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Recipes
QUICK MUSHROOM RAGU
By LindaW1955
Why this recipe works: Using pancetta and its fat in our Spaghetti with Mushroom and Tomato Sauce recipe compensate...
- 1 ounce dried porcini mushrooms, rinsed well
- 1 cuplow-sodium chicken broth
- 4 ounces pancetta, cut into 1/2-inch pieces
- 1/2 pound portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into 1/2-inch pieces (about 1 1/2 cups) (see note)
- 3 tablespoonsextra-virgin olive oil
- 4 medium garlic cloves, peeled and sliced thin
- 1 tablespoon tomato paste
- 2 teaspoons minced fresh rosemary leaves
- 1 (14.5-ounce) can whole tomatoes, roughly crushed by hand
- Table salt and ground black pepper
- 1 pound spaghetti
- Grated Pecorino Romano, for serving
DARK CHOCOLATE MOUSSE
By LindaW1955
For a dark chocolate mousse recipe that would be balanced and light, we eliminated the butter and reduced the numbe...
- 8 ounces Ghiardelli bittersweet chocolate , chopped fine
- 2 tablespoons cocoa powder (preferably Dutch-processed)
- 1 teaspoon instant espresso powder
- 5 tablespoons water
- 1 tablespoon brandy
- 2 large eggs , separated
- 1 tablespoon sugar
- 1/8 teaspoon table salt
- 1 cup heavy cream , plus 2 additional tablespoons (chilled)
GREEK CHERRY TOMATO SALAD
By LindaW1955
COOK'S ILLUSTRATED
- 2 pints cherry tomatoes, ripe, quartered (about 4 cups) (see note)
- Table salt
- 1/2 teaspoon sugar
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1/2 teaspoon dried oregano
- 1 medium shallot, minced (about 3 tablespoons)
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Ground black pepper
- 1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
- 1/2 cup chopped pitted kalamata olives
- 4 ounces feta cheese, crumbled (about 1 cup)
- 3 tablespoons chopped fresh parsley leaves
PANCAKES-BUTTERMILK
By LindaW1955
2 cups (10 ounces) all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspo
- 2 2 cups 2 cups (10 ounces) all-purpose flour
- 2 2 tablespoons 2 tablespoons sugar
- 1 1 teaspoon 1 teaspoon baking powder
- 1/2 1/2 teaspoon 1/2 teaspoon baking soda
- 1/2 1/2 teaspoon 1/2 teaspoon salt
- 2 2 cups 2 cups buttermilk
- 1/4 1/4 cup 1/4 cup sour cream
- 2 2 large 2 large eggs
- 3 3 tablespoon 3 tablespoon unsalted butter, melted and cooled slightly
- 1 2 1 2 teaspoons 1 - 2 teaspoons vegetable oil
CRUNCHY BAKED PORK CHOPS
By LindaW1955
Adjust oven rack to middle position and heat oven to 350 degrees
- 4 center-cut boneless pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
- 4 sliceshearty white sandwich bread, torn into 1-inch pieces
- 1 small minced shallot (about 2 tablespoons)
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 2 tablespoons vegetable oil
- Ground black pepper
- 2 tablespoonsgrated Parmesan cheese
- 1/2 teaspoon minced fresh thyme leaves
- 2 tablespoons minced fresh parsley leaves
- 1/4 cupunbleached all-purpose flour plus 6 tablespoons
- 3 large egg whites
- 3 tablespoons Dijon mustard
- Lemon wedges
TACO IN A PAN
By LindaW1955
Cal 261 Fat 8g Chol 57mg Carbs 23G Fiber 3g
- 1 lb lean ground beef or pork, crumbled
- 1 package taco seasoning
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 can (10 oz) enchilada sauce
- 1 1/2 cups coarsely crushed multi-grain or tortilla chips
- 1 cup shredded cheddar
- Shredded lettuce
- Chopped tomato
- Light dairy sour cream
PORK MARSALA SAUTE
By LindaW1955
Serve over buttered egg noodles
- 6 thin cut boneless pork chops (about 1/2" thick), halved and cut cross-wise into 1/4" pieces
- 1/4 cup all-purpose flour
- 3 TBS unsalted butter
- 8 oz white mushrooms, quartered
- 1 small onion, chopped fine
- 3/4 cup marsala wine
- 1/2 cup chicken broth
- 2 tsp lemon juice
- 1 TBS chopped fresh parsley
SKILLET ROASTED POTATOES
By LindaW1955
1. If using small potatoes (1 1/2 to 2" diameter), halve until each potato
- 1 1/2 small red potatoes, scrubbed and unpeeled
- 2 TBS olive oil
- 3/4 tsp Kosher salt
- 1/4 tsp ground black pepper
WARM ROAST CHICKEN AND BREAD SALAD W/ ARUGULA
By LindaW1955
1. Oven rack lowest position, heat oven to 450 degress
- 6 oz Italian or French bread, cut into 1" cube (4 cups)
- 3 TBS olive oil
- salt and fresh ground black pepper
- 2 split bone-in, skin-on chicken breasts, trimmed
- 1 medium garlic clove, minced (1 tsp)
- 1/2 tsp fresh thyme leaves
- 2/3 cup low sodium chicken broth
- 1 TBS red wine vinegar
- 4 oz (about 7 cups) baby arugula
- 1 medium ripe tomato, cored, seeded and chopped
- 1 TBS pine nuts, toasted
- shaved parmesan cheese (for serving)
SOFT AND CHEWY PRETZELS
By LindaW1955
MAKE-AHEAD TIP Bake and cool pretzels as directed
- 1 cup warm (105° to 110°F.) water
- 1 tablespoon Dierbergs brown sugar 1 envelope (1/4 ounce) active dry yeast
- (21/4 teaspoons) (not quick-rising) 3 cups bread flour
- 2 teaspoons coarse salt
- 10 cups water
- 1/4 cup baking soda
- 1 large Dierbergs egg, beaten with
- 1 tablespoon water Coarse salt