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Recipes
Ice Cream Sandwiches
By grammadot
Make the chocolate cookies: Preheat the oven to 350 degrees F
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1 1 1 cup unsweetened Dutch process cocoa powder
- 1 1 1 teaspoon salt
- 1 1 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1 1 cup sugar
- 1 1 1 large whole egg
- 1 1 1 large egg yolk
- 1 1 1 teaspoon vanilla extract
- 1 1/2 1 1/2 1/2 gallons ice cream (single or multiple flavors)
- Multicolored sprinkles, for garnish
- Finely chopped pistachios, for garnish
- Mini chocolate chips, for garnish
Caponata - Italian
By grammadot
Heat the olive oil in a large heavy skillet over medium heat
- 2/3 cup extra-virgin olive oil
- 1 large onion, chopped
- 6 garlic cloves, diced
- 6 ribs celery with leaves, chopped
- 2 large eggplant (1 = pounds), a third of the skin removed, eggplant diced into = inch squares
- 3 tablespoons balsamic vinegar
- = cup red or white wine
- 1 teaspoon sugar
- 1 (28-ounce can) whole, peeled
- Italian tomatoes, chopped in the can
- 1/2 cup pitted Greek or kalamata olives
- 1/2 cup pitted green olives
- 2 tablespoons drained capers
- 1/2 cup raisins
- 1/2 cup pine nuts
- 1/2 cup chopped Italian parsley
- 10 basil leaves, cut into small pieces
- Salt and fresh-ground black pepper, to taste
Maple-Fig Ice Cream
By grammadot
Directions Ice Cream: Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat
- 6 to 9 dried Calimyrna figs, stems trimmed (about 4 ounces)
- 1 1/3 cups heavy whipping cream, at room temperature
- 1/3 cup sugar
- 1/3 cup pure maple syrup (preferably grade B)
- 1/4 teaspoon kosher salt
- 4 large egg yolks, at room temperature
- 2 tablespoons sour cream
- 1 tablespoon brandy
- Brandied Maple-Fig Sauce, recipe follows
- Toasted pine nuts, for garnish
- Special equipment: ice cream-maker
- 1/4 to 1/3 cup remaining fig puree
- 2 to 3 tablespoons pure maple syrup
- 1 tablespoon brandy
Israeli Couscous and Arugula Salad
By grammadot
Bring a large pot of well-salted water to a boil
- 1 1/2 cups Israeli (pearl) couscous
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1/4 teaspoon dried red pepper flakes
- Kosher salt
- Freshly cracked black pepper
- 1 vine-ripened tomato, diced
- 1/2 cup dried currants
- 1 hothouse cucumber, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 red onion, diced
- 2 cups Israeli (curly baby) arugula
Baked Potato Soup - Fully Loaded
By grammadot
Directions Preheat the oven to 350 degrees F
- 4 large baking potatoes (Idaho or russet)
- 12 slices thick-cut applewood smoked bacon
- 1/2 cup all-purpose flour
- 6 cups 2 percent low-fat milk, heated
- 5 ounces sharp Cheddar, grated
- Kosher salt and freshly ground black pepper
- 4 ounces sour cream
- 3 tablespoons finely chopped fresh chives
Cauliflower - Oven-Roasted with Garlic, Olive Oil and Lemon Juice
By grammadot
Directions Preheat the oven to 500 degrees F
- 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sliced garlic
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan
- Chopped chives, for garnish
Angel Strawberry Bavarian Cake
By grammadot
Preheat oven to 350°F
- 1 package Duncan Hines® Signature Angel Food Cake Mix
- 1 package (3 oz.) strawberry gelatin
- 1 cup boiling water
- 1 package (10 oz.) frozen sweetened sliced strawberries, thawed
- 1 container (12 oz.) frozen whipped topping, thawed
- Fresh strawberries for garnish
Mexican Chocolate Sundae
By grammadot
Preheat the oven to 350 degrees F
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 sticks (1 cup) salted butter
- 4 heaping tablespoons cocoa powder
- 1 cup boiling water
- Cinnamon Hot Fudge Sauce, recipe follows
- Vanilla ice cream, for serving
- Whipped cream, for serving
- Cherries, for topping
- 2 cups sugar
- 2 cups heavy cream
- 2 cups cocoa powder
- 2 sticks (1 cup) salted butter
- 1/2 teaspoon ground cinnamon
Polenta Half-Moons with Whipped Goat Cheese
By grammadot
Directions Cook's Note: Preheat oven to 350 degrees F
- 1 teaspoon kosher salt
- 1 cup instant polenta
- Vegetable oil cooking spray
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely grated Parmesan
- 4 ounces goat cheese, at room temperature
- 3 tablespoons heavy cream, at room temperature
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pine nuts, toasted
Ziti - Baked
By grammadot
preheat oven to 400 Cook ziti in large amount of salted boiling water
- 1 lb ziti
- salt to taste
- water
- marinara sauce
- mini meatballs (your recipe)
- 1 15oz container whole milk ricotta cheese
- 12 oz sliced or shredded mozzarella
- 1 c fresh grated parmigiano-reggiano cheese