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Recipes
BOURSIN CREAMED SSPINACH
By BBAUNTIE
PREHEAT OVEN TO 425. COAT A SHALLOW 2 CUP BAKING DISH WITH A NONSTICK SPRAY; SET ASIDE
- FOR THE SPINACH FILLING
- 1/2 C DICED ONION
- 1 TBSP. UNSALTED BUTTER
- 2 TBSP. ALL PURPOSE FLOUR
- 1 C MILK
- 1/2 HEAVY CREAM
- 1 PKG. BOURSIN GARLIC & FINE HERB CHEESE 5.2 OZ.
- 1 PKG FROZEN CHOPPED SPINACH, THAWED AND SQUEEZED DRY OF EXCESS MOISTURE 10 OZ.
- 2 TBSP. GRATED PARMESAN
- 1 TSP. MINCED LEMON ZEST
- FOR THE CRUMB TOPPING
- 2/3 C COARSE FRESH BREAD CRUMBS(MADE WITH FROM 2 SLICES OF FIRM WHITE BREAD)
- 1 TBSP. UNSALTED BUTTER, MELTED
- 1 TBSP. OLIVE OIL
- SALT AND PEPER
TACO SEASONING
By BBAUNTIE
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin...
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Parmesan Baked Chicken Breasts
By BBAUNTIE
1. Preheat oven to 425°
- 1/3 cup(s) bread crumbs, Italian-style
- 1/4 cup(s) cheese, Parmesan, grated
- 1/4 teaspoon pepper, black
- 2 clove(s) garlic, pressed
- 2 tablespoon oil, olive
- 24 ounce(s) chicken breast halves, 4 (6-oz) skinless, boneless breasts
- cooking spray
- 1/2 cup(s) spaghetti sauce, fire-roasted tomato-and-garlic pasta sauce (such as Classico), warmed
CREAM CHEESE MINTS
By BBAUNTIE
THIS RECIPE IS FROM A VERY DEAR FRIEND JANET
- 1 (3 oz package) cream cheese at room temperature
- 4 drops food coloring (mint-green, lemon-yellow, strawberry-pink)
- 1 teaspoon flavoring extract
- 1 tablespoon milk
- 1 pound confectioners sugar
ROASTED BRUSSELS SPROUTS
By BBAUNTIE
WEIGHT WATCHERS RECIPE BUT WOULD NEVER KNOW IT
- 2 spray(s) cooking spray
- 2 pound(s) uncooked Brussels sprouts, trimmed
- 2 Tbsp olive oil, extra-virgin
- 2 1/4 tsp kosher salt, divided
- 1/4 tsp black pepper, freshly ground
- 3 Tbsp balsamic vinegar
- 2 Tbsp maple syrup
Smoked Salmon Spread
By BBAUNTIE
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved One of the best spread or dip I have ever had
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh dill
- 1 teaspoon prepared horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound (4 ounces) smoked salmon, minced
Sopas
By BBAUNTIE
Portuguese Soup that is made for festa
- 4 pounds chuck roast shopping list
- 2 soup bones
- 1 onion, chopped
- 4 cloves garlic
- 1 TBS whole cumin
- 1 tsp whole allspice
- 1 tsp whole cloves
- 4 bay leaves
- 1/2 cup white wine
- 1-1/2 TBS worcestershire sauce
- 12 cups water
- 1 can (8 oz) tomato sauce
- 1 head cabbage cut into four wedges
- 2 sprigs of mint
- salt and pepper to taste
- 1 loaf French bread (plain — not sweet or sourdough)
SALSA - CANNING
By BBAUNTIE
Directions: PREPARE boiling water canner
- 10 cups chopped cored peeled tomatoes (about 25 medium)
- 5 cups chopped seeded green bell peppers (about 4 large)
- 5 cups chopped onions (about 6 to 8 medium)
- 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
- 1-1/4 cups cider vinegar
- 3 cloves garlic, finely chopped
- 2 Tbsp finely chopped cilantro
- 1 Tbsp salt
- 1 tsp hot pepper sauce, optional
Zuppa Tuscana Soup
By BBAUNTIE
1. Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks
- Directions:
- 1 lb Italian sausage (I like mild sausage)
- 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
- 1 large onion, chopped
- 1/4 cup bacon bit (optional)
- 2 garlic cloves, minced
- 2 cups kale or 2 cups swiss chard, chopped
- 2 (8 ounce) cans chicken broth
- 1 quart water
- 1 cup heavy whipping cream
COCINA: Royale Da's Biscochitos
By BBAUNTIE
Preheat oven to 350 Cream lard & sugar with mixer
- 1 lb. lard
- 1 c. sugar
- 4 eggs
- 3 tsp vanilla
- 6 c. flour
- 1/2 tsp baking powder
- 1 tsp anise seed (or liquid anise)
- 6-8 tsp orange juice frozen concentrate (do not dilute)
- Cinnamon Sugar mixture to dip cookies in after baking