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Recipes

Salmon , Grilled with Lemon Relish

Salmon , Grilled with Lemon Relish

By

Preheat grill to medium-hot

  • 1/2 thin-skinned lemon
  • 1/4 cup fresh Italian parsley
  • 2 cloves garlic
  • 1 TB olive oil
  • salt and pepper
  • 4 6oz salmon fillets with skin on
0/5 (0 Votes)

Lemon Squares

Lemon Squares

By

In large bowl, cream buter and powdered sugar until fluffy

  • 1 cup butter, softened
  • 1/2 cup powdered sugar, unsifted
  • 2 1/3 cup unbleached flour, unsifted
  • 4 eggs
  • 2 cups granulated sugar
  • 1/3 cup lemon juice
  • 1 tsp baking powder
  • 2 TB powdered sugar
0/5 (0 Votes)

Rhubarb Conserve

Rhubarb Conserve

By

This is wonderful with chicken, pork or fish

  • 4 C rhubarb, sliced 1/4 to 1/2" thick
  • 4 C sugar
  • 1 TB orange peel
  • 1/2 C orange juice
  • 1 lemon, thinly sliced
  • 1 " piece of cinnamon stick
  • 1 cup nuts
  • Optional: 1 cup raisins
4.3/5 (4 Votes)

Tomato Sauce

Tomato Sauce

By

In a large casserole pot, heat oil over medium high heat

  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 4 to 6 basil leaves
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
0/5 (0 Votes)

Pumpkin Bread

Pumpkin Bread

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Combine all dry ingredients in large bowl

  • 1 1/4 cups sugar
  • 1/4 tsp baking powder
  • 1 tsp soda
  • 3/4 tsp salt
  • 2 eggs, beaten
  • 1 tsp each cinnamon & nutmeg
  • 1/4 tsp cloves
  • 1 2/3 cup flour
  • 1/2 cup each salad oil & water
  • 1 cup pumpkin
  • 1/2 cup chopped nuts
0/5 (0 Votes)

Iced Tea, Snapple style

Iced Tea, Snapple style

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Bring water to a rapid boil in a large saucepan

  • Base mix:
  • 2 quarts (8 cups) water
  • 2 Lipton tea bags
  • 3/4 cup granulated sugar
  • Lemon tea:
  • add 1/3 cup bottled lemon juice
  • Peach tea:
  • add 1/4 cup plus 1 TB bottled lemon juice
  • 3 TB Torani peach syrup
  • Raspberry tea:
  • add 1/4 cup plus 1 TB bottled lemon juice
  • 2 TB Torani raspberry syrup
0/5 (0 Votes)

Vinaigrette, Pomegranate

Vinaigrette, Pomegranate

By

Place pomegranate juice and shallot in small saucepan on stove

  • 1/2 cup pomegranate juice
  • 1 small shallot, minced
  • 2 TB red wine vinegar
  • 1 TB honey
  • 1/4 - 1/2 cup olive oil
  • salt and pepper
0/5 (0 Votes)

Cranberry Pistachio Shortbread

Cranberry Pistachio Shortbread

By

Cranberry Pistachio Shortbreads: In a large bowl whisk the flour with the salt

  • 2 1/3 cups (300 grams) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) (226 grams) unsalted butter, room temperature
  • 2/3 cup (135 grams) granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (130 grams) unsalted pistachios, coarsely chopped
  • 1 cup (150 grams) dried cranberries, coarsely chopped
4.6/5 (5 Votes)

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

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Preheat oven to 350. Stir together flour, baking powder, salt and allspice; set aside

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp allspice
  • 1/2 cup butter, softened
  • 1/2 cup each granulated and brown sugars
  • 1 egg
  • 1 tsp vanilla
  • 1 cup oats
  • 1 cup coconut
0/5 (0 Votes)

Cauliflower, roasted

Cauliflower, roasted

By

Heat oil in saute pan until it shimmers

  • Garnish:
  • 2 TB olive oil
  • 4 cups cauliflower, sliced
  • 2 TB water
  • 1 TB crunch butter (recipe following)
  • 1 TB pine nuts or almonds, toasted
  • 1 oz Parmesan cheese, grated
  • 1 TB parsley, minced
  • 2 tsp pine nuts or almonds, toasted
  • 2 tsp Parmesan cheese, grated
  • 2 tsp parsley, minced
  • Crunch butter:
  • 4 oz unsalted butter, softened
  • 1 garlic clove, minced
  • 2 TB Parmesan cheese, grated
  • 2 Tb panko breadcrumbs, toasted
5/5 (1 Votes)