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Caramelized Onion Pasta Gratin
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Caramelized Onion Pasta Gratin
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Instructions
  1. In a Dutch oven, sauté onions in 2 tablespoons olive oil in batches over medium heat until tender, adding more oil if necessary.
  2. Reduce heat to medium-low.
  3. Cook sautéed onions for 20–25 minutes or until golden brown; stirring occasionally.
  4. Remove onions from pan when desired color is reached; set aside.
  5. Preheat oven to 350 degrees.
  6. Cook pasta according to package directions until al dente; drain and set aside.
  7. In Dutch oven, melt butter over medium-low heat.
  8. Whisk in flour until smooth.
  9. Gradually whisk in milk and beef broth.
  10. Bring to a boil; cook and whisk for 2 minutes, or until thickened.
  11. Reduce heat to low; gradually stir in 1 cup of Swiss cheese until melted.
  12. Stir in reserved onions and pasta.
  13. Remove from heat.
  14. Season with salt and pepper to taste.
  15. Spoon pasta mixture into a greased 13x9-inch baking dish.
  16. Place bread, thyme, and remaining Swiss cheese in a food processor; cover and process until coarse crumbs.
  17. Drizzle with remaining 2 tablespoons olive oil; toss to combine.
  18. Sprinkle over pasta mixture.
  19. Bake for 15–20 minutes, or until crumbs are golden brown.
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Blackberry Apple Crumble with Mascarpone Yogurt
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Servings
6
Servings
6
Blackberry Apple Crumble with Mascarpone Yogurt
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Fruit: Preheat oven to 350 degrees. Mix together apples, blackberries, lemon, flour, and brown sugar. Pour evenly into a rectangular 11x7-inch dish.
  2. Crumble: Mix together flour, brown sugar, oats, coconut flakes, almonds, and cinnamon. Incorporate butter last with a pastry cutter or by using your hands. Bake for approx. 35 minutes or until golden brown and fruit mixture is bubbling.
  3. Topping: Lightly mix together mascarpone and Greek yogurt. Add honey, lemon juice, and lemon zest to taste. Spoon a large dollop on top of warm crumble.
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The Lisa Marie
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Servings
2
Servings
2
The Lisa Marie
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Place bacon slices on baking sheet pan with sides (jelly roll pan), bake until lightly browned and starting to crisp, approx. 5–6 minutes.
  3. In mixing bowl, mix brown sugar and maple syrup until smooth.
  4. Using a pastry brush, brush hot bacon slices with mixture.
  5. Return to oven for another 5–6 minutes, turning once and being careful not to burn sugar.
  6. Remove to cooling rack and let cool.
  7. Heat griddle or sauté pan over medium heat.
  8. Butter one side of bread slices.
  9. Spread other side with peanut butter.
  10. Top each slice, peanut butter-side up, with 1 butterkäse slice and some banana slices.
  11. Place butter-side down on griddle and grill until sandwich bread bottoms are light golden brown.
  12. Heat chocolate sauce until warm.
  13. Dip each slice of bacon into warm chocolate to cover half of strip and place over bananas.
  14. To serve, drizzle sandwiches with additional chocolate sauce.
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Arancini with Wrapped Cheddar
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Servings
20 balls
Servings
20 balls
Arancini with Wrapped Cheddar
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Servings
20 balls
Servings
20 balls
Ingredients
Servings: balls
Instructions
  1. Pesto: Place pine nuts, garlic, and salt in a food processor; cover and pulse until finely chopped.
  2. Add watercress; cover and process until a paste forms.
  3. While processing, slowly drizzle in olive oil. Add Cheddar; cover and process until smooth.
  4. Set aside.
  5. Arancini: Gently combine cold risotto with 1 cup reserved pesto in a large bowl.
  6. Divide risotto mixture into 20 portions. Shape each portion around 1 tablespoon cheddar; roll each into a ball, sealing in the cheese.
  7. In three separate shallow bowls place flour, eggs, and bread crumbs.
  8. Dredge each ball in flour; gently shaking to remove excess flour.
  9. Dip in eggs and roll in bread crumbs to coat. In a deep-fat fryer or heavy Dutch oven, heat 3-inches canola oil over medium heat to 375 degrees.
  10. Fry balls in oil, in batches for 1–2 minutes or until golden brown. Drain on paper towels.
  11. Garnish with remaining pesto, watercress, and Cheddar. Serve immediately.
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Tiramisu Milkshake
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Servings
4 milkshakes
Servings
4 milkshakes
Tiramisu Milkshake
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Servings
4 milkshakes
Servings
4 milkshakes
Ingredients
Servings: milkshakes
Instructions
  1. Place mascarpone, vanilla ice cream, and milk in a blender; cover and blend until smooth.
  2. Transfer mascarpone mixture to a bowl; set aside.
  3. Rinse blender container with water; drain.
  4. Place chocolate ice cream and espresso in the blender; cover and blend until smooth.
  5. Combine confectioners’ sugar and cocoa in a small bowl.
  6. Pour chocolate mixture into 4 glasses; top with mascarpone mixture. Sprinkle with sugar mixture.
  7. Garnish with biscotti.
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