Grammadot's profile page
Recipes
Monte Cristo - Italian
By grammadot
Directions In a small bowl, mix together the jam, mustard and rosemary
- 1/2 cup seedless red raspberry jam
- 2 tablespoons Dijon mustard
- 1/2 teaspoon chopped fresh rosemary
- 8 slices brioche bread
- 8 thin slices Swiss cheese
- 16 thin slices prosciutto cotto
- 4 large eggs, at room temperature
- 3/4 cup heavy cream, at room temperature
- 1/8 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons powdered sugar
Apple, Pecan and Blue Cheese Salad
By grammadot
Add the greens, cherries, pecans, cheese and apples into a large salad bowl
- 12 ounces salad greens (spring mix)
- 1/2 cup dried cherries
- 1/2 cup pecan halves
- 6 ounces blue cheese chunks
- 2 whole apples, cored and sliced very thin
- 1/4 cup olive oil
- 1 tablespoon (heaping) Dijon
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar (or more to taste)
- Salt and freshly ground black pepper
- Read more at: http://www.foodnetwork.com/recipes/ree-drummond/apple-pecan-and-blue-cheese-salad-recipe.html?oc=linkback
Chicken Marsala Meatballs
By grammadot
Directions Preheat the broiler to high
- 1/4 cup panko breadcrumbs
- 2 tablespoons milk, room temperature
- 1/3 cup plus 1 tablespoon Marsala wine
- 1 pound ground white meat chicken
- 1/4 cup grated pecorino, plus extra for serving
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoon extra-virgin olive oil
- 8 ounces cremini mushrooms, sliced
- 1 large shallot, minced
- 1 1/2 teaspoons flour
- 1 1/4 cups low-sodium chicken broth
Joe's Mustard Sauce
By grammadot
Place the mustard in a mixing bowl or the bowl of an electric mixer
- 1 tablespoon Colman's dry mustard, or more to taste,
- 1 cup mayonnaise
- 2 teaspoons Worcestershire
- 1 teaspoon A-1 sauce
- 2 tablespoons light cream
- salt
Biscuits - Chive
By grammadot
Preheat the oven to 400 degrees F
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh chives or fresh parsley leaves
- 1 egg mixed with 1 tablespoon water, for egg wash
Honey Glazed Grilled Fig Salad with Feta, Pistachio and Mizuna
By grammadot
Directions Whisk together the vinegar, honey, orange juice and some salt and pepper to combine
- 2 tablespoons balsamic vinegar
- 1 tablespoon clover honey
- Juice of 1/2 orange
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 12 fresh figs, halved
- 4 ounces mizuna
- 6 ounces feta, crumbled
- 1/2 cup chopped pistachios
Red onion jam
By grammadot
Using a large saute pan over medium heat, heat the oil
- 2 tablespoons olive oil
- 2 red onions, thinly sliced
- 1/2 cup sugar
- 1/4 cup red-wine vinegar
- 1/2 cup dry red wine
- 3 sprigs fresh thyme, leaves picked
- Kosher salt and freshly ground black pepper, to taste
Tiramisu - Rum Raisin
By grammadot
Directions Place the raisins and 2 tablespoons of rum in a bowl, cover with plastic wrap, and place in the microwa...
- 3/4 cup raisins
- 1 cup Mount Gay dark rum, divided, plus 2 tablespoons
- 6 extra-large egg yolks, at room temperature
- 1/2 cup sugar
- 16 to 18 ounces Italian mascarpone cheese
- 3/4 cup freshly squeezed orange juice, divided (2 oranges)
- 1 1/2 teaspoons good vanilla extract
- Seeds scraped from 1 vanilla bean
- 24 to 30 Italian ladyfingers, or savoiardi
- Semisweet chocolate, shaved
Pretzel-Crusted Chicken Fingers with Curry Ketchup
By grammadot
Directions In a small bowl, whisk together the ketchup, curry powder and fennel pollen
- 1/2 cup ketchup
- 1 teaspoon Madras curry powder
- 1/4 teaspoon fennel pollen
- 1 pound boneless, skinless chicken breast
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups ground pretzels
- 1/2 teaspoon kosher salt
- 1/2 cup grapeseed or vegetable oil
Grape Focaccia
By grammadot
In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, cane sugar and y...
- ary leaves, for sprinkling