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Recipes
Wheat Berries with Strawberries and Goat Cheese
By caligma
Recipe courtesy Giada De Laurentiis
- 2 cups soft white wheat berries, rinsed and drained
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 teaspoon kosher salt
- 1/2 cup fresh orange juice (from 2 oranges)
- 1/3 cup extra-virgin olive oil
- 2 tablespoons orange zest (from 1 large orange)
- 2 tablespoons agave nectar or honey
- 1/4 cup fresh mint leaves, packed, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 medium strawberries, hulled and quartered
- 1/3 cup (4 ounces) crumbled goat cheese
- 1/2 cup chopped walnuts, toasted (see Cook's Note)
Zucchini Pie
By caligma
Can eat as is or add any flavors that you or your family may like
- 1 1/2 cups zucchini, peeled and chopped
- 3/4 cups sugar
- 1 1/2 cups cooked zucchini
- 2 Tbsp. corn starch
- 1 can evaporated milk
- 1 tsp vanilla
- 2 large eggs.
- 1 pie crust
Overnight Buns
By caligma
Printed From Cooks
- 1 Pkg dry yeast or 2 1/2 Teaspoons
- 3 c. warm water
- 1/2 c. shortening
- 1 c. sugar
- 2 eggs
- 1 tbs[. salt
- 12 c. flour (scant)
Amaretto Sour with Prosecco
By caligma
To make the simple syrup: In a small saucepan, combine 1/4 cup of water with 1/2 cup of sugar over medium heat
- 1/4 cup water
- 1/2 cup sugar, plus 1/4 cup sugar for sugaring glass rim
- 1 lemon, zested
- 1 lime, zested
- 1/2 lemon, juiced saving the remaining 1/2 lemon for coating glass rim
- 3/4 cup Prosecco
- 2 tablespoons amaretto liqueur
- 2 tablespoons simple syrup
- Ice cubes
- Lemon and lime slices, for garnish
Spicy Tomato Salsa
By caligma
Recipe courtesy Giada De Laurentiis
- 4 medium tomatoes, halved
- 1/2 cup fresh cilantro leaves
- 1 garlic clove, crushed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- Serving suggestion: tortilla chips
Buffalo Chicken Sliders
By caligma
In a medium bowl, combine the mayonnaise, blue cheese, celery, vinegar, salt, and pepper in a medium-sized bowl
- 1 cup mayonnaise
- 1/2 cup crumbled blue cheese
- 1/3 cup chopped celery
- 2 tablespoons white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Peanut oil, for frying
- 3 eggs
- 1/2 cup hot sauce
- 1/2 pound boneless chicken breasts tenders, pounded to 1/2-inch thickness
- Pinch salt
- Pinch freshly ground black pepper
- 2 cups self-rising flour
- 12 slider buns
- 12 slices tomato, optional
- 12 lettuce leaves, optional
Roasted Citrus-Herb Game Hen
By caligma
Recipe courtesy Giada De Laurentiis, 2008
- 2 (1 1/2 to 2-pound) Cornish game hens
- 1/4 cup olive oil
- 2 shallots, minced
- 2 tablespoons orange zest, from 2 medium oranges
- 2 tablespoons lemon zest, from about 3 lemons
- 2 tablespoons chopped fresh thyme leaves
- 3 tablespoons chopped fresh mint leaves
- 1 teaspoon kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 cups low-sodium chicken stock
- 2 tablespoons Marsala wine or dry sherry
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1/4 cup dried cranberries or currants
- 2 teaspoons all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
Grilled Romaine with Blue Cheese-Bacon Vinaigrette
By caligma
Recipe courtesy Guy Fieri
- 4 tablespoons extra-virgin olive oil
- 3/4 cup chopped red onion
- 1/2 pound bacon, chopped
- 1/2 cup balsamic vinegar
- 3 heads romaine lettuce, cut in 1/2 lengthwise
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper
Mario's Whole Grain Rigatoni
By caligma
1. Bring 6 quarts water to boil in a large pot and add 2 tbsp
- 4 Tbsp. virgin oil oil
- 1 Medium red onion, thinly sliced
- 6 mint leaves
- 1/2 tsp. crushed red pepper
- 1 5 inch jead of cauliflower, about 1 to 1 1/4 lbs.
- 1 pound Rigatoni (whole Wheat)
- 1/2 cup grated pecorino cheese
- 1 bunch Italian parsley, chopped to yield 1/2 cup.
Cappellini al Forno
By caligma
Recipe courtesy Giada De Laurentiis
- 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
- 1 pound cappellini (angel hair) pasta
- 1 cup plus 1/2 cup grated Parmesan
- 3 eggs, at room temperature, beaten
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup plain breadcrumbs
- 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
- 2 cups (8 ounces) shredded smoked mozzarella
- 3 tablespoons olive oil
- 1 (25-ounce) jar marinara or tomato-basil sauce, warmed