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Recipes
Panzanella (Italian Bread Salad)
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By carvalhohm
1. Adjust oven rack to middle position and heat oven to 400 degrees
- 6 6 1-inch to 1 Italian or French bread , cut or torn into 1-inch pieces (1/2 to 1 pound)
- 1/2 1/2 1/2 cup extra-virgin olive oil
- Salt and pepper
- 6-8 6-8 to cloves of fresh garlic, peeled (I added this to the bread as it was toasting)
- 1 1/2 1 1/2 1-inch pounds tomatoes, cored, seeded, and cut into 1-inch pieces
- 3 3 3 tablespoons red wine vinegar
- 1 1 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
- 1 1 1 shallot, sliced thin
- 1/4 1/4 1/4 cup chopped fresh basil
Spicy Sweet Potato Chips & Cilantro Dip
By carvalhohm
Place sweet potatoes in a large bowl
- DIP:
- 4 to 5 large sweet potatoes (3-1/2 pounds), peeled and cut into 1/8-inch slices
- 1/4 cup canola oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon taco seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1-1/2 cups mayonnaise
- 1 cup (8 ounces) Daisy Brand Sour Cream
- 4 ounces cream cheese, softened
- 3 tablespoons minced fresh cilantro
- 1 tablespoon lemon juice
- 1 teaspoon celery salt
- 1/4 teaspoon pepper
Fresh Strawberry Pie
By carvalhohm
Bake pie shell according to package directions; allow to cool
- 1 (9-inch) frozen ready-to-bake deep-dish pie shell, thawed
- 4 pints fresh strawberries, hulled and washed
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 1/8 teaspoon red food color
Bacon Cheddar Dip
By carvalhohm
In medium bowl, combine sour cream and cheese food; mix with wire whisk until well blended
- 1 cup dairy sour cream
- 1/2 cup sharp Cheddar cheese-flavor cheese food (from 8-oz. container), softened
- 3 tablespoons real bacon pieces
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- 1/2 teaspoon instant minced onion
- 3 or 4 drops hot pepper sauce
Flatiron Steak Soba
By carvalhohm
In a shallow dish, combine 2 tablespoons tamari, 1 tablespoon Mirin, 2 tablespoons oil, the Worcestershire and the ...
- 6 tablespoons tamari or liquid amino, such as Bragg, divided
- 4 tablespoons Mirin, divided
- 4 tablespoons canola oil, divided
- 1 tablespoon Worcestershire sauce
- 2 large cloves garlic, grated or finely chopped
- 1 1/2 pounds flatiron steak, about 1 1/2 inches thick, at room temperature
- Pepper
- 1 cup beef stock
- 3/4 pound shiitake mushrooms, stemmed and thinly sliced
- 12 scallions, trimmed, cut into 3-inch pieces and sliced lengthwise
- 10 to 12 ounces soba noodles
- 1 5-ounce package enoki mushrooms, bottoms trimmed and mushrooms separated
- A fat handful green or red shiso leaves or red leaf lettuce.
- Gomasio (sesame salt) or toasted white or black sesame seeds
Escalivada-Grilled Summer Vegetables
By carvalhohm
1. Heat grill to medium-high heat
- 1 large yellow onion, peeled and cut horizontally into 1/2”-thick rings
- 1 medium eggplant, peeled and cut lengthwise into 1/4”-thick slices
- 2 medium tomatoes, cored, halved and seeded
- 1/4 cup Extra Virgin Olive Oil, plus more for brushing
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 jar (4 oz.) Pimientos, drained and thinly sliced
- 1/2 tsp. Minced Garlic or 1 clove garlic, finely chopped
Maple Chicken
By carvalhohm
1. In small bowl, whisk maple syrup, melted butter, paprika, cinnamon and a pinch of salt
- 4 Tbsp pure maple syrup ($.50)
- 2 Tbsp butter, melted ($.20)
- 1 tsp paprika ($.05)
- 1 tsp ground cinnamon ($.05)
- Salt
- 2 large bone-in split breast chickens ($1.76)
- 1 cup brown rice ($.40)
- 1 lb. fresh green beans ($.89)
- 2 Tbsp olive oil ($.20)
PB&J Ice Cream Pie
By carvalhohm
Place cookies in food processor; finely crush then transfer to medium bowl
- 1 (16.9-ounce) package peanut butter sandwich cookies
- 5 tablespoons butter, melted
- 2/3 cup strawberry topping, divided
- 1 quart vanilla ice cream, softened
- 1/3 cup chopped peanuts
Homemade Peanut Butter Cups #2
By carvalhohm
Line a standard 12 cup muffin tin with paper cupcake liners
- 16 oz 16 oz semisweet chocolate, chopped
- 1/2 cup 1/2 cup creamy natural peanut butter
- 2 tbsp 2 tbsp butter, softened
- 1.75 oz 1.75 oz confectioner's sugar (1/4 cup+2 tbsp), sifted
Tomato Tortellini Soup
By carvalhohm
In 3-quart saucepan, heat soup and tortellini to boiling over medium-high heat, stirring occasionally
- 2 cans (19 oz each) Progresso® Vegetable Classics tomato basil soup
- 1 package (9 oz) refrigerated cheese-filled tortellini
- 2 tablespoons grated Parmesan cheese