Recipes(Hoilday and other ) and Recipe sites

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Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Thu Mar 29, 2007 12:41 pm

http://www.foodnetwork.com/food/recipes ... 56,00.html

Pasta Pomodorini
Michael Chiarello

3/4 pound spaghettini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup sliced garlic
1/2 teaspoon finely minced Calabrian chiles, or 1/4 teaspoon red pepper flakes
1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger
1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
Gray salt
Freshly ground black pepper
Parmesan, for grating

Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.

When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Wed Apr 04, 2007 8:48 pm

Easter Bunny Cake
"Sandra Lee Semi-Homemade Desserts," Miramax Books,2003

Cake and Frosting:
1 (18.25-ounce) box classic yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
2 (16-ounce) containers strawberry frosting
1 (14-ounce) bag sweetened flaked coconut
Decorations:
1/2 cup milk chocolate morsels, melted
2 semisweet chocolate morsels
1 sugar coated gum drop candy
1 red licorice lace, cut into 6 equal pieces
2 miniature marshmallows
1 big chocolate chunk cookie, cut in half
3 large marshmallows

Special Equipment:
1 (6-inch) round metal bowl
1 (8-inch) round metal bowl
Wooden toothpicks


Preheat the oven to 350 degrees F.
Butter and flour the metal bowls. Combine the cake mix, water, oil, and eggs in another clean bowl. Beat for 2 minutes or until well blended. Pour 2 cups of batter into the smaller prepared bowl; pour remaining batter into larger prepared bowl. Bake smaller cake for 40 minutes and larger cake for 45 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool cakes on cooling rack for 30 minutes. Invert cakes onto cooling rack and cool completely.

Cut larger cake in half, forming 2 half-moon pieces. Spread 1/4 cup of frosting over flat top of each piece. Place pieces cut side down on work surface, adhering frosted sides together. Trim 1-inch from 1 end of the cake; discard trimmings. Repeat with the smaller cake. Place larger cake on a serving platter. Spread 2 tablespoons of frosting over trimmed end of smaller cake. Place trimmed end of smaller cake against trimmed end of larger cake. Spread remaining frosting over cakes to cover completely. Sprinkle with all but 1/2 cup of the coconut, pressing to adhere.

Brush melted milk chocolate over both sides of the cookie halves to coat completely. Sprinkle with reserved 1/2 cup coconut; set aside to dry. Press 2 semisweet chocolate morsels onto bunny face for eyes. Using toothpicks, secure jellied candy onto bunny face for nose. Using toothpicks, secure licorice pieces onto face for whiskers. Using toothpicks, secure miniature marshmallows onto bunny face for teeth. Make 2-inch deep cuts atop bunny head; insert chocolate cookie halves for ears. Roll large marshmallows together; using toothpick, secure onto bunny for tail.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Wed Apr 04, 2007 9:04 pm

http://www.foodnetwork.com/food/recipes ... 18,00.html
Olive Oil Smashed Potatoes
Michael Chiarello

2 pounds small Yukon gold potatoes
3/4 cup extra-virgin olive oil
1 lemon, zested
Salt and pepper

Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large fork or potato masher.
Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Apr 07, 2007 11:55 am

http://www.foodnetwork.com/food/recipes ... 17,00.html

Limoncello Dessert
Rachael Ray

1 pint lemon sorbet
1 pint vanilla ice cream
4 jiggers limoncello, Italian lemon liqueur available at any large liqueur store, any lemon liqueur may be substituted
1 lemon, zested
Wafer cookies, for garnish

Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup. Top each serving with 1 jigger of the lemon liqueur. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Apr 07, 2007 11:58 am

http://www.foodnetwork.com/food/recipes ... 14,00.html

Lamb Chops with Mint and Mustard Dipping Sauce
Rachael Ray


2/3 cup extra-virgin olive oil, eyeball it
2 cloves smashed garlic
12 loin lamb chops, 1/2 to 3/4-inch thick each
Salt and pepper
3 rounded tablespoons prepared grain mustard
2 tablespoons white wine vinegar, 2 splashes
1 tablespoon honey, a good drizzle
1/4 cup mint leaves, a couple of handfuls of sprigs, reserve 4 leaves for garnish
4 leaves radicchio lettuce

Preheat broiler to high. Place garlic in a small saucepan and add 2/3 cup oil, to cover. Heat oil and garlic over low heat for 5 minutes. Remove oil from heat. Arrange lamb chops on broiler pan. Drizzle 3 teaspoonfuls of the garlic oil over the lamb and spread the oil over the chops with a brush to coat evenly. Season chops with salt and pepper, to taste. Set aside.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Apr 07, 2007 12:04 pm

http://www.foodnetwork.com/food/recipes ... 71,00.html

Nutty Orange Coffee Cake
Paula Deen

3/4 cup granulated sugar
1/2 cup chopped pecans
2 teaspoons orange zest
2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
1 (8-ounce) package cream cheese
1/2 cup (1 stick) melted butter
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice

Preheat the oven to 350 degrees F.
In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Apr 07, 2007 12:06 pm

Wine Spritzers

Ice
1/4 to 1/2 cup wine
1/4 to 1/2 cup sparkling water
Lemon slices, for garnish

Pour wine into ice filled glass, top off with sparkling water and garnish with lemon slice.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Apr 07, 2007 12:09 pm

http://www.foodnetwork.com/food/recipes ... 53,00.html

Smoked Salmon and Cream Cheese Frittata
Food Network Kitchens

6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil
Serving suggestion: Crispy potatoes and mesclun salad


Position a rack in the center of the oven and preheat to 375 degrees F.
Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.

Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.

Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Apr 07, 2007 12:19 pm

Fresh Fruit Bellini

1 bottle prosecco
2 cups pureed and strained fresh strawberries / or any fresh fruit
Special equipment: Blender, strainer, iced champagne flutes, pitcher and tall "swizzle stirrer" (for the pitcher)


Place 8 Champagne flutes in the freezer for 20 minutes. Open the prosecco and let it stand in an ice bucket for 5 minutes.
Into a pitcher, pour the 2 cups pureed strawberries. Gently pour in the bottle of prosecco and stir gently to combine. Divide among Champagne flutes and serve.

If you make it for the kids, sparkling water for the prosecco.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Apr 07, 2007 12:27 pm

http://www.foodnetwork.com/food/recipes ... 35,00.html

Spiked Iced Cappuccino
Giada De Laurentiis

1/2 cup sugar
3 tablespoons water
Crushed ice
2 cups freshly brewed espresso, chilled
6 tablespoons amaretto liqueur
1 cup whole milk or whipping cream, chilled

Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.
Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Apr 07, 2007 6:53 pm

http://www.italianfoodforever.com/iff/news.asp?id=183

Ciambellone-Italian Easter Bread


8 Cups Flour

6 Eggs

2 Teaspoons Vanilla

2 Cups Of Sugar

2 Cups Of Milk

2 Teaspoons Cinnamon

1 Cup Crisco Oil

2 Teaspoons Baking Powder

Zest From 1 1/2 Lemons, Finely Chopped


Garnish:

Milk

Granulated Sugar

Colored Sprinkles


Make a mound with 6 cups of the flour on a board or the counter, creating a well in the center. Using a fork or your fingers, begin alternating the liquid and other dry ingredients into the well, mixing into the flour at the sides. Continue to mix until all the ingredients are combined, adding additional flour as needed to make a workable dough. Begin to knead the dough and continue until it is smooth. Divide into 4 equal parts and shape into coils. Brush the tops lightly with the milk, and sprinkle on both the sugar and the sprinkles. Bake at 350 degree F. oven for about 40 minutes or until golden in color.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Apr 07, 2007 7:09 pm

http://www.italianfoodforever.com/iff/news.asp?id=259

Lemon Pasta

1 Pound Long Pasta-Either Dried Spaghetti or Fresh Fettuccine

1 Cup Fresh Chopped Parsley

2 Medium Cloves Of Garlic, Minced

1/2 Cup Olive Oil

Zest & Juice Of Two Lemons

3/4 Cup Toasted Pine Nuts

Salt & Pepper


To Serve:

Lemon Wedges


Mix together the oil, garlic, parsley, and lemon zest and juice. Season with salt and pepper. Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld. Cook the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water.

Drain the pasta, and return it to the pot with the lemon sauce over high heat. Add a little pasta water to prevent it from drying out. As soon as it is piping hot, remove from the heat and serve. Scoop the pine nuts off the bottom of the pot to top the pasta, and serve with a wedge of lemon.

Optional: Grilled shrimp are very tasty on top of this pasta too!

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Jun 18, 2007 7:49 pm

http://www.foodnetwork.com/food/recipes ... 60,00.html

Roman Summer Salad
Giada De Laurentiis


1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)


Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

Roby

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Jun 18, 2007 8:24 pm

http://www.foodnetwork.com/food/recipes ... 70,00.html

Summer Berry Cobbler
Tyler Florence

1 pint blueberries
1 pint raspberries
1 pint blackberries
1 pint strawberries, hulled and sliced in half
1/2 cup granulated sugar, plus more, for dusting
Pinch cinnamon
2 tablespoons cornstarch
1/2 lemon, juiced
1 recipe Blueberry Scone Dough, recipe follows
Melted butter

Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.

Blueberry Scones:
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

Roby

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Jun 18, 2007 8:33 pm

The Milano

1 oz. Campari
1 oz. Limoncello
1 oz. Blood Orange Juice

Put into a shaker and blend together. Put the strainer top on the shaker and pour into glasses with ice.

If you are going to make a large amount, remember to make all ingredients equal.


Roby

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