Archive for March 2016
Four-Cheese Scalloped Potatoes
Posted on: 31/03/2016
Ambrosia
Posted on: 31/03/2016
Prep time: 30 min
Inactive prep time: 2 hr
Yield: 6 servings
Level: Easy
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Asparagus with Tangy-Smoky Dressing
Posted on: 30/03/2016
Yield: 4 servings
Ingredients
1 pound asparagus, trimmed
2 hard-boiled eggs, yolks and whites separated, recipe follows
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Creamed Vidalia Onions
Posted on: 29/03/2016
Prep time: 10 min
Cook time: 40 min
Level: Easy
Directions
Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.
Extra-Creamy Scalloped Potatoes
Posted on: 29/03/2016
Inactive prep time: 38 min
Cook time: 1 hr 12 min
Yield: 6 to 8 servings
Level: Easy
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Spinach-Pita Salad
Posted on: 29/03/2016
Prep time: 15 min
Yield: 3 servings
Level: Easy
Directions
Soak 1/4 sliced red onion in cold water, 10 minutes; drain. Mix 2 tablespoons olive oil, 1 tablespoon chopped dill, and salt and pepper. Brush 2 pitas with some of the seasoned oil, then toss 2 cups cherry tomatoes in the rest. Cook the pitas in a grill pan until marked, then tear into pieces. Grill the tomatoes until marked. Toss the pita and tomatoes with 6 cups baby spinach, 1/4 sliced cucumber, 1/4 cup kalamata olives, the onion, 2 tablespoons olive oil, the juice of 1 lemon, 1/4 cup chopped dill, and salt and pepper.
Fresh Broccoli Salad
Posted on: 29/03/2016
Prep time: 35 min
Inactive prep time: 1 hr 15 min
Yield: 4 servings
Level: Easy
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Easiest Muffins
Posted on: 28/03/2016
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