Total Time: 1 hr 25 mins
Preparation Time: 30 mins
Cook Time: 55 mins
Ingredients
Servings: 8
1 1/2 cups graham wafer crumbs or 1 1/2 cups vanilla wafers or 1 1/2 cups gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
3/4 teaspoon salt
24 ounces cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
16 ounces sour cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Recipe
1 crust.
2 stir together all ingredients and press into bottom and 1 inch up side of a buttered 24-centimeter springform pan.fill right away or chill up to 2 hours.
3 filling.
4 preheat oven to 350°f.
5 beat cream cheese with an electric mixer until fluffy. add eggs 1 at a time,then add vanilla extract and sugar, beating on low speed until each ingredient is incorporated, scraping down bowl between additions.
6 put springform pan with crust in a shallow baking pan. pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. let stand in baking pan on a rack 5 minutes. leave oven on.
7 topping.
8 stir together sour cream, sugar and vanilla extract. drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. bake cake with topping 10 minutes.
9 run a knife around top edge of cake to loosen and cool completely in springform
10 pan on rack.cake will continue to set as it cools.chill cake, loosely covered, at least 6 hours.remove side from pan and transfer cake to a plate. bring to room temperature before serving. cheesecake keeps, covered and chilled, 3 days.
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
Servings: 6
1 (16 ounce) bag fresh spinach leaves
1 (16 ounce) can pears, slices drained
1/4 medium red onion, thinly-sliced
2 tablespoons crumbled blue cheese
1/4 cup vegetable oil
3 tablespoons balsamic vinegar
salt and pepper, to taste
Recipe
1 toss the spinach, pear slices, onion and blue cheese in a large salad bowl.
2 heat the oil and vinegar in a small saucepan over a medium heat until the mixture is just steaming. pour over the salad and toss until the spinach wilts slightly.
3 season with salt and pepper to taste and serve immediately.
2 (8 ounce) packages neufchatel cheese or 2 (8 ounce) packages cream cheese, at room temperature
6 ounces soft fresh goat cheese, at room temperature
1/3 cup basil pesto (homemade or from a jar)
1 (7 1/2 ounce) jar sun-dried tomatoes packed in oil
1 (6 ounce) can small pitted black olives
1 garlic clove
Recipe
1 equipment needed: loaf pan (5 ¾ x 3 ½ x 2 ¼), plastic wrap, rubber spatula or pastry bag with 1a tip or a 1 inch cut, food processor or blender, small sieve.
2 place pesto in a small sieve set over a bowl.
3 let sit for about 30 minutes to drain away excess oil.
4 meanwhile drain oil from tomatoes.
5 pat tomatoes dry with a paper towel to remove excess oil.
6 place tomatoes in small food processor or blender and chop very finely.
7 wash processor or blender.
8 place olives and garlic in small food processor or blender and process until very finely chopped.
9 stir together the cream cheese or neufchatel cheese with the goat cheese until well blended and smooth.
10 line the loaf pan with plastic wrap, making sure to leave about 6 inches of overhang in all four directions.
11 use two layers of plastic wrap if necessary.
12 using either a pastry bag with large tip (such as 1a) or a 1 inch cut, or a rubber spatula and a spoon, spread 1/4 of the cheese mixture on the bottom of the loaf pan.
13 top with the drained pesto and spread evenly being careful not to mix with the cheese below.
14 using the same method as before top the pesto with another 1/4 of the cheese mixture being careful to not mix with the pesto.
15 top with the chopped sun dried tomatoes, spreading evenly.
16 top with another 1/4 of the cheese mixture.
17 top that with the chopped olive mixture.
18 top that with the remaining cheese mixture and smooth it out.
19 cover the mixture with the overhanging plastic wrap.
20 refrigerate for at least 4 and up to 24 hours.
21 when ready to serve, peel back overhanging plastic wrap and invert onto serving platter.
22 remove plastic wrap.
23 let sit at room temperature for 15 to 20 minutes.
Total Time: 1 hr 15 mins
Preparation Time: 25 mins
Cook Time: 50 mins
Ingredients
Servings: 8
2 cups saltine crumbs
1/2 cup butter, melted
1 tablespoon butter
1 tablespoon olive oil
1/2 medium onion, thinly sliced
2 1/2 cups chopped spinach
3 eggs
1 1/2 cups milk
1 1/4 cups shredded american cheese
1/4 cup shredded cheddar cheese
1/2 teaspoon salt
Recipe
1 heat oven to 325 degrees. combine cracker crumbs and 1 stick melted butter in a small bowl. transfer to a greased 9-inch pie dish; press evenly into bottom and sides of dish. set aside.
2 heat remaining 1 t of butter and olive oil in a large skillet over medium heat. add onion; cook until softened, about 2 minutes. add spinach; cook until tender, about 3 minutes. spread mixture over crumb crust. set aside.
3 beat together eggs and milk in a medium bowl. mix in cheese and salt. pour mixture into crumb crust. bake until pie is set and golden brown, about 50 minutes.
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
2 (8 ounce) packages cream cheese, softened
2 (14 1/2 ounce) cans water-packed artichoke hearts, drained well
1 (3 7/8 ounce) can water chestnuts, whole
1 cup mayonnaise
1/4 cup scallion, chopped
1 1/2 cups parmesan cheese, shredded
1/2 cup monterey jack pepper cheese, grated
1 teaspoon black pepper, ground
1/2 teaspoon worcestershire sauce
2 teaspoons garlic powder (to taste)
1/2 teaspoon dried parsley flakes
Recipe
1 preheat oven to 350°f.
2 pulse artichoke hearts, scallions, and water chestnuts in food processor. be careful not to make it "mushy"! set aside.
3 combine cream cheese, parmesan cheese, mayonnaise, and pepper jack cheese in a separate bowl. blend with hand mixer so the consistency turns out a bit fluffy. (it will make it easier to stir in the artichokes later).
4 add the rest of the ingredients, and blend again.
5 fold artichoke heart mixture into the cream cheese mixture by hand.
6 check for seasonings.
7 (you can add a dash of hot sauce, cayenne, or red pepper flakes if desired).
8 place into casserole dish of your choice.
9 bake until a light golden brown/or bubbly (about 25 minutes).
10 serve with cracker, toast points, pita chips -- your choice!
1 blend cream cheese, milk, 3 tablespoons sugar, vanilla and 6 crackers in blender until smooth. pour all but about 1/2 cup of the cream cheese mixture into liquid measuring cup. reserve for later use.
2 add strawberries and remaining sugar to remaining cream cheese mixture in blender; blend until smooth. pour into 4 glasses.
3 pour reserved cream cheese mixture gently over strawberry mixture in glasses. crumble remaining cracker; sprinkle over smoothies.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 (10 ounce) package spinach, chopped
2 cups brie cheese, cubed small
2 tablespoons butter
2 garlic cloves, sliced
2 portabella mushroom caps, sliced
4 (10 inch) flour tortillas
vegetable oil cooking spray
Recipe
1 prepare spinach according to package directions. drain and pat dry.
2 preheat oven to 350 degrees f (175 degrees c). sprinkle 1/4 cup cheese on one side of each tortilla. place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
3 melt the butter in a skillet over medium heat. stir in garlic and mushrooms, and cook about 5 minutes. mix in spinach, and continue cooking 5 minutes. place an equal amount of the mixture on the cheese side of each tortilla. fold tortillas in half over the filling.
4 heat a separate skillet over medium heat. spray quesadillas with veggie spray place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. cut each quesadilla into 4 wedges to serve.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 6
6 medium onions (spanish or red or a mixture)
1 tablespoon olive oil
1 tablespoon thyme, fresh
1/2 teaspoon salt
fresh black pepper, 3 grinds
1/2 cup whipping cream
3 tablespoons dry wine
1/2 cup parmesan cheese
1 1/2 cups gruyere cheese, grated
Recipe
1 place rack just above centre; preheat oven to 375.
2 thinly remove both ends of onions; peel onions. cut each in half around the equator. using a sharp knife, cross hatch these inner surfaces with cuts about 1/2 inch apart, going quite deeply down, but not through narrow ends of rounds. lay them snugly, cut side up, on a rimmed baking tray.
3 drizzle with oil, sprinkle with chopped thyme, salt and pepper. bake uncovered for 20 minutes. transfer onions, cross hatched side up, fitting snugly into a baking dish just large enough to hold all in a single layer, such as a large oval gratin dish or a 9 - 13 inch disyh.
4 stir cream with wine; pour over onions. cover dish with foil; continue baking for 25 minutes or until onions are tender when pierced with the tip of a knife. remove dish from oven; uncover onions.
5 increase oven temperature to 450.
6 sprinikle onions with parmesan; then with gruyere. bake uncovered for 8 minutes or until cheese is golden and sauce is bubbling. serve garnished with chopped thyme.
Total Time: 2 hrs 40 mins
Preparation Time: 2 hrs
Cook Time: 40 mins
Ingredients
Servings: 8
1/3 cup butter or 1/3 cup margarine
1/3 cup all-purpose flour
2 cups milk
1 teaspoon dijon mustard
1/4 teaspoon salt
1 dash hot pepper sauce
1 1/2 cups swiss cheese, shredded
1 cup cheddar cheese, shredded
1/4 cup parmesan cheese, shredded
6 eggs, separated
1/2 teaspoon cream of tartar
Recipe
1 melt butter in a medium saucepan.
2 stir in flour; cook for 1 minute until bubbly.
3 gradually add milk, mustard, salt and hot pepper sauce; cook and stir until thickened and bubbly.
4 add cheeses; stir until melted.
5 remove from the heat and set aside.
6 in a small mixing bowl, beat egg yolks until thick and lemon colored, about 3-4 minutes.
7 add 1/3 cup cheese mixture and mix well.
8 return all to the saucepan; return to the heat and cook for 1-2 minutes.
9 cool completely, about 30-40 minutes.
10 in another mixing bowl, beat egg whites until soft peaks form.
11 add cream of tartar; continue beating until stiff peaks form.
12 fold into the cheese mixture.
13 pour into ungreased 1 cup souffle dishes or custard cups.
14 place in a shallow pan.
15 pour warm water into larger pan to a depth of 1 inches bake uncovered at 325 for 40-45 minutes or until tops are golden brown.
16 serve immediately.
17 *note* souffles can be made ahead and frozen. cover each dish or cup with foil and freeze. to bake, remove foil and place unthawed souffles in a shallow pan; add warm water to a depth of 1 inches bake at 325 for 60-65 minutes or until tops are golden.
3 tablespoons salad dressing, such as miracle whip
1/4 teaspoon dry mustard
1 tablespoon maple syrup
1 teaspoon maple syrup
1 tablespoon cider vinegar
1 tablespoon apple juice
1/2 teaspoon molasses
1 tablespoon olive oil
8 cups spring mixed salad greens
1 granny smith apples, cut in slivers
1/2 cup candied pecans
2 ounces crumbled danish blue cheese
Recipe
1 1) combine dressing ingredients in a small bowl and whisk till smooth. refrigerate.
2 2) place salad greens and apple slivers in a large bowl. drizzle a scant tablespoon per serving over greens and toss to coat. plate greens and top with pecans and blue cheese.
Total Time: 1 hr 5 mins
Preparation Time: 45 mins
Cook Time: 20 mins
Ingredients
2 cups flour, all-purpose
1 cup pecans, chopped
1 cup butter, melted
1/4 cup sugar
1 cup brown sugar, packed
3 tablespoons cornstarch
5 cups fresh rhubarb (can also use frozen)
1 cup fresh strawberries, sliced
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 1/4 cups heavy whipping cream, whipped and divided
brown sugar (optional for garnish)
Recipe
1 in a small bowl, combine the flour, pecans, butter, and sugar.
2 press into a greased 13"x9"x2" baking dish.
3 bake at 350 degrees for 18-20 minutes or until golden brown. cool on a wire rack.
4 topping: in a large saucepan, combine brown sugar and cornstarch.stir in rhubarb until combined. bring to a boil, stirring often. reduce heat and cook until thickened and the rhubarb is tender. (this is where i also add a few drops of red food coloring to "pep it up" a bit) when done, remove from heat and cool. when cool, stir in the sliced strawberries.
5 filling: in a small mixing bowl , beat cream cheese and confectioners sugar until smooth.fold in 1 cup of whipped cream.
6 spread the filling over the cooled crust, top with the cooled rhubarb mixture. spread the remaining whipped cream on top of the rhubarb layer.
7 garnish with some additional brown sugar ( i also added some extra sliced strawberries as garnish).
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
Servings: 4
30 brussels sprouts
olive oil
1 1/2 teaspoons kosher salt
1/2-1 teaspoon coarse-cracked black pepper
1/2 teaspoon garlic powder
1/3 cup sliced almonds
1/3 cup grated parmigiano-reggiano cheese (i mixed them) or 1/3 cup pecorino cheese (i mixed them)
1 1/2 teaspoons truffle oil
Recipe
1 preheat the oven to 400?.
2 quarter the brussels sprouts, trimming the root end and tough outer leaves. spread them out on a baking sheet with the almonds, then drizzle with olive oil. sprinkle with salt, pepper, and garlic powder – toss to make sure the brussels sprouts are thoroughly coated.
3 roast for 35 minutes. pull the sheet out of the oven, mix them up, and sprinkle the grated cheese over the brussels sprouts.
4 roast for 10 more minutes, until they are tender and crispy around the edges. scrape them into a serving bowl, and drizzle with truffle oil. toss to make sure every.single.bite gets a little bit of truffle oil loveliness. eat the whole bowl by yourself.
Total Time: 36 mins
Preparation Time: 15 mins
Cook Time: 21 mins
Ingredients
1 1/3 lbs onions, halved and chopped (2 cups)
1/2 teaspoon salt
2 tablespoons cooking oil
2 teaspoons snipped fresh sage
1/3 cup sour cream
2 tablespoons parmesan cheese
2 tablespoons finely chopped red onions
Recipe
1 in a large skillet cook the coarsley chopped onions and salt in hot oil,uncovered over medium heat for 20 minutes or until very soft and slightly browned,stirring occasionally.
2 stir in sage.
3 cook 1 minute more.
4 remove from heat and stir in sour cream and parmesan cheese.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 12
1 (18 1/4 ounce) betty crocker cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1/4 cup lemon juice
1/4-1/2 teaspoon lemon extract (optional)
1 cup heavy cream
1/2 cup flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract
powdered sugar (for garnish)
Recipe
1 if you choose to use a different brand of cake, use the manufacturer's directions instead of mine.
2 to make cake:.
3 preheat oven to 350 degrees f. grease a 10-inch layer cake pan or springform pan.
4 mix the ingredients for the cake following the procedure on box. pour batter into prepared pan.
5 bake at 350 degrees f for 40-45 minutes. cool slightly, then remove cake from pan to rack to cool completely.
6 to make the lemon cream filling:.
7 in a medium-size bowl, combine cream cheese and 2 cups powdered sugar with an electric mixer until smooth. mix in lemon juice and extract, if using.
8 in a large bowl with an electric mixer on high, whip cream until stiff peaks form. using a spoon, fold cream cheese mixture into the whipped cream; set aside.
9 to make the crumb topping:.
10 in a medium-size bowl, combine flour and 1/2 cup powdered sugar. add butter and dribble in the vanilla extract. cut cold butter into flour mixture until mixture is in pieces no larger than a pea. refrigerate until ready to frost cake.
11 to assemble the cake:.
12 when the cake is completely cool, cut into two layers. reserve 1/2 cup of the lemon cream filling. spread the remainder of the filling on the bottom half of the cake. place the second half on top. frost the top and sides of the cake with the remaining 1/2 cup of the lemon cream filling. cover the top and sides of the cake with the crumb topping, pressing it onto the sides to cover.
13 refrigerate for at least 3 hours before serving.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 5
3 cups baby spinach
1/3 cup chopped onion
1 garlic clove
1 1/2 cups grated cheese (parmesan, mozzarella, and asiago)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1 1/2-2 lb) flank steaks
1/2 cup a.1. original sauce or 1/2 cup barbecue sauce
Recipe
1 preheat oven to 425 degrees.
2 in a food processor, pulse the spinach, onions, and garlic. add the cheeses, oregano, salt and pepper and pulse until just combined.
3 butterfly the steak and open it like a book. the steak should be about 1/2 inch thick. spread the spinach and cheese mixture to within about 1 inch of the edges. roll up the steak jelly roll style and tie at 2 inch intervals with kitchen twine.
4 add about 2 tablespoons of olive oil to an ovenproof saute pan over medium high heat. saute the steak in the pan until brown on all sides, about 8 - 10 minutes.
5 brush the steak with the a-1 steak sauce and transfer to the oven. roast for about 15 minutes.
6 turn the steak over, baste again with the sauce and roast an additional 10 minutes or until 125 - 130 degrees for medium rare. remove from pan and place on a cutting board. tent with foil and let rest for about 5 - 10 minutes.
Total Time: 55 mins
Preparation Time: 30 mins
Cook Time: 25 mins
Ingredients
Servings: 6
3 (8 ounce) packages reduced-fat cream cheese, at room temperature
1 cup splenda granular
1 tablespoon vanilla bean paste or 1 tablespoon pure vanilla extract
2 eggs
nonstick cooking spray, such as pam
Recipe
1 preheat your oven to 350 degrees.
2 using a stand mixer or hand mixer, combine cream cheese, sweetener, and vanilla. mix until creamy and smooth.
3 add eggs, one at a time, blending until completely incorporated and very smooth.
4 using a 6 yield jumbo muffin tin, spray a very small amount of non-stick cooking spray into each muffin cup, or use paper liners.
5 carefully spoon batter into each cup, making sure they are evenly filled.
6 bake for 25 minutes, or until the cakes just begin to golden on the edges and the top. the consistency should be slightly "wiggly" when you remove them from the oven. this prevents over-baking, and produces a rich, creamy cheesecake rather than "spongey" cheesecake.
7 place the muffin tin on a cooling rack, and allow to cool for 10-20 minutes before removing.
8 chill in the refrigerator for at least 2 hours before serving.
9 i recommend cool whip light, and a few fresh berries as a garnish.
10 enjoy!
11 note: preparation time includes allowing the cream cheese to come to room temperature.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
1 thin pizza crust, such as boboli (about 10 ounces)
3 tablespoons extra virgin olive oil
8 ounces egg beaters egg substitute or 8 eggs
5 ounces baby spinach
1/2 cup onion, about 1 medium onion, chopped
3/4 cup sliced mushrooms
1/3 cup bacon bits, if desired
kosher salt
cayenne pepper
fresh ground black pepper
1/2 cup mozzarella cheese, shredded
1/3 cup cheddar cheese, shredded
Recipe
1 preheat the oven to 450 degrees f.
2 perforate the crust in several places; brush on both sides with 1 tablespoon olive oil. place directly onto the middle rack of the oven and bake for 10 minutes. if you make your own crust, you will want to cook it, remembering it will be back in the oven for about 5 minutes with toppings.
3 while the crust is cooking, put egg beaters or break the eggs, if using, into a bowl. whisk well and season with salt and pepper. add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. add the onions and mushrooms and cook until onions are translucent, about 4 minutes.
4 place the spinach on the partially cooked crust and sprinkle with cayenne to taste and then with the mozzarella. place back in oven, watching closely while cooking the eggs in the next step. you only want to melt the cheese and soften the spinach.
5 scrape the vegetable mixture into the eggs and beat it well to distribute the onions and mushrooms evenly. add about 1/3 cup bacon bits, if using. turn the heat down to low and pour the egg mixture back into the pan. gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.
6 spread the egg mixture evenly over the spinach topping and top with the cheese. return to the oven until the cheese is melted and lightly browned, about 1 minute. serve hot.
1 heat the olive oil in a skillet that can safely be placed under the broiler. add the shallots and cook over very low heat stirring occasionally for 5 minutes, or until softened. add the mushrooms and cook, stirring frequently, for an additional 4 minutes. add the spinach, then increase the heat to medium and cook, stirring frequently, for 3-4 minutes, or until wilted. reduce the heat, then season to taste with salt and pepper and stir in the slivered almonds.
2 beat the eggs with the parsley, water and salt and pepper to taste in a bowl. pour the mixture into the skillet and cook for 5-8 minutes, or until the underside is set. lift the edge of the tortilla occasionally to let the uncooked egg run underneath. meanwhile, preheat the broiler to high.
3 sprinkle the grated cheese over the tortilla and cook under the preheated broiler for 3 minutes, or until the top is set and the cheese has melted. serve, lukewarm or cold cut into thin wedges.
1 mix wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate.
2 beat cream cheese and milk in large bowl with mixer until blended. add dry pudding mix and pineapple; beat 2 minute whisk in 2 cups whipped topping; pour into crust.
3 refrigerate 3 hours or until firm. top with coconut, berries and remaining whipped topping just before serving.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
12 ounces frozen egg noodles
20 ounces frozen spinach
2 tablespoons olive oil
1/2 cup chopped onion
2 cups alfredo sauce
1/4 teaspoon nutmeg
1/2 teaspoon pepper
1 cup diced cooked ham
1/2 cup grated parmesan cheese
Recipe
1 cook noodles according to package directions. drain and set aside.
2 squeeze all excess moisture out of frozen spinach. set aside.
3 heat oil over medium heat. add onion and cook until translucent. add alfredo sauce, nutmeg, pepper and ham. cook and stir until heated through. add spinach and cheese.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 (32 ounce) bag frozen crinkle cut french fries
8 ounces colby cheese, shredded
8 ounces sharp cheddar cheese, shredded
1/2 lb bacon, cooked and cut into small pieces
ranch dressing
hot sauce
Recipe
1 bake french fries according to directions on bag.
2 remove from oven and push together to form a single layer, with not much space between the fries.
3 sprinkle cheese and bacon evenly on top.
4 put back into oven until the cheese is all melted.
5 remove from oven and drizzle ranch dressing and hot sauce over top. you can also serve these fries with the dressing and hot sauce on the side, allowing you family to use as much or as little as they want.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
8 eggs, large
1/2 cup parmesan cheese, finely grated
3 basil leaves, fresh, large, torn into pieces
3 sage leaves, large, fresh, chopped
1 teaspoon rosemary, minced, fresh
1/4 teaspoon salt, kosher
1/8 teaspoon pepper, freshly ground
3 tablespoons olive oil, extra virgin
1 cup onion, thinly sliced
1/2 cup ricotta cheese, whole milk
Recipe
1 preheat oven to 400 degrees. whisk first seven ingredients in a medium bowl; set aside. heat oil in a medium-ovenproof skillet over medium-high heat. add onion; sauté until soft, about 6 minutes. reduce heat to low. stir in egg mixture. spoon dollops of ricotta evenly over.
2 cook until frittata begins to set, about 2 minutes. place in oven, bake until just set, 7-9 minutes. slide the frittata onto a platter. cut into wedges. serve hot or at room temperature.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 1
3 large eggs
3 tablespoons sharp cheddar cheese, finely grated
2 tablespoons parmesan cheese, finely grated
3 tablespoons swiss cheese, finely grated
3 tablespoons finely cut fresh chives
1 tablespoon olive oil
sea salt
fresh ground black pepper
Recipe
1 use a 7" non-stick frying pan with an all-metal handle.
2 heat the broiler to its highest setting.
3 separate the eggs so the yolks are in a small bowl or ramekin and the whites in a clean large bowl.
4 be sure not to contaminate the whites with any yoke.
5 beat the egg yolks with a fork or small whisk and season well with sea salt and black pepper.
6 heat your pan to medium-low.
7 while the pan is warming, whisk the egg whites until they form soft peaks.
8 add the olive oil to the pan and turn the heat up.
9 using a large rubber spoon spatula, fold the egg yolks, the cheddar cheese, half the parmesan, and the chives into the egg whites.
10 when the olive oil is hot, scrape and pour the egg mixture into the pan and smooth it out with the spoon spatula.
11 let the omelet cook for one minute.
12 then slide a thin spatula around the edges to loosen it, sprinkle the grated swiss cheese all over the surface, and place the omelet under the broiler, about 4" from the heat.
13 let it cook for one more minute until the cheese is melted and slightly golden.
14 next, remove the pan from broiler heat and slide a thin spatula around the edge and under the omelet to loosen it.
15 hold the pan over your plate and, using a spatula, ease one half of the omelet onto the plate; then pull the pan gently over the top of the omelet portion already on the plate.
16 if it breaks apart some, don't worry about it; it will still look beautiful.
17 sprinkle the rest of the parmesan on top and serve.
18 *ifyou want to make the omelet for two, double everything.
19 use a pan with a bottom diameter of 9" or 10" and give each stage more time.
20 when cooked, divide the omelet into two.
21 variation: add a little chopped parsley and/or tarragon in with the chopped chives.
1 slice the egg in half lengthwise. place the halves yolk side down on a plate. ) slice tiny black olive "eyes" and radish "ears." then make small slits in the egg halves for the eyes and ears and push in the olives and radishes. add chive tails.
2 serve the pair of egg mice with a wedge of swiss cheese for a playful lunch.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 6
3/4 lb spaghetti
9 tablespoons olive oil
5 garlic cloves, coarsely chopped
1 small onion, thinly sliced
16 cherry tomatoes, halved
16 kalamata olives, pitted and halved
4 eggs
1 cup heavy cream
2 teaspoons kosher salt
fresh ground black pepper
1 teaspoon red pepper flakes (optional)
6 fresh basil leaves, chopped
4 ounces fontina, grated
8 ounces feta, crumbled
8 ounces parmesan cheese, shredded
Recipe
1 preheat oven to 350 degrees f.
2 bring a large pot of water to a boil. generously add salt and 3 tablespoons of oil and add the spaghetti. bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. drain into a colander and rinse under cold water. return the spaghetti to the pot and set aside.
3 heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. add the garlic and onion and cook for 3 minutes, stirring occasionally. add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down. remove the mixture from the heat and set aside.
4 whisk the eggs and cream together in a large mixing bowl. add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the parmesan and the tomato mixture. mix in the spaghetti.
5 heat the remaining olive oil in a 10-inch skillet over high heat. add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
6 remove from the oven and let cool for 10 minutes. run a spatula around the edges and underneath the pie to loosen. place a large plate over the skillet and invert the pie onto the plate. place another plate onto the pie and invert again. let the pie set for an additional 10 minutes.
Total Time: 2 hrs 5 mins
Preparation Time: 25 mins
Cook Time: 1 hr 40 mins
Ingredients
Servings: 12
1 lb fresh spinach
1/4 cup water
1/4 cup sun-dried tomato, chopped (without the oil and salt)
1 lb mushroom, sliced
1/2 cup butter, melted and divided
2 tablespoons basil, fresh and chopped
1/2 teaspoon dried thyme
1/2 cup onion, chopped
1 cup ricotta cheese
2/3 cup grated parmesan cheese, divided
3 slices bacon, cooked and crumbled
12 croissants
1 cup mozzarella cheese, shredded
6 large eggs, beaten
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Recipe
1 remove the stems from the spinach. wash thoroughly and pat dry. tear the spinach into bite-size pieces. bring 1/4 cup water to a boil in a large dutch oven; add spinach. cover and cook over medium-high heat for 2 minutes or until the spinach wilts. drain and set aside.
2 place tomatoes in a small bowl. add boiling water to cover, and let stand for 10 minutes. drain and set aside.
3 saute mushrooms in 3 tbsp butter in a skillet over medium heat, stirring constantly, until tender. stir in reserved tomatoes, basil and thyme; remove the mixture from the skillet, and set aside.
4 in the same skillet, saute onion in 2 tbsp butter over medium heat, stirring constantly until tender. stir in the reserved spinach, ricotta cheese, 1/3 cup parmesan cheese, and the bacon. set aside.
5 slice the croissants horizontally into thirds. place the bottome third of the croissants, crust side down, in a lightly greased 13x9x2 inch baking dish. spread the reserved spinach mixture evenly over the croissant layer. top with the middle slices of croissants; spread with the reserved mushroom mixture, and sprinkle with mozzarella cheese. place the remaining slices of croissants over the cheese, cut side down.
6 combine the eggs and the next 4 ingredients; pour over croissants. cover and chill 8 hours. sprinkle with the remaining 1/3 cup parmesan cheese. drizzle with the remaining 3 tbsp of butter.
Total Time: 42 mins
Preparation Time: 7 mins
Cook Time: 35 mins
Ingredients
Servings: 6
1 cup arborio rice
3 cups vegetable stock
6 poblano peppers
1 (8 ounce) can diced tomatoes
1/2 cup frozen green pea
1/2 cup monterey jack pepper cheese
1/2 cup black olives (sliced)
5 shallots
1 jalapeno pepper
4 garlic cloves
4 ounces butter
4 tablespoons fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
Recipe
1 chop and seed vegetables and herbs.
2 set aside.
3 simmer the vegetable stock in a pan.
4 . melt butter in a large pot. saute shallots, garlic, and salt until they begin to weep. add the rice and saute until evenly coated with the butter. do not let the rice brown. add one cup of the hot stock, and stir until the liquid is adsorbed. continue adding one cup of stock at a time and stirring until the rice is creamy. this should take about 18 minutes. remove from heat.
5 add drained diced tomatoes,thawed green peas, black olives, jalapeño peppers, cilantro, and lime juice. mix well.
6 spoon rice mixture into poblano peppers that have been halved and seeded. top each popper with cheese. place poppers on a foil lined pan and bake at 350 degrees for about 15 minutes.
1 if you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. then warm the puree in a pan to evaporate any excess moisture.
2 combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. knead a few times, adding more flour if needed to make a non-sticky dough.
3 form dough into a long roll (or two) about 1 inch across. (at this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.).
4 bring a large pot of water to a boil. cut off about 1/2-inch segments of dough. (we don't bother to shape them.) boil about 8 to 12 gnocchi at a time. they're ready when they float to the top. remove to a bowl.
5 heat the butter in a saute pan. add the sage leaves and hazel nuts. toss lightly with the gnocchi. top with parmesan and mix gently.
1 preheat oven to 400°f with rack in middle. cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
2 meanwhile, put spinach in a sieve and press out as much liquid as possible. add spinach to onion and cook, stirring occasionally, 5 minutes. remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
3 purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
4 stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. let stand 15 minutes to soften.
5 arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. pour in half of spinach filling. cover with 2 more matzos, then pour in remaining filling. put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. sprinkle with remaining 1/2 cup feta.
6 bake, uncovered, until golden and set, 30 to 35 minutes. cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
7 lbs fresh beets
4 cups vinegar (5 percent)
1 1/2 teaspoons canning salt or 1 1/2 teaspoons pickling salt
2 cups sugar
2 cups water
8 fresh lavender, blossom (that`s 8 stems with full blossom head)
6 inches fresh thyme sprigs
4 vidalia onions (peeled and sliced thinly)
Recipe
1 trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. wash thoroughly. sort for size. cover similar sizes together with boiling water and cook until tender (about 30 minutes). drain and discard liquid. cool beets.
2 trim off roots and stems and slip off skins. slice into 1/4-inch slices.
3 combine vinegar, salt, sugar, and fresh water.
4 add lavender and thyme to vinegar mixture. bring to a boil. add beets and onions. simmer 5 minutes. remove lavender and thyme it`s fine if the flower heads release in the mixture. if you want you can tie them into a tea steeper or cheesecloth. fill jars with beets and onions, leaving 1/2-inch head-space. add hot vinegar solution, allowing 1/2-inch head-space.
5 process.
6 recommended process time for pickled beets in a boiling-water canner.
7 altitudes of.
8 0 - 1,000 ft - 30 minutes.
9 1,001 - 3,000 ft - 35 minutes.
10 3,001 - 6,000 ft - 40 minutes.
11 above 6,000 ft - 45 minutes.
12 after the process is complete, turn off the heat and remove the canner lid. wait five minutes before removing jars.
Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins
Ingredients
1/2 cup baby bella mushroom (sliced)
1 pinch black truffle salt (to taste)
1 tablespoon olive oil (more on hand if needed)
2 flour tortillas
1/2 cup monterey jack cheese
1/8 cup manchego cheese (optional)
1/8 teaspoon dried oregano
Recipe
1 heat olive oil in large pan. sauté mushrooms with truffle salt until golden brown and tender. transfer to plate. place tortilla on same skillet. add cheese with even layer on top and add mushrooms. sprinkle with oregano. place second tortilla on top. heat until cheese begins to melt and flip. remove when cheese is fully melted and to desired crispiness for tortilla.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
8 tablespoons unsalted butter
1 lb button mushroom, thinly sliced
1 cup yellow onion, finely chopped
3 tablespoons garlic, minced
1/2 cup flour
7 cups milk
2 teaspoons kosher salt
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon nutmeg, freshly grated
1 lb spinach, stemmed washed blanched and roughly chopped
3 cups grated parmesan cheese
Recipe
1 melt the butter in a large saucepan over medium heat. add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes.
2 add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes.
3 add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes.
4 add the salt, pepper, nutmeg, spinach and 1 1/2 cups of the parmesan and cook, stirring, until thickened, about 2 minutes.
