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Recipes
Oreo Dream Extreme Cheesecake factory
By grammadot
Cake Time!
- Chocolate Cake Layer (recipe follows)
- Chocolate Buttercream Icing (recipe follows)
- Oreo Cheesecake Layer (recipe follows)
- 24 Oreo cookies (not double stuffed)
- Oreo Mousse Layer (recipe follows)
- Chocolate Ganache Layer (recipe follows)
- 6 ounces mini chocolate chips
- 8 Oreo cookies, halved
- 9 tablespoons sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 tablespoons vegetable oil
- 1 tablespoon shortening
- 1/4 cup water
- 1/2 cup flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2 cups confectioners’ sugar
- 1 tsp vanilla
- 1/2 cup semisweet or bittersweet chocolate, melted and cooled
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 0.5 (1/4 ounce) package unflavored gelatin
- 1/2 cup hot water
- 2 ounces white baking chocolate
- 1 egg yolk
- 1 1/2 teaspoons honey or 1 1/2 teaspoons corn syrup
- 1 tablespoon milk
- 1 1/2 cups heavy cream
- 10 Oreo cookies, crushed
- 1 egg
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
Asian noodle bowl with peanut dressing
By grammadot
For the noodles, heat a pot of salted water to a boil over high heat
- Noodles:
- Kosher salt
- 8 ounces whole-wheat spaghetti
- 1 teaspoon peanut or canola oil
- 1/3 cup roasted unsalted peanuts
- 4 ounces snow peas, trimmed, thinly sliced lengthwise (1 1/2 cups)
- 2 small carrots, shredded into thin strips with a vegetable peeler
- 1 medium red bell pepper, sliced into thin strips
- 5 green onions, thinly sliced
- Sauce:
- 1/3 cup creamy natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 11/2 tablespoons plain rice wine vinegar
- 1 tablespoon honey
- 2 teaspoons finely grated fresh ginger
- 1/4 cup water
- Chili garlic sauce, such as Sriracha
Minestrone - Veggie-Packed Autumn
By grammadot
In a large stockpot, heat the oil over medium heat
- Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, removed from casings and crumbled
- 4 ribs celery, diced
- 3 medium carrots, diced
- 1 medium yellow onion, diced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 8 cups chicken stock
- One 28-ounce can diced tomatoes
- One 15.5-ounce can cannellini beans, drained and rinsed
- 1 bay leaf
- 2 cups diced peeled sweet potatoes
- 2 zucchini, cut into 1-inch wedges
- 3 to 4 cups baby spinach
- Parmigiano-Reggiano, for serving
- 1 lemon, cut into wedges
Waldorf chicken salad - The Mason Jar Café’s
By grammadot
1 Using a large saucepan over medium-high heat, combine chicken breast and cold, salted water to cover
- 2 1/2 pounds boneless, skinless chicken breast
- 3/4 cup mayonnaise
- 3 ounces piña colada mix (Rado uses Daily’s brand)
- 1 tablespoon brown sugar
- 1 stalk celery, diced
- 1 apple, diced
- 2 tablespoons raisins
- 2 tablespoons dried cranberries
- 6 tablespoons caramelized walnuts, chopped
- 18 ounces mixed greens
- 12 strawberries, sliced
- 18 mandarin orange slices
- Citrus vinaigrette
- 1 cup orange juice
- 1/4 cup minced ginger
- 1/4 cup lemon juice
- 1/2 cup honey
- 1 cup apple cider vinegar
- 1 1/2 cups Citrus vinaigrette, for serving (see recipe)
French Toast - La Isla's Stuffed
By grammadot
In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined
- 2 tablespoons soft unsalted butter, plus additional for sauteing
- 4 ounces cream cheese, room temperature
- 1 1/2 tablespoons guava marmalade, plus additional for drizzling (recommended: LaFe)
- 5 ounces diced strawberries
- 3 ounces guava shells (recommended: LaFe)
- 4 thick slices Pullman-style bread, refrigerated
- Powdered sugar, for dusting
- 6 extra-large eggs
- 1 tablespoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 ounces whole milk
- 4 ounces evaporated milk
- 10 ounces corn cereal (recommended: Cornflakes)
- 6 ounces sliced almonds
P.f. Chang's Hot and Sour Soup
By grammadot
Cook chicken strips till done
- 6 ounces chicken breasts, cut into thin strips
- 1 quart chicken stock
- 1 cup soy sauce
- 1 teaspoon white pepper
- 6 ounces bamboo shoots, cut into strips (canned is perfect)
- 6 ounces wood ear mushrooms, cut into strips (or canned straw mushrooms, if woodear can't be found)
- 1 ⁄2 cup cornstarch
- 1 ⁄2 cup water
- 2 eggs, beaten
- 4 ounces white vinegar
- 6 ounces silken tofu, cut into strips
Garlic Bread - Pull-Apart with Asiago Cheese
By grammadot
Preheat the oven to 400 degrees F
- One 8-inch round loaf country or sourdough bread
- 1 stick (8 tablespoons) unsalted butter
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely grated
- Kosher salt
- 3 tablespoons finely chopped fresh parsley
- 1/2 cup grated Asiago cheese
Chicken Satay with Peanut Sauce
By grammadot
Directions Special equipment: 20 wooden skewers For the chicken: Cut the chicken tenders into 2-inch pieces and p...
- 2 pounds chicken tenders
- 1 cup yogurt
- 1 tablespoon curry powder
- 4 dashes hot sauce, or to taste
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 -inch piece fresh ginger, minced
- Kosher salt
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 -inch piece fresh ginger, minced
- 1/2 cup smooth peanut butter
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon hot chili oil
- Juice of 2 limes
- Kosher salt
- 1/2 cup hot water
- 1/2 cup chopped fresh cilantro, for garnish
Potato Gratin-Three Cheese
By grammadot
Watch how to make this recipe
- Butter, for greasing the baking dish
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 large cloves garlic, chopped
- 1/3 cup heavy whipping cream
- 1/4 cup low-sodium chicken broth
- 1 teaspoon minced fresh rosemary
- 1 teaspoon coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds)
- 1 large yam (red skinned sweet potatoes), cut into 1/8-inch to 1/4-inch-thick rounds
- 1 1/2 cups coarsely grated Gruyere cheese (about 5 ounces)
- 1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
- 1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces)
- 2 tablespoons chopped fresh flat-leaf parsley, optional
Pita Chips with Mascarpone-Chive Dipping Sauce
By grammadot
Directions Place an oven rack in the center of the oven and preheat to 450 degrees F
- 4 whole-wheat pita breads, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 4 strips bacon, cooked until crisp, finely chopped
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 3/4 cup sour cream
- 1/4 cup chopped fresh chives