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Recipes
JELLO FRUIT SALAD
By á-46
from Rebecca
- 1 cup boiling water
- 1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
- 3/4 cup cold water
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 1 cup diced fruit
Spinach Gruyere Puff Pastry
By á-46
Preheat oven to 350 degrees F
- Recipe courtesy Paula Deen
- 1 (10-ounce) package frozen chopped spinach, thawed
- 4 tablespoons butter, divided
- 1 cup sliced fresh mushrooms
- 4 ounces Gruyere cheese, grated
- 1 (17 1/2-ounce) package frozen puff pastry sheets, thawed
Sheet-Pan Shrimp Bake
By á-46
Preheat oven to 425°F. Coat a baking sheet with nonstick spray
- 6 oz (about 12) frozen raw large shrimp, peeled and deveined
- 2 tsp lemon juice
- ½ tsp garlic powder
- ⅛ tsp pepper
- 6 oz cooked chicken sausage (like Aidells), sliced into coins
- 1 cup cherry tomatoes, halved
- ½ cup frozen sweet corn kernels
- ¼ tsp Cajun seasoning (like McCormick)
- 3 cups roughly chopped spinach
LAZY DAY CROCK POT LASAGNA
By á-46
In a large skillet brown the beef completely and drain off any remaining fat
- 1 bag of frozen cheese ravioli (25 oz)
- 1 lb of ground beef, browned
- 3 cans of crushed tomatoes (14 or 15 oz each)
- 1 tablespoon of Italian Seasoning
- 1 tablespoon of Garlic Salt
- 4 cups of mozzarella cheese
- 1/4 cup parmesan cheese (optional)
Grilled Swordfish - Dia's Recipe
By á-46
Herbs de Provence mixed with olive oil brush onto the kabobs
- Herbs du Provence
- Olive Oil
- Swordfish Steaks
- Pancetta
MAINE SEAFOOD BAKE - Surran Pyne
By á-46
Preheat oven 400 degrees 1
- 3 lbs scallops, shrimp, and/or cooked lobster
- 20 crushed butter crackers
- 6 Tbl butter,
- 1/3 c sherry,
- 2 Tbl lemon juice
- s & p,
- onion and garlic powder
Tropical Fruit Tart - Everyday Food
By á-46
1. Preheat oven to 400 degrees
- All-purpose flour, for work surface
- 1 sheet frozen puff pastry, thawed
- 1 pound frozen pineapple chunks, thawed
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 2 1/2 teaspoons powdered unflavored gelatin (one 1/4-ounce packet)
- 3/4 cup cold heavy cream
- 1 mango, peeled, pitted, and thinly sliced
- 4 ounces unsweetened coconut flakes (2 tablespoons), toasted
BAHAMIAN CONCH CHOWDER
By á-46
Heat the olive or canola oil in a large sauce pot over medium heat
- 1 tablespoon olive or canola oil
- • 1 medium onion, chopped
- • 2 stalks celery, chopped
- • 2 large carrots, chopped
- • 1 red pepper, seeded and chopped
- • 1 medium potato, sweet potato, or yucca, peeled and chopped
- • 1 teaspoon dried thyme, or 6 sprigs fresh
- • 1/4 teaspoon crushed red chili flakes
- • 1/4 teaspoon ground allspice
- • 3 bay leaves
- • 1 (16-ounce) can chopped tomatoes
- • 1 (16-ounce) can clam juice
- • 2 cups cold water
- • 1 pound chopped frozen conch, defrosted, or 16 ounces chopped clams with liquid
- • 1 tablespoon malt or red wine vinegar
- • 6 sprigs parsley, chopped
- • 4 scallions, minced
- • Salt to taste
- • Cayenne pepper to taste
Mediterranean Bruschetta
By á-46
for bread: Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- For the bread:
- Recipe courtesy Giada De Laurentiis
- 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
- 1/4 cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- For the topping:
- 1 (15-ounce) container whole milk ricotta cheese
- 2 large tomatoes, seeded and diced (about 2 cups)
- 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cincinnati Skyline Chili
By á-46
1.Brown beef and onion in a large skillet over medium high heat
- 2 pounds lean ground beef
- 1 onion, chopped
- 2 (8 ounce) cans tomato sauce
- 1 clove garlic, crushed
- 1 dash Worcestershire sauce
- 1 pinch ground cinnamon
- 1 teaspoon distilled white vinegar
- 3 tablespoons chili powder
- 1 pinch cayenne pepper
- salt and pepper to taste
- 1 pound uncooked spaghetti
- 1 cup shredded Cheddar cheese
- 1 cup kidney beans
- 1/2 cup olives
- 1/4 cup chopped onion