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Caramel-Stuffed Apple Cider Cookies

Caramel-Stuffed Apple Cider Cookies

By

From a great blog, ScrambledHenFruit, a modified version of Laura Flower's amazing recipe on her Cooking Photograph...

  • 1 cup softened butter
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3 cups all purpose flour
  • 1 bag Kraft Caramels (14 oz)
5/5 (1 Votes)

Tandoori Prawns

Tandoori Prawns

By

Easy and yummy! Serve with rice or thin pasta with a creamy sauce, and a green veggie such as spinach

  • FIRST MARINADE
  • 1/2 cup lemon juice
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons finely chopped ginger
  • 16 jumbo prawns, shelled and deveined
  • SECOND MARINADE
  • 1/2 cup plain yogurt
  • 1/4 cup heavy cream
  • 1/4 cup finely chopped red onion
  • 1 tablespoon crushed garlic
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon white pepper
  • 4 metal or wooden skewers that have been soaked
4.7/5 (3 Votes)

Rustic Apple Tart

Rustic Apple Tart

By

1. Melt butter in a large skillet over medium-high heat

  • 2 tablespoons unsalted butter
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 4 1/2 cups sliced peeled Golden Delicious apple (about 1-1/2 pounds)
  • 4 1/2 cups sliced peeled Granny Smith apple (about 1-1/2 pounds)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1 teaspoon ice water
  • 1 teaspoon granulated sugar
  • 1 tablespoon apricot preserves
4.5/5 (62 Votes)

Basic Vinaigrette

Basic Vinaigrette

By

This is a basic recipe, one that you should feel free to build on

  • 1 clove Garlic, minced
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons Vinegar (balsamic, sherry, white or red wine, Champagne or apple cider)
  • 6 Tablespoons Extra-virgin olive oil
  • Kosher salt
  • Ground black pepper
4.5/5 (28 Votes)

Baked Ziti

Baked Ziti

By

Cook ziti according to package directions

  • 15 oz. Ricotta cheese
  • 8 oz. Mozarella cheese
  • 1 egg, beaten
  • 1/4 tsp pepper
  • 1 lb ziti
  • 1/8 cup Parmesan cheese
  • 2 tsp salt
  • parsley
  • 2 1/2 cup tomato sauce
0/5 (0 Votes)

Cuba Libre

Cuba Libre

By

Fill a Collins glass with ice and add the rum and Coca-Cola

  • Ice
  • 2 ounces dark rum
  • 6 ounces Coca-Cola
  • Lime wedge
4.4/5 (9 Votes)

Mushroom Toast Cups

Mushroom Toast Cups

By

The toasted bread cups made be made a day ahead of time and frozen

  • 1-1/2 (1 pound) loaves sliced white bread
  • 2 tablespoons butter
  • 1/2 pound fresh mushrooms, finely diced
  • 1/2 cup onion, finely diced
  • 1/8 teaspoon ground cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup half-and-half
  • 1 tablespoon all-purpose flour
  • 1/2 cup Parmesan cheese, grated
4.5/5 (26 Votes)

Crispy Parmesan Chickpeas

Crispy Parmesan Chickpeas

By

"Dry your chickpeas as thoroughly as possible before cooking to ensure a satisfyingly crisp result

  • 1 (15-oz.) can unsalted chickpeas
  • 2 Tablespoons olive oil
  • 1/2 ounce finely grated Parmesan cheese (about 2 Tbsp.)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
4.8/5 (6 Votes)

Pan-Seared Swordfish with Creamy Dijon-Caper Sauce

Pan-Seared Swordfish with Creamy Dijon-Caper Sauce

By

Pan-Seared Swordfish with Creamy Dijon-Caper Sauce is the perfect recipe for weeknight meals or dress this dish up ...

  • 4 (6-ounce) swordfish steaks, about 0.75-inch thick
  • salt and black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 shallot, minced
  • 12-ounces cherry tomatoes, halved
  • 1/2 cup crème fraîche
  • 2 tablespoons Dijon mustard
  • 2 tablespoons capers, rinsed
  • 1 tablespoon fresh tarragon, chopped
4.3/5 (47 Votes)

Grilled Asparagus with Caper Vinaigrette

Grilled Asparagus with Caper Vinaigrette

By

1. Preheat grill to medium-high heat

  • 1-1/2 pounds asparagus spears, trimmed
  • 3 Tablespoons extra-virgin olive oil, *divided*
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 1 Tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 teaspoons capers, coarsely chopped
  • 1/4 cup small basil leaves
4/5 (3 Votes)