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Four Cheese Baked Penne

Four Cheese Baked Penne

By

2008 Ellie Krieger, All rights reserved

  • 1 pound whole-wheat penne
  • 1 1/2 cups small-curd low-fat cottage cheese
  • 1 cup part-skim ricotta cheese
  • 1 1/4 cups shredded part-skim mozzarella cheese, divided
  • 3 tablespoons chopped parsley
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 (15-ounce) can low-sodium crushed tomatoes
  • 1 (8-ounce) can low-sodium tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon chili flakes
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • 1/4 cup grated Parmesan (3/4 ounces)
0/5 (0 Votes)

Blanched Basil Pesto

Blanched Basil Pesto

By

Recipe courtesy Michael Chiarello

  • 3 cups lightly packed fresh basil
  • 1 cup lightly packed Italian parsley leaves
  • 1/2 cup pure olive oil
  • 1 tablespoon toasted pine nuts, see note
  • 1 teaspoon minced garlic cloves
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon powdered ascorbic acid (vitamin C)
  • 1 cup freshly grated Parmesan
0/5 (0 Votes)

Italian Lemonade

Italian Lemonade

By

Recipe courtesy Giada De Laurentiis

  • 2 cups lemon juice, about 12 to 15 lemons
  • 2 cups Basil Simple Syrup, recipe follows
  • 2 cups cold or sparkling water
  • Ice
  • Lemon twists, for garnish
  • 1 bunch fresh basil, washed and stemmed
  • 2 cups sugar
  • 1 cup water
0/5 (0 Votes)

Tuscan Lemon Chicken

Tuscan Lemon Chicken

By

2008, Barefoot Contessa, Back to Basics, All Rights Reserved

  • 1 (3 1/2-pound) chicken, flattened
  • Kosher salt
  • 1/3 cup good olive oil
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon minced fresh rosemary leaves
  • Freshly ground black pepper
  • 1 lemon, halved
0/5 (0 Votes)

Slow Cooker Chicken with Rosemary, Apples and Onions

Slow Cooker Chicken with Rosemary, Apples and Onions

By

, 2005, Robin Miller, All rights reserved

  • 2 cups sliced onions
  • 2 apples, peeled, cored and sliced
  • 2 pounds cut up chicken pieces (with bone), with or without skin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup cream of celery soup
  • 2 cups cooked rice (white or brown)
0/5 (0 Votes)

Kentucky Hot Browns

Kentucky Hot Browns

By

Recipe courtesy Bobby Flay, 2007

  • 1 turkey breast, about 4 to 5 pounds
  • 4 tablespoons unsalted soft butter
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 2 cups grated sharp white Cheddar
  • 1/4 cup grated Parmesan
  • Pinch freshly ground nutmeg
  • Salt and freshly ground black pepper
  • 4 large eggs
  • 1/4 cup milk
  • Salt
  • 8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
  • 4 tablespoons butter
  • 4 tablespoons vegetable oil
  • Roasted turkey breast, sliced into 1/4-inch thick slices
  • 3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
  • 1 1/2 cups grated sharp white Cheddar
  • 1/2 cup freshly grated Parmesan
  • 16 thick slices slab bacon, cooked until crisp
  • Finely chopped fresh chives
  • Finely chopped fresh flat-leaf parsley
0/5 (0 Votes)

Molten Lava Cakes

Molten Lava Cakes

By

Recipe courtesy The Neelys

  • 2 sticks butter, unsalted, plus more for ramekins
  • 4 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch cayenne
  • Pinch nutmeg
  • 12 ounces semisweet chocolate, chopped
  • 1 cup all-purpose flour
  • 2 1/2 cups confectioners' sugar
  • 6 large eggs
  • 6 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
0/5 (0 Votes)

Cheese Noodles

Cheese Noodles

By

Recipe courtesy Paula Deen

  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1/2 grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/2 to 3/4 teaspoon garlic salt
  • 1 (6-ounce) package very fine egg noodles, cooked
  • 1 cup grated Parmesan
0/5 (0 Votes)

Roast Chicken and Vegetables with Gremolata Butter

Roast Chicken and Vegetables with Gremolata Butter

By

Recipe courtesy Rita Mathsen, White Plains, NY

  • 1 (5-pound) roasting chicken
  • Essence, recipe follows
  • 4 baking potatoes
  • 1 large sweet onion
  • 18 baby carrots
  • Olive oil
  • 2 lemons
  • 6 garlic cloves
  • 1 bunch fresh parsley
  • 2 sticks unsalted butter, at room temperature
0/5 (0 Votes)

Raspberry-Chicken Salad

Raspberry-Chicken Salad

By

Recipe courtesy Robin Miller

  • 1/4 cup raspberry preserves
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and ground black pepper
  • 2 tablespoons minced scallion
  • 1 cup fresh raspberries
  • 4 cooked chicken breast halves, cut into 1-inch pieces
  • 4 cups chopped Bibb lettuce
  • Nut bread
  • Cream cheese
0/5 (0 Votes)