Caligma's profile page
Recipes
Apple Quesadillas
By caligma
Snack or school lunch
- 2 Tbsp. Butter
- flour tortilla
- grated cheddar cheese
- apple
granola Bars
By caligma
from "50 After School Snacks"
- 2 Tbsp melted butter
- 1/3 Cup honey
- 1/3 cup brown sugar
- pinch of salt
- 2 cups rolled oats
- 1 Cup each, chopped nutsand dried fruit
- 2 Tbsp wheat germ
Crispy Rack of Lamb with Honey and Mascarpone
By caligma
Recipe courtesy Giada De Laurentiis
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons herbs de Provence
- 1/2 cup creme fraiche
- 3 tablespoons honey
- 3/4 tablespoon ground cumin
- 2 tablespoons chopped fresh mint leaves
- 1/2 cup mascarpone cheese, at room temperature
- Kosher salt and freshly ground black pepper
Pecan Pie Filling
By caligma
#3 Filo Tart Recipe
- 1 1/2 cups brown sugar
- 2/3 cup dark or light corn syrup
- 6 tablespoons melted butter
- 3 eggs
- 2 cups chopped pecans
- 3 teaspoons vanilla
Overnight Cinnamon Rolls
By caligma
Our Christmas tradition
- Frozen bread dough, either regular or sweetened if you can find it.
- 1/2 cup butter
- 1 cup brown sugar
- 1 small package of Cook and Serve Vanilla pudding mix.
- 2 Tbsp. milk
- 2 tsp. cinnamon
- chopped pecans
Orange Cherry Brie Filling
By caligma
#4 of the Filo Tart Fillings
- 2 8 oz. wheels Brie cheese
- 2/3 cup cherry preserves
- 3 cans mandarin Oranges, drained
- Poppy seeds.
Pear Bellini
By caligma
Recipe courtesy Sandra Lee
- 2 shots pear nectar (recommended: Kern's)
- 1 shot pear brandy
- Chilled, extra-dry Champagne
- Sliced pears, for garnish
Teriaki burgers
By caligma
Marinate patty's in non metal bowl and marinate in refrigerator at least 3 hours, better if overnight
- 1 1/2 lbs. ground turkey
- 1/2 cup water chestnuts minced
- 1/4 cup green onions chopped
- Marinade
- 1/4 cup soy sauce
- 1/4 cup sherry or chicken broth
- 1 Clove garlic, minced
- 1 Tbsp. Brown sugar
- 1/8 Tsp. ground ginger
Provencal French Beans
By caligma
Place the beans in a bowl and cover with water
- 14 ounces dried Great Northern beans
- 1 quart homemade chicken stock or canned broth
- 1 tablespoon kosher salt
- 1/4 cup good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 cup medium-diced carrots (2 carrots)
- 1 cup medium-diced celery (2 stalks)
- 1/4 cup fresh chopped parsley, plus extra for garnish
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1/3 cup freshly grated Parmesan cheese
Nonna Luna's Rice
By caligma
Recipe courtesy Giada De Laurentiis, 2008
- 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben's
- 3 1/2 cups chicken stock
- 2 teaspoons kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and deveined
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon hot sauce
- 1 cup whipping cream
- Freshly ground black pepper