The Semicolons
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Fiery Sweet Potatoes
- Yield: 10 Servings
- Level: Easy
Time
- Total: 2 hours
- Prep: 5 minutes
- Cook: 20 minutes
- Inactive: 1 hour 35 minutes
Ingredients
- 5 Pounds Sweet Potatoes
- 1 Cup Canned Coconut Milk
- 1 Tablespoon Thai Red Curry Paste
- 1/2 Cup Dark Brown Sugar
- 4 Tablespoons Unsalted Butter
- 1 Teaspoon Salt
Preparation
Directions
Potatoes
- Preheat oven to 375^o F (190^o C).
- Bake potatoes on sheet pan until very soft, about 75 minutes.
- When cool, peel and mash.
Sauce
- In small saucepan, heat coconut milk with red curry paste over low heat.
- Mix into potatoes with 1/4 cup dark brown sugar, 2 tablespoons butter, and salt.
- Keep warm until ready to serve.
Serving
- 30 minutes before serving preheat oven to 425^o F (220^o C).
- Place potatoes in baking dish, cover with foil and bake 20 minutes.
- Uncover, dot with remaining butter and sugar.
- Broil until brown and crusty.
- Serve immediately.
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Four Cheese Stuffed Shells
- Yield: 4 Servings
- Level: Easy
Time
- Total: 35 minutes
- Prep: 10 minutes
- Cook: 25 minutes
- Inactive: 0 minutes
Ingredients
- 8 Pieces Jumbo Pasta Shells
- 1 1/2 Pounds Ricotta Cheese
- 1 Pound Mozzarella Cheese
- 1/2 Cup Parmigiano Reggiano Cheese
- 1 Cup Asiago Cheese
- 1/4 Cup Flat Leaf Parsley
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Cloves Garlic
- 1 Small Onion
- 1 28oz Can Crushed Tomatoes
- Salt
- Black Pepper
- 6 Fresh Basil Leaves
Preparation
- Dice Mozzarella Cheese
- Grate Parmigiano Reggiano Cheese
- Shred Asiago Cheese
- Chop Flat Leaf Parsley
- Chop Garlic
- Finely Chop Onion
- Tear Or Shred Basil
Directions
- Preheat oven to 450^o F (230^o C).
- Bring a large pot of water to a boil.
- Salt water and add pasta.
- Cook shells 12 to 15 minutes, they should be softened but still undercooked at the centre.
- Drain pasta and cool.
- In a bowl, combine ricotta, 1/2 of the mozzarella, 1/4 cup parmigiano reggiano, 1/2 cup asiago.
- Add parsley and stir to combine.
- In a small saucepan over moderate heat, add oil, garlic, and onions.
- Saute onions and garlic for 5 minutes.
- Add tomatoes and season with salt and pepper.
- Simmer for 5 minutes and add in basil leaves.
- Pour a small amount of sauce into the bottom of a shallow medium sized casserole dish.
- Fill shells with rounded spoonfuls of cheese mixture and arrange seam side down in the casserole dish.
- Top with remaining sauce and remaining cheeses.
- Bake in oven for 6 to 8 minutes, until cheeses melt and sauce bubbles.
- Serve immediately.
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French Fries
- Yield: 4 Servings
- Level: Easy
Time
- Total: 1 hour 5 minutes
- Prep: 15 minutes
- Cook: 40 minutes
- Inactive: 10 minutes
Ingredients
- 4 Potatoes
- 3 Tablespoons Canola Oil
- 1 Teaspoon Granulated Garlic
- 1 Teaspoon Granulated Onion
- 1/2 Teaspoon Paprika
- 1 Teaspoon Cumin
- 1 Tablespoon Seasoned Salt
Preparation
- Wash Potatoes And Cut Into Wedges
Directions
- Preheat oven to 350^o F (175^o C).
- Places potato wedges in a bowl and toss with oil.
- Add garlic, onion, paprika, cumin, and seasoned salt.
- Toss to coat.
- Place potato wedges on a baking sheet, making sure they don’t overlap.
- Bake for 20 minutes, remove from oven, turn and bake for 15 minutes.
- Remove from oven, remove wedges from baking sheet.
- Let sit uncovered for 10 minutes.
- Return potato wedges to baking sheet and bake for 3 additional minutes.
- Serve immediately.
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French Onion Soup
- Yield: 4 Servings
- Level: Easy
Time
- Total: 1 hour 10 minutes
- Prep: 15 minutes
- Cook: 55 minutes
- Inactive: 0 minutes
Ingredients
- 1/2 Cup Unsalted Butter & 4 Onions
- 2 Cloves Garlic & 2 Bay Leaves
- 2 Sprigs Fresh Thyme & Salt
- Black Pepper & 1 Cup Red Wine
- 3 Heaping Tablespoons All Purpose Flour & 2 Quarts Beef Stock
- 1 Baguette & 1/2 Pound Grated Gruyere
Preparation
- Slice Onion & Chop Garlic
- Slice Baguette & Grate Gruyere
Directions
Soup
- Melt butter in a large pot over medium heat.
- Add onions, garlic, bay leaves, thyme, salt, and black pepper.
- Cook until onions are very soft and caramelized, about 25 minutes.
- Add wine and bring to a boil.
- Reduce heat and simmer until wine has evaporated and the onions are dry, about 5 minutes.
- Discard bay leaves and thyme sprigs.
- Dust onions with the flour and stir.
- Turn heat down to medium low and cook for 10 minutes.
- Add beef stock, return to a simmer and cook for 10 minutes.
- Season with salt and pepper to taste.
Baguette
- Preheat broiler.
- Arrange baguette slices on a baking sheet in a single layer.
- Sprinkle baguette with gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Final Steps
- Ladle soup into bowls and float several of the gruyere croutons on top.
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Fresh Tomato And Basil Pasta
- Yield: 6 Servings
- Level: Easy
Time
- Total: 20 minutes
- Prep: 0 minutes
- Cook: 20 minutes
- Inactive: 0 minutes
Ingredients
- 2 Tablespoons Salt
- 1/2 Cup Olive Oil
- 1 Pound Penne Pasta
- 1 1/2 Pounds Tomatoes
- 8oz Fresh Mozzarella
- 4 Cloves Garlic
- 1 Cup Basil Leaves
Preparation
- Halve, Seed, And Chop Tomatoes
- Cube Mozzarella (1/4" Cubes)
- Mince Garlic
- Sliver Basil
Directions
Pasta
- Bring a large pot of water to a boil and add 1 tablespoon salt and penne pasta.
- Cook until al dente.
- Drain pasta.
Tomato Mixture
- In a large bowl, combine tomatoes, mozzarella, garlic, and basil.
- Add olive oil and remaining salt to tomato mixture.
Final Steps
- Add pasta to tomato mixture and toss.
- Add salt to taste.
- Serve at temperature desired.
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Granola Bars
- Yield: 16 Servings
- Level: Easy
Time
- Total: 1 hour
- Prep: 20 minutes
- Cook: 40 minutes
- Inactive: 0 minutes
Ingredients
- 8oz (2 Cups) Old-Fashioned Rolled Oats
- 1 1/2oz (1/2 Cup) Raw Sunflower Seeds
- 3oz (1 Cup) Sliced Almonds
- 1 1/2oz (1/2 Cup) Wheat Germ
- 6oz (1/2 Cup) Honey
- 1 3/4oz (1/4 Cup) Dark Brown Sugar
- 1oz Unsalted Butter (Plus Extra)
- 2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Salt
- 6 1/2oz Dried Fruit
Preparation
Directions
Preheat
- Preheat oven to 350^o F (175^o C).
- Butter a 9" by 9" glass baking dish, using extra butter, and set aside.
Oat Mixture
- Spread oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan.
- Place pan in the oven and toast for 15 minutes, stirring occasionally.
Liquid Mixture
- In a medium saucepan over medium heat, combine honey, brown sugar, butter, vanilla extract, and salt.
- Cook until brown sugar has completely dissolved.
Combine And Bake
- When oat mixture is done, remove from oven and immediately add to liquid mixture, stir to combine.
- Add dried fruit, stir to combine.
- Reduce oven temperature to 300F (150C).
- Pour mixture into 9" by 9" buttered glass baking dish.
- Press mixture down and evenly distribute it.
- Bake mixture for 25 minutes.
Final Steps
- Remove from oven and allow to cool completely.
- Cut into squares and store in an airtight container.
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Green Beans With Roasted Corn And Green Onions
- Yield: 4 Servings
- Level: Easy
Time
- Total: 25 minutes
- Prep: 5 minutes
- Cook: 20 minutes
- Inactive: 0 minutes
Ingredients
- 4 Cups Green Beans
- 2 Cobs White Corn
- 2 Tablespoons Olive Oil
- 1 Large Red Onion
- 2 Tablespoons Garlic
- 1/4 Cup White Wine
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 3 Tablespoons Butter
- 1/4 Cup Roma Tomatoes
- 3 Tablespoons Parmigiano Reggiano
- Water
Preparation
- Cut Ends From Green Beans
- Clean Corn
- Cut Onion Into 1/8 Inch Rounds
- Chop Garlic
- Dice Roma Tomatoes
- Grate Parmigiano Reggiano
Directions
Corn
- Heat grill or gas burners.
- Place corn on grill or burner.
- Turn corn and lightly brown all the way around.
- Let cool and slice kernels off the cob.
Green Beans
- Bring water and 1 teaspoon salt to a boil in a medium sauce pot.
- Add green beans and blanch for 3 minutes.
- Remove from water and put into an ice water bath.
- Drain beans.
Final Steps
- In a large saute pan over medium heat, add oil.
- Saute onions for 4 to 5 minutes.
- Add green beans, corn, and garlic.
- Saute for 4 minutes.
- Deglaze with wine, season with salt, pepper, and butter.
- Serve immediately, garnish with roma tomatoes and parmigiano reggiano.
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Grilled Mac And Beer Cheese Sliders With Bacon, Beer, And Tomato Jam
- Yield: 10 Servings
- Level: Intermediate
Time
- Total: 1 hour 35 minutes
- Prep: 20 minutes
- Cook: 1 hour 15 minutes
- Inactive: 0 minutes
Ingredients
General
- 1 Baguette
- 1 Stick Butter
- 10 Slices White Cheddar Cheese
Mac And Beer Cheese:
- 1/2 Pound Elbow Macaroni
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons All-Purpose Flour
- 1/2 Cup Milk or Half-And-Half
- 6oz Beer (Goose Island Honker’s Ale)
- 2 Cups White Cheddar Cheese
- 2 Cups Sharp Cheddar Cheese
- Salt
- Black Pepper
- Smoked Paprika (To Taste)
- Chipotle Chili Powder (To Taste)
- Nutmeg (To Taste)
Bacon, Beer, And Tomato Jam
- 1 Pound Smoked Bacon
- 1 1/2 Cups Crushed Tomatoes
- 4 Cloves Garlic
- 1/2 Cup Yellow Sweet Onion
- 12oz Beer (Goose Island Honker’s Ale)
- 2 Tablespoons Brown Sugar
- 2 Teaspoons Apple Cider Vinegar
- Salt
- Black Pepper
Preparation
General
- Slice Baguette To Desired Thickness
- Break Cheese Slices In Half
Mac And Beer Cheese
Bacon, Beer, And Tomato Jam
- Smash Garlic
- Finely Dice Onion
Directions
Make The Jam
- In a large pan with high walls, cook the bacon.
- Work in batches to avoid overlap.
- Once bacon is cooked, allow to cool then roughly chop.
- Pour out all but about 1 tablespoon worth of drippings from the pan.
- Heat the pan, and add onions.
- Cook onions until they become translucent, about 3 to 4 minutes.
- Add garlic and cook for 1 additional minute.
- Pour in beer and apple cider vinegar.
- De-glaze the pan using a wooden spoon.
- Add brown sugar, chopped bacon, crushed tomatoes, salt, and pepper.
- Stir well and bring to a boil.
- Cover with offset lid and reduce heat to a simmer.
- Cook until most of the liquid has evaporated and a thick, chunky jam remains, about 1 hour.
Make The Mac And Beer Cheese
- Cook macaroni according to directions on the box.
- Heat a pot over medium-high heat and add butter.
- When butter has melted, whisk in flour to create roux.
- Cook until it bubbles and turns a gold colour.
- Slowly add milk and beer while whisking.
- Add white cheddar and sharp cheddar slowly, stirring constantly until mixture is smooth.
- Lower heat to medium and stir additional 5 minutes.
- Add salt, black pepper and other spices as desired.
- Stir in cooked macaroni.
Assemble The Sliders
- Heat a large pan over medium heat.
- Butter one side of each slice of the baguette.
- Place a piece of cheese on the un-buttered side of one slice of the baguette.
- Scoop a generous amount of Mac And Beer Cheese on top of the slice of cheese.
- Place the buttered side down in the hot pan.
- Place another piece of cheese on top of the Mac And Beer Cheese.
- Top each with another slice of baguette that has been spread on the un-buttered side with Bacon, Beer, And Tomato Jam.
- Fry until browned and cheese slice has begun to melt.
- Carefully flip and repeat.
- Serve warm.
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Grilled Salmon With Peach Bourbon Barbecue Sauce
- Yield: 4 Servings
- Level: Intermediate
Time
- Total: 1 hour 10 minutes
- Prep: 25 minutes
- Cook: 45 minutes
- Inactive: 0 minutes
Ingredients
- 2 Tablespoons Unsalted Butter
- 1/2 Cup Onion
- 1 Teaspoon Garlic
- 1/2 Serrano Pepper
- 4 Cups Peaches
- 1/2 Cup Ketchup
- 1/4 Cup Fresh Orange Juice
- 1/2 Teaspoon Orange Zest
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Apple Cider Vinegar
- 2 to 3 Tablespoons Brown Sugar
- 2 Tablespoons Peach Bourbon Liqueur
- Salt
- Black Pepper
- 4 6oz Salmon Fillets
- 2 Teaspoons Olive Oil
- Wild Rice
Preparation
- Dice Onion
- Mince Garlic
- Halve And Thinly Slice Serrano
- Peel, Pit, And Dice Peaches
- Skin Salmon Fillets
- Cook Wild Rice
Directions
Peach Bourbon Barbecue Sauce
- Melt butter in a medium saucepan over medium heat.
- Add onions and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in garlic and serrano, and cook for 2 minutes.
- Add peaches and cook until softened, about 5 minutes.
- Add ketchup, orange juice, orange zest, lemon juice, apple cider vinegar, and brown sugar.
- Stir to combine.
- Bring sauce to a simmer and cook for 30 minutes, or until thickened.
- Using an immersion blender, puree the sauce until smooth.
- Strain sauce through a fine mesh sieve into a clean bowl.
- Discard solids.
- Stir bourbon into the barbecue sauce and set aside.
Salmon
- Preheat grill to medium heat.
- Brush salmon on all sides with olive oil, season with salt and pepper.
- Place salmon on the grill and cook for about 2 minutes.
- Turn salmon 45^o and cook for an additional 2 minutes.
- Flip salmon over and cook for an additional 2 minutes, or until cooked through.
- During the last few minutes of cooking, brush salmon with barbecue sauce.
Final Steps
- Serve salmon over wild rice.
- Coat with warm peach bourbon barbecue sauce.
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Grilled White Pizza
- Yield: 2 Servings
- Level: Easy
Time
- Total: 20 minutes
- Prep: 12 minutes
- Cook: 8 minutes
- Inactive: 0 minutes
Ingredients
- 1 8oz Ball Prepared Pizza Dough
- 4 Tablespoons Extra Virgin Olive Oil
- Salt
- Black Pepper
- 1 Cup Parmesan Cheese
- 1/4 Teaspoon Red Pepper Flakes
- 1 Tablespoon Fresh Oregano
- Fresh Basil Leaves
Preparation
Directions
- Heat grill to high.
- Roll dough into 2 10" circles.
- Brush with olive oil and season with salt and pepper.
- Transfer dough to the grill.
- When the bottom side is mostly cooked through, brush with 2 tablespoons olive oil.
- Sprinkle evenly with grated cheese, red pepper flakes, oregano, salt, and pepper.
- Let cook until dough is slightly charred.
- Remove from grill, garnish with fresh basil.
- Cut into pieces, serve immediately.
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