GratefulSea's profile page
Recipes
Macaroni and Cheese - John Thorne
By GratefulSea
Preheat oven to 350. Boil the macaroni until just barely done in salted water
- 1/2 pound elbow macaroni
- 4 tablespoons unsalted butter -- cut into bits
- 1 dash Tabasco sauce
- 1 can evaporated milk -- (12 ounce)
- 1 pound sharp cheddar cheese -- grated
- 2 large eggs -- beaten
- 1 teaspoon dry mustard -- dissolved in 1 tsp water
- 2 teaspoons salt
- 2 teaspoons pepper
ATK Rice Basics
By GratefulSea
Clockwise, from upper left-- wild rice, long grain rice, short grain rice, medium grain rice
- Rice
- Salt
- Water
Bread Machine Pizza Dough
By GratefulSea
This Williams-Sonoma recipe yields enough for two 12-inch pizzas
- 1 cup warm water (105° to 115°F)
- 2 Tablespoons olive oil
- 1 tsp. salt
- 3 cups unbleached all-purpose flour
- 1 Tablespoon active dry yeast
Cooking Times & Temps for Steak and Bread
By GratefulSea
Note: the first side should cook for a longer period than the second side, since the grill will be hotter later in ...
- Temperature
- 120 degrees for rare
- 126 degrees for medium rare
- 134 degrees for medium
- 150 degrees for medium well
- 160 degrees for a waste of good steak
- Rustic breads, 200 to 210 degrees
- Rich, buttery, yeasty breads, 190 to 200 degrees
Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter
By GratefulSea
- PINK-PEPPERCORN BUTTER
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 teaspoon minced fresh thyme
- 1 teaspoon honey
- 1 teaspoon whole pink peppercorns
- Coarse kosher salt
- STEAK
- 1 10-ounce New York strip steak (about 1-1/4 to 1-1/2 inches thick)
- 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon minced fresh thyme
- Coarse kosher salt
- 1/4 cup thinly sliced shallot
- 1 cup dry red wine
- 1/2 cup low-salt beef broth or low-salt chicken broth
Baja Fish Tacos
By GratefulSea
In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice
- 1 cup reduced-fat ranch salad dressing
- 3 Tablespoons adobo sauce
- 2 Tablespoons minced fresh cilantro
- 2 Tablespoons lime juice
- 2 pounds mahi mahi, cut into 1-inch strips
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko (Japanese) bread crumbs
- 1 cup canola oil
- 16 corn tortillas (6 inches), warmed
- 3 cups shredded cabbage
- Additional minced fresh cilantro and lime wedges
Gingerbread Cookies for Molded Pan
By GratefulSea
Preheat oven to 350 degrees F
- 3 cups all-purpose flour, divided
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 3/4 cup (1-1/2 sticks) butter, softened
- 3/4 cup packed dark brown sugar
- 1 egg
- 1/2 cup molasses
- 1/2 teaspoon vanilla extract
Herbed Cheese & Cracker Bits
By GratefulSea
These need to be refrigerated for 24 hours, so don't forget to plan ahead
- 2 (10 1/2-ounce) boxes cheese crackers (recommended: Ritz Cheese Bits, not peanut butter flavor)
- 1/2 cup vegetable oil
- 1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch)
- 1 heaping tablespoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
Kale Pancakes/Fritters
By GratefulSea
Vegetarian delight first posted by Helen M
- Kale and Edamame Fritters/Pancakes
- Makes 16 to 20 (2-in.) fritters.
- 1 C frozen shelled edamame
- 1 heaping C kale leaves, chopped
- 1/2 tsp salt, plus a pinch or two
- 1 tsp ginger root, minced
- 1/2 tsp ground cumin
- 2 Tblsp water
- 2 eggs, separated
- 2 Tblsp flour
- 1/2 tsp baking powder
- Vegetable oil for frying
Mornay Sauce
By GratefulSea
From America's Test Kitchen's Cooking School
- 2 2 to cups whole milk (plus more as needed to thin sauce) *
- 4 4 4 Tablespoons unsalted butter
- 3-1/2 3-1/2 3-1/2 Tablespoons all-purpose flour
- 1/4 1/4 1/4 teaspoon table salt
- Pinch Pinch ground white pepper * *
- 2 2 2 ounces Parmesan, cheddar, blue, Swiss and/or Gruyère cheese * * *
- Low-fat milk can be used in this recipe, although the sauce will be less rich and thinner. Do not use skim milk.
- Any good cheese can be used in this sauce.