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Spaghetti Squash

12/8/2020

 
  • spaghetti squash
  • green vegetables such as spinach, broccoli, spinach, etc
  • garlic
  • white pepper
  • Italian seasoning
  • paprika
  • ginger
  • parmesan cheese

  1. Halve squash and scoop out seeds and innards
  2. Season, brush with oil, and bake cut side down for 50 minutes at 400 degrees
  3. Cook vegetables and seasoning
  4. Shred squash and remove from shells
  5. Mix together and return to shels
  6. Dust with parmesan cheese and broil for 10 minutes

Sweet Potato Casserole

11/27/2020

 
  • 1/2 stick butter, melted
  • 3 to 4 sweet potatoes, peeled and cubed 
  • 1/2 cup milk
  • 1/4 - 1/2 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
​
​​Topping:
  • 1/2 cup packed brown sugar
  • 1/3 cup flour
  • 1/2 stick butter, softened

  1. Simmer potatoes until tender, 15 to 20 minutes.
  2. Drain, cool, and mash sweet potatoes
  3. Whisk together all ingredients and place in baking dish
  4. Mix flour, sugar, butter until clumps together and spread over potatoes
  5. Bake 350 for 30 minutes, or until crispy

Baked Brie

11/26/2020

 
  • 1-2 triangles of brie 
  • 1 can Pillsbury crescent rolls
  • berries (raspberries, pomegranate seeds, etc)

  1. Wrap dough around cheese, either around the large pieces or cut into smaller ones
  2. Place berries either inside or on top of dough
  3. Bake at 400 on bread is done
Picture

Macaroni and Cheese

11/26/2020

 
  • 1 (16 ounce) package elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 tsp thyme
  • 1/4 tsp paprika
  • 1/8 tsp white pepper
  • 3 cups milk
  • 1 pinch ground nutmeg
​
  • 1/4 tsp  Worcestershire sauce
  • 1 tsp salt
  • 3 cups shredded sharp cheddar cheese
  • 1/2 cup parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter, melted

  1. Cook the elbow noodles in boiling water
  2. in a saucepan melt butter then stir in flour and cook until yellow
  3. Add thyme, paprika, white pepper and continue cooking
  4. Whisk in milk in batches and bring to simmer
  5. Stir in nutmeg, Worcestershire, and salt and simmer until thickened
  6. Stir in 2 1/2 cups cheddar cheese, 1/2 cup parmesan cheese, mustard, and turn off heat
  7. Combine noodles and sauce in casserole dish and dust with more cheese and breadcrumbs
  8. Bake at 400 until crumbs are golden and cheese is bubbly, about 20 minutes

Roasted Red Pepper Bisque

11/15/2020

 
  • 2 tbs olive oil
  • 1 small onion, chopped
  • 2 tsp brown sugar
  • 2 tbs butter
  • 2 garlic cloves, chopped or minced 
  • 8 oz roasted red peppers, drained
  • 2 cans (14.5 oz) fire-roasted tomatoes
  • 1 cups chicken stock
  • ​2 bay leaves
  • 1 tsp salt
  • 2 tsp red wine vinegar
  • 1tsp Italian seasoning
  • ​5-6 basil leaves
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 cup heavy cream

  1. Heat the oil in a large soup pot, set to medium heat
  2. Sauté onions and sugar together until caramelized
  3. Add butter and garlic and sauté for 3 minutes until fragrant
  4. Add the peppers, tomatoes, stock, and bay leaves to the pot
  5. Bring to a boil, then reduce heat and simmer for 20-30 minutes
  6. Season
  7. Purée the soup on high with immersion blender
  8. Stir in cream and heat until warm through
  9. Serve soup with pesto, crumbled goat cheese and croutons

Spicy Sesame Noodles

11/5/2020

 
Chen Shifu Hong You Su Mian
Every Grain of Rice by Fuchsia Dunlop, pg 282
  • 2 tsp sesame paste
  • 1 tbs light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tp Chinkiang vinegar
  • 1 tsp garlic, minced
  • pinch ground Sichuan peppercorn
  • 1/2 tbs chili oil
  • buckwheat noodles
  • bok choy leaves
  • 1 tbs spring onion greens, finely chopped

  1. Mix all ingredients except noodles, greens, and spring onions in a serving bowl
  2. Cook noodles, adding greens into cooking water for last minute to blanch
  3. Combine noodles and greens with sauce
  4. Top with spring onions

Creamy Lemon Pasta

10/29/2020

 
  • ​3/4 tsp salt
  • 1/4 cup olive oil
  • 1 tbs lemon zest
  • 1 tsp honey
  • 3 shallots, minced
  • 1 cup heavy cream
  • 1 lb fettuccine
  • 2 tbs lemon juice
  • 3 oz (3/4 cup) Parmesan cheese
  • 1/2 tsp black pepper
  • 1/3 cup lemon supremes

  1. Heat oil and zest in a large skillet over medium.
  2. Add salt, honey, and shallots, and cook until softened and oil is hot, about 5 minutes
  3. Whisk in cream and simmer 2 minutes
  4. Stir 1/2 cup pasta water and cheese into sauce
  5. Add lemon juice to noodles and toss until absorbed
  6. Toss pasta with sauce
  7. Garnish with pepper, parsley, lemons, and more cheese

Baked Sweet Potato

10/21/2020

 
  • sweet potato
  • olive oil
  • salt 
  • pepper

  1. Stab potatoes with fork, coat with oil and seasoning and wrap in foil
  2. Bake for several hours at 300 degrees 

Parmesan Zucchini

10/20/2020

 
  • zucchini, sliced thinly
  • olive oil
  • garlic powder
  • Italian seasoning
  • parsley 
  • ginger
  • rosemary 
  • parmesan cheese

  1. Coat zucchini with oil and seasoning and lay out on baking tray
  2. Top with parmesan
  3. Bake at 400 for 5-10 minutes then put on broil long enough to brown the cheese

Brown Butter & Sage

10/16/2020

 
  • 1 stick butter
  • 2 tbs garlic, minced
  • 1 tbs sage

  1. Cook butter and garlic until begins browning, stirring occasionally 
  2. Stir in sage, season, and stir over pasta
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