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Recipes
Rib Roast - Foolproof Standing with Pan Sauce
By grammadot
Directions Pan Sauce: For the roast: Preheat the oven to 375 degrees F
- One 5-pound standing rib roast
- 1 tablespoon Paula Deen's House Seasoning, recipe follows
- 2 cups beef stock or canned broth
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 2 tablespoons steak sauce, such as Paula Deen Merlot Wine Steak Sauce
- 2 tablespoons butter
- Salt and pepper
- 1 cup salt
- 1/4 cup garlic powder
- 1/4 cup black pepper
Tommy Bahama’s Coconut Shrimp with Island Slaw
By grammadot
1 Using a medium bowl, whisk together 1 cup flour, egg yolks, beer, sugar, salt and pepper
- 12/3 cups all-purpose flour, divided
- 2 large egg yolks
- 2 cups Kona Brewing Co. Longboard Lager
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound 16/20 shrimp, peeled, deveined and butterflied
- 2 cups shredded coconut
- 1 cup papaya mango chutney, for serving (See recipe)
- 1 cup Island Slaw, for serving (See recipe)
- Canola oil, for frying
Salami, Bacon and Spinach Hash
By grammadot
Directions Cook the bacon over medium-high heat in a 12-inch nonstick skillet, stirring occasionally, until crisp,...
- 8 ounces apple-smoked bacon (5 to 6 slices), cut into 1/2-inch pieces
- 2 medium russet potatoes (about 1 1/2 pounds), peeled and chopped into 1-inch cubes
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
- 3 cups baby spinach leaves
- 5 ounces dry salami, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon ground nutmeg
- Zest of 1/2 medium orange
- 4 large eggs, at room temperature
Tomato Crostini with Whipped Feta
By grammadot
Directions For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the s...
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
Rigatoni with sausage and fennel
By grammadot
ina garten recipe
- 3 tbs olive oil
- 3 cups chopped fennel (1 large bulb)
- 1 1/2 cups chopped yellow onion
- 1 1/4 lbs sweet italian sausage (casings removed)
- 2 tsp minced garlic (2 cloves)
- 1/2 tsp whole fennel seeds, crushed
- 1/2 tsp crushed red pepper flakes
- kosher salt and fresh ground pepper
- 1 cup dry white wine
- 1 cup heavy cream
- 2/3 cup half and half
- 1 can tomato paste
- 1 lb rigatoni
- 1/2 cup chopped fresh parsley
- 1 cup parmesan cheese, divided
Yogurt - Orange
By grammadot
Line a sieve with cheesecloth or paper towels and suspend it over a bowl
- 1 quart plain low-fat yogurt
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup good honey
- 1 orange, zest grated
- 1/2 to 1 cup freshly squeezed orange juice
- Orange, orange zest, raisins and walnuts, for garnish (optional)
Biscuits - Drop
By grammadot
Preheat the oven to 400 degrees F
- 6 cups all-purpose flour
- 4 tablespoons baking powder
- 1/4 teaspoon salt
- 3 sticks cold butter, cut into pieces
- 3 1/2 cups whole milk
- Melted butter, for brushing, optional
Hash Brown Casserole
By grammadot
Preheat the oven to 350 degrees F
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 4 cups frozen shredded hash browns
- 1 pound bulk sausage, mild, hot or sage
- 2 1/4 cups whole milk
- 8 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons Dijon mustard
- 8 cups cubed French or Italian bread, crusts removed
- 2 cups (1/2 pound) grated Cheddar
- 2 cups (1/2 pound) freshly grated Parmesan
Broccoli Carrot Salad with Honey Dijon Vinaigrette
By grammadot
Watch how to make this recipe
- 1/2 cup walnut pieces
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds broccoli crowns (about 2 small crowns)
- 1 cup julienned or coarsely grated carrots
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
Penne with Corn and Spicy Sausage
By grammadot
Directions Bring a large pot of salted water to a boil over medium-high heat
- 1 pound penne rigate
- 2 tablespoons extra-virgin olive oil
- 12 ounces spicy Italian sausage (about 4 links), casings removed
- 2 shallots, diced
- 2 cup frozen corn, thawed
- 1/2 teaspoon kosher salt, plus for the pasta water
- 8 ounces mascarpone, room temperature
- 1 tablespoon Calabrian chile paste
- 1 cup freshly grated Parmigiano Reggiano, plus for serving
- 1/4 cup fresh basil leaves, chopped