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Mushroom Lasagna

Mushroom Lasagna

By

A lower-cost version using easy to find ingredients

  • 1/2 ounce dried porcini mushrooms , rinsed well
  • 1 cup water
  • 2 pounds portobello mushroom caps (about 10 medium), cleaned and cut into 2- to 3-inch by 1/4-inch slices
  • 4 Tablespoons olive oil
  • 2 large red onions , chopped medium (about 4 cups)
  • 8 ounces button mushrooms , cleaned, stems trimmed, and broken into rough pieces
  • 4 medium cloves garlic , minced or pressed through garlic press (about 1 Tablespoon plus 1 teaspoon)
  • 1/2 cup dry vermouth
  • 3 Tablespoons unsalted butter , plus additional for greasing pan
  • 3 Tablespoons unbleached all-purpose flour
  • 3-1/2 cups milk
  • 1/4 teaspoon nutmeg
  • 1/4 cup minced fresh parsley leaves
  • 1/4 cup minced fresh basil leaves plus an additional 2 tablespoons
  • 8 ounces Italian fontina cheese , rind removed and shredded (about 2 1/4 cups)
  • 1-1/2 ounces grated Parmesan cheese (about 3/4 cup)
  • 12 no-boil lasagna noodles
  • 1/2 teaspoon grated lemon zest from 1 lemon
  • Note: If Italian fontina is unavailable, use whole milk mozzarella rather than a rubbery Danish, Swedish, or American fontina. Whole milk is best in the sauce, but skim or low-fat milk also work.
0/5 (0 Votes)

Spaghetti Squash Au Gratin

Spaghetti Squash Au Gratin

By

Preheat oven to 375 degrees

  • 1 medium spaghetti squash
  • 2 tablespoons butter
  • 1 small yellow onion, cut in half and very thinly sliced
  • 1/4 teaspoon red pepper flakes, or more if you like it spicy
  • 1 teaspoon fresh thyme
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 4 strips chopped cooked bacon (optional)
0/5 (0 Votes)

Winter Squash with Raisins and Sage

Winter Squash with Raisins and Sage

By

Preheat the oven to 400°F

  • 1 (3-1/2 pound) butternut, acorn or kabocha squash
  • 1/2 cup raisins
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup roughly chopped parsley
  • 2 teaspoons chopped fresh sage
  • Zest of 1 orange, removed in wide strips and roughly chopped
  • 1 (1-pound) package silken tofu, drained
  • 1/2 teaspoon fine sea salt (optional)
0/5 (0 Votes)

Slow Cooker Cheesecake

Slow Cooker Cheesecake

By

Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in

  • TOPPING:
  • 3/4 cup graham cracker crumbs
  • 1 Tablespoon sugar plus 2/3 cup sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 2-1/2 Tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 2 to 3 teaspoons vanilla extract
  • 2 eggs, lightly beaten
  • 2 ounces semisweet chocolate, chopped
  • 1 teaspoon shortening
  • Toasted sliced almonds
0/5 (0 Votes)

Starbucks Smoothie

Starbucks Smoothie

By

Blend the Starbucks Coffee, ice cream, and banana first until well blended

  • 1 bottle of your favorite Starbucks Coffee
  • 1 banana cut into chunks
  • 1/2 cup vanilla ice cream
  • 6 ice cubes
4.3/5 (3 Votes)

Goat Cheese Dip with Spring Vegetables

Goat Cheese Dip with Spring Vegetables

By

Serve it with crostini, tortilla chips, or crudité

  • 1 cup of 3/4-inch pieces asparagus
  • 2 Tablespoons unsalted butter
  • 1 cup chopped leeks (white and pale-green parts only)
  • 2 Tablespoons all-purpose flour
  • 1-1/4 cups whole milk
  • 1 cup grated mild white cheddar
  • Kosher salt and freshly ground black pepper
  • 1 14-ounce can chopped artichoke hearts in water, drained
  • 1/4 cup fresh (or frozen, thawed) peas
  • 2 Tablespoons chopped fresh chives
  • 2 Tablespoons chopped fresh mint
  • 2 Tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon finely grated lemon zest
  • 4 ounces crumbled fresh goat cheese, divided
4.4/5 (5 Votes)

Lime Bars from the Neely's

Lime Bars from the Neely's

By

The dough for the crust may be prepared up to 2 days ahead of time

  • FOR THE CRUST
  • 1 cup unsalted butter
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • Pinch kosher salt
  • FOR THE LIME TOPPIG
  • 4 large eggs, lightly beaten
  • 2 cups sugar
  • 6 Tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice)
  • 2 teaspoons grated lime zest
  • Confectioners' sugar, for garnish
4.5/5 (10 Votes)

Giada's Lamb Chops

Giada's Lamb Chops

By

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt

  • 2 large garlic cloves, crushed
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • Pinch cayenne pepper
  • Coarse sea salt
  • 2 tablespoons extra-virgin olive oil
  • 6 lamb chops, about 3/4-inch thick
4.6/5 (13 Votes)

Chicken Stroganoff

Chicken Stroganoff

By

We love this served over couscous

  • Kosher salt
  • 12 ounces wide egg noodles
  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 4 ounces white or cremini mushrooms, sliced (about 2 cups)
  • 1-1/4 pounds skinless, boneless chicken thighs, cut into chunks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika, plus more for topping
  • Freshly ground pepper
  • 1 cup fat-free low-sodium chicken or mushroom broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream, plus more for topping
  • 2 tablespoons chopped fresh parsley
4.4/5 (70 Votes)

Strawberries Romanoff

Strawberries Romanoff

By

They should make us be good all year before letting us eat this

  • 1 lb. fresh strawberries, hulled
  • 1/2 c. sour cream (I use light sour cream)
  • 3 tbsp. packed brown sugar
  • 1 1/2 tsp. brandy (I use cognac)
0/5 (0 Votes)