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Creamy Horseradish Dressing

Creamy Horseradish Dressing

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combine all

  • 2 tablespoons white-wine vinegar
  • 1/4 cup drained bottled horseradish
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper
  • 1/2 cup olive or other oil
  • 3 tablespoons sour cream
4/5 (1 Votes)

Crisp Tomato, Zuchini and Eggplant Gratin

Crisp Tomato, Zuchini and Eggplant Gratin

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1.Preheat the oven to 400°

  • 1/2 medium eggplant, sliced crosswise 1/4 inch thick
  • 1 medium zucchini or yellow squash, sliced 1/4 inch thick
  • Kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced or mashed
  • One 14-ounce loaf rustic white bread, crusts removed and bread sliced 1/2 inch thick
  • Freshly ground pepper
  • 1/2 cup torn basil leaves
  • 3 medium tomatoes, sliced 1/2 inch thick
  • 1 teaspoon thyme leaves
0/5 (0 Votes)

Caper Lemon Sauce

Caper Lemon Sauce

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For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl

  • 2/3 cup mascarpone cheese
  • 3 tablespoons mayonnaise
  • 1/4 cup whole milk
  • 1/4 cup capers, drained and chopped
  • 1 lemon, zested
  • 1 tablespoon fresh chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
0/5 (0 Votes)

Zucchini Carpaccio

Zucchini Carpaccio

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Using a mandolin or a very sharp knife, slice zucchini into very thin rounds

  • 2 medium zucchini
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1 leek, white part only, sliced thinly
  • 1/4 pound piece Parmesan
  • Fresh mint leaves, for garnish
0/5 (0 Votes)

Roasted Red Pepper w/Tonnato Spread

Roasted Red Pepper w/Tonnato Spread

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1.Light a grill or preheat the broiler

  • 4 large red bell peppers
  • 6 tablespoons extra-virgin olive oil
  • 1/2 cup mayonnaise
  • Two 6-ounce cans Italian tuna packed in olive oil, drained
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons small capers, drained
  • 16 oil-packed anchovy fillets, drained
  • Salt and freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley
  • Crusty bread, for serving
0/5 (0 Votes)

Shrimp, Summer Chopped Salad

Shrimp, Summer Chopped Salad

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For the salad : Place a grill pan over medium-high heat or preheat a gas or charcoal grill

  • Salad
  • Olive oil for drizzling
  • 1 head romaine lettuce, cut lengthwise into quarters
  • 1 ear of corn, husk and silk removed
  • 2 zucchini, sliced lengthwise
  • 6 colossal or 12 extra-large shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 head butter lettuce, torn
  • 2 medium tomatoes, chopped into 1/2-inch pieces
  • 1 avocado, peeled and diced
  • Dressing
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons agave nectar or honey
  • Kosher salt and freshly ground black pepper
  • 2 cups store-bought tortilla strips, such as Mission Restaurant Style
0/5 (0 Votes)

Sausage and Fennel Sauce

Sausage and Fennel Sauce

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1.Heat the olive oil in a medium saucepan

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 small celery rib, finely chopped
  • 1 tablespoon chopped sage
  • One 35-ounce can peeled Italian tomatoes, chopped
  • 1 teaspoon tomato paste
  • 2 tablespoons chopped basil
  • Salt and freshly ground pepper
  • 1/2 pound Italian sweet sausage, pricked with a fork
  • 1 large fennel bulb (1 1/2 pounds)--halved lengthwise, cored and sliced crosswise, fronds chopped
  • 1 pound penne
  • 1 tablespoon chopped parsley
  • 2 tablespoons freshly grated Pecorino Romano cheese, plus more for serving
0/5 (0 Votes)

Remoulade, Louisana Style

Remoulade, Louisana Style

By

Combine all ingredients in the bowl of a food processor and process for 30 seconds

  • 1/4 cup fresh lemon juice
  • 3/4 cup vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onions
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 2 tablespoons prepared horseradish
  • 3 tablespoons Creole whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped parsley leves
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground black pepper
0/5 (0 Votes)

Stuffed Shells w/Crispy Pancetta and Spinach

Stuffed Shells w/Crispy Pancetta and Spinach

By

Preheat the oven to 375 degrees F

  • Sauce:
  • 1 (12-ounce) package jumbo shells pasta
  • 2 tablespoons olive oil
  • 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
  • 2 pounds frozen spinach, thawed and drained
  • 1 (15-ounce) container whole milk ricotta
  • 1 cup grated asiago cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 cup cream
  • 2 cups grated asiago cheese, plus 1/4 cup
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon freshly ground black pepper
0/5 (0 Votes)

Chicken Tenders, Spicy w/Honey Dijon dip

Chicken Tenders, Spicy w/Honey Dijon dip

By

Put an oven rack in the center of the oven

  • Honey-Mustard:
  • Ingredients
  • Vegetable oil cooking spray
  • 1/3 cup honey
  • 1/3 cup Dijon or whole-grain mustard
  • Breading:
  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt, plus extra for seasoning
  • 3 large eggs, at room temperature, beaten
  • 3 tablespoons hot sauce (recommended: Tabasco)
  • 1 cup cornmeal
  • 2 tablespoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 1/2 pounds chicken tenders, halved lengthwise
  • Olive oil, for drizzling
  • Kosher salt
0/5 (0 Votes)