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Recipes
Salad
By recepti
Sweet Fig and Mesclun "Splitsville" Salad with Nutty Pesto and Goat Cheese Crostini Recipe courtesy Nadia G ...
- Salad
Maple Pecan Bacon
By recepti
Total Time: 30 min Prep:5 min|Inactive Prep:--|Cook:25 min Level:Easy Yield:4 to 6 servings
- 1 cup crushed pecans
- 12 slices thick-cut bacon
- 1/3 cup maple syrup
Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa
By recepti
WeightWatchers Breacfast
- 1 Tbsp white vinegar
- 4 large egg(s), at room temperature
- 1 tsp chili powder, ancho-variety
- 1/2 tsp garlic powder
- 8 1/2 oz cooked polenta, from a 17 oz prepared polenta log
- 1 Tbsp olive oil
- 1 medium avocado, ripe, Haas, diced into 1/4-inch pieces
- 2 medium tomato(es), seeded, diced into 1/4-inch pieces
- 1/2 cup(s) chopped tomatillos, boiled until soft (about 3 medium husked tomatillos)
- 1 small jalapeٌo pepper(s), seeded and diced (do not touch seeds with bare hands)
- 1/4 cup(s) red onion(s), diced into 1/4-inch pieces
- 2 Tbsp cilantro, fresh, chopped
- 2 Tbsp fresh lime juice
- 2 tsp olive oil
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
Eggplant parmigiana, ricotta dumplings
By recepti
Preparation For the broccoli rabe pesto, remove broccoli rabe leaves from their branches, reserving the floret...
- Jonathan Benno
- Ingredients
- Broccoli rabe pesto
- 1 cup blanched broccoli rabe leaves
- 3-4 broccoli rabe florets per serving
- 1/4 cup toasted pine nuts
- 1/4 cup plus 1 teaspoon roasted garlic puree
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- A pinch pepperoncino
- Finishing salt to taste
- Gnudi
- 1 cup Italian ricotta (sheeps milk)
- 1 cup Salvatore Brooklyn ricotta (cows milk)
- 2 tablespoons plus 1 teaspoon pecorino
- Pinch salt
- Pinch black pepper
- Pinch nutmeg
- Semolina flour, enough to fill a sealtight plastic container
- Garlic chips
- Garlic cloves
- Cold milk
- Canola oil for frying
Mushrooms
By recepti
Heat about 1 tablespoon of the oil in a large, heavy skillet over medium-high heat until it shimmers
- 2 pounds mixed mushrooms (hen of the woods, oyster, shiitake, trumpet royale)
- 4-6 tablespoons extra virgin olive oil
- 1-2 shallots, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (optional)
Garlic Roasted Potato Skins
By recepti
FROM THE 1/2003 ISSUE Garlic Roasted Potato Skins RECIPE BY GINA MARIE MIRAGLIA ERIQUEZ Photo: Mary Ellen ...
- 3 pounds russet (baking) potatoes (6 to 8 medium; preferably organic)
- 1 small head garlic (2 inches in diameter)
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- INSTRUCTIONS
Skewers
By recepti
FROM THE 10/2008 ISSUE Pupu Platter (Polynesian-Style Hors D’oeuvres) RECIPE BY GINA MARIE MIRAGLIA ERIQUEZ ...
- Meat, vegetables, shrimp..
Calamari Fries with Homemade Cocktail Sauce and Ponzu Mayo Recipe Courtesy
By recepti
DIRECTIONS Heat canola oil to 360 degrees F in a pot
- Homemade Cocktail Sauce:
- Canola oil, for frying
- 1 pound fresh squid, cleaned
- 1 cup all-purpose flour
- Sea salt
- Freshly cracked pepper
- 4 eggs, beaten
- 1 cup panko breadcrumbs
- Lemon wedges, for serving
- Homemade Cocktail Sauce, for serving, recipe follows
- Ponzu Mayo, for serving, recipe follows
- 1 cup ketchup
- 1 tablespoon freshly grated horseradish
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon lemon zest
- 1 teaspoon Worcestershire sauce
- Juice of 1 lemon
- Freshly cracked black pepper
- Ponzu Mayo:
- 3/4 cup mayonnaise
- 3 tablespoons Asian chili sauce
- 2 tablespoons ponzu
- 1 clove garlic, minced
- DIRECTIONS
Minature Camembert Walnut Paatries
By recepti
FROM THE 1/2003 ISSUE Miniature Camembert Walnut Pastries RECIPE BY ALEXIS TOUCHET Photo: Miki Duisterhof ...
- For Pastry:
- Makes 40 hors d’oeuvres (serves 8)
- Active time: 30 min
- Total time: 50 min
- INGREDIENTS
- 1/4 cup walnuts (1 ounce), minced
- 2 teaspoons unsalted butter, melted
- 1/8 teaspoon fine sea salt
- 1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
- 1 large egg, lightly beaten with 1 tablespoon water
- For Cheese Filling:
- 6 ounces Camembert (not runny), rind discarded
- 1/3 cup walnuts (1 1/4 ounces), finely chopped, toasted, and cooled
- EQUIPMENT
- a 1 1/2-inch round cookie cutter; parchment paper
Grilled Peaches with Honey, Yogurt and Mint
By recepti
Total Time: 10 min Prep:5 min|Inactive Prep:--|Cook:5 min Level:Easy Yield:4 to 6 servings
- These are great to serve next to Lizzie’s Granola for brunch.
- 12 slightly firm peaches, halved and pitted
- 2 tablespoons extra-virgin olive oil
- Pinch sea salt
- 2 cups thick Greek yogurt
- 1/4 cup honey
- 1/2 cup torn fresh mint leaves