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Recipes
Stuffed Bell Peppers
By cl4515
Preheat oven to 450°. Cook rice according to package directions, omitting salt and fat
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 4 medium red bell peppers
- 3/4 pound ground sirloin
- 1 cup chopped onion
- 1/2 cup chopped fresh parsley
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon ground allspice
- 2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 cup dry red wine
- Cooking spray
- Preparation
- Preheat oven to 450°.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By cl4515
I absolutely love this salad! It's very popular every time I make it and it's a beautiful fall addition to the tab...
- 1 1/2-pound butternut squash, peeled and 3/4-inch, diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons shallots, minced
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup Parmesan, freshly grated
Panzanella
By cl4515
Heat the oil in a large saute pan
- For the vinaigrette:
- 3 tablespoons good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large, ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 red onion, cut in 1/2 and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Bannana Pudding
By cl4515
In a large bowl, beat cream cheese until fluffy
- 1 (8 ounce) package cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 1 (5 ounce) package instant vanilla pudding mix
- 3 cups cold milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 4 bananas, sliced
- 1/2 (12 ounce) package vanilla wafers
Gluten-free marinated pork tenderloin
By cl4515
Trim the tenderloins of all fat and silverskin
- 3 (3/4 to 1 pound) pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons minced fresh rosemary
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh ginger
Tomato and Goat Cheese Tart
By cl4515
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves
Roasted Shrimp and Orzo
By cl4515
Preheat the oven to 400 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Green Goddess Dressing
By cl4515
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend ...
- 1 cup good mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 teaspoons chopped garlic (2 cloves)
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
Buffalo Chicken Dip
By cl4515
Heat chicken and hot sauce in a skillet over medium heat, until heated through
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Homemade Vanilla Wafers
By cl4515
1. In the bowl of a standing mixer fitted with the paddle attachment, combine the butter, sugar and salt
- 1 cup (8 oz/250 g) unsalted butter, at room temperature
- 1/2 cup (4 oz/125 g) sugar
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 2 cups (10 oz/315 g) all-purpose flour