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Recipes
Flounder - Baked Stuffed
By grammadot
Preheat the oven to 350 degrees F
- 1 1/2 to 2 3 1/2 to 2 pounds flounder fillets 3 cups leftover cooked rice
Pizzelle's
By grammadot
Add and beat ingredients together in order listed Drop by rounded spoonful onto center of preheated pizzelle pan
- 3 eggs - beaten
- 3/4 c sugar
- 3/4 c butter - melted
- 1 1/2 c flour
- 1 tsp baking powder
- 2 tsp vanilla
- 1 tsp anise extract
Crumb Cake
By grammadot
to make cake: preheat oven to 350
- cake batter
- 1 package yellow cake mix (I use Duncan Hines classic yellow don't use the one that calls to add butter)
- 3 eggs
- 1 1/3 c water
- crumb topping
- 1 c sugar
- 3 c flour
- 3 tsp cinnamon
- pinch salt
- 3 sticks butter melted and cooled
- 1 tbs vanilla
- powdered sugar for topping
Ricotta Salad - Whipped
By grammadot
Directions For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor
- 1 cup whole-milk ricotta cheese, chilled
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1 cup packed fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 1 cup heirloom cherry tomatoes, halved or quartered depending on size
- 18 snap peas, cleaned and cut in half (about 1/4 pound)
- 3 cups baby arugula
Chicken Wings - Kicked Up Spicy
By grammadot
Directions For the wings and dip: Pour about 3 inches of the vegetable oil into a large pot and heat it to 350 deg...
- Vegetable oil, for frying
- 1 cup sour cream
- 1/2 cup blue cheese crumbles
- 1/2 cup mayonnaise
- 4 dashes Worcestershire sauce
- 1 canned chipotle pepper in adobo, finely chopped
- Juice of 1/2 lemon
- 1 1/2 cups buttermilk, plus more if needed for thinning
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- Cayenne pepper, to taste
- 4 pounds chicken wings
- 2 sticks butter, melted
- 1 small bottle cayenne pepper sauce, such as Frank's
- 1/4 cup barbecue sauce
- 1 tablespoon honey
- 1 tablespoon juice from a jar of pickled jalapenos
- 2 dashes Worcestershire sauce
Grape Galette with Almond Cream
By grammadot
Make the crust: Pulse the flour, sugar and salt in a food processor
- 1 3/4 cups all-purpose flour, plus more for dusting
- 5 tablespoons sugar
- 1 teaspoon salt
- 10 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg yolk, for brushing
- 1/2 cup plus 2 tablespoons sliced almonds
- 1/4 cup plus 2 tablespoons sugar
- 1 large egg yolk
- 2 tablespoons unsalted butter, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 pound seedless grapes (red, purple and/or green; about 2 cups)
Nectarines and Cream Overnight Oats
By grammadot
Combine oats, Greek yogurt, milk, honey, vanilla, and chia seeds in a mason jar
- ½ cup old fashioned oats
- ⅓ cup plain Greek yogurt
- ½ cup milk (whichever type you prefer)
- 1 teaspoon honey
- ¼ teaspoon vanilla extract
- 2 teaspoons chia seeds
- fresh nectarine, chopped
Salmon - Pan-Roasted with Fennel Puree
By grammadot
Directions Salad: For the fennel: In a medium saucepan, cover the fennel with cold salted water
- 1 large bulb fennel (about 1 pound), cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
- 1/4 teaspoon kosher salt, plus for the cooking water
- 2 tablespoons extra-virgin olive oil
- Four 6-ounce skinless center-cut salmon fillets
- 3/4 teaspoon kosher salt
- 1/4 cup chopped fennel fronds
- 1/4 cup chopped parsley
- 3 tablespoons Crispy Capers, recipe follows
- Lemon wedges, optional
- 3 tablespoons capers, drained, rinsed and dried very well
- Vegetable oil, for shallow frying
Risotto with asparagus and fennel
By grammadot
1 Bring 4 quarts of water to a boil in a large pot
- 2 medium fennel bulbs, stalks trimmed and reserved
- Salt
- 8 ounces asparagus, tough ends removed
- 1/4 cup extra-virgin olive oil
- 1 medium Spanish onion, chopped into 1/8-inch dice
- 11/2 cups arborio rice
- 1/2 stick (4 tablespoons) unsalted butter
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup finely chopped Italian parsley
French Onion Soup
By grammadot
Watch how to make this recipe
- 2 tablespoons olive oil
- 6 medium yellow onions, sliced thin
- 4 tablespoons (1/2 stick) butter
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon flour
- 1 cup dry white wine
- Kosher salt
- 6 cups Homemade Beef Stock, recipe follows
- 4 sourdough boules, each about 1 pound, and 10 inches in diameter
- 2 cups grated Gruyere cheese
- 2- 3 tablespoons olive oil
- 5 pounds meaty beef bones, such as shank bones
- 4 carrots, halved
- 4 stalks celery, halved
- 2 large yellow onions, halved
- 2 bay leaves
- 1 head garlic, halved
- 1 teaspoon black peppercorns