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Recipes
Sour Cream & Horseradish Noodles
By caligma
COOK noodles in a pot of boiling salted water according to packaqe directions, drain COMBINE sour cream, dill, and...
- 8 Oz. Dry wide egg noodles
- 1/2 cup sour cream
- 2 Tbsp. chopped fresh dill
- 1 Tbsp. prepared horseradish
- Salt to taste
Sausage and Herb Stuffing
By caligma
2008, Ina Garten, All Rights Reserved
- 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Rosemary Pork Tenderloin
By caligma
Recipe courtesy Claire Robinson
- 1/3 cup Dijon mustard
- 2 tablespoons freshly ground black pepper
- 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
- 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
- 2 pork tenderloins, about 1-pound each
- 4 slices maple bacon
Sweet Basil Cheesecake
By caligma
Recipe courtesy Giada De Laurentiis
- Butter, for greasing the pan
- 1/2 cup (4 ounces) ricotta cheese, at room temperature
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/3 cup (3 ounces) goat cheese, at room temperature
- 1 tablespoon sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- Pinch fine sea salt
- 1/2 packed cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil, for serving
- Serving suggestion: assorted crackers
- Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall
Butter Martini
By caligma
Recipe courtesy Sandra Lee
- Ice cubes
- 1 part vanilla vodka
- 1 part pineapple juice
- Splash Chambord
- Splash butterscotch Schnapps
Smoked Salmon Spread
By caligma
2002, Barefoot Contessa Family Style, All Rights Reserved
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh dill
- 1 teaspoon prepared horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound (4 ounces) smoked salmon, minced
Cranberry-Orange Glazed Turkey
By caligma
Recipe courtesy Giada De Laurentiis
- One 11-pound turkey, cut into 6 pieces
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- Cranberry Orange Glaze, recipe follows
- 1 cup low-sodium chicken broth
- Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
- Special equipment: instant-read thermometer
- 1/2 cup frozen cranberry juice cocktail concentrate, thawed
- 1/2 cup frozen orange juice concentrate, thawed
- 1/4 cup orange marmalade
- 1 1/4 teaspoons chopped fresh rosemary
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Roasted Halibut with Pea and Mint Salad
By caligma
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
Turkey Osso Buco with Parsley and Rosemary Gremolata
By caligma
For the Turkey Osso Bucco: Preheat the oven to 375 degrees F
- 1/2 breast of turkey (cut into 3 pieces, preferably by the butcher)
- 2 turkey thighs
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour, for dredging
- 1/2 cup vegetable oil
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 4 cups reduce-sodium chicken broth
- 1 large sprig fresh rosemary
- 2 large sprigs fresh thyme
- 2 bay leaves
- 2 whole cloves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 lemon, zested
- 2 cloves garlic, minced
- 1 teaspoon minced rosemary leaves
- Pinch salt
- Pinch freshly ground black pepper
April DuPlantier's Spicy Taco soup
By caligma
Bring the first 5 ingredients to a boil
- Single Recipe
- 1 container Swanson's Broth
- 1 large can tomatoes
- 1 can tomato paste
- 1 can black beans, drained
- 1 bottle El Paso medium or hot taco sauce
- 1 package Vegetarian Meal Starters
- 1/2 to 1 large onion, thinly sliced
- 1 handful fresh cilantro, chopped
- Cumin, Coriander and chilli powder, to taste.
- 1 to 2 packages frozen Birds Eye Ultimate Southwest Blend Veggies.