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Recipes
Sunset Catch’s salmon in parchment
By grammadot
Cooking times may vary depending on the thickness of the salmon filet
- 2 8-ounce salmon filets, skin on
- 1 cup Bruschetta topping (see recipe)
- 1 sprig fresh rosemary, leaves picked
- 4 sprigs fresh parsley, leaves picked
- 1 sprig fresh basil, leaves picked and torn
- 8 dry cured black olives, pitted Flavored olive oil, infused with basil and garlic Salt and fresh ground black pepper, to taste
Lasagna - Zucchini
By grammadot
Preheat the oven to 375 degrees F
- 4 tablespoons canola oil
- 1/2 small onion, sliced
- 2 (28-ounce) cans San Marzano tomatoes
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 6 fresh basil leaves
- 3 cups flour
- 1 dozen eggs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3/4 cups grated Romano cheese
- 3 cups canola oil, for frying
- 6 zucchini, sliced lengthwise about 1/4-thick
- 2 pounds ricotta cheese (homemade or Calabro)
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black peeper
- 1/2 cup grated Romano cheese
- 2 1/2 cups grated fresh mozzarella (for layering)
- 8 zucchini flowers
- 1 egg, beaten
- Breadcrumbs
- Canola oil, for frying
Angel Food Cake - Chocolate with Mocha Sauce
By grammadot
You will need a removable bottom tube angel food cake pan for this recipe
- 12 egg whites, room temperature
- 1 tsp cream of tarter (dried spice section)
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 1/2 cups confectioners' sugar
- 1 cup cake flour (comes in a box)
- 1/4 dutch process cocoa (powdered comes in a can)
- 1/4 tsp ground cinnamon
- Mocha Sauce (makes 1 cup)
- 1 cup hershey's chocolate syrup
- 1 tbs instant expresso powder
Cupcakes -Triple Lemon
By grammadot
Directions Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners
- 1 1/4 cups all-purpose flour
- 1/4 cup sliced almonds
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2/3 cup plus 1/4 cup sugar
- 3 large egg whites, at room temperature
- 2 sticks unsalted butter, cut into pieces, at room temperature
- 4 drops yellow food coloring (optional)
- 1 tablespoon finely grated lemon zest
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 4 lemons
- 3/4 cup sugar
Balsamic-Roasted Brussels Sprouts
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
Refried Beans
By grammadot
Directions Rinse the beans thoroughly, then place them in a large pot with the bacon
- 6 cups dried pinto beans
- 4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead)
- 1 tablespoon chili powder
- 1 teaspoon salt, plus more if needed
- 2 teaspoons black pepper, plus more if needed
- 1/2 stick butter (bacon grease, lard or shortening will work)
- 1 onion, diced
- 2 cups grated sharp Cheddar
- Sliced jarred jalapenos
Taquitos - Ranch Chicken
By grammadot
Pioneer Woman
- Chicken:
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon minced garlic
- 1 small onion, sliced
- 2 tablespoons ancho chile powder
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- One 8-ounce can tomato sauce
- Juice of 1 lime
- Sour Cream Ranch Dip:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons milk
- 1 tablespoon minced fresh cilantro, plus more for garnish
- 1 tablespoon minced fresh dill
- 1/2 teaspoon ancho chile powder
- 1 clove garlic, grated
- Dash of hot sauce
- Pinch of kosher salt
- Taquitos:
- Vegetable oil, for frying
- 1 1/2 cups grated Colby jack cheese
- 18 small corn tortillas
Wedge Salad - Cheddar Bacon
By grammadot
Recipe courtesy of Ree Drummond
- 4 slices thick-cut bacon
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 clove garlic, pressed
- 1/2 teaspoon distilled white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 head iceberg lettuce
- 1/2 cup grated sharp Cheddar or Cheddar-Jack
- Read more at: http://www.foodnetwork.com/recipes/cheddar-bacon-wedge-salad.print.html?oc=linkback
Pizza Dough
By grammadot
Put the water in a small bowl
- 1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
- 1 (1/4-ounce) packet active dry yeast
- 4 cups all-purpose flour, plus extra as needed
- 1 1/2 teaspoons fine sea salt
- Olive oil, for drizzling
Chicken and Peperonata Panini
By grammadot
Special equipment: a panini press Heat a large skillet over medium heat
- 2 tablespoons olive oil, plus more for brushing
- 1 red onion, halved and sliced thin
- 1 orange bell pepper, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1/4 teaspoon dried oregano
- Kosher salt
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons balsamic vinegar
- 2 tablespoons torn fresh basil
- Four 3 1/2-inch square ciabatta rolls
- 8 slices provolone
- 4 cooked chicken cutlets, sliced