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Recipes
Rice - Cheesy Mexican Skillet
By grammadot
Preheat the oven to 375 degrees F
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 cup long grain white rice
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 3/4 cup chicken stock
- One 15-ounce can black beans, rinsed and drained
- 1 cup grated sharp Cheddar
Danish Almond Swirls
By grammadot
6 ounces cream cheese, softened In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy
- 1 teaspoon almond extract
- 1/2 cup confectioners' sugar
- 1/2 cup slivered almonds, chopped fine
- 2 (8-ounce) cans refrigerated crescent dinner rolls
- 1 egg white
- 1 teaspoon water
- 1/2 cup confectioners' sugar
- 4 teaspoons milk
- 1/2 teaspoon almond extract
Fried Rice - Spicy Shrimp and Pineapple
By grammadot
For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch
- 1 pound medium (21/25 count) shrimp, shells and tails removed, deveined, halved lengthwise, then crosswise
- 2 tablespoons Ginger-Garlic Paste, recipe follows
- 2 teaspoons sambal oelek (Asian chile-garlic sauce)
- 1/2 cup soy sauce
- 1 teaspoon cornstarch
- 3 large eggs
- 1 teaspoon soy sauce
- Peanut oil
- 3 tablespoons peanut oil
- 1/2 medium yellow onion, diced
- 1/4 cup finely diced celery
- 1 tablespoon Ginger-Garlic Paste, recipe follows
- 2 tablespoons toasted sesame oil
- 4 cups cold cooked white rice
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen shelled edamame, thawed
- 1 cup diced fresh pineapple
- 1 cup bean sprouts
- 1/4 cup soy sauce
- 2 tablespoons sambal oelek (Asian chile-garlic sauce)
- 3 scallions, chopped
- 1/2 cup garlic cloves, peeled
- 1/2 cup fresh ginger, broken into broken pieces
- 2 tablespoons canola oil
Meatballs - Ricotta and Cinnamon
By grammadot
Directions In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg
- 1 large or 2 small shallots, minced
- 2 cloves garlic, minced
- 1 large egg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pound ground beef chuck (80 percent lean)
- 1/4 cup orzo pasta
- 1/2 cup whole-milk ricotta cheese
- 1/4 cup fresh basil leaves, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- One 23.5-ounce jar store-bought marinara sauce
Summer Vegetable Minestrone
By grammadot
Directions Cook the pasta until al dente, according to the package directions
- 1 cup ditalini pasta (about 5 ounces)
- Check 1 tablespoon extra-virgin olive oil
- Check 2 leeks, white and light green parts only, chopped
- Check 3 cups chopped yellow squash (about 2 medium)
- Check 6 cups vegetable stock
- Check 2 cups frozen baby lima beans, thawed
- Check 3/4 teaspoon kosher salt
- Check 1 pound asparagus, trimmed and cut into 1-in. pieces
- Check 1 cup halved cherry tomatoes
- Check 1 ounce Parmesan cheese, shaved (about 1/4 cup)
- Check 1 teaspoon black pepper
RICE BOWL WITH FRIED EGG AND AVOCADO
By grammadot
Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick...
- 4 scallions, thinly sliced
- 2 cups cooked brown rice
- 1 teaspoon red wine vinegar
- Kosher salt, freshly ground pepper
- 3 tablespoons olive oil
- 4 large eggs
- 1 avocado, chopped
- Hot sauce (for serving)
Anthony's Runway 84 stuffed artichokes
By grammadot
Anthony Bruno prefers to use Californian artichokes
- 4 medium firm artichokes, about 10 ounces each
- Lemon juice, as needed
- 12 small whole garlic cloves, peeled
- 4 teaspoons olive oil
- 2 teaspoons chopped parsley
- Salt and freshly ground black pepper, to taste
- 3 cups chicken broth, or enough to come 1/3 of the way up the artichokes
- Italian stuffing (See recipe)
Double Green Smoothie
By grammadot
Method: Combine non-dairy beverage, apricots, banana, kale, spinach and berries in a blender and blend until smooth
- 1 1/2 1 1/2 1/2 cup unsweetened nondairy beverage, such as almond, rice or soy
- 2 2 4 dried apricots or 4 pitted dates
- 1 1 1 banana
- 1 1 1 cup chopped kale leaves
- 1 1 1 cup baby spinach leaves
- 1/2 1/2 1/2 cup fresh or frozen berries
Wings - Alain's Sweet and Spicy Asian
By grammadot
Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin,...
- 2 cups fresh orange juice
- 1 cup canned pineapple juice
- 2 tablespoons orange zest
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced green onions
- 1 tablespoon sesame oil
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1 cup sugar
- 1 1/2 teaspoons crushed red pepper flakes
- 3 quarts peanut oil, for frying
- 10 pounds chicken wings, separated at the joints, wing tips reserved for another use
- 2 cups cornstarch
- Crushed red pepper flakes
- Salt
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup toasted sesame seeds
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Chicken - Garlic-Roasted and Root Vegetables
By grammadot
Directions Position an oven rack just below the center of the oven
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 large cloves garlic, minced
- One 6 1/4-pound chicken, rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 lemon, quartered
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 6 baby red potatoes, halved
- 4 medium carrots, peeled and halved lengthwise
- 2 large parsnips, peeled and quartered lengthwise
- 2 large shallots (about 8 ounces), peeled and halved
- 1 clove garlic, peeled
- 1/2 cup low-salt chicken broth