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Recipes
Sunshine Cheesecake Bars
By caligma
Recipe from Didi Dalaba posted on "Just a Pinch"
- 1 1/4 cup flour
- 1 1/4 cup finely chopped pecans
- 1 stick butter, melted
- 1 pkg. cook top lemon pudding- *see note
- 1 pkg instant pudding mix
- 8 oz. cream cheese, Room temp.
- 1 container cool whip
- 2 1/4 confectioners' sugar
- 2 tsp. vanilla extract
Country Pork Chops
By caligma
Recipe from "Just a Pinch" by Tara Caputo
- 4-6 pork chops
- 16 oz. box herb stuffing mix
- 1/2 cup butter, melted
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
Spaghetti with Beef, Smoked Almonds and Basil
By caligma
Pasta Party #2
- 1 pound (1 inch thick) beef tenderloin steaks* see Cooks Note
- Kosher salt and freshly ground black pepper
- 2 tsp. Herbs de Provence
- Extra Virgin olive oil for drizzling, plus 1/4 cup
- 1 pound spaghetti
- 1 (15 ounce) can diced tomatoes
- 2 packed cups fresh basil
- 1 clove garlic, chopped
- 2 tsp. fresh lemon juice
- 1 tsp. grated lemon zest
- 3/4 cup chopped smoked almonds
- 1/2 freshly grated Parmesan
- 1/4 cup chopped fresh basil leaves.
Cauliflower with Olives and Cherry tomatoes.
By caligma
This can be made ahead and reheated just before servings
- 1 large Cauliflower (about 2 1/2 lbs)
- 1 medium onion
- 1/4 cup extra virgin olive oil
- 4 plump garlic cloves, crushed and peeled
- 2 tsp, kosher salt
- 1/4 teaspoons peperoncino flakes, to taste
- 1 1/2 cups cherry tomatoes
- 1/2 cup pitted black Italian olives
- recommended Equipment: A heavy-bottomed skillet or saute pan, 12 diameter or larger, with a tight fitting cover.
Penne with Brown Butter, Arugula, and Pine Nuts
By caligma
Recipe courtesy Giada De Laurentiis
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound penne rigate pasta
- 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 4 cups baby arugula
- 1 cup cherry or grape tomatoes, halved
- 1 cup grated Parmesan
- 1/2 cup toasted pine nuts (see Cook's Note)
- 2 tablespoons capers, rinsed and drained
Tomato-Basil Bread Pudding
By caligma
Recipe courtesy Giada De Laurentiis
- Butter, for greasing the baking dish
- 1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
- 3 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- 2 cloves garlic, minced
- 12 ounces cherry or grape tomatoes, halved
- Kosher salt and freshly ground black pepper
- 1 packed cup chopped fresh basil leaves
- 1 1/2 cups (6 ounces) shredded Parmesan
- 6 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Homemade Gravy
By caligma
2002, Barefoot Contessa Family Style,, All Rights Reserved
- 1/4 pound (1 stick) unsalted butter
- 1 1/2 cups chopped yellow onion (2 onions)
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Defatted turkey drippings plus chicken stock to make 2 cups, heated
- 1 tablespoon Cognac or brandy
- 1 tablespoon white wine, optional
- 1 tablespoon heavy cream, optional
Cappellini al Forno
By caligma
Recipe courtesy Giada De Laurentiis
- 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
- 1 pound cappellini (angel hair) pasta
- 1 cup plus 1/2 cup grated Parmesan
- 3 eggs, at room temperature, beaten
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup plain breadcrumbs
- 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
- 2 cups (8 ounces) shredded smoked mozzarella
- 3 tablespoons olive oil
- 1 (25-ounce) jar marinara or tomato-basil sauce, warmed
Eggplant Timbale
By caligma
Very good and a great way to use Eggplant
- 2 medium eggplants, sliced 1/4 inch thick
- 1/3 cup olive oil, plus two tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound penne pasta
- 1 medium onion, diced
- 1/2 pound ground beef
- 1/2 pound italian pork sausage
- 1/4 cup Marsala wine
- 1 cup frozen peas,thawed
- 2 cups, store bought marinara sauce
- 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
- 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
- 1 cup chopped fresh basil leaves
- Special equipment: 9 inch springform pan