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Recipes
Fire-Roasted Tomato and Italian Sausage Grinders
By á-46
1. Place sausage links in a 5- to 6-quart slow cooker
- 10 uncooked hot or sweet Italian sausage links (about 2 1/2 pounds total)
- 2 14 1/2 ounce cans fire-roasted diced tomatoes, undrained
- 1 28 ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar
- 6 cloves garlic, minced
- 2 teaspoons dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1/2 1/2
- teaspoon salt
- 1/2 1/2
- teaspoon crushed red pepper
- 1/4 1/4
- teaspoon ground black pepper
- 10 French-style rolls or hoagie buns, split
- 10 slices provolone cheese, halved
- 3/4 3/4
- cup roasted red sweet peppers, drained and cut into thin strips
Guava-Lime Glaze
By á-46
combine nectar, orange juice and vinegar in heavy sauce pan
- 2 C canned Guava nectar
- 1 C orange juice
- 1/2 C red wine vinegar
- 1/3 C fresh lime juice
Baked Eggplant and Zucchini - Rachael Ray Magazine
By á-46
Spread 1/2 cup sauce in 9-by-13-inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each chees...
- 2 cups tomato sauce
- 1 small eggplant, cut into long slabs
- 2 small zucchini, cut into long slabs
- 1 cup each shredded fontina or(Mozzarella) and parmesan
- 1/3 cup torn basil
Lemon Blueberry Cheesecake - The Inn & Spa At Cedar Falls, OH
By á-46
FOR THE CRUST: Mix together crust ingredients, press into spring-form pan and bake at 400 degrees F for abou...
- For the Cheesecake:
- 2 1/2 pounds cream cheese
- 1 cup sugar
- 6 tablespoons all purpose flour
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- 1 cup blueberries
- 4 eggs
- 3 egg yolks
- For the Crust:
- 2 cups graham cracker crumbs
- 4 ounces butter, melted
- Pinch salt
- 1 ounce ladle of sugar
- 10-inch spring-form pan
- .
Quick Green Beans with Bacon
By á-46
Place beans and 1/4 cup water in a large microwave-safe bowl
- 1 3/4 pounds fresh green beans, trimmed
- 1/4 cup water
- 8 bacon slices,
- chopped 5 green onions (white bottoms and light green parts of tops only),
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Easy Chicken Tetrazzini
By á-46
1. In a 3-1/2- or 4-quart slow cooker, combine chicken and mushrooms
- 2 1/2 2 1/2
- pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces
- 2 4 1/2 ounce jars (drained weight) sliced mushrooms, drained
- 1 16 ounce jar Alfredo pasta sauce
- 1/4 1/4
- cup chicken broth or water
- 2 tablespoons dry sherry (optional)
- 1/4 1/4
- teaspoon ground black pepper
- 1/4 1/4
- teaspoon ground nutmeg
- 10 ounces dried spaghetti or linguine
- 2/3 2/3
- cup grated Parmesan cheese (3 ounces)
- 3/4 3/4
- cup thinly sliced green onion (6)
- Toasted French bread slices (optional)
Tiramisu Cheesecake by Allrecipes
By á-46
Prep 30 m Cook 40 m Ready In 5 h
- 1 (12 ounce) package ladyfingers
- 1/4 cup butter, melted
- 1/4 cup coffee-flavored liqueur, divided
- 3 (8 ounce) packages cream cheese
- 1 (8 ounce) container mascarpone cheese
- 1 cup white sugar
- 2 eggs
- 1/4 cup all-purpose flour
- 1 (1 ounce) square semisweet chocolate
Chicken Carbonara
By á-46
Heat the oil in a heavy large frying pan over medium heat
- Recipe courtesy Giada De Laurentiis
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2 teaspoons minced garlic
- 2 1/2 cups whipping cream
- 1 cup freshly grated Parmesan
- 8 large egg yolks
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- Salt
- 1 pound spaghetti
- 4 cups coarsely shredded chicken (from 1 roasted chicken)
- Freshly ground black pepper
- 1/2 cup chopped walnuts, toasted
- 1 tablespoon finely grated lemon peel
Date Nut Bread- Martha Stewart
By á-46
Preheat oven to 350. Butter loaf pan, set aside Combine dates, baking soda in small bowl and pour boiling water o...
- 1 TBS unsalted butter at room temp
- 1 C chopped dried dates
- 1 tsp baking soda
- 1 C boiling water
- 1/2 C sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/2 C all-purpose flour
- 1/2 C chopped walnuts
- 1/2 C golden raisins
Grilled Chive Potatoes - Dash Recipe
By á-46
1. Boil potatoes in pot of salted water until tender, 25–30 minutes
- 6 medium red-skinned potatoes, scrubbed
- 6 Tbsp unsalted butter
- 6 Tbsp chopped fresh chives
- 1 tsp grated lemon peel
- Nonstick oil spray