Caligma's profile page
Recipes
cod Baked with Tomatoes and Feta
By caligma
1 Cut cod into serving-size portions: Pat dry Dredge lightly in flour
- 1 lb. Cod fillets
- 3 tbsp all purpose flour
- 2 tbsp olive oil
- 1 cup crumbled feta cheese
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 sweet green pepper, chopped
- 1 can (19 0z) tomatoes
- 1/2 cup pitted black olives
- 1/2 tsp dried oregano
- Pinch granulated sugar
- Pinch hot pepper flakes
- 2 Tbsp minced fresh parsley
- salt and pepper
PB and J Crepes
By caligma
Recipe courtesy Giada De Laurentiis
- 4 eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup flour
- 1 tablespoon sugar
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cut into 12 cubes
- 1/3 cup creamy peanut butter, at room temperature
- 1/2 cup strawberry or raspberry jam
- 1/2 cup (2 ounces) fresh blueberries
- Powdered sugar, for dusting
Nutty Pretzel wands
By caligma
spread peanut butter on the top few inches of pretzel rods
- Peanut butter
- chopped nuts
- dried fruit, small chop
Peach and Strawberry Soda
By caligma
Recipe courtesy Giada De Laurentiis
- 2 cups water
- 1 cup sugar
- 1 cup (6 ounces) frozen and thawed peaches (preferably with no sugar added) or 2 fresh peaches, peeled and pitted
- 1 cup (6 ounces) frozen (preferably with no sugar added) and thawed or fresh strawberries
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 teaspoon lemon zest (from1/2 large lemon)
- 1 cup sparkling water
- Ice
Garlic and Lemon Oil
By caligma
Ina Garten
- 12 whole garlic cloves, peeled
- 2 cups extra virgin olive oil
- 2 lemons
- 2 pinches red pepper flakes
- 1/2 tsp. kosher salt
Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots
By caligma
Recipe courtesy Anne Burrell
- Olive oil
- 1 large onion, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut in 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 2 cloves garlic, smashed and finely chopped
- Kosher salt
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 1 large russet potato, peeled and cut into 1- inch cubes
- 2 cups white wine
- 2 quarts chicken or vegetable stock
- 1 bundle thyme
- 2 bay leaves
- 1 orange, cut in 1/2
- Peanut or other neutrally flavored oil, for frying
- 2 large shallots
- 1 cup all-purpose flour
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
Herb-Marinated Pork Tenderloins
By caligma
2009, Ina Garten, All Rights Reserved
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Ryder's Turkey Chili
By caligma
Recipe courtesy Guy Fieri for Food Network Magazine
- 10 to 12 dried pasilla chile peppers
- 4 tablespoons canola oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/2 jalapeno peppers, minced (remove seeds for less heat)
- 9 cloves garlic, minced
- 2 small red onions, diced
- 3 pounds coarsely ground turkey (thigh and breast meat)
- 1/3 cup tomato paste
- 3 cups tomato sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon granulated onion
- 2 teaspoons granulated garlic
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 cups canned pinto beans with liquid
- 3 cups canned kidney beans with liquid
- 2 cups canned black beans with liquid
- Shredded cheddar cheese, for garnish
- Saltine crackers, for serving
Eton Mess
By caligma
2010, Barefoot Contessa How Easy is That?, All Rights Reserved (quantities changed for television)
- 6 (6-ounce) packages fresh raspberries, divided
- 1 1/2 cups plus 1/4 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons framboise liqueur
- 2 1/2 cups cold heavy cream
- 2 teaspoons pure vanilla extract
- 5 to 6 (3-inch) bakery meringue shells, broken in pieces
Tomato Soup
By caligma
Made from home grown tomatoes
- 3 lbs. medium plum tomatoes, halved lengthwise
- 4 Tbsp. olive oil
- salt and freshly ground balck pepper
- pinch sugar
- 3 Tbsp. butter
- 4 shallots, chopped
- 2 Tbsp. tomato paste
- 4 cups chicken stock
- 1/2 tsp cayenne pepper
- 1 cup heavy cream
- 3 Tablespoons chiffonade fresh basil leaves