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Recipes
Frozen Fruit Cups
By mirandavoegeli
Mix together all of the ingredients
- 1 can sweetened condense milk
- 2 tablespoons lemon juice
- 1 can cherry pie filling
- 1 13 ounce can crushed pineapple, drained (reserve juice)
- 1 cup miniature marshmallows
- 1/2 cup chopped nuts, optional
- 1 carton whipped topping
MARTHASTEWART.COM
By mirandavoegeli
Directions Bring a large pot of water to a boil
- Coarse salt and freshly ground pepper
- 1 pound rigatoni, or other tubular pasta
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 medium shallots, finely chopped
- 1 1/2 pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces
- 2 tablespoons finely grated lemon zest (about 2 lemons)
- 1/2 cup dry white wine
- 1/2 teaspoon red pepper flakes
- 1/3 cup fresh ricotta cheese
- 1/3 cup (about 1 1/2 ounces) pine nuts, toasted
- Freshly grated Parmesan cheese, for sprinkling
Vegetable Tarte Tatin
By mirandavoegeli
Preheat the oven to 400 degrees F
- j2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
- 2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
- 2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
- 1 small onion, cut into 1/2-inch-thick rounds
- 4 cloves garlic, halved
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3/4 cup sugar
- 1 tablespoon white wine vinegar
- 1 tablespoon small fresh sage leaves
- 1 tablespoon fresh oregano leaves
- 6 ounces mozzarella, grated (about 1 cup)
- 1 8.5-ounce sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
Fennel Salad with Tarragon and Creamy Tapenade Recipe - David Myers | Food & Wine
By mirandavoegeli
In a large bowl, whisk the olive oil with the lemon juice and season generously with salt and pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- 2 fennel bulbs (2 pounds)halved, cored and shaved on a mandoline, fronds coarsely chopped
- 1 1/2 teaspoons chopped tarragon
- 1 tablespoon black olive tapenade
- 1/3 cup nonfat fromage blanc or nonfat Greek yogurt
- 1/4 teaspoon fennel pollen or finely ground fennel seeds
Fried Zucchini Blossoms
By mirandavoegeli
Preparation Whisk flour into beer or soda to make batter
- zucchini blossoms
- 2/3 cup all-purpose flour
- 3/4 cup beer or club soda
- oil
Pappardelle with Vegetable "Bolognese"
By mirandavoegeli
Soak mushrooms in boiling-hot water 15 minutes
- 1 oz (28 g) dried porcini mushrooms (1 cup)
- 1 cup boiling-hot water
- 2 medium carrots, quartered lengthwise, then cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 3 medium shallots, quartered lengthwise
- 1 medium red bell pepper, cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 3/4 lb dried pappardelle
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
Fettuccine with Swiss Chard and Dried Fruit
By mirandavoegeli
Heat the oven to 350°. Toast the pine nuts until golden brown, about 8 minutes
- 1/2 lb pancetta, cubed
- 1 clove garlic, minced
- 2 bunches green or red Swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 8 cups), stems chopped
- 1 1/2 teaspoons salt
- 3/4 teaspoon fresh-ground black pepper
- 1/4 cup Currants
- 1/4 cup yellow raisins
- 1 cup slivered almonds
- 3/4 pound fettuccine
- 1/4 cup grated Parmesan cheese
Roasted Eggplant Spread
By mirandavoegeli
2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 medium eggplant
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
Indian-Spiced Rice with Lentils
By mirandavoegeli
Rinse lentils; drain. Place in small bowl
- 1 cup dried lentils
- 1 cup basmati rice
- 2 teaspoons vegetable oil
- 2 1-inch pieces of cinnamon stick
- 2 whole cloves
- 1 teaspoon cumin seeds
- 3 garlic cloves, finely chopped
- 2 teaspoons chopped fresh ginger
- 4 1/3 cups water
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/4 teaspoon turmeric
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
Chiles Rellenos with Tomato-and-Avocado Salsa
By mirandavoegeli
Make the Chiles Rellenos: Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, u...
- Chiles Rellenos:
- 6 medium poblano peppers (about 3 ounces each)
- 1 tablespoon vegetable oil
- 1/2 small onion, minced
- 1 small garlic clove, minced
- 1 small jalapeño, seeded and minced
- 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped cilantro
- Salt
- Salsa:
- 1 1/2 cups grape tomatoes, quartered
- 1 Hass avocado, finely diced
- 1/4 cup finely chopped onion
- 2 tablespoons chopped cilantro
- 1/2 small jalapeño, seeded and minced
- 2 tablespoons freshly squeezed lime juice
- Salt and freshly ground pepper