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Beer Meat or Italian Beef

Beer Meat or Italian Beef

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Charlann Shepherd recipe

  • 3-5 lbs. Beef roast
  • 1 jar pepperoncini peppers
  • 4-5 bottles (not light) beer...or enough to cover the beef.
  • 1-2 loaves of crusty french bread
5/5 (1 Votes)

Sans Souci Punch

Sans Souci Punch

By

Great with spicy foods...

  • 2 cups orange-pineapple juice
  • 1 cup ginger ale
  • 1/2 cup dark rum
  • 1/4 cup sweet and sour mix
  • 2 tablespoons sugar
  • 1/2 teaspoon grated nutmeg
  • 1 orange, sliced into wedges, for rimming and garnish.
0/5 (0 Votes)

Crab Cakes with spicy Cream

Crab Cakes with spicy Cream

By

Prep time 30 minutes Level: Easy Servings: Four

  • Canola oil cooking spray
  • 2 teaspoons canola oil
  • 2 Scallions, thinly sliced, green and white parts
  • 1 Medium green pepper, finely diced
  • 1 Jalapeno pepper, finely diced
  • 1 Tablespoon finely grated fresh ginger root
  • 2 cloves of garlic
  • 1 pound crab claw meat, picked over
  • 1 teaspoon finely grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
  • 1 large egg, beaten to mix
  • 1 cup panko breadcrumbs, or regular unseasoned breadcrumbs
  • 3 tablespoons canola mayonnaise
  • 1/2 teaspoon salt
  • 1/3 cup non fat, plain Greek-style thickened yogurt
  • 1 teaspoon hot chilli garlic sauce, such as Sriacha, plus more to taste
0/5 (0 Votes)

Avocado and corn salsa

Avocado and corn salsa

By

Serve this bright and tasty salsa with tortilla chips, or a base for chicken or fish

  • 3/4 cup frozen corn, thawed
  • 1/2 cup quartered grape tomatoes
  • 1 medium avocado, diced
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons lime juice
  • 1/4 teaspoon kosher salt
0/5 (0 Votes)

Roasted Halibut with Pea and Mint Salad

Roasted Halibut with Pea and Mint Salad

By

Recipe courtesy Giada De Laurentiis

  • Vegetable oil cooking spray
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) center-cut skinless halibut fillets
  • 3 tablespoons extra-virgin olive oil, plus 2 tablespoons
  • 1 large or 2 small shallots, thinly sliced
  • 1 large red bell pepper, cored, seeded and sliced into 1/4-inch thick slices
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups frozen petite peas, thawed
  • 1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 1 tablespoon chopped fresh thyme leaves
0/5 (0 Votes)

Croissant Bread Pudding

Croissant Bread Pudding

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1999, The Barefoot Contessa Cookbook, All rights reserved

  • 3 extra-large whole eggs
  • 8 extra-large egg yolks
  • 5 cups half-and-half
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 6 croissants, preferably stale
  • 1 cup raisins
4/5 (1 Votes)

Quinoa and Purple Potato Salad

Quinoa and Purple Potato Salad

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Recipe courtesy Giada De Laurentiis

  • 12 ounces purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces
  • 4 cups low-sodium chicken broth
  • 2 cups quinoa
  • 3 cloves garlic, peeled and smashed
  • 2 cups (8 ounces) frozen peas, thawed
  • 1/2 cup pitted medium black olives
  • 1/3 cup chopped fresh oregano leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup agave nectar
  • 3 tablespoons fresh lime juice (from about 2 to 3 large limes)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
0/5 (0 Votes)

Fried Couscous Salad

Fried Couscous Salad

By

Recipe courtesy Giada De Laurentiis

  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East)
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, peeled and crushed
  • 4 ounces ricotta salata cheese, cut into 1/2-inch pieces
  • 1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup grated Parmesan
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • Zest and juice from 1/2 large lemon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
0/5 (0 Votes)

Heavenly Hash Fruit Salad

Heavenly Hash Fruit Salad

By

FIRST: You will need 1 very large bowl for mixing dressing

  • DRESSING:
  • SALAD INGREDIENTS
  • 1 bunch seedless white grapes (washed and stems removed)
  • 1 bunch seedless dark grapes, (washed and stems removed)
  • 4-5 md. delicious apples, cored, sliced into 8 th's and then into about 1/2 inches pieces. Leave skin on for color and extra fiber. Peel if you wish.
  • 1 bottle 8 oz. maraschino cherries, well drained, stems removed.
  • 2 cans (6.5 oz) mandarin orange sections, well drained
  • 1 bunch celery hearts, cut into small cubes.
  • 2 cans 20 oz. pineapple chunks, very well drained
  • 1 bunch bananas (4 to 5 medium) peeled and sliced
  • 1 Pkg. miniature marshmallows (or large marshmallows, cut into fourths w/ kitchen shears)
  • 1 1/2 lb. walnut pieces.
  • 16 oz. cool whip ( 2 8oz tubs) thawed.
  • 2 1/2 cup mayonnaise, light
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 2 Tbsp. granulated sugar (to taste)
  • 2 tsp. pure vanilla extract
  • 1 Tbsp. rum or almond extract (your choice, to taste)
5/5 (1 Votes)

4-Hour Lamb

4-Hour Lamb

By

Copyright 2010, Ina Garten, All Rights Reserved

  • 1 (6 to 7-pound) leg of lamb (see note)
  • Good olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 (750-ml) bottle dry white wine
  • 2 heads of garlic, broken apart but not peeled
  • 15 large sprigs fresh rosemary
  • 15 large sprigs fresh thyme
  • 6 bay leaves
4/5 (1 Votes)