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Recipes
Fresh Tomato Soup with Basil
By susanwadle
1 Adjust oven rack to upper-middle position and heat oven to 450°F Combine quartered tomatoes, onions, whole garli...
- 5 lb plum tomatoes (beefsteak tomatoes or 5 plum tomatoes cored and quartered)
- 1 lb tomato (medium sized cored and diced)
- 2 onions (chopped)
- 8 garlic cloves (peeled and left)
- 1 garlic clove (minced)
- 3 tbsp extra-virgin olive oil
- salt
- sugar
- 1 cup fresh basil (chopped)
Crabmeat Cheese Fondue
By susanwadle
This is an oldie but goodie - not sure where it came from
- 1 five ounce jar process sharp American cheese spread
- 1 8 ounce package of cream cheese
- 1 7 1/2 can Alaska King crab, drained and flaked
- 1/4 cup light cream
- 1/4 t worcestershire sauce
- 1/4 t garlic salt
- 1/4 t cayenne pepper
- French bread, cubed
- veggies, cut up for dipping
Pizza
By susanwadle
1. day one: stir together the flour, salt and yeast in a large bowl
- crust
- 4 1/2 cups flour
- 1 3/4 tsp salt
- 1 tsp yeast
- 1/4 cup olive oil (optional)
- 1 3/4 cups water, ice cold
- semolina flour or cornmeal for dusting
- white sauce (enough for 2 pizzas)
- 2 Tbsp butter
- 3 Tbsp flour
- 1 cup milk
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 garlic clove, minced
- 2 Tbsp fresh basil, minced
- 1/2 cup parmigiano-reggiano cheese, shredded
Pan Roasted Chicken with Cherry Tomatoes and Greek Olives
By susanwadle
Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray
- Cooking spray
- 4 (4-ounce) skinless chicken breasts (with bone)
- Salt and ground black pepper
- 2 cups cherry or pear tomatoes
- 1/2 cup pitted kalamata or Greek olives
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Spaghetti Alla Puttanesca
By susanwadle
Bring a large pot of salted water to a boil
- 1 pound of spaghetti
- 1/2 cup of olive oil
- 3 cloves of garlic minced
- 4 anchovy fillets drained and minced
- 2 cup crushed canned tomatoes
- 2 tablespoons capers
- 2/3 cups Kalamata olives pitted & chopped coarsely
- 2 T chopped fresh flat-leaf parsley or mint (optional
Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce
By susanwadle
Grilling on soaked cedar planks has a lot of benefits: the planks char lightly, creating cedar smoke that delicatel...
- For the salmon
- 1 Tbs. grated lemon zest, minced
- 1 1/2 tsp. chopped fresh thyme
- 1/2 tsp. granulated sugar
- Kosher salt and freshly ground black pepper
- 2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
- 2 Tbs. extra-virgin olive oil
- For the horseradish-chive sauce
- 1/2 cup crème fraîche
- 3 Tbs. minced fresh chives
- 1 1/2 Tbs. prepared horseradish
- Kosher salt and freshly ground black pepper
Beer Butt Chicken
By susanwadle
From Janet Fremont - source unknown
- 4-5 pound chicken
- 1 tsp dry mustard
- 1 T sea salt
- 1 tsp brown sugar
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Basting Spray
- 1/2 Can Beer
- 2 cups cider
- 2 T olive oil
- 2 T balsamic vinegar
New Potato Salad and Pea Salad
By susanwadle
from Janet Fremont - source unknown
- 2 pounds red potatoes, sliced 1/2" thick
- 1 cup frozen peas thawed
- 1 cup radishes, sliced
- 1/2 cup mayonnaise
- 2 T sugar
- 1/2 cup buttermilk
- 1 T Dijon mustard
- 1 T fresh dill, chopped
- Salt and pepper to taste
Prosciutto and Figs
By susanwadle
Directions Arrange prosciutto in overlapping slices on a large platter
- 8 (about 1 ounce each) paper-thin slices prosciutto
- 8 fresh, ripe figs, halved lengthwise
- 1 tablespoon aged balsamic vinegar
- Fresh thyme, for garnish
- 2 ounces Parmigiano Reggiano, shaved into strips with vegetable peeler