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Recipes
Chocolate Ice Cream
By grammadot
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to c...
- 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces sugar 2 teaspoons pure vanilla extract
Panini - Leftover Thanksgiving
By grammadot
Spread the mustard on both slices of bread, then lay a slice of cheese on each piece
- 2 tablespoons Dijon mustard
- 2 slices sourdough sandwich bread
- 2 slices Swiss
- 1/3 cup shredded leftover roasted Thanksgiving turkey
- 3 tablespoons leftover cranberry sauce
- 1/3 cup leftover dressing
- 2 tablespoons leftover giblet gravy
- 2 tablespoons butter, at room temperature
Bacon Onion Dip
By grammadot
Recipe courtesy of George and the Dragon SHOW: Diners, Drive-Ins and Dives EPISODE: Finger Lickin' Food
- Onion Jam:
- Ingredients
- 8 ounces cream cheese, at room temperature
- 1/4 cup mayonnaise
- 1/2 teaspoon dry English mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup plus 2 tablespoons shredded Parmesan
- 1/3 cup Onion Jam, recipe follows
- 3 strips bacon, cooked and crumbled
- Chopped chives, for garnish
- Serving suggestions: crackers, toasted bread and vegetables
- 1 tablespoon vegetable oil
- 2 yellow onions, thinly sliced
- 1 teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 1 teaspoon brown sugar
Creamy Corn
By grammadot
Scrape corn from cobs. Heat a medium skillet over medium heat
- 4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
- 2 tablespoons butter
- 1 rib celery and greens, chopped
- 1/2 small red bell pepper, chopped
- 2 scallions, chopped
- 2 tablespoons fresh thyme leaves
- Salt and pepper
- 1/2 cup half-and-half
Turkey - Herbed, Roasted
By grammadot
Preheat oven to 350 degrees with rack in lowest position
- 1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
- 1/2 cup chopped parsley
- 1 tablespoon chopped fresh rosemary, plus 3 sprigs
- 1 tablespoon chopped fresh sage leaves
- 1 1/2 teaspoons chopped fresh thyme leaves
- 8 cloves garlic, finely chopped (3 tablespoons)
- 5 tablespoons olive oil
- Coarse salt and ground pepper
- 2 lemons, poked all over with a fork
- 1 quart apple cider
Broccoli and cauliflower salad with dill and feta
By grammadot
Purple cauliflower makes a nice color contrast here, but white works well also
- 8 cups small broccoli florets
- 8 cups small purple or white cauliflower florets
- 1/2 cup each mayonnaise, plain Greek yogurt
- 1/2 teaspoon salt or to taste 1/2 cup finely crumbled feta cheese
- 1/4 cup finely chopped red onion, rinsed, drained
- 1/4 cup chopped fresh dill
- 3/4 cup dried cranberries or raisins
- 1/3 cup shredded firm feta cheese or Parmesan
- 1/4 to 1/3 cup toasted, salted sunflower seeds
- 3 To serve, stir in shredded feta. Garnish with sunflower seeds.
Pork and Cucomber Soup - Pari Rossi
By grammadot
Rub pork with garlic salt
- 1 large pork butt - with bone in (sometimes called Boston Shoulder)
- 4 to 5 cloves of garlic
- garlic salt
- 6 to 8 cucumbers, peeled and sliced
- Salt
- 1/2 cup soy sauce
- 1/4 cup white wine vinegar
- 1 tbs mirin (in chinese food aisle)
- 2-3 cloves garlic minced
- Chili pepper powder - to taste
- Japanese somen noodles
Carrot Cake for Two
By grammadot
For the cake: Preheat the oven to 350 degrees F
- Cooking spray
- 1/4 cup pecans
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Pinch freshly grated nutmeg
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup vegetable oil
- 1/2 teaspoon pure vanilla extract
- 5 ounces carrots (about 3 small), finely grated (about 1 cup)
- 8 ounces cream cheese, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
Brussels Sprouts -Balsamic-Roasted
By grammadot
Preheat the oven to 400 degrees
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 4 ounces pancetta, 1/4-inch-diced
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
Risotto with Bacon and Kale
By grammadot
Directions Place a rack in the center of the oven
- 4 slices bacon, chopped coarsely
- 1 large onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Arborio rice
- 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 3/4 cup diced cooked chicken
- 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
- 1 roasted carrot, chopped
- 1 roasted parsnip, chopped
- 1 roasted shallot, chopped
- 1/2 cup freshly grated Parmesan