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Recipes
Classic Fudge Walnut Brownies
By GratefulSea
1. Preheat oven to 350°
- 3 19/50 ounces all-purpose flour (about 3/4 cup)
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chunks, divided
- 1/3 cup fat-free milk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup chopped walnuts, divided
- Cooking spray
Velouté (White) Sauce
By GratefulSea
Put the butter or oil in a small saucepan over medium-low heat
- 2 Tablespoons butter or extra virgin olive oil
- 2 Tablespoons all-purpose flour
- 1 to 1-1/2 cups chicken stock
- salt and freshly ground black pepper
Macaroni and Cheese - Custard Style
By GratefulSea
Preheat oven to 350. Cook macaroni and drain well
- 7 oz elbow macaroni
- 2 cups cottage cheese
- 1 cup sour cream
- 1 egg, slightly beaten
- 3/4 teaspoon salt
- dash of pepper
- 8 oz sharp Cheddar cheese, grated
- paprika
Chewy Gingersnaps
By GratefulSea
Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger,...
- 4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1/4 cup canola oil
- 1/2 cup granulated or coarse decorating sugar
Artichokes Au Gratin
By GratefulSea
These are absolutely delicious, and a breeze to put together
- Extra-virgin olive oil, for brushing
- 4 tablespoons plain or seasoned breadcrumbs
- 1 twelve-ounce jar marinated artichoke bottoms, drained and patted dry
- 1-1/2 teaspoons grated parmesan cheese
- 1/4 pound soft sheep's milk cheese or brie, rind removed, sliced
- 1 cup mixed salad greens
- 2 tablespoons balsamic vinaigrette
Baked Eggplant with Ricotta, Mozzarella, Anchovy
By GratefulSea
source: https://cooking.nytimes
- Extra-virgin olive oil
- 3 or 4 small eggplants (about 2 pounds), peeled and cut into 1/2-inch slices
- Salt and pepper
- Pinch of crushed red pepper
- 1 small red onion, thinly sliced
- 12 ounces fresh ricotta
- 1/2 pound smoked mozzarella, thinly sliced (or use fresh mozzarella)
- 2 cups provolone cheese, coarsely grated (about 1/2 pound)
- 1/2 cup finely grated Parmesan or Grana Padano cheese (about 2 ounces)
- 1/2 cup finely grated pecorino cheese (about 2 ounces)
- 12 anchovy fillets
- 1/4 cup toasted bread crumbs, preferably homemade
- 1 teaspoon dried oregano, preferably Sicilian
Orange-Maple Salmon
By GratefulSea
Combine the zest, orange and lemon juices, soy sauce, maple syrup and ginger in a saucepan
- 1-1/2 Tblsp. orange zest
- 1/2 cup fresh orange juice
- 1-1/2 Tblsp fresh lemon juice
- 1/4 cup soy sauce
- 2 Tblsp. maple syrup
- 1-1/2 inch fresh ginger, minced
- 1-1/2 pound skin-on salmon fillet or four 6-ounce salmon steaks
Macaroni & Cheese Cake
By GratefulSea
Line a springform pan with butter and parchment paper
- 8 oz ricotta
- 8 oz cream cheese
- 8 oz cheddar
- 2 eggs
- 1/4 cup milk
- 1 tablespoon sugar
- 1/2 pound elbow mac
- 1 can diced tomatoes, strained really well
- 15 about 15 basil leaves, finely chopped
- 1-1/5 cups bread crumbs
- 3 tablespoons butter
Blueberry Pancakes
By GratefulSea
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; mix well
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 2 tablespoons butter, melted, plus extra for cooking
- 1 cup fresh blueberries
Classic Manhattan
By GratefulSea
Fill a mixing glass or cocktail shaker with ice
- Ice
- 2 ounces rye whiskey
- 2 ounces Italian vermouth
- 2 dashes Curaçao
- 2 dashes Angostura bitters
- Orange peel