Caligma's profile page
Recipes
Farro with Cheese and Herbs
By caligma
Prep Time 10 minutes Cook Time 40 minutes
- FARRO:
- 1 pound Farro
- 8 cups water
- 2 tablespoons kosher salt
- Filling:
- 2 Cups (8 ounces) grated extra-sharp Cheddar Cheese.
- 2 Cups ( 8 0unces) Grated mozzarella cheese.
- 1 Cup whole milk
- 3 Tablespoons herbs de Provence
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper.
- TOPPING:
- 4 (about 5 ounces) 1/2 inch thick slices mulit-grain or whole-grain bread, preferably 1 day old, torn into 1/2 inch pieces.
- Extra virgin olive oil, for drizzling
Grandma's Red Velvet Cake
By caligma
Special Equipment needed: 12 X 17 inch jelly roll pan, parchment paper
- 2 sticks butter, room temp.
- 1 1/2 cups sugar2 ounces red food coloring (two bottles)
- 3 Tablespoons cocoa powder
- pinch salt
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- butter, for pan
- FROSTING
- 5 Tablespoons all-purpose flour
- 1 cup milk
- 1 cup sugar
- 2 sticks butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Brownie Raspberry Trifle
By caligma
Recipe courtesy Paula Deen
- 1 Brownie Cake, recipe follows
- 3 cups heavy cream
- 3 tablespoons instant vanilla pudding mix
- 1 tablespoon confectioners' sugar
- 2 teaspoons pure vanilla extract
- 3/4 cup raspberry jam, divided
- 3 medium bananas, thinly sliced, divided
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter
- 3 ounces chopped unsweetened chocolate
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder
- 2 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Raffy's Strawberries in Vinegar
By caligma
Recipe courtesy Giada De Laurentiis
- 1 pint fresh strawberries, hulled and quartered, or sliced
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 1/4 cup heavy whipping cream
- 1 teaspoon powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped fresh mint leaves, for garnish
1770 House Meatloaf
By caligma
2011, Kevin Penner, All Rights Reserved
- 1 pound ground veal (preferably naturally raised)
- 1 pound ground pork (preferably naturally raised Berkshire)
- 1 pound ground beef (preferably naturally raised)
- 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
- 3 large eggs (preferably organic)
- 1 1/3 cups finely ground Panko
- 2/3 cup whole milk (preferably hormone and antibiotic free)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Olive oil
- 2 stalks of celery, finely diced
- 1 large Spanish onion, finely diced
- 2 cups chicken or beef stock
- 8 to 10 cloves roasted garlic
- 3 tablespoons butter, at room temperature
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Baked Spinach-Parmesan Dip
By caligma
Recipe courtesy of the Wine Country Inn Napa Valley
- 1 Package (10 oz.) frozen chopped spinach, thawed
- 1 Cup reduced fat or regular mayonnaise
- 1 package (3 oz) cream cheese
- 1 onion (6 oz) peeled and minced
- 1 clove garlic, pressed and minced
- 1 cup plus 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 baguettes (8 oz. each) thinly sliced
Barefoot Carrot Salad
By caligma
2007, Ina Garten, All Rights Reserved
- 1/3 cup golden raisins
- 1 pound carrots
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/3 cup diced fresh pineapple
Herbed Lamb Chops with Homemade Ketchup
By caligma
Recipe courtesy Giada De Laurentiis
- 1 (15-ounce) can tomato sauce or tomato puree
- 1 small onion, peeled and quartered, root end left intact
- 1/2 cup apple cider vinegar
- 1/2 cup light brown sugar, packed
- 3 tablespoons tomato paste
- 1 tablespoon kosher salt
- 1 cinnamon stick or a pinch of ground cinnamon
- 1 pound (about 8 or 9) baby lamb chops
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 tablespoons herbes de Provence
Baked Fontina
By caligma
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette
Fish Sticks with Marinara Sauce
By caligma
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 2 cups buttermilk
- 1 pound whitefish or other mild fish, cut into strips, each about 3-inches long and 1/2-inch thick
- 1 1/4 cups finely grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs
- 1 teaspoon kosher salt
- Olive oil, for drizzling
- 2 cups marinara sauce