Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve
From Food Network Courtesy of Giada De Laurentiis
Monday, November 4, 2013
Saturday, February 23, 2013
Homemade Tortillas
INGREDIENTS
2 cups all-purpose flour
1‑½ tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cup
PREPARATION:
1.Stir the flour, baking powder, and salt together in a bowl.
2.Add vegetable oil to the lukewarm milk and mix together.
3.Gradually add the milk to the flour mixture, and using clean hands, work it into a gooey dough.
4.Turn dough out onto a surface dusted with flour and knead until the dough is no longer sticky.
5.Return the dough to the bowl and let sit for about 20 minutes.
6.Divide dough into 8 balls of equal size, cover them. Let sit for another twenty minutes.
7.Roll the balls out one at a time to about a 7 inch circle.
8.Cook in a preheated skillet. Flip after 30 seconds. Do this with all of the dough.
2 cups all-purpose flour
1‑½ tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cup
PREPARATION:
1.Stir the flour, baking powder, and salt together in a bowl.
2.Add vegetable oil to the lukewarm milk and mix together.
3.Gradually add the milk to the flour mixture, and using clean hands, work it into a gooey dough.
4.Turn dough out onto a surface dusted with flour and knead until the dough is no longer sticky.
5.Return the dough to the bowl and let sit for about 20 minutes.
6.Divide dough into 8 balls of equal size, cover them. Let sit for another twenty minutes.
7.Roll the balls out one at a time to about a 7 inch circle.
8.Cook in a preheated skillet. Flip after 30 seconds. Do this with all of the dough.
Thursday, February 14, 2013
Waldorf Salad
Ingredients
1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried
Directions
Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve
http://www.foodnetwork.com/recipes/food-network-kitchens/waldorf-salad-recipe2/index.html
1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried
Directions
Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve
http://www.foodnetwork.com/recipes/food-network-kitchens/waldorf-salad-recipe2/index.html
Salmon with Brown Sugar and Mustard Glaze
Salmon with Brown Sugar and Mustard Glaze
Salmon:
3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each
Directions
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
SERVES: 8 (Main); Calories: 413; Total Fat: 28 grams; Saturated Fat: 6.5 grams; Protein: 35 grams; Total carbohydrates: 4 grams; Sugar: 3 grams; Fiber: 0 grams; Cholesterol: 97 milligrams; Sodium: 501 milligrams
http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe/index.html
Salmon:
3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each
Directions
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
SERVES: 8 (Main); Calories: 413; Total Fat: 28 grams; Saturated Fat: 6.5 grams; Protein: 35 grams; Total carbohydrates: 4 grams; Sugar: 3 grams; Fiber: 0 grams; Cholesterol: 97 milligrams; Sodium: 501 milligrams
http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe/index.html
Saturday, February 9, 2013
chocolate chocolate chip cookies
These are WONDERFUL, if done right they are like brownie cookies!!
Change Servings Makes servings US Metric Adjust Recipe (Help)
1 cup butter, softened (best if you have left out for a day or two just on the counter)
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1.Preheat oven to 350 degrees F (175 degrees C).
2.In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips.
Drop by rounded teaspoonfuls onto greased cookie sheets.
3.Bake for 8 minutes in the preheated oven.
**** Cool completely on the cookie sheets before serving.
The cookies will look slightly underdone, but the secret is to let them COMPLETELY COOL on the cookie sheet- THEY WILL CONTINUE TO COOK!!!
Change Servings Makes servings US Metric Adjust Recipe (Help)
1 cup butter, softened (best if you have left out for a day or two just on the counter)
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1.Preheat oven to 350 degrees F (175 degrees C).
2.In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips.
Drop by rounded teaspoonfuls onto greased cookie sheets.
3.Bake for 8 minutes in the preheated oven.
**** Cool completely on the cookie sheets before serving.
The cookies will look slightly underdone, but the secret is to let them COMPLETELY COOL on the cookie sheet- THEY WILL CONTINUE TO COOK!!!
Chocolate Chip Oatmeal cookies
These are WONDERFUL- Patrick's new favorite cookie!
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
(1 cup chopped walnuts (optional, I do not use in my cookies))
1 cup semisweet chocolate chips
1.Preheat the oven to 350 degrees F (165 degrees C).
2.In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3.Bake for 9 minutes in the preheated oven.
**** Most IMPORTANT STEP- the cookies will look slightly underdone
Allow cookies to cool on baking sheet until COMPLETELY cool!!
This keeps them soft and chewy on the insdide!!
http://allrecipes.com/recipe/chewy-chocolate-chip-oatmeal-cookies/detail.aspx?event8=1&prop24=SR_Title&e11=chocolate%20chip%20oatmeal%20cookies&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Home%20Page
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
(1 cup chopped walnuts (optional, I do not use in my cookies))
1 cup semisweet chocolate chips
1.Preheat the oven to 350 degrees F (165 degrees C).
2.In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3.Bake for 9 minutes in the preheated oven.
**** Most IMPORTANT STEP- the cookies will look slightly underdone
Allow cookies to cool on baking sheet until COMPLETELY cool!!
This keeps them soft and chewy on the insdide!!
http://allrecipes.com/recipe/chewy-chocolate-chip-oatmeal-cookies/detail.aspx?event8=1&prop24=SR_Title&e11=chocolate%20chip%20oatmeal%20cookies&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Home%20Page
Wednesday, January 23, 2013
Three-Cheese Macaroni
1 large egg
1 12-ounce can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
1/2 cup grated sharp cheddar cheese (2 ounces)
1/4 cup grated parmesan cheese (1 ounce)
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)
Directions
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.
1 12-ounce can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
1/2 cup grated sharp cheddar cheese (2 ounces)
1/4 cup grated parmesan cheese (1 ounce)
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)
Directions
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.
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