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Recipes
Beef and Horseradish Sauce Sandwich
By caligma
2005, Ina Garten, All Rights Reserved
- 2 to 3 pounds fillet of beef, trimmed and tied
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 1 loaf health or 7-grain bread
- Mustard Horseradish Sauce, recipe follows
- 1 bunch arugula
- Kosher salt
- Freshly ground black pepper
- Unsalted butter at room temperature
- 3/4 cup good mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/2 tablespoon prepared horseradish
- 2 tablespoons sour cream
- Kosher salt
Ricotta and Vanilla Ravioli with Orange Mint Dipping sauce
By caligma
Dessert Pasta Pasta Party Dish #1
- Dipping Sauce:
- Ravioli
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon chopped fresh mint leaves
- 1 1/2 Teaspoons orange zest, from medium orange
- 1 Vanilla bean, split lengthwise
- 1 egg, beaten
- 24 round potsticker (Gyoza) wrappers
- Can be found at specialty Asian markets
- 1/2 cup fresh orange juice
- 1 cup sugar
- 2 tablespoons chopped fresh mint leaves
- Vegetable oil, for frying
Spicy Blueberry Pork Tenderloin
By caligma
Recipe courtesy Claire Robinson, 2010
- 2 cups blueberry preserves
- 1/4 teaspoon chipotle powder
- 1/2 orange, zested and juiced
- 3 tablespoons whole-grain mustard, divided
- Kosher salt and freshly ground black pepper
- 1 pork tenderloin (roughly 1 1/2 pounds)
Potato, Lentil and Collard Green soup
By caligma
Recipe from Tasha Kaye posted on "Just a Pinch"
- 6 medium Yukon gold potatoes cut in 1 inch pieces
- 4 cloves garlic, chopped
- 1 cup sliced mushrooms of your choice
- 5 leaves of either collard greens or Kale, cut into thin slices.
- 1 cup dried Lentils
- 6 cups vegetable broth or water (can use Chicken broth if your not vegetarian)
- 3 tsp cumin
- 2 tsp tumeric
- 1 Tbsp. dried basil
- 1 Tbsp. olive oil
- 1 med. yellow onion, chopped
- salt and pepper to taste
Creole Chicken Wraps
By caligma
Recipe courtesy Guy Fieri for Food Network Magazine
- 2tablespoons paprika
- 2teaspoons garlic powder
- 1teaspoon cayenne pepper
- 1teaspoon dried thyme
- 1teaspoon chili powder
- 1teaspoon ground cumin
- Sea salt and freshly ground black pepper
- 1cup mayonnaise
- 1pound skinless, boneless chicken breasts
- Vegetable oil, for the grill
- 4pieces flatbread (use store-bought or make Guy's flatbread*)
- 1cup shredded mozzarella cheese
- 4plum tomatoes, sliced
- 1Maui onion, thinly sliced
- 1small red onion, sliced
- 8 romaine lettuce leaves
Turkey Robinson
By caligma
Recipe courtesy Claire Robinson, 2010
- 2 tablespoons garlic-infused olive oil
- 1 pound ground turkey
- Kosher salt and freshly cracked black pepper
- 2 cups low-sodium chicken stock
- 1 (5-ounce) bag triple washed spinach
- 1 (15-ounce) can cannellini beans, drained
- Brown rice or pasta, for serving
Southwest Quiche
By caligma
Beat eggs with melted butter, milk and bisquick
- 1 package frozen Ultimate Southwest Blend Veggies
- cooked in micro until tender, but not over cooked.
- 1 cup Shredded cheddar cheese
- 4 eggs
- 1/2 cup milk
- 1/4 cup bisquick
- 1/2 stick melted butter
- 1 frozen pie crust (defrosted)
- 1 shot tabasco sauce, or to taste
- 1 shot worchestershire sauce
- 1 dash Lowery's seasoning
Tilapia Fish Tacos with Arugula
By caligma
For the wonton cups: Put oven rack in center of the oven
- wonton cups:
- 12 (3 1/4-inch square) wonton wrappers
- 1/4 cup canola oil
- Filling
- 3 Tablespoons olive oil, plus more for drizzling
- 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
- Kosher salt and freshly ground pepper to taste.
- 1 Avocado, hgalved, pitted and flesh cut inot 1/2 inch cubes
- 3 green onions finely chopped
- 3 cups coarsely chopped baby arugula
- Dressing:
- 3 Tablespoons olive oil
- 2 Tablespoons fresh lime juice ( from two limes)
- 1/4 teaspoon kosher salt
- Creme Fraiche:
- 1/2 cup Creme Fraiche
- 1 Tablespoon wasabi powder
- 1/4 teaspoon kosher salt
Rainbows and Butterflies Pasta Salad
By caligma
Courtesy Ellie Krieger for Food Network Magazine
- 8 ounces bow tie pasta, preferably whole grain
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 cup corn kernels, thawed if frozen
- 1 cup shelled edamame, thawed if frozen
- 1 medium red bell pepper, diced
- 2 medium carrots, shredded (about 1/2 cup)
- 1/3 cup grated parmesan cheese (about 1 ounce)
- Salt
Charred tomato Bruschetta
By caligma
The crisp Italian styled toast is never better than when toasted on the grill
- 1 lb. ripe tomatoes
- 18 baguette slices, each about 1/4 inch thick
- 1/3 cup olive oil
- 3 Tbs. finely chopped fresh basil, plus whole leaves for garnish
- 2 tsp. balsamic vinegar
- 1 garlic clove minced
- salt and pepper to taste