More is Better

From DELISH I think I saw this on Instagram - we made it and it was delicious I think next time I would add the inside of the burrata known as stracciatella. That would kick it up to the next level! This recipe is halved the original an d serves 2-3. 2-3 ears of corn, shucked (=1.5 C) Kosher salt  1/2 lb. campanelle, orecchiette, or other short pasta  1/2 Tbsp. extra-virgin olive oil  bunch scallions (about 4), thinly sliced, white and light green parts separated from dark green parts  2 cloves garlic, finely chopped  2 Tbsp. unsalted butter  1/4 tsp. red pepper flakes (or to taste)  1/4 cup finely grated Parmesan, plus more for serving  1/4 cup torn fresh basil, plus leaves for serving  1/2 Tbsp. fresh lemon juice  Freshly ground black pepper Step 1  Using a sharp knife, cut kernels off corn cobs (you should have about 1.5 cups). Transfer kernels to a medium bowl. Holding stripped cob over bowl, firmly run the back of your kni...

 From Ina Garten on her show Be My Guest - the episode with Daniel Roseberry. Yum and awesome presentation. 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature  1 cup granulated sugar  3 extra-large eggs, at room temperature  1 cup whole-milk ricotta  2 tablespoons sour cream  1 teaspoon pure vanilla extract, such as Nielsen-Massey  1 teaspoon grated lemon zest  1 1/4 cups all-purpose flour  1 tablespoon baking powder  Kosher salt  3/4 cup blueberries  3/4 cup raspberries  3/4 cup strawberries, hulled and quartered  Sifted confectioners’ sugar, for dusting Directions:  Special equipment: a 9-inch round springform pan  Preheat the oven to 350 degrees F. Grease and flour a 9-inch round springform pan, shaking out any excess flour.  Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and ...

  By Angela Davis  who blogs at TheKitchenistaDiaries.com. This was delicious elegant and great on reheat. Perfect brunch with a side salad. Hot-smoked salmon, potatoes, chives, creme fraiche and goat cheese make for an ultra-rich frittata that's appropriate for any brunch.  For this recipe, use a 10- to-12-inch, well-seasoned cast-iron skillet or ovenproof nonstick skillet. If you don’t have either on hand, you can bake the frittata in a generously buttered casserole dish. (You’ll need to cook the onion before assembly.)  Hot-smoked salmon has a flaky, more “roasted” texture than cold-smoked, lox-style salmon. 8 ounces Yukon Gold potatoes, cut into 1/2-inch dice (unpeeled; about 1 1/2 cups)  12 large eggs  8 ounces crème fraîche  1 teaspoon kosher salt  1 teaspoon cracked black pepper  2 tablespoons finely chopped fresh chives  2 tablespoons unsalted butter  1/2 cup diced red onion  8 ounces hot-smoked salmon, coarsely choppe...

 From blogger RECIPETINE ATS  This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls! Ingredients 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed (Note 1) 2 large eggs (Note 2) 2 egg yolks (Note 2) 100g/3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan, Note 3) 1/4 tsp black pepper 400g/14 oz spaghetti 1 tbsp cooking/kosher salt (for cooking pasta) 1/2 cup pasta cooking water 1 garlic clove , finely minced (optional, Note 4) Garnish (optional): Parsley , finely chopped Parmigiano reggiano INSTRUCTIONS Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons. Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper. Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions. Reserve pasta water - Just before draining, scoop out 1 cu...

 From AL LRECIPES this was easy and sooooo good - we are already planning to make it again! Some people in my household were spotted eating it for breakfast! This German chocolate dump cake tastes like the real thing, but batter, filling, and topping elements are all baked together. It has the pecan and coconut flavors you expect, and the cream cheese swirl carries the frosting flavor. It’s nicely moist, and you get crunchy bits—really enjoyable. 1 2/3 cups toasted pecans , chopped, divided 1 cup sweetened flaked coconut 1 ( 2-layer size) package devil's food cake mix eggs , oil, and water as specified for the cake mix 1 (8 ounce) package cream cheese , softened 1/2 cup butter , melted 2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup powdered sugar 2/3 cup semisweet chocolate chips Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Sprinkle 1 cup pecans and coconut in the prepared pan. Prepare cake mix according to package directio...

 From Delish -loved the individual serving size allows you to decide 1 or 2 or more! I put out an assortment of jellies and fresh fruit. So fun to choose your own adventure! 1 Tbsp. vegetable oil 4 large eggs, room temperature  2/3 cup (80 g.) all-purpose flour  1/2 cup whole milk, room temperature  1/4 cup (50 g.) granulated sugar  1/2 tsp. kosher salt  1/4 tsp. vanilla bean paste or pure vanilla extract  Fresh blueberries and raspberries; raspberry jam, strawberry jam, or apricot preserves; and/or confectioners’ sugar, for serving  Step 1  Place a rack in upper third of oven; preheat to 375°. Grease a standard 12-cup muffin tin with oil and place in oven to preheat.  Step 2  In a blender, blend eggs, flour, milk, sugar, salt, and vanilla paste until smooth. Let sit 5 to 10 minutes.  Step 3  Carefully remove preheated tin from oven. Divide batter among muffin cups.  Step 4  Bake mini pancakes until puffed up and...

 By Joy Bauer These no-bake treats taste like cookie dough heaven! Rich, chewy, chocolatey, and made with simple feel-good ingredients... perfect to stash in your fridge or freezer for whenever a craving hits. I used peanut butter and dark chocolate chips. 2 ¼ cups blanched almond flour , make sure it's made from peeled almonds, with no skins ▢ ½ teaspoon kosher salt ▢ 1 cup cashew butter , peanut butter, or almond butter* ▢ ⅓ cup maple syrup ▢ 1 teaspoon vanilla extract ▢ ½ cup semi-sweet or dark chocolate chips Chocolate top ▢ 1 cup semi-sweet or dark chocolate chips ▢ 1 tablespoon nut butter Prep the pan: Line an 8x8-inch baking pan with parchment paper, leaving extra overhang on the sides for easy removal. Mix the dry ingredients: In a medium bowl, stir together the almond flour and salt. Make the dough: In a separate bowl, stir together the nut butter, maple syrup, and vanilla extract until smooth and thick. Add the almond flour mixture and stir until f...

 F rom ALLRECIPES  Chicken saltimbocca is quick, easy, and so delicious! Saltimbocca is a traditional Italian dish made with veal, but I prefer to use chicken cutlets. Once you taste the mouthwatering combination of chicken, sage, and prosciutto in a buttery sauce, you'll know why Italians love it so much. 8 (6 ounce) chicken cutlets 1 teaspoon salt ½ teaspoon black pepper 16 large fresh sage leaves 16 thin slices prosciutto 3 tablespoons olive oil 1 cup dry white wine 1 cup low-sodium chicken broth ½ stick butter =4T Directions If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer...

 From thegandmkitchen.com - this was fun and a dessert too!!  This chocolate chip cookie, old-fashioned, topped with its own chocolate chip cookie, is the delicious dessert-themed cocktail of your dreams. For the syrup: 1   cup   brown sugar 1   cup   water 2 tsp  vanilla extract For cocktail: 2   ounces   bourbon 1/2   ounce   brown sugar vanilla syrup 2 - 3  dashes cocktail bitters (we used Aztec chocolate bitters) 1  chocolate chip cookie (should have made our cookie the size of glass) Start by making the syrup by simmering 1 cup of water with 1 cup of brown sugar until the sugar has melted. Remove from heat and stir in 2 teaspoons of vanilla. Let cool, then strain. Next, prepare your cookies.  Make sure  they are slightly warm, then use a piping bag tip (or any small cutter about 1 cm wide) to cut out a tiny hole for a straw to fit through.  Then mix your drink by combining 2 ounces bourbon, 1/2 ounce br...

 From the official Kentucky Derby website- these were the alternative sandwiches I was going to make. Si nce I had all the ingredients on hand we had them yesterday. Very nice lovely summer sandwich. Inspired by Louisville’s iconic Benedictine spread, these Benedictine Chicken Salad Sandwiches are a refined twist on a Kentucky classic. Curated by New York Times bestselling author Caroline Chambers for the Kentucky Derby, this light and creamy chicken salad blends cucumber, whipped cream cheese, fresh dill, and tender chopped chicken for the perfect Derby party bite. Trimmed and stacked high, these elegant tea sandwiches bring Southern charm and Churchill Downs tradition to your Derby watch party spread. 1½ pounds boneless, skinless chicken breasts ½ English cucumber, sliced in half vertically, seeds scooped out ¼ sweet onion ½ cup plus 2 tablespoons whipped cream cheese ⅓ cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon mango chutney (optional but excellent) 2 tablespoons lem...

 So my c hildhood Pammy went to a cooking class back in February and was coming here for a visit and asked if we could make it during their visit last week. It was a lot of fun and delicious - they were light and so tasty. Would make it again.   Use my recipe for Rich Egg Pasta *we didn't have this soused a recipe Kevin found online- Serves 4 Sauce: 12 oz. red bell peppers, seeded and coarsely chopped 2 cups heavy cream 1 tsp. paprika 1 tsp. lemon juice 1 tsp. salt ¼ tsp. White pepper ½ tsp cayenne pepper 1. Combine red peppers and cream in a med size pot and bring to a boil. 2. Reduce heat to med-low and simmer until reduced by ½ (about 35 minutes) 3. Remove and add paprika, lemon juice, salt and pepper. Let cool for 10 minutes. 4. Add to a food processor pulsing just 5x. Or use an immersion blender or in a food processor until smooth. Set aside till needed Filling: 12 oz. fresh lobster meat, from 2-3 lobsters or lobster tails, roughly chopped 1 egg white, beaten, large 2 tsp...