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Recipes
Chocolate Cupcakes with Coffee Buttercream
By melissaf
1 Preheat oven to 350. Sift flour, cocoa powder, baking soda and salt into a bowl
- 1 1/4 c all-purpose flour
- 1/2 c cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 c buttermilk (room temp)
- 1 c sugar
- 1 large egg (room temp)
- 2 Tbsp sour cream
- 1 tsp vanilla extract
- 1/3 c canola oil
- COFFEE BUTTERCREAM
- 2 stick unsalted butter, room temp
- 4-6 c powdered sugar, sifted
- 1/4 c strong brewed coffee (or more to taste)
Ciabatta Stuffing with Chestnuts and Pancetta
By melissaf
Preheat oven to 350 degrees F
- 6 tablespoons (3/4 stick) butter
- 8 ounces pancetta, cut into 1/4-inch dice
- 2 large onions, finely chopped
- 2 carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 3 garlic cloves, chopped
- 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
- 1/4 cup chopped fresh Italian parsley leaves
- 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
- 2/3 cup freshly grated Parmesan
- 1 cup (or more) canned low-salt chicken broth
- Salt and freshly ground black pepper
- 2 large eggs, beaten to blend
Chicken in Creamy Tomato Curry: Chicken Tikka Masala
By melissaf
For the marinade: In a large bowl, mix together the marinade ingredients
- 1 cup plain yogurt, whisked until smooth
- 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
- 2 serrano peppers, minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 8 Roma tomatoes, diced
- 1 1/2 teaspoons kosher salt
- 1 to 2 cups water
- Oil, for grilling
- 1 tablespoon dried fenugreek leaves (optional)
- 1/2 cup heavy cream
- Minced fresh cilantro, for garnish
- Cooked rice, naan, or crusty piece of bread, for serving
- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1/4 cup canola oil
Crock Pot Salisbury Meatballs
By melissaf
In small bowl, stir together the cream soup, milk, black pepper, and Worcestershire sauce
- 2-3 pounds fully cooked frozen meatballs
- 1- 2 cans (10 ounces) cream of mushroom**
- 1 cup milk
- 2 tablespoons Worcestershire
- 1-2 teaspoons black pepper*
- 1 onion, sliced
Roasted Artichoke Dip
By melissaf
It’s important that the cream cheese be at room temperature, otherwise it will not mix well
- TOPPING
- 2 2 2 slices high-quality white sandwich bread, quartered
- 2 2 2 tablespoons grated Parmesan cheese
- 1 1 1 tablespoon unsalted butter, melted
- DIP
- 2 2 boxes 2 (9-ounce) boxes frozen artichokes (do not thaw)
- 2 2 2 tablespoons olive oil
- Salt and ground black pepper
- 1 1 1 medium onion, minced
- 2 2 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 1 1 1 cup mayonnaise
- 4 4 4 ounces cream cheese, at room temperature
- 1 1 1/2 ounce Parmesan cheese, grated (about 1/2 cup)
- 2 2 1 tablespoons juice from 1 lemon
- 1 1 1 tablespoon minced fresh thyme leaves
- Pinch Pinch cayenne pepper
Maple-Glazed Ham
By melissaf
The first step to a stellar Maple-Glazed Ham recipe was selecting the right cut
- 1 1 to 10-pound) to 10-pound) spiral-sliced, bone-in ham (see note)
- 1 1 jar 1 (12-ounce) jar apple jelly
- 3/4 3/4 3/4 cup packed dark brown sugar
- 1/4 1/4 1/4 cup maple syrup
- 3 3 3 tablespoons whole-grain mustard
- 1 1 1 cinnamon stick, broken into rough pieces
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 2 2 2 tablespoons unsalted butter
- 1/2 1/2 1/2 teaspoon dry mustard
Rigatoni with Vegetable Bolognese
By melissaf
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water
- 1-ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1 pound rigatoni pasta
- 1/4 cup Parmesan
Mocha Ganache
By melissaf
Southern Living AUGUST 2011
- 1 (4-oz.) semisweet chocolate baking bar, chopped
- 1 teaspoon instant espresso
- 4 tablespoons whipping cream, divided
Old-Fashioned Apple Crisp
By melissaf
2002, Barefoot Contessa Parties!, All Rights Reserved
- 5 pounds McIntosh or Macoun apples
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter, diced
Easy Mocha Chip Ice-Cream Cake
By melissaf
Southern Living AUGUST 2011
- 1 pt. premium dark chocolate chunk-coffee ice cream, softened
- 3 sugar cones, crushed
- 1/3 cup chocolate fudge shell topping
- 1 (14-oz.) container premium chocolate-chocolate chip ice cream, softened
- 6 cream-filled chocolate sandwich cookies, finely crushed
- Mocha Ganache
- Garnish: chocolate-covered coffee beans