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Lindsay Landis
2016-02-11T08:00:18-05:00
tag:www.foodfanatic.com,2005:Post/2293
2016-02-11T08:00:00-05:00
2024-02-13T15:02:50-05:00
Salted Vanilla Hot Chocolate
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Salted Vanilla Hot Chocolate Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/salted-vanilla-hot-chocolate-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/salted-vanilla-hot-chocolate-recipe/">Salted Vanilla Hot Chocolate Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 cups Whole Milk</li>
<li>1/2 cup Unsweetened Cocoa Powder, Sifted, good quality</li>
<li>3 tablespoons Granulated Sugar</li>
<li>1/4 teaspoon Fine Sea Salt</li>
<li>1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder</li>
<li>Marshmallows, Or fresh whipped cream, optional, for serving</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Heat milk in a saucepan over medium heat until it just begins to bubble around the edges (do not let it fully boil or it will form a skin).</li>
<li>
Meanwhile, whisk together cocoa powder, sugar, sea salt, and vanilla powder.</li>
<li>
Pour about 1/2 cup of warm milk into cocoa powder mixture and whisk until smooth and no stray lumps of cocoa powder remain. Whisk in remaining milk until smooth.</li>
<li>
Pour into mugs and serve warm, topped with marshmallows or freshly whipped cream (if desired).</li>
</ol>
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Lindsay Landis
tag:www.foodfanatic.com,2005:Post/2242
2016-01-17T08:00:00-05:00
2023-12-26T17:55:37-05:00
Winter Salad with Citrus Vinaigrette
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Winter Salad with Citrus Vinaigrette Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/winter-salad-with-citrus-vinaigrette-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/winter-salad-with-citrus-vinaigrette-recipe/">Winter Salad with Citrus Vinaigrette Recipe</a></h2>
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<h3>Ingredients</h3>
<b>For the Citrus Vinaigrette:</b>
<ul class="ingredients">
<li>2 tablespoons Orange Champagne Vinegar, Or champagne vinegar</li>
<li>1 tablespoon Fresh-Squeezed Orange Juice</li>
<li>1 teaspoon Finely Grated Orange Zest</li>
<li>1 teaspoon Honey</li>
<li>1 teaspoon Dijon Mustard</li>
<li>salt and freshly ground black pepper, To taste</li>
<li>3 tablespoons Extra Virgin Olive Oil</li>
</ul>
<b>For the Salad:</b>
<ul class="ingredients">
<li>6 ounces Mixed Greens</li>
<li>1-2 Persimmons, Peeled (optional) and sliced</li>
<li>1-2 Tangerines, Or other citrus of your choice, peeled and segmented</li>
<li>1/2 cup Fresh Pomegranate Arils, From 1/2 a pomegranate</li>
<li>1/2 cup Candied Pecans</li>
<li>2 ounces Fresh Goat Cheese, Crumbled</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
To prepare vinaigrette, whisk together vinegar, orange juice, orange zest, honey, and mustard in a small bowl until smooth. Season to taste with salt and pepper.</li>
<li>
Slowly drizzle in olive oil, whisking vigorously, until smooth and emulsified.</li>
<li>
Store in a lidded jar or airtight container in the fridge until ready to use.</li>
<li>
To assemble salad, divide greens among serving bowls.</li>
<li>
Top with slices of persimmon and citrus, a sprinkle of pomegranate seeds, a few candied pecans, and crumbled goat cheese.</li>
<li>
Drizzle with dressing, tossing gently to combine.</li>
</ol>
</div>
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Lindsay Landis
tag:www.foodfanatic.com,2005:Post/2133
2015-12-12T14:00:00-05:00
2023-12-15T15:56:25-05:00
Raspberry Russian
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Raspberry Russian Holiday Cocktail Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/raspberry-russian-holiday-cocktail-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/raspberry-russian-holiday-cocktail-recipe/">Raspberry Russian Holiday Cocktail Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 Fresh Raspberries</li>
<li>Ice Cubes</li>
<li>1 ounce Heavy Cream</li>
<li>1 ounce Chambord</li>
<li>1 ounce Vodka</li>
</ul>
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<h3>Directions</h3>
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<li>
Muddle raspberries in the bottom of a glass. Add ice. Pour cream, Chambord, and vodka over ice. Stir well to combine.</li>
</ol>
</div>
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Lindsay Landis
tag:www.foodfanatic.com,2005:Post/2066
2015-11-17T08:00:00-05:00
2023-08-30T20:54:53-04:00
Extra Virgin Olive Oil Mashed Potatoes
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Olive Oil Mashed Potatoes Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/olive-oil-mashed-potatoes-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/olive-oil-mashed-potatoes-recipe/">Olive Oil Mashed Potatoes Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 pounds Yukon Gold Potatoes, Peeled and chopped</li>
<li>1/2 cup OMAGGIO Limited Reserve Extra Virgin Olive Oil, Plus more for drizzling</li>
<li>1/2 cup Whole Milk, Plus more as needed</li>
<li>1 1/2 teaspoons Kosher Salt</li>
<li>1/2 teaspoon Ground Black Pepper</li>
<li>Smoked Paprika, For garnish, optional</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Chop potatoes to evenly sized chunks. Bring to a boil in a large pot of salted water; cook for 10 to 15 minutes (depending on the size of the chunks) until potatoes easily split apart when poked with a fork.</li>
<li>
Drain potatoes, then return to pot and set over low heat. Mash potatoes with a potato masher on the heat for 1 to 2 minutes (doing so will allow the excess moisture to evaporate). Remove from heat and continue mashing until mostly smooth.</li>
<li>
Add olive oil and mash to incorporate, then add milk, salt, and pepper and mash until smooth and creamy. Optionally add 2-4 additional tablespoons of milk to achieve desired consistency.</li>
<li>
Transfer to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika, if desired. Serve warm.</li>
</ol>
</div>
</div>
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Lindsay Landis
tag:www.foodfanatic.com,2005:Post/2025
2015-10-29T08:00:00-04:00
2023-07-18T09:30:36-04:00
Cilantro Chimichurri Sauce
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/cilantro-chimichurri-sauce-recipe/">Cilantro Chimichurri Sauce Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 cup Fresh Cilantro</li>
<li>1 cup Fresh Parsley</li>
<li>2 tablespoons Fresh Oregano</li>
<li>4 cloves Garlic, Coarsely chopped</li>
<li>1 large Shallot</li>
<li>1 teaspoon Crushed Red Pepper Flakes, Or more to taste</li>
<li>Sea Salt and Freshly Ground Black Pepper, To taste</li>
<li>1/4 cup Red Wine Vinegar</li>
<li>1/2 cup Extra Virgin Olive Oil</li>
</ul>
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</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a food processor combine cilantro, parsley, oregano, garlic, shallot, red pepper flakes, and salt and pepper. Pulse to roughly chop.</li>
<li>
Add vinegar and olive oil and pulse until finely chopped, scraping down the sides of the bowl as necessary.</li>
<li>
Refrigerate until ready to use.</li>
</ol>
<p>
</p>
</div>
</div>
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Lindsay Landis
tag:www.foodfanatic.com,2005:Post/1931
2015-09-10T14:00:00-04:00
2023-12-26T17:55:37-05:00
Deconstructed Pesto Couscous Salad
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Deconstructed Pesto Couscous Salad Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/deconstructed-pesto-couscous-salad-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/deconstructed-pesto-couscous-salad-recipe/">Deconstructed Pesto Couscous Salad Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/4 cup Extra Virgin Olive Oil, Divided</li>
<li>2 cups Couscous, Israeli or pearl</li>
<li>Sea Salt and Freshly Ground Black Pepper, To taste</li>
<li>2 cloves Garlic, Large, finely minced</li>
<li>1 medium Zucchini Squash, Peeled and ribboned</li>
<li>1/4 cup Fresh Basil Leaves, Thinly sliced</li>
<li>1/4 cup Pine Nuts, Lightly toasted</li>
<li>2 ounces Pecorino Romano Cheese, Shaved</li>
<li>Micro Basil, Optional, for garnish</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Heat 1 tablespoon olive oil in a saucepan set over medium-high heat until shimmering. Add dry couscous and a hearty pinch of salt and pepper and cook, stirring occasionally, until lightly toasted, about 3 to 4 minutes.</li>
<li>
Meanwhile, heat 2 1/4 cups of water in the microwave until very hot or barely boiling (about 90 seconds at high power should do it). When couscous is toasted, stir in hot water (careful, as it will steam and sputter). Cover, reduce heat to medium-low, and simmer for 8 to 10 minutes or until water is absorbed and couscous is al dente. Transfer to a bowl and let cool.</li>
<li>
When couscous is cool, toss with remaining 3 tablespoons olive oil, zucchini ribbons, sliced basil, and pine nuts. Season generously to taste with salt and pepper. Divide among serving bowls and top with shaved Pecorino and micro basil (if desired).</li>
</ol>
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