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Recipes
Hot Dogs and Potatoes
By á-51
Slice Potatoes thin cut up hot dogs set oven to 375 degrees lightly oil bottom of pan toss potatoes with light oil
- Potatoes
- Hot dogs-thawed
- oil
- salt pepper
- garlic powder
- onion powder
Ratatouille
By á-51
Ratatouille-Vegitables on tomato pepper sauce
- 2 tbs evoo + more
- 1 medium onion -chopped
- 3-4 cloves of garlic-grated
- 2 jarred whole roasted red peppers-chopped
- 1 8 oz can of tomato sauce
- salt and pepper
- 2 small yellow squash-sliced thin
- 2 small green squash-sliced thin
- 2 small eggplant-sliced thin
- 2-3 small yukon gold potatos, or handful of baby yukon gold potatos-room temp and sliced thin
- 3-4 thyme sprigs-leaves removed
Plum Tomatoes on Bread
By á-51
spray bottom of tomato with evvoo sprinkle with all ingrediants spray with olive oil place on cookie sheet lined
- Plum Tomatoes sliced in half
- salt and pepper
- garlic powder
- little oregano
- little bread crumbs
- grated cheese
- olive oil
Basic Crepes
By á-51
In a bowl combine1 cupall-pupose four, 1 1/2 cups milk, 2 eggs, 1 tablespoon cooking oil, and 1/4 teaspoon salt
- 1 cup flour
- 1 1/2 cup milk
- 2 eggs
- 1 tablespoon cooking oil
- 1/4 teaspoon salt
pasta-Shiitake Angel Hair Pasta
By á-51
Directions Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops
- Ingredients
Chocolate Macaroons
By á-51
These chewy cookies are as pretty as they are delicious
- For topping:
- INGREDIENTS
- 1-7 oz box Odense Almond Paste, grated
- 1 cup confectioners sugar, firmly packed
- 1/4 cup cocoa, firmly packed
- 2 tablespoons flour
- Pinch salt
- 2 large egg whites (not ex-large)
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners sugar
- TOOLS & EQUIPMENT
- Electric Mixer
- Parchment paper
Low Fat-Chocolate-Mint Grasshopper Pie
By á-51
POUR milk into large bowl
- 1-1/2 cups cold milk 1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding 2 cups thawed COOL WHIP Whipped Topping, divided 6 DOUBLE STUF OREO Cool Mint Creme Chocolate Sandwich Cookies, ch
Bacon and Swiss Scones
By á-51
1. Preheat oven to 400°F
- Yield: 6 servings
- 2 cups + 1 teaspoon all-purpose flour, divided
- 1 tablespoon baking powder
- Pinch cayenne pepper
- Dash nutmeg
- 1 teaspoon salt
- 8 tablespoons cold butter, diced
- 1/2 cup half-and-half
- 2 eggs
- 4 ounces Swiss cheese, diced
- 3 green onions, thinly sliced
- 7 strips bacon, cooked and crumbled
- Egg wash (1 egg beaten with 1 teaspoon water)
- jhampson
- 1 Recipes | 1 Cookbooks | Profile
- This recipe viewed 1 times
- Based on: Quiche Lorraine Scones by Jackie618
- Public
- Open
- Tags: egg, scones
Pistachio Pudding Cake
By á-51
Nutrition Details (per serving): Calories 290 Total fat 11 g Saturated fat 2 g Cholesterol 70 mg Sodium 43
- Ingredients:
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding
- 4 eggs
- 1-1/4 cups water
- 1/4 cup oil
- 1/2 tsp. almond extract
- 7 drops green food coloring (optional)
- 2 Tbsp. powdered sugar
Pasta-rigatoni with sausage and broccoli rabe
By á-51
Cook pasta and reserve one cup cooking water Heat oil in pan Add sausage, onion and garlic
- 8 oz (or lb) of rigatoni
- 3 tbs evoo
- 1 lb italian sausage cut or crumbled
- 1 onion chopped
- 2 cloves garlic
- 1 lb broccoli Rabe ( chopped 8 cups)
- 1/3 cue white wine or chicken broth
- 1/4 cup drained oil packed sun-dried tomatoes patted dry chopped
- 1/4 cup pitted black olives such as kalamata, halved
- 1/2 tsp salt
- 1/4 cup Italian seasoned dry breadcrumbs
- Shredded parm cheese