Menu Enter a recipe name, ingredient, keyword...

GratefulSea's profile page

Recipes

Sauteed Kale

Sauteed Kale

By

We add some thinly sliced red onion and some golden raisins to this, and it's a hit

  • 1 teaspoon extra-virgin olive oil, divided
  • 1 to 1-1/2 pounds kale, ribs removed, coarsely chopped
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 5 teaspoons sherry vinegar, or red-wine vinegar
  • 1/4 teaspoon salt
  • 1/4 cup slivered almonds (optional)
4.3/5 (9 Votes)

Blackberry Peach Cobbler

Blackberry Peach Cobbler

By

Preheat the oven to 350 degrees

  • 1/4 pound (1 stick) butter, melted
  • 1-1/4 cups plus 2 tablespoons sugar
  • 1 cup self-rising flour
  • 1 cup whole milk
  • 1 cup fresh (or frozen) blackberries
  • 1 cup fresh (or frozen) pitted, sliced peaches
  • Whipped cream or ice cream, for serving
0/5 (0 Votes)

Rich Homemade Hummus

Rich Homemade Hummus

By

source: http://www.yummly

  • 2 cloves garlic
  • 2 teaspoons salt
  • juice of 2 lemons
  • 3-1/2 cups Freshly Cooked Chickpeas (Recipe under Dips & Spreads as "Slow Cooker Chick Peas for Hummus)
  • 1/2 cup tahini
  • 1/4 teaspoon cumin
  • 1 about 1 cup olive oil
0/5 (0 Votes)

Tequila Lime Seasoning Mix

Tequila Lime Seasoning Mix

By

Great on fish, chicken, beef, pork, rice, this seasoning blend is perfect for everyday cooking, or bottle it up for...

  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon coriander
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne (more or less, depending on the amount of heat you like)
  • 1/8 teaspoon sugar
  • Zest of 1 lime
3.8/5 (89 Votes)

Easy Pub Cheese

Easy Pub Cheese

By

Pub Cheese is a simple recipe served with chips, soft pretzels and even crudites

  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup cream cheese, softened
  • 1/2 cup beer, see notes for alternatives
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1 Tablespoon prepared horseradish
  • 1 Tablespoon parsley, minced
  • 1 teaspoon fine sea salt
4.5/5 (31 Votes)

Pesto Chicken Penne Casserole

Pesto Chicken Penne Casserole

By

Preheat an oven to 350 degrees F (175 degrees C)

  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 (16 ounce) box penne pasta
  • 6 cups cubed cooked chicken
  • 4 cups shredded Italian cheese blend
  • 3 cups fresh baby spinach
  • 1 (15 ounce) can crushed tomatoes
  • 1 (15 ounce) jar Alfredo sauce
  • 1 (15 ounce) jar pesto sauce
  • 1-1/2 cups milk
4.6/5 (9 Votes)

Chocolate Malted Milkshake

Chocolate Malted Milkshake

By

1. Simply stir milk and malted milk powder to dissolve

  • 2 cups milk
  • 1/4 cup malted milk powder
  • 3 cups good quality chocolate ice cream
  • 1/4 cup chocolate sauce
  • Pinch of fine salt
  • Whipping cream, slightly sweetened, for garnish
  • Chocolate shavings, for garnish
0/5 (0 Votes)

Baked Penne with Fennel

Baked Penne with Fennel

By

Fresh ingredients combine for a marvelous flavor

  • Kosher salt
  • 3 tablespoons extra-virgin olive oil, plus more for greasing
  • 1/2 pound pancetta, trimmed of excess fat and diced
  • 1 medium onion, chopped
  • 1 fennel bulb, trimmed and thinly sliced
  • 1 28-ounce can whole plum tomatoes
  • 1/2 cup heavy cream
  • 12 ounces penne
  • 1/2 cup chopped fresh basil
  • 1 cup grated parmesan cheese (about 2-1/2 ounces)
  • 2 cups grated mozzarella cheese (about 8 ounces)
  • 1 3/4 cups grated fontina cheese (about 6 ounces)
4/5 (3 Votes)

Springtime Minestrone

Springtime Minestrone

By

In a Dutch oven, cover the dry beans with hot water and soak them for 20 minutes

  • FOR THE BEANS
  • 1 pound dry cannellini beans
  • 1 quart chicken stock
  • 2 bay leaves
  • 1/2 onion, unpeeled
  • 1/4 cup salt
  • (may substitute canned beans, which will shorten the prep time)
  • FOR THE PISTOU
  • 1 cup basil
  • 1/4 cup tarragon
  • Juice of 1 lemon
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup EVOO – Extra Virgin Olive Oil
  • Salt
  • FOR THE SOUP
  • 2 Tablespoons olive oil
  • 1 leek, whites and light greens, chopped
  • 1 small bulb fennel, chopped
  • 2 ribs celery with leafy tops, chopped
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 3 to 4 cloves garlic, chopped
  • 1 small firm zucchini, chopped
  • Salt and pepper
  • 1 large fresh bay leaf
  • 2 cups cannellini beans
  • 2 quarts chicken or vegetable stock
  • 1 cup orecchiette pasta or other short cut pasta
4.7/5 (10 Votes)

Breakfast Quiche to go

Breakfast Quiche to go

By

Created by Diane Denny, Jacksonville, FL

  • 2 8-oz cans refrigerated garlic butter crescent rolls (8 rolls each)
  • 1 8-oz package cream cheese, softened
  • 3 eggs
  • 1 small onion, chopped (1/4 cup)
  • 1 9-oz package frozen chopped spinach, thawed, squeezed dry
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded mozzarella cheese (4 oz)
4/5 (1 Votes)