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Recipes
Roast pork, Cuban style
By grammadot
Heat oven to 375 degrees. Place pork in a roasting pan; sprinkle marinade over pork
- 1 to 6 2-3 roast (4 to 6 pounds) all over with a sharp knife or fork. Pour garlic mixture (save a little for basting while roasting) over pork. Cover; let sit in refrigerator, 2-3 hours.
Cauliflower Steaks Roasted with Golden Raisins and Pine Nuts
By grammadot
Preheat the oven to 425 degrees F
- 2 heads cauliflower, cut vertically into 1/2-inch-thick steaks (4 to 6 steaks total)
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 2 tablespoons pine nuts
- 1/4 cup golden raisins
- 1 tablespoon butter
- 1/4 cup fresh parsley leaves
Roasted Carrots
By grammadot
For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of k...
- Glaze:
- 1/2 cup maple syrup
- 2 tablespoons salted butter, melted
- Zest of 1 lemon plus 2 tablespoons fresh lemon juice
- 1/2 teaspoon red chile flakes
- Kosher salt
- Carrots:
- 2 tablespoons olive oil
- 1 1/2 pounds rainbow carrots, scrubbed, stems trimmed and halved lengthwise
- Kosher salt and freshly cracked black pepper
- Flakey salt, for garnish
- Chopped fresh Italian parsley or chopped carrot greens, for garnish
Chicken -Roasted
By grammadot
Preheat the oven to 425 degrees F
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Peanut Butter Cupcakes with Swirled Peanut Butter Frosting
By grammadot
Directions Place an oven rack in the center of the oven
- 25 soft caramel candies, such as Kraft Classic Caramels, unwrapped
- 1/4 cup heavy cream
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3 eggs, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup whole milk, at room temperature
- 1/2 cup creamy peanut butter
Turkey Potpie with a Biscuit Crust
By grammadot
Special equipment: a 14-inch ovenproof skillet; a 3-inch round biscuit cutter To make the filling: In a large (14-...
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons (30 grams) olive oil
- 1 red bell pepper, seeded and finely chopped
- 1 medium yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 clove garlic, minced
- 2 cups (290 grams) fresh English peas
- 1 cup (165 grams) fresh corn kernels, from about 2 cobs
- 1 teaspoon (1 gram) dried thyme
- 1/4 cup (30 grams) all-purpose flour
- 2 cups (480 milliliters) chicken broth
- 1/2 cup (120 milliliters) heavy cream
- 2 cups roast turkey meat picked off bone and broken into bite-size pieces
- Salt and pepper, to taste
- 3 cups (360 grams) all-purpose flour, plus for dusting the work surface
- 1 teaspoon (6 grams) salt
- 1 tablespoon (11 grams) sugar
- 1 tablespoon (15 grams) baking powder
- 1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes
- 1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes
- 1 cup (240 milliliters) low-fat buttermilk
- 1 large egg
- 2 teaspoons fresh thyme, minced
- Egg wash (1 egg whisked with 2 tablespoons water)
- Coarse sea salt, for sprinkling
TOMATO & ZUCCHINI SOUP
By grammadot
Saute onion, carrots, basil and spices until softened
- 3 large cans of whole tomatoes
- 1/2 c carrots diced, (I cheat and buy them already julienned then just chop them)
- 1 medium onion diced
- 3 cloves of garlic diced
- 2 cups chicken broth
- black pepper & garlic salt to taste (at least 1 Tablespoon of each, then to taste)
- 15 fresh basil leaves chopped
- 1/2 heaping teaspoon thyme
- 1 heaping Tablespoon parsley
- 2 large zucchinis diced
- 1/2 c fat free half & half, regular half & half or heavy cream
Peach Cake
By grammadot
Directions Watch how to make this recipe Preheat the oven to 350 degrees F
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar, divided
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced
- 1/2 cup chopped pecans
Salami Roll-Ups
By grammadot
Mix together the cream cheese and chives in a bowl
- One 8-ounce package cream cheese, softened
- 2 tablespoons finely chopped fresh chives
- 1 small jar pimentos, patted dry
- 20 thin slices salami
Quiche - Spinach and Bacon
By grammadot
Preheat the oven to 375 degrees F
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- 1 pound bacon, cooked and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate