Posted by Cate under
Stews,
Vegetables
Print a PDF of this recipe here.
Recipe courtesy of Jane Brody’s Good Food Gourmet.
1 cup lentils
4 cups water
1 tsp salt (optional)
1 bay leaf
1 Tbsp butter or margarine
1 Tbsp olive oil
2 - 3 large potatoes, peeled and cut into 1/2″ cubes
1 tsp turmeric
1/4 tsp cayenne or to taste
Salt to taste (optional)
Freshly ground black pepper to taste
2 […]
Posted by Cate under
Kid-Approved,
Pasta
Recipe courtesy of Rachael Ray.
Feeds 4-6
2 bundles (3 cups) chopped broccolini florets or 2 heads of broccoli rabe tops, chopped
2 tablespoons extra virgin olive oil
1 pound skinless, boneless chicken breasts, diced
4 garlic gloves, minced
1 pound rigatoni, cooked until al dente, 1 cup of boiling water reserved
2 cups (1 pound) part-skim ricotta cheese
6-8 sprigs fresh thyme, […]
Posted by Cate under
Sweets
Courtesy of Paula Deen.
1 cup chopped pecans
1 cup coconut
1 box German Chocolate cake mix
1 (8 oz.) package cream cheese, softened
1 lb. box (16 oz) powdered sugar
1 stick butter, softened
At bottom of greased 9×13 inch pan, spread chopped pecans, and then the coconut. Mix the cake mix per package directions and pour over nuts and coconut. […]
Posted by Cate under
Appetizers,
OMG Recipes
Print a PDF of this recipe here.
Courtesy of Bon Appetit, December 2004
16 thin slices pancetta
16 teaspoons soft fresh goat cheese (from 5-ounce log)
2 very ripe small pears, halved, cored, cut into 1/4-inch-thick slices (used canned)
Fresh thyme leaves
Preheat oven to 450°F. Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper. Bake […]
Posted by Cate under
Appetizers
Recipe courtesy of Rachael Ray.
1 baguette, thinly sliced on an angle (I used leftover sliced sourdough)
1 pear, quartered lengthwise and thinly sliced (used leftover canned)
Lemon wedge (skipped)
3/4 pound Roquefort, crumbled
1 cup walnut pieces (used candied walnuts)
Preheat the broiler. Arrange 12 slices of baguette on the broiler pan in a single layer. Toast bread lightly on […]
