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Perfect Hard-Boiled Eggs

Perfect Hard-Boiled Eggs

By

Perfect hard boiled eggs should have no greenish-grey ring around the yolks

  • 6 large eggs
  • water to cover
  • ice water
5/5 (1 Votes)

Winter Solstice Cocktail

Winter Solstice Cocktail

By

In a cocktail shaker, combine vodka, orange liqueur, lemon juice, and ice; shake until well combined

  • 1-1/2 ounces orange vodka
  • 1/2 ounce orange-flavored liqueur, such as Cointreau
  • 1/2 ounce freshly squeezed lemon juice, preferably from Meyer lemons
  • Ice cubes
  • Club soda, chilled
  • 1 mint leaf, for garnish
  • 1 raspberry, for garnish
4.5/5 (56 Votes)

Tortellini Chicken Soup

Tortellini Chicken Soup

By

Just a pinch of saffron goes a long way in adding flavor and intense color to food

  • 12-oz skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 6 cups reduced-sodium chicken broth
  • 1/2 cup sliced leek or chopped onion
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon saffron threads, slightly crushed (optional)
  • 1 9-ounce package refrigerated herb chicken tortellini
  • 1/2 cup fresh baby spinach leaves or shredded fresh spinach
4.3/5 (7 Votes)

Mushroom Asparagus Risotto with Crisped Chicken

Mushroom Asparagus Risotto with Crisped Chicken

By

This is a delicious combination of flavors and textures and colors, but it's also a fair amount of work

  • 4 cups low-sodium chicken broth
  • 1 Tablespoon butter or Smart Balance
  • 3/4 cup finely diced sweet onion, such as Vidalia
  • 1.5 cups arborio rice, about 8 oz (250g)
  • 1/2 cup dry white wine
  • 1/4 to 1/2 teaspoon salt
  • 4 oz cremini or button mushrooms, thinly sliced
  • 1/2 lb fresh asparagus, thinly sliced on the diagonal
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp olive oil, butter, or Smart Balance
  • 1-1/2 to 2 cups shredded cold cooked chicken
  • 2 Tablespoons chopped fresh parsley
0/5 (0 Votes)

Mini Apple Bacon Pies

Mini Apple Bacon Pies

By

Heat oven to 400°F. In 10-inch skillet, melt 2 Tablespoons of the butter over medium heat

  • 4 Tablespoons butter
  • 2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
  • 1/4 cup plus 1 Tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 refrigerated pie crust, softened as directed on box
  • 1 tablespoon cornstarch
  • 4 slices bacon, crisply cooked and crumbled
4.3/5 (11 Votes)

Brown Sugar Glazed Carrots with Pecans

Brown Sugar Glazed Carrots with Pecans

By

Heat oven to 375° F

  • 1/2 cup pecan halves
  • 3 pounds carrots—peeled, cut into 2-inch lengths, and halved lengthwise if large
  • 1/2 cup packed light brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 sprigs fresh rosemary
  • 1/4 teaspoon cayenne pepper
  • kosher salt and black pepper
  • 1 tablespoon fresh lemon juice
4.6/5 (18 Votes)

Poinsettia Cocktail

Poinsettia Cocktail

By

Combine the vodka, Champagne and juice in a large-stemmed red wine glass

  • 1/4 cup vodka
  • 1/4 cup Champagne
  • 1/2 cup cranberry juice
  • Crushed ice
  • 2 strips orange zest, each about 1/4-inch wide and 2 inches long
4.5/5 (51 Votes)

Green Beans with Almonds

Green Beans with Almonds

By

Fill a large pot three-fourths full of lightly salted water and bring to a boil over high heat

  • Coarse salt, to taste
  • 2 lb. (1 kg) slender green beans, trimmed
  • 1/2 cup (2 1/2 oz./75g) slivered blanched almonds
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 4 shallots, thinly sliced
  • Freshly ground pepper, to taste
  • 2 Tbs. chopped fresh flat-leaf parsley
5/5 (2 Votes)

Avocado and Poached Egg Brunch Toast

Avocado and Poached Egg Brunch Toast

By

source: http://laurencariscooks

  • 2 Slices Whole Wheat Bread
  • 1 Avocado
  • Salt and Pepper (for seasoning)
  • Pinch of Smoked Paprika (for seasoning)
  • 2 Eggs
  • 2 tsp White Vinegar (for adding to the boiling water)
  • Juice of 1/2 Lime
  • Chilli Flakes (for seasoning)
0/5 (0 Votes)

Rice Cakes with Mushroom Olive Ragout

Rice Cakes with Mushroom Olive Ragout

By

Heat oven to 350°F. Cook rice in water as directed on package

  • RICE CAKE
  • 2/3 cup uncooked short-grain Arborio rice
  • 1-1/3 cups water
  • 1 Tablespoon butter
  • 1/2 cup Progresso® Parmesan bread crumbs
  • 1 egg
  • 1 egg white
  • 1/2 cup (2 oz) grated Asiago cheese
  • 2 Tablespoons finely chopped green onions
  • 2 Tablespoons chopped fresh Italian parsley
  • RAGOUT
  • 2 Tablespoons olive oil
  • 1 medium sweet onion, sliced
  • 2 cloves garlic, finely chopped
  • 2 jars (4.5 oz each) sliced mushrooms, drained
  • 2 cups Muir Glen® organic diced tomatoes with Italian herbs, undrained (from two 14.5-oz cans)
  • 1/4 cup sliced ripe olives
  • 1/4 cup sliced green olives
  • 1 Tablespoon capers, rinsed, if desired
  • 1/8 teaspoon pepper
1/5 (1 Votes)