Caligma's profile page
Recipes
Jicama Sticks
By caligma
Peel jicama: cut into sticks
- 1 Jimaca
- juice of a lime
- cilantro
- salt
- sugar
- chili powder.
Ginger, Lemon, and Lime Martini
By caligma
Recipe courtesy Giada De Laurentiis
- 1 large lime sliced into 4 1/4-inch thick slices
- 1 cup water
- 1/2 cup fresh lime juice (from 4 large limes)
- 1 cup water
- 1 cup sugar
- 1 4-inch piece fresh ginger, peeled and diced into 1/4-inch pieces
- Ice
- 1 cup lemon-flavored vodka
- 1/2 cup sparkling water, chilled
- Special equipment: ice cube tray
am Pinwheels
By caligma
Good for snacks or a school lunch
- Scallion cream cheese
- sun-dried tomato tortilla
- thinly sliced ham
Creamy Orzo
By caligma
Courtesy: Giada De Laurentiis
- 1 pound orzo
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 1 garlic clove, minced
- 1 (14.5 ounce) can diced tomatoes, juices drained
- 1 1/4 cups whipping cream
- 1 cup frozen peas, thawed
- 3/4 cup freshly grated parmesan
- salt and freshly ground pepper
Oyster Cracker Party Mix
By caligma
Mix all ingredients together
- 2 12 oz. packages oyster crackers
- 1 Cup Crisco Oil
- 1 package Hidden Valley Party Mix
- 1 teaspoon garlic powder
- 2 teaspoons dill weed.
Pumpkin Dip
By caligma
Great with ginger snaps or graham crackers
- 1 16 oz. Cool Whip
- 1 Small 5 oz Instant vanilla pudding
- 1 15 oz. canned pumpkin
- 1 heaping tsp. pumpkin pie spice.
Macaroni and Cheese Carbonara
By caligma
Recipe courtesy Bobby Flay for Food Network Magazine
- Unsalted butter, for the baking dish
- 1 tablespoon olive oil
- 1 1-inch-thick slice pancetta, cut into small dice
- 4 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 5 cups whole milk, or more if needed, hot
- 4 large egg yolks, lightly whisked
- 2 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- 2 cups (8 ounces) grated asiago cheese, plus more for the top
- 1 1/2 cups (6 ounces) grated Irish white cheddar cheese, plus more for the top
- 1 1/2 cups (6 ounces) grated American cheddar cheese, plus more for the top
- 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
- 1/2 cup freshly grated parmesan cheese, plus more for the top
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni, cooked just under al dente
- 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
Spaghetti al Melone
By caligma
Recipe courtesy Giada De Laurentiis
- 1 pound spaghetti pasta
- 1 1/2 cups grated Parmesan
- 1 (2 pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces to yield about 4 cups
- 1 cup heavy whipping cream
- 1/2 stick (4 tablespoons) unsalted butter, diced into 1/2-inch pieces, at room temperature
- 1/4 cup whiskey
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- 1 tablespoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
Blueberry Coffee Cake Muffins
By caligma
Easy to make.. Delicious!
- 12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda1/2 teaspoon kosher salt
- 2 half pints fresh blueberries, picked through for stems.
Tropical Watermelon Sorbet
By caligma
Recipe courtesy Giada De Laurentiis
- 1 (2-pound) piece seedless watermelon, rind removed and flesh cut into 1-inch pieces to yield about 3 1/2 cups
- 1 (6-ounce) can pineapple juice, chilled
- 3/4 cup ginger ale, chilled
- 1/3 cup fresh lime juice (from about 3 large limes)
- 1/2 cup grenadine (recommended: Rose's)