Friday, December 24, 2010

Gordon Ramsay Pork Apricot and Pistachio Stuffing

Printed from Gordon Ramsay Ultimate Christmas Recipes on Squidoo

Saturday, December 18, 2010

Cannoli Pie

Cannoli Pie

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces part-skim ricotta cheese
1 cup powdered sugar
1/4 cup maraschino cherries
1/4 cup milk chocolate chips
1 teaspoon ground cinnamon
1 reduced-fat graham cracker pie crust, 9 inch

In large bowl, combine the Ricotta cheese, cinnamon and confectioners sugar; mix until smooth and well combined. Chop the cherries and chocolate chips and stir into mixture. Spoon into the pie crust, cover and freeze for at least 3 hours. Remove from the freezer and allow to sit for at least 10-15 mins before cutting. Cover and store leftovers in the freezer.
You can top with a dollop of cool whip and a maraschino cherry before serving.

Friday, November 19, 2010

Gouda's Kicka$$ Artichoke Dip

Gouda's Kicka$$ Artichoke Dip

Okay this is the recipe I grew up on at a local eatery in my hometown. I made it at Thanksgiving and it was enough for about 8 people. I cut up pita bread into wedges, but it was mighty tasty w/ pita chips AND tortilla chips.

8 oz Artichoke hearts - drained (honestly I would've added another can)
6 oz of Asiago/Parm cheese
6 oz of washed and dried fresh spinach (I just did one of those baby spinach dole salad bags)
1/2 pint of half-half
20 oz of sour cream
24 oz of cream cheese
8 oz of whipping cream

Dump into a food processor or blender and puree until smooth.

I then dumped it into a crockpot and it was all yummy and bubbly w/in a few hours

Thursday, August 26, 2010

Szug (Yemenite 'Pesto')

Here are the recipes than ran in the Food section in 2001 that the staff deems most worthy of an encore.

Hands on time: 5 minutes Total time: 5 minutes Serves: 32


    2 bunches cilantro
    1 bunch parsley
    4 to 5 cloves garlic, peeled
    2 serrano or 4 Thai chile peppers, stemmed
    1/2 cup olive oil, plus extra if needed
    1/2 teaspoon ground cumin
    1/2 teaspoon freshly ground pepper
    1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
    Juice of 1/2 lemon


Cut and discard the heavy, leafless stems from the cilantro and parsley. Wash and pat dry. Place in blender with the garlic, chile peppers, olive oil, cumin, pepper, salt and lemon juice. Blend at low speed, stopping often to smash down the ingredients until they amalgamate.
Turn up speed and blend thoroughly. Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto. Makes 1 pint. Lasts for a month if stored in an airtight container.


Per serving: 33 calories (percent of calories from fat, 93), trace protein, less than 1 gram carbohydrates, trace fiber, 3 grams fat, no cholesterol, 75 milligrams sodium.

Wednesday, July 7, 2010