Grammadot's profile page
Recipes
Cheesecake Factory Meatloaf
By grammadot
Preheat oven to 375 Saute onions and green pepper in a little olive oil until soft but not browned
- 1 pound ground round
- 1/2 pound ground pork
- 1/2 pound ground veal
- 3/4 cup large curd creamed cottage cheese
- 1/2 cup shredded cheddar cheese
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/2 cup dry plain bread crumbs
- 2 large eggs lightly beaten
- 1/3 cup tomato sauce
- 1/4 cup dry red wing
- 2 tbs dijon mustard
- salt and fresh ground black pepper to taste
- ketchup
- olive oil
Eggplant, Sausage, and Ziti Casserole
By grammadot
Preheat the oven to 375 degrees F
- 1 large eggplant, cut crosswise into 1/3-inch thick rounds
- 1/2 cup olive oil, plus more as needed
- Salt
- Freshly ground black pepper
- 1 cup chopped yellow onion
- 1 pound Italian sausage, removed from casings
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole Italian tomatoes, crushed, and their juices
- 1 teaspoon Italian seasonings
- 1/2 cup pitted black olives, coarsely chopped
- 1/4 teaspoon crushed red pepper
- 1/4 cup minced fresh basil leaves
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup grated Parmesan
- 8 ounces ziti, cooked according to package directions and drained
- 1 cup grated mozzarella
Cornbread Salad
By grammadot
Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl
- 4 plum tomatoes, chopped
- 1 green bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- Kosher salt
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 scallions, minced
- Juice of 1/2 lime
- 1/4 teaspoon chili powder
- 2 cups crumbled cornbread
- 2 15 -ounce cans black-eyed peas, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar or Mexican-blend cheese
Artichokes - Houston's Grilled With Remoulade
By grammadot
Houston's is one of my favorite restaurants, if anything, for the simplicity and consistency of their dishes
- 2 large artichokes
- 1 lemon, quartered
- 3/4 cup olive oil
- 4 garlic cloves, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups mayonnaise
- 3 tablespoons green sweet relish
- 2 garlic cloves, minced
- 2 teaspoons capers
- 1 tablespoon anchovy paste (optional)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- salt & freshly ground black pepper
Chicken Breasts- Goat Cheese, Apricot, and Sage-Stuffed
By grammadot
Directions Preheat the oven to 400 degrees F
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion (about 1/2 large onion)
- 2 small cloves garlic, minced
- 1 tablespoon chopped fresh sage leaves
- Salt and freshly ground black pepper
- 1/4 cup dried apricots (about 2 ounces), plumped in hot water, drained, and cut into 1/4-inh pieces
- 1/2 cup fresh goat cheese (2 to 3 ounces), (or use fromage blanc or softened cream cheese)
- 2 whole boneless, skinless chicken breasts (about 2 pounds total), each cut in half lengthwise
- 1 egg, lightly beaten
- 1 cup Japanese panko crumbs or use toasted coarse bread crumbs
- 5 tablespoons unsalted butter
- 2 tablespoons white wine
- 1/2 cup unsalted chicken stock
- Whole fresh sage leaves, for garnish
Coconut-Lime Pie With Coconut-Macadamia Crust
By grammadot
Directions 1. For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts
- 1 . For the Crust
- 1 . 5 ounces vanilla wafers
- 2 . 2 ounces dry-roasted macadamia nuts
- 3 . 1/3 cup sweetened flaked coconut
- 4 . 1/4 cup melted unsalted butter
- 2 . For the Filling
- 1 . 1 (15 ounce) cans cream of coconut ( Coco Lopez)
- 2 . 2/3 cup plain yogurt
- 3 .
- 4 . 1/2 cup fresh lime juice
- 5 . 2 teaspoons lime zest
- 6 . 3 tablespoons cold water
- 7 . 2 teaspoons unflavored gelatin
- 3 . For the Topping
- 1 . 3/4 cup whipping cream, chilled
- 2 . 2 tablespoons powdered sugar
- 3 . lime zest
Brussels Sprouts Shaved with Walnuts and Pecorino
By grammadot
Using a sharp knife or a mandolin, finely shred the Brussels sprouts
- 2 pounds Brussels sprouts
- 1 cup grated carrot
- 1 teaspoon lemon zest plus 1/4 cup freshly squeezed lemon juice
- 2 tablespoons yuzu juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- 1 cup toasted walnut halves
- 1/2 cup grated Pecorino cheese
Italian Combo and Broccoli Rabe Pressed Hero
By grammadot
Put the 1/4 cup olive oil and the garlic slices in a large skillet and place over medium heat
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 1 bunch (about 1-1/4 pounds) broccoli rabe, chopped into 1/2 inch pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup sliced pickled hot cherry peppers, roughly chopped, plus 3 tablespoons of their pickling liquid
- 1 large sesame semolina loaf (about 14-by-4-inches and about 10 ounces)
- 1/3 pound thinly sliced provolone
- 1/4 pound thinly sliced prosciutto
- 1/4 pound thinly sliced salami
- 1/4 pound thinly sliced mortadella
Sweet and Sour Cocktail Franks
By grammadot
Combine first four ingredients in crockpot; mix wll to break up jelly chunks
- 1 c chili sauce
- 1 c grape jelly
- 3 tbs lemon juice
- 1 tbs prepared mustard
- 2 lbs coctail franks
- 40 oz pineapple chunks, drained
Tomato and Goat Cheese Tarts
By grammadot
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves