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Recipes
Black Bean and Corn Salad
By caligma
Recipe courtesy Guy Fieri
- 4 ears corn, husks removed
- 2 tablespoons olive oil
- 1 cup diced red bell pepper
- 3/4 cup diced red onion
- 1/4 cup cider vinegar
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon minced garlic
- 1/2 cup snow peas, julienned
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
Sausage and Peach Stuffed Pork Chops
By caligma
Recipe courtesy Paula Deen
- 6 tablespoons olive oil, divided
- Large pinch crushed red pepper flakes
- 1/2 pound hot or sweet sausage, casings removed, crumbled
- 1 1/2 tablespoons chopped fresh sage
- 2 peaches, peeled and diced
- 1 cup (1/4 pound) grated Monterey Jack cheese
- 1/4 teaspoon pepper, plus more for seasoning
- 6 (12-ounce) 1-inch thick center-cut boneless chops
- Salt
Pickled Beets
By caligma
Holiday tradition in our family
- 8 Eggs
- 2 (15 ounce) cans whole pickled beets, juice reserved.
- 1 onion, chopped
- 1 cup white sugar
- 3/4 cup cider vinegar
- 1/2 tsp salt
- 1 pinch ground black pepper
- 2 bay leaves
- 12 whole cloves.
Pecorino Crackers
By caligma
Preheat the oven to 350 degrees F
- 1 1/4 cups grated pecorino Romano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 1 stick unsalted butter, softened
- 1 cup all-purpose flour
Maple Pecan Rice Pudding
By caligma
Copyright 2010, Ina Garten, All Rights Reserved
- 3/4 cup raisins
- 3 tablespoons bourbon, such as Makers Mark
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup, plus extra for serving (optional)
- 1/2 teaspoon natural maple flavoring
- 3/4 cup toasted pecans, chopped
Mediterranean Halibut Sandwiches
By caligma
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 (12-ounce) or 2 (6-ounce) center-cut halibut fillets, skinned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 1 loaf ciabatta bread, ends trimmed, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled and halved
- 1/3 cup mayonnaise
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon capers, drained
- Zest of 1 large lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups arugula
Edamame Salad with Wasabi Dressing
By caligma
Recipe courtesy Sandra Lee, 2007
- 1 (16-ounce) bag frozen shelled edamame (recommended: C and W)
- 4 radishes, thinly sliced
- 2 scallions, thinly sliced
- 1 (16-ounce) can baby corn cut into 1/2-inch pieces
- 1 (2-ounce) jar sliced pimento
- 1/3 cup Chinese chicken salad dressing
- 1 teaspoon prepared wasabi
- 1 tablespoon soy sauce
Breakfast Granola
By caligma
Preheat oven to 325 Degrees F
- Mix together in large bowl:
- 4 cups rolled oats
- 1 cup sunflower seed
- 1 cup wheat germ
- 1/2 cup sesame seed
- 1 cup peanuts (or chopped walnuts)
- Bring to a boil
- 1 cup honey
- 1/2 cup oil
- 1 tablespoon cinnamon
Fish Soft Tacos with Pico De Gallo-Black Bean Sauce
By caligma
Preheat oven to 425 degrees Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for ...
- 6 ounces cooked fish, such as baked cod.
- 4 flour tortillas
- 1/2 cup pico de gallo
- 1 can black beans, drained
- 1/4 cup Sour Cream
- 1/2 teaspoon ground cumin
- Mixed stir fried vegetables...recipe to follow.
- Lime wedges
Warm Mexican Crab Dip
By caligma
In a 4-quart saucepan, heat olive oil over medium heat
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 2 tablespoons seeded and chopped jalapeno pepper, plus slices for garnish, optional
- 1/2 cup light beer
- 2 cups heavy whipping cream
- 1 (8-ounce) package cream cheese
- 1 (8-ounce) block pasteurized prepared cheese product
- 1 pound lump crabmeat, drained and picked for shells
- 1/4 cup fresh lime juice, (about 2 limes)
- 1/4 cup minced green onion
- 1/4 cup minced fresh cilantro leaves
- 1 teaspoon chili powder
- 1 teaspoon salt
- Pinch freshly ground black pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cumin
- Tortilla chips, for serving, recipe follows
- Oil
- 6 (10-inch) flour tortillas
- Salt