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Ten-Minute Tomato Soup

Ten-Minute Tomato Soup

By

Food Network Kitchens

  • 1 (28-ounce) can whole tomatoes, in juice
  • 1 rib celery, roughly chopped
  • 1 cup low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pure maple syrup
  • 1 to 2 teaspoons fresh lemon juice
  • 1/4 to 1/3 cup cream
5/5 (1 Votes)

Panko Chicken Nuggets

Panko Chicken Nuggets

By

From Food Network Kitchens

  • 1 large egg
  • 1/3 cup buttermilk
  • 1 pound boneless skinless chicken breast, cut into bite size pieces
  • 1 1/2 cups panko bread crumbs
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper
  • 1/2 cup canola or vegetable oil
  • Ranch, honey mustard or barbecue sauce for dipping, optional
  • Carrot, cucumber and or celery sticks, optional
5/5 (1 Votes)

Champagne Sangria

Champagne Sangria

By

Recipe courtesy Giada De Laurentiis, 2008

  • 1 (750-ml) bottle Prosecco or French Champagne, chilled
  • 1/2 cup orange juice
  • 2 cups Mint Simple Syrup, recipe follows
  • 1 lemon, zested and thinly sliced
  • 1 lime, zested and thinly sliced
  • 1/2 cup sliced strawberries
  • 5 fresh mint sprigs
  • Crushed ice
  • 2 cups sugar
  • 2 cups water
  • 1 cup packed fresh mint leaves
4/5 (1 Votes)

Tuscan White Bean and Garlic Soup

Tuscan White Bean and Garlic Soup

By

Place a medium, heavy soup pot over medium heat

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 1 sage leaf
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 4 cloves garlic, cut in 1/2
  • 1/2 cup cream
  • 1/2 teaspoon freshly ground black pepper
  • 6 slices ciabatta bread
  • Extra-virgin olive oil, for drizzling
0/5 (0 Votes)

Brown Rice, Tomatoes and Basil

Brown Rice, Tomatoes and Basil

By

2002, Barefoot Contessa Family Style, All Rights Reserved

  • 1 cup Texmati brown rice
  • 2 teaspoons kosher salt, divided
  • 1/4 cup Champagne or rice wine vinegar
  • 2 teaspoons sugar
  • 1 tablespoon good olive oil
  • Freshly ground black pepper
  • 1 pound ripe tomatoes, large-diced
  • 1 cup packed basil leaves (1 large bunch), chopped
0/5 (0 Votes)

Couscous-Stuffed Peppers with Basil Sauce

Couscous-Stuffed Peppers with Basil Sauce

By

Recipe courtesy Giada De Laurentiis

  • 1 cup low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 3/4 cup couscous
  • 1 cup canned garbanzo beans, rinsed and drained
  • 1/4 cup dried currants
  • 1 packed cup chopped baby spinach leaves
  • 1/2 cup (4 ounces) crumbled feta cheese
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 medium red bell peppers
  • 1 medium yellow bell pepper
  • 1 medium orange bell pepper
  • Hot water, as needed
  • 1 packed cup fresh basil leaves
  • 1/2 cup (about 4 ounces) creme fraiche
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 1 garlic clove, coarsely chopped
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt, plus extra, as needed
  • 1/4 teaspoon freshly ground black pepper, plus extra, as needed
4/5 (1 Votes)

Bloody Mary

Bloody Mary

By

2004, Ina Garten, All Rights Reserved

  • 3 large stalks celery from the heart, including leaves, plus extra for serving
  • 36 ounces tomato juice (recommended: Sacramento)
  • 2 teaspoons prepared horseradish
  • 1 teaspoon grated yellow onion
  • 1 lemon, juiced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon kosher salt
  • 12 dashes hot sauce (recommended: Tabasco), or to taste
  • 1 1/2 cups vodka
0/5 (0 Votes)

Pecorino Romano with Apples and Fig Jam

Pecorino Romano with Apples and Fig Jam

By

Preheat the oven to 375 degrees F

  • 6 dried figs, halved
  • 1/2 cup simple syrup, recipe follows
  • 2 tablespoons brandy
  • 1/4 cup chopped toasted hazelnuts
  • 24 baguette slices
  • Olive oil, for drizzling
  • 1/2 cup grated Pecorino Romano
  • 1 large apple (Granny Smith or Braeburn), thinly sliced into 24 slices
  • 1/4 pound chunk Pecorino Romano, for shaving 24 pieces
0/5 (0 Votes)

Arugula Watermelon and Feta Salad

Arugula Watermelon and Feta Salad

By

Great served with Pastitsio

  • Vinaigrette:
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice (two lemons)
  • 1/4 cup minced shallots (1 large)
  • 1 tablespoon honey
  • 1/2 cup good olive oil
  • 1 teaspoon Sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups baby arugula..washed and spun dry.
  • 1/8 th of a seedless watermelon, cut into 1 inch cubes (rind removed)
  • 12 ounces good feta cheese 1/2 inch diced
  • 1 cup (4 ounces) whole fresh mint leaves, julienned
0/5 (0 Votes)

Broiled Lemon-Garlic Chicken

Broiled Lemon-Garlic Chicken

By

Preptime: 15 min Level: Easy Serves: 4

  • 2 Lemons
  • 2 Tablespoons unslated butter, at room temperature.
  • 2 to 3 cloves garlic, finely chopped
  • Kosher salt and freshly ground pepper
  • 2 half chickens ( 3 to 3 1/4 lbs)
0/5 (0 Votes)