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Recipes
Banana Walnut Bread
By melissaf
Sift the flour, baking soda and salt into a medium bowl and set aside
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 stick unsalted butter, at room temperature, plus more for greasing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Best Shortbread
By melissaf
Use the collar of a springform pan to form the shortbread into an even round
- 1/2 1/2 1/2 cup fashioned rolled oats
- 1 1/2 1 1/2 1/2 cups (7 1/2 ounces) unbleached all purpose flour
- 1/4 1/4 1/4 cup cornstarch
- 2/3 2/3 2/3 cup confectioners' sugar
- 1/2 1/2 1/2 teaspoon table salt
- 14 14 3/4 1/8 (1 3/4 sticks) unsalted butter, cold, cut into 1/8
- inch
Hearty Potato Soup
By melissaf
Ingredients 6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds) 2 medium onions, diced 2 carrots,...
- 6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
- 2 medium onions, diced
- 2 carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups fat-free half-and-half
- Italian Bread Bowls
- Garnish: fresh celery leaves
Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish
By melissaf
Recipe courtesy Bobby Flay, 2007
- 8 ripe plum tomatoes, cut in half lengthwise
- 5 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 small red onion, cut in half and thinly sliced
- 2 tablespoons balsamic vinegar
- 1/4 cup finely chopped fresh basil plus fresh leaves, for garnish
- 8 slices (2 medium eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices)
- 6 tablespoons olive oil
- Salt and freshly ground black pepper
- 16 ounces fresh sheep's milk ricotta
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- Salt and freshly ground black pepper
Blueberry Coffee Cake Muffins
By melissaf
Preheat the oven to 350 degrees F
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Peach Crisp with Maple Cream Sauce
By melissaf
Recipe courtesy Ree Drummond
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter
- 5 to 6 whole fresh peaches (best when not overly ripe or soft), peeled, cut in half and pit removed (about 1 3/4 pounds)
- 1/2 a lemon
- 7 tablespoons real maple syrup
- 1 1/2 cups heavy cream
- 3 tablespoons light corn syrup
Caldo Verde
By melissaf
We prefer collard greens, but kale can be substituted
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 12 12 1/2-inch ounces Spanish-style chorizo sausage, cut into 1/2-inch pieces
- 1 1 1 onion, chopped fine
- 4 4 4 garlic cloves, minced
- Salt and pepper
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 2 2 3/4-inch pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- 4 4 4 cups chicken broth
- 4 4 4 cups water
- 1 1 1-inch pound collard greens, stemmed and cut into 1-inch pieces
- 2 2 2 teaspoons white wine vinegar
Apple Dumplings
By melissaf
1. Make the Pastry Dough: In a large bowl, whisk together the flour and salt
- For the Pastry:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening, chilled
- 1/3 cup ice water
- For the Apples:
- 8 medium Granny Smith apples, peeled and cored
- 8 teaspoons unsalted butter
- 7 teaspoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- For the Sauce:
- 1 1/2 cups light brown sugar
- 1 cup water
- 1/2 cup salted butter, cubed
Shrimp Salad
By melissaf
1. Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, ...
- 1 pound extra-large shrimp (21-25), peeled, deveined, and tails removed
- 1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
- 5 sprigs fresh parsley leaves plus 1 teaspoon minced parsley leaves
- 3 sprigs fresh tarragon leaves plus 1 teaspoon minced tarragon leaves
- 1 teaspoon whole black peppercorns plus ground black pepper
- 1 tablespoon sugar
- Table salt
- 1/4 cup mayonnaise
- 1 small shallot, minced fine (about 2 tablespoons)
- 1 small stalk celery, minced (about 1/3 cup)
Chipotle Chicken and Corn Chowder
By melissaf
1. Remove one chile from the can of chiles and mince it
- INGREDIENTS:
- 1 can chipotle chiles in adobo sauce
- 2 tablespoons unsalted butter
- 1 poblano pepper, seeded and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups chicken stock
- 6 small red potatoes, peeled and diced small
- 4 ounces Monterey Jack cheese, shredded (about 1 cup)
- 4 ounces Cheddar cheese, shredded (about 1 cup)
- 2 cups diced, cooked chicken
- 1 (30-ounce) can sweet corn, drained
- 1 (15-ounce) can cream-style corn
- 1 cup crushed tortilla chips
- Juice from 1 lime (about 2 tablespoons)
- Chopped cilantro, to garnish (optional)