammadot
Directions Start by putting the chicken in a pot and covering it with water
- One 2- to 3-pound chicken fryer, cut up
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 medium onion, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 16 ounces frozen home-style egg noodles(such as Reame(TM)s)
- 3 tablespoons all-purpose flour
- Splash of half-and-half, optional
- 2 teaspoons finely minced fresh parsley
Lemon Chicken -Skillet-Roasted
By grammadot
Preheat the oven to 450 degrees F
- 2 teaspoons fresh thyme leaves
- 1 teaspoon whole fennel seeds
- Kosher salt and freshly ground black pepper
- 1/3 cup good olive oil
- 1 lemon, halved and sliced 1/4 inch thick
- 1 yellow onion, halved and sliced 1/4 inch thick
- 2 large garlic cloves, thinly sliced
- 1 (4-pound) chicken, backbone removed and butterflied
- 1/2 cup dry white wine, such as Pinot Grigio
- Juice of 1 lemon
Summer Vegetable Minestrone
By grammadot
Cook the pasta until al dente, according to the package directions
- 1 cup ditalini pasta (about 5 ounces)
- 1 tablespoon extra-virgin olive oil
- 2 leeks, white and light green parts only, chopped
- 3 cups chopped yellow squash (about 2 medium)
- 6 cups vegetable stock
- 2 cups frozen baby lima beans, thawed
- 3/4 teaspoon kosher salt
- 1 pound asparagus, trimmed and cut into 1-in. pieces
- 1 cup halved cherry tomatoes
- 1 ounce Parmesan cheese, shaved (about 1/4 cup)
- 1 teaspoon black pepper
Egg and Kale Breakfast Wraps
By grammadot
Watch how to make this recipe
- 6 small kale leaves
- 2 tablespoons extra-virgin olive oil
- 1 1/4 cups grape tomatoes, halved
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, chopped
- 1 large shallot, chopped
- 1/8 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon kosher salt
- 1/4 cup chopped fresh basil
- Four 10-inch whole wheat tortillas
- 1/4 cup store-bought plain hummus
- 1 teaspoon fresh lemon juice (from 1/2 small lemon)
- 4 large eggs, chilled
Chicken Marsala
By grammadot
Directions Watch how to make this recipe
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley