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Recipes
Shrimp - Grilled with Mustard-Seed Sauce
By grammadot
Method: Prepare a grill for medium-high heat cooking
- 2 tablespoons brown mustard seeds
- 2 1/2 teaspoons tamarind concentrate or paste, or 3 tablespoons lime juice
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons melted coconut oil, divided
- 1/2 teaspoon coarse sea salt, divided
- 1 1/2 pounds large shell-on, easy-peel shrimp
Cookies - Chocolate Toffee No-Bake
By grammadot
Watch how to make this recipe
- 3 cups quick-cooking oats
- 1 cup peanut butter
- 1/2 cup bittersweet chocolate chips
- 1/2 cup semisweet chocolate chips
- 1/2 cup toffee bits, plus more for sprinkling
- 2 tablespoons softened unsalted butter
- 1/2 teaspoon kosher salt
Kale and Quinoa Salad
By grammadot
Directions Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes
- 1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips
- 3 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 3 to 4 tablespoons extra-virgin olive oil
- 1 cup cooked white quinoa
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted pine nuts
Lentil and Acorn Squash Salad with Yogurt Vinaigrette
By grammadot
Directions For the salad: Preheat the oven to 375 degrees F
- 1 large acorn squash, halved and seeded
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon freshly chopped thyme
- Kosher salt and freshly ground black pepper
- 2 1/2 cups green lentils
- 1/4 cup roughly chopped (1/8 inch) onion
- 1 medium clove garlic, smashed
- 1 small lemon, sliced
- 1 bay leaf
- Pinch red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 small onion, cut into 1/4-inch slices
- Kosher salt and freshly ground black pepper
- 3 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh mint
- 2 teaspoons chopped fresh cilantro
- 1 teaspoon sliced scallions
- 1/3 cup extra-virgin olive oil
- 1/4 cup Greek yogurt
- Kosher salt and freshly cracked black pepper
Bacon - Maple-Roasted
By grammadot
Preheat the oven to 400 degrees F
- 3/4 pound thick-cut smoked bacon (16 slices)
- 1 to 2 tablespoons good maple syrup
Calzones - Mini Antipasto
By grammadot
Directions Place an oven rack in the center of the oven
- Flour, for dusting
- One 1-pound ball pizza dough
- Cornmeal, for dusting
- 1/2 cup (4 ounces) shredded fontina (see Cook's Note)
- 1/2 cup (4 ounces) shredded provolone
- 1 ounce salami, diced into 1/4-inch pieces
- 1/4 cup diced roasted red pepper (jarred or homemade)
- 1 tablespoon finely chopped kalamata olives (about 5 olives)
- 1 egg
- Marinara sauce (jarred or homemade), warmed, for dipping
Pancakes - Lemon Ricotta with Brown Butter Stone Fruit Compote and Amaretto Syrup
By grammadot
For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown
- 2 sticks (1 cup) unsalted butter
- 2 apricots, pitted and cut in quarters
- 2 plums, pitted and cut in quarters
- 1 nectarine, pitted and cut in quarters
- 1 peach, pitted and cut in quarters
- 1 cup sugar
- 1 vanilla bean, split
- 2 cups amaretto liqueur
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup ricotta cheese
- 2 large eggs
- 2/3 cup milk
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
Meatloaf
By grammadot
Directions Watch how to make this recipe
- 1 cup milk
- 6 bread slices
- 2 pounds ground beef
- 1 cup grated Parmesan
- 1 teaspoon salt
- Freshly ground black pepper
- 1/4 teaspoon seasoned salt, such as Lawry's
- 1/4 to 1/2 cup minced flat-leaf parsley
- 4 eggs, beaten
- 8 to 12 thin bacon slices
- 1/2 cup ketchup
- 6 tablespoons brown sugar
- 1 teaspoon dry mustard
- Dash or 2 hot sauce (more if you like)
- Dash or 2 Worcestershire sauce
Carrot Cake -Super-Moist Carrot Cake
By grammadot
Preheat oven to 350 degrees F
- Cake:
- 1 cup sugar
- 3/4 cup light brown sugar
- 1/4 cup butter, melted (1/2 stick)
- 1 cup vegetable oil
- 3 eggs
- 1 1/2 teaspoons vanilla
- 2 1/2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/4 teaspoon nutmeg
- 1 cup golden raisins
- 3/4 cups chopped pecans
- 1 pound shredded carrots
- 3/4 cup crushed pineapple, well drained
- Frosting:
- 8 ounces cream cheese (1 block)
- 1 cup butter (2 sticks), softened
- 2 teaspoons vanilla
- 3 cups powdered sugar
- Optional decoration: 15 pecan halves