Caligma's profile page
Recipes
Aloha L.A. Cocktail
By caligma
Recipe courtesy Giada De Laurentiis
- 1 ripe pineapple, peeled, cored and cut into 1-inch cubes (to yield about 3 cups)
- 1 1/4 cups light rum
- 1/2 cup agave nectar
- 1/4 cup fresh lime juice (from 2 to 3 large limes)
- 2 cups ice
- 1 (1 liter) bottle ginger ale
Italian Lentil Salad
By caligma
Bring a large pot of salted water to a boil over high heat
- 1 pound green lentils (recommended: Sabarot)
- 2 scallions, chopped
- 1 cup halved seedless green grapes
- 1 cup halved seedless red grapes
- 1 cucumber, peeled, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup coarsely chopped skinned and toasted hazelnuts
- 2 teaspoons lemon zest (from about 2 lemons)
- 1/3 cup fresh lemon juice (from 1 to 2 lemons)
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Pumpkin Ice Cream Balls
By caligma
soften ice cream enough that you can mix the rest of ingredients into it
- 1 quart vanilla ice cream
- 1 cup pumpkin
- 1/2 cup sugar
- 1 tsp. vanilla
- 1/2 tsp pumpkin pie spice
- chopped pecans...enough to cover each ball with.
- bottled Walnut ice cream topping.
Butternut Squash Soup with Fontina Cheese Crostini
By caligma
Recipe courtesy Giada De Laurentiis
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- Extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh sage leaves
- 1 cup (2 ounces) grated fontina cheese
- Kosher salt
Braised Cabbage Stuffed with Pork
By caligma
Recipe courtesy Anne Burrell
- 1 large onion, cut into chunks
- 1 large or 2 small carrots, peeled and cut into chunks
- 2 ribs celery, cut into chunks
- 3 garlic cloves, smashed
- Extra-virgin olive oil
- 1/4 pound pancetta, cut into 1/4-inch dice
- 1 cup white wine
- 1(28-ounce) can Italian plum tomatoes, passed through the food mill
- 2 cups chicken stock
- 2 bay leaves
- 1 bundle thyme
- Kosher salt
- 1/4 cup red wine vinegar
- 1 large head savoy cabbage, leaves removed and tough bottom ribs discarded
- Extra-virgin olive oil
- 1 large onion, cut into 1/4-inch dice
- Kosher salt
- 3 garlic cloves, smashed and finely chopped
- 1/2 pound ground pork
- 1/2 pound spicy Italian pork sausage, casings removed
- 3 chicken livers, finely chopped, optional
- 1/2 to 3/4 cup bread crumbs
- 1/2 cup grated Parmesan, plus more for garnish
- 1 egg
- 2 sprigs fresh rosemary, leaves finely chopped
- Pinch crushed red pepper flakes
- 1/2 to 1 cup chicken stock or water
Key Lime Pie
By caligma
Recipe courtesy Paula Deen
- 2 cups graham cracker crumbs
- 1/4 cup firmly packed brown sugar
- 1/2 cup butter, melted
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 1 (12-ounce) can sweetened condensed milk
- 3/4 cups key lime juice
- 1 tablespoon key lime zest
- 1 pint half-and-half
- Fresh lime slices. for garnish
Super Nachos
By caligma
Brown meat and onions, drain well
- Garnish with any or all of the following:
- 1 Pound Ground beef
- 1 Large onion, chopped
- 1 tsp. Lawry's Seasoned salt
- 1/2 tsp. ground cumin
- 2 cans (1 pound each ) refried beans
- 1 pkg. Lawry's Taco seasoning mix (1 1/4 oz.)
- 1 cup (4 oz)chopped green chilies
- 1 cups grated cheddar cheese
- 2 cups grated Monteray Jack cheese
- 3/4 cup Lawry's Chunky Taco Sauce
- Tortilla Chips.
- 1 Cup Guacamole
- 1/2 cup Sour Cream
- 1/2 cup Chopped green onions
- 1 cup sliced olives
- 1 sliced olives
Deep-Fried Crabs
By caligma
Recipe courtesy Paula Deen, 2008
- Oil, for frying
- 4 soft-shell crabs
- 2 cups white cornmeal
- 1 teaspoon salt
- Freshly ground black pepper
Rosemary-Lemon Starter
By caligma
Recipe courtesy Sunny Anderson, 2010
- 2 tablespoons sugar
- 2 sprigs fresh rosemary, leaves removed
- 1/2 cup fresh lemon juice
- 8 ounces vanilla-flavored vodka
- 4 large handfuls of small or crushed ice cubes
Herb-Roasted Turkey Breast
By caligma
2008, Ina Garten, All Rights Reserved
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine