Roasted Vegetables with Balsamic Glaze

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Source: Roasted Vegetables with Balsamic Glaze


Celeste’s Tomato Salad

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Multi color tomatoes
Thin slices red onion
Small chunks of mozzarella
Fresh basil
Chunks of bread
Dressing: Red wine vinegar and olive oil
Salt and pepper to taste

Optional: Sprinkle with Italian seasonings

Another twist on this salad

Multi color tomatoes
Slices of cucumber with the skin
Thin slices red onion
Small chunks of FETA
Cut up multicolor peppers
Dressing: Balsamic and olive oil
Salt and pepper to taste




Basic Vinaigrette

  • YIELD1/3 cup, enough for a salad serving 4 to 6 people
  • TIME5 minutes
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Karsten Moran for The New York Times

Maxines Monkey Bread


Giant has frozen bread dough (5 frozen small loaves) in a pkg. Thaw out two loaves overnight by leaving at room temp in a pyrex or similar and cover the top of loaves with a cloth or towel. It will both thaw and rise overnight. In the morning, break dough into small handful pieces and follow the recipe here for dipping first in melted butter, then sugar mixture.

Arrange pieces in bundt pan and let the dough pieces rise again, covered with the cloth on top of pan. If I am in a hurry, I let the bundt pan (now ready to bake) sit in a slightly warmed oven, covered with a cloth still to keep it moist) at 150 degrees. After 30-40 min it will rise again to the top of the bundt pan. Take out the pan, then heat the oven to the 325 deg shown here, put back in and bake according to recipe above.