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Recipes
Sticky Toffee Date Cake
By caligma
2011, Laura Donnelly, All Rights reserved
- 1 pound dates, pitted and chopped
- 2 teaspoons baking soda
- 8 ounces butter, softened
- 3/4 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 3 1/4 tablespoons baking powder
- 1/2 pound butter
- 1 cup brown sugar (8 ounces)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Vanilla ice cream or whipped cream, for serving
Couscous-Stuffed Peppers with Basil Sauce
By caligma
Recipe courtesy Giada De Laurentiis
- 1 cup low-sodium chicken broth
- 2 teaspoons ground cumin
- 3/4 cup couscous
- 1 cup canned garbanzo beans, rinsed and drained
- 1/4 cup dried currants
- 1 packed cup chopped baby spinach leaves
- 1/2 cup (4 ounces) crumbled feta cheese
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 medium red bell peppers
- 1 medium yellow bell pepper
- 1 medium orange bell pepper
- Hot water, as needed
- 1 packed cup fresh basil leaves
- 1/2 cup (about 4 ounces) creme fraiche
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon water
- 1 garlic clove, coarsely chopped
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sugar
- 1/4 teaspoon salt, plus extra, as needed
- 1/4 teaspoon freshly ground black pepper, plus extra, as needed
Jam Pockets
By caligma
Roll out refrigerated pizza dough to 1/4 inch thick: cut into 3 inch rounds
- Refrigerated pizza dough
- cream cheese
- jam of your choice
Lemon Pepper Polenta
By caligma
Serve with Chicken Marengo
- 2 cups milk
- 1 cup water
- 1/2 cup yellow cornmeal
- 2 tsp. minced lemon zest
- 1/2 tsp. kosher salt
- 1/4 tsp pepper
- 3 oz. cream cheese, cubed.
Crown Roast of Pork with Cranberries
By caligma
1 Preheat the oven to 325 degrees 2 In a large skillet, melt butter over medium heat
- 1 Cup (2 sticks) unsalted butter
- 8 cups 1/4 inch bread cubes (about 12 slices)
- 4 Tablespoons grated onion
- 2 cloves garlic, minced
- 3 cups chopped raw cranberries (one 12 ounce bag)
- 1 cup dry white wine
- 1/2 cup sugar
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 2 teaspoons salt
- freshly ground black pepper
- One 13 to 14 pound crown roast of pork (about 18 rib chops)
Roasted Tomatoes with Garlic, Gorgonzola and Herbs
By caligma
Recipe courtesy Giada De Laurentiis, 2008
- 12 Roma tomatoes, sliced in 1/2 lengthwise
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup plain bread crumbs
- 3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
Osso Buco
By caligma
Recipe courtesy Sandra Lee
- 4 center cut veal shanks, rinsed, and patted dry
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 2 cups chopped turnips
- 1 cup diced celery (2 ribs)
- 2 cups frozen sliced carrots
- 1 cup frozen pearl onions
- 1 (14.5-ounce) can diced tomatoes (recommended: Muir Glen)
- 1 1/2 cups chicken stock
- 1/2 cup white wine
- 2 teaspoons Italian seasoning (recommended: McCormick)
Farm In a Blanket
By caligma
yummy apitizer...easy to do!
- 1 Tablespoon oil
- 1 small red onion, chopped
- 1 cup golden raisins
- 1 (8 0z) tube crescent rolls (Pillsbury, recommended)
- 12 slices provolone (about 3 oz.)
- 12 slices Genoa salami (about 6 0z)
- 1 tablespoon black poppy seeds
Crouton Salad
By caligma
Recipe courtesy Giada De Laurentiis, 2008
- 1/2 (8-ounces) loaf rosemary bread, cut into 1/2-inch cubes* see Cook's Note
- Olive oil, for drizzling
- 3 cups packed arugula
- 1/3 cup toasted pine nuts
- 1/4 cup Citrus-Herb Sauce, see Roasted Citrus-Herb Game Hen recipe
- Salt and freshly ground black pepper
Mini Chicken Alfredo
By caligma
You can broil these in batches if you only have one muffin tin
- 24 Jumbo pasta shells, such as conchiglioni (about 6 0z.)
- 2 Tbsp. olive oil
- 1 lb. boneless skinless chicken breast halves, seasoned with salt and black pepper
- 1 1/2 cups heavy cream
- 2 cloves garlic, chopped
- 1 stick unsalted butter (8 Tbsp.)
- 1 1/2 CUPS GRATED Parmesan, divided
- 2 TSP. BLACK PEPPER
- 2 Tbsp. chopped fresh parsley, divided.