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Recipes
Mississippi Roast - NYT
By GratefulSea
Place roast on a cutting board and rub the salt and pepper all over it
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 2 teaspoons kosher salt, plus more to taste
- 1-1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 3 tablespoons neutral oil, like canola
- 6 tablespoons unsalted butter
- 8 to 12 pepperoncini
- 2 Tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Chopped parsley, for garnish
ATK Classic Double-Crust Piecrust for Two
By GratefulSea
1. Process flour, sugar, and salt in food processor until combined, about 5 seconds
- 1-1/4 cups (6-1/4 ounces) all-purpose flour
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 3 Tablespoons vegetable shortening , cut into 1/2-inch pieces and chilled
- 5 Tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
- 4-6 tablespoons ice water
Garda's Artichoke Casserole
By GratefulSea
This recipe was passed along to me at a potluck back in the late 1970s
- 2 packages frozen artichoke hearts, thawed
- 2-2/3 cups diced chicken (optional)
- 2 cans cream of chicken soup
- 1 cup mayonnaise
- 2 teaspoons lemon juice
- 1/2 teaspoon curry powder
- 1-1/4 cups (6 oz) cheddar cheese, shredded
- 1-1/4 cups croutons
- 2 Tablespoons olive oil
- 2 cloves garlic
- melted butter or margarine
Pomegranate and Feta Salad
By GratefulSea
Toss lettuce and spinach together in large salad bowl
- Salad:
- 1 head romaine lettuce, washed and torn
- 1 bunch spinach, stems removed, washed and torn
- seeds of 1 pomegranate
- 1/4 cup toasted pine nuts
- 1/2 cup crumbled feta cheese
- Dressing:
- 1/3 cup olive oil
- 1 tbsp red wine vinegar (optional: raspberry flavored)
- 2 tbsp maple syrup
- 1 tsp dijon mustard
- 1/2 tsp oregano
- salt and freshly ground pepper
Peach and Cream Cheese Hand Pies
By GratefulSea
To make the pies ahead, assemble completely but don’t brush tops with egg wash and sprinkle with sugar
- CRUST
- 1 cup cold unsalted butter, cut into small cubes
- 2 1/2 cups Gold Medal™ all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 to 8 tablespoons ice water
- FILLING
- 4 oz cream cheese (from 8-oz package), softened
- 3 tablespoons packed brown sugar
- 1 egg yolk
- 2 cups diced fresh peaches
- 1 1/2 teaspoons cornstarch
- 2 to 4 tablespoons packed brown sugar (depending on sweetness of fruit)
- EGG WASH
- 1 egg
- 1 tablespoon milk
- GARNISH
- Additional granulated sugar
Foolproof Turkey Breast
By GratefulSea
When we just can't wait until the holidays for turkey we turn to this great reciope!
- Brine:
- 1 (14 to 16-pound) fresh turkey
- Brine, recipe follows
- 1 tablespoon dry rubbed sage
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 lemon, zested
- 1 tablespoon canola oil
- 6 quarts water
- 8 cups ice cubes
- 1 cup kosher salt
- 1/3 cup brown sugar
- 1/2 cup molasses
- 7 fresh sage leaves
- 1 tablespoons black peppercorns
Crispy Turkey Cutlets with Green Bean Salad
By GratefulSea
In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil
- 3/4 pound green beans, trimmed
- 1 cup grape tomatoes, halved
- 1/2 cup pitted kalamata olives, quartered
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 4 tablespoons olive oil
- kosher salt and black pepper
- 4 thin turkey cutlets (about 1 pound total)
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 2/3 cup bread crumbs
The Lady and Sons Peach Cobbler
By GratefulSea
I used fresh peaches, and only about half of the syrup they produced (maybe less)
- 1/2 cup (1 stick) butter
- 3/4 cup sugar
- 3/4 cup self-rising flour
- 1 cup milk
- 1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
- Cinnamon, for sprinkling, optional
- Vanilla ice cream or fresh whipped cream, for serving
- NOTE: I have substituted canned unsweetened pie fillings of both cherry and strawberry to vary the cobbler. I add a bit of nutmeg when using cherry to the topping. Every one of these have turned out awesome!
How to Cook Dark Greens
By GratefulSea
HOW TO STORE GREENS Vegetables are alive! They are respiring, which means that they need moisture and air to surviv...
- Arugala, dandelion, chicory, kale, collard greens, mustard greens, spinach, swiss chard, watercress. . .
Penne with Shrimp and Herbed Cream Sauce
By GratefulSea
source: http://www.foodnetwork
- 1 pound penne pasta
- 1/4 cup olive oil
- 1 pound medium shrimp, peeled, and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 (15-ounce) can whole tomatoes, drained, roughly chopped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan