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Recipes
Crispy Zucchini and Potato Pancakes
By á-51
Crispy Zucchini and Potato Pancakes
- Ingredients
- Vegetable cooking spray
- 2 pounds russet potatoes, peeled and grated
- 2 medium zucchini, grated
- 3 garlic cloves, minced
- 1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
- 1/4 cup grated Parmesan, plus 1 tablespoon
- 1/4 cup seasoned bread crumbs
- 2 egg whites, lightly beaten
- 2 teaspoons kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 tablespoons vegetable oil
- Olive oil, for drizzling
Apple French Toast Casserole
By á-51
Here's another make-it-the-night-before breakfast casserole
- Ingredients
- 4 tablespoons butter
- 3 large apples, peeled and sliced thinly (I use Cortland or Empire)
- 3/4 cup brown sugar, packed
- 2 tablespoons water
- 1 teaspoon cinnamon
- 8 slices Italian bread, 1 inch thick
- 4 large eggs
- 1 1/4 cups milk
- 2 teaspoons vanilla extract
Oreo cookie dip
By á-51
Mix together
- 1/2 cup veg shortening
- 3 cups powder sugar
- 3 tbs warm water
- 1 tsp vanilla
- 1 tsp granulated sugar (Kelly used 1 tbs)
BACON POTATO SOUP
By á-51
Saute bacon until crisp. Add onions, cook until tender
- 1/2 c. diced bacon
- 1 med. onion, chopped
- 1 1/2 tbsp. flour
- 3 c. chicken bouillon broth
- 3 med. potatoes, diced
- 1/2 c. sour cream
- 1 c. sharp cheddar cheese
- Parsley
Panko-Crusted Chicken with Cherry Tomato
By á-51
Preparation Season the chicken with salt and pepper
- Ingredients
- 4 small pieces boneless, skinless chicken breasts trimmed of tenderloin and lightly pounded
- Salt and pepper
- Flour, for dredging
- 2 large egg whites, beaten
- 1 cup Panko crumbs
- 1/2 cup shredded Parmigiano-Reggiano cheese, a couple of handfuls
- A small handful of flat-leaf parsley, finely chopped
- EVOO – Extra Virgin Olive Oil, for shallow frying, plus 2 tablespoons
- 2 large cloves garlic, chopped
- 1 pint cherry tomatoes
- A handful of basil leaves, torn or shredded
Linzer Tarts
By á-51
Directions Cream the butter and sugar together until the mixture is light and fluffy
- Ingredients
- 1 1/4 cups unsalted butter, softened 2/3 cup white sugar 2 cups sifted all-purpose flour 1 3/4 cups ground almonds 1/8 teaspoon ground cinnamon 5 tablespoons raspberry jam 1/3 cup confectioners' sugar for decoration
Chicken Chow Fun
By á-51
Sticking with my Asian roots, I decided to make chow fun for dinner
- Ingredients
- 10 oz. fresh rice noodles
- 8 oz. chicken, medium sliced
- 2 Tbs. soy sauce
- 2 cloves garlic minced
- 1 scallion sliced
- 1/4 medium yellow onion, chopped
- 1 carrot, thinly sliced
- 1 oz. bean sprouts
- 1 cup broccoli, chopped
- 3 medium shitake mushrooms, sliced
- 1/2 cup water
- Salt and Pepper
- Sriracha sauce *optional
Jodi Shortbread cookies
By á-51
Preheat oven to 325 In food processor, with knife blade, pulse flour And sugar until combined
- 1 1/4 cup flour
- 3 tbs sugar
- 1/2 cup (1 stick) butter (no substitutes) cold, cut into
- Pieces
- 1 tbs non pareil
Deep Dish Sausage Quiche
By á-51
Swiss cheese and roasted red peppers lend a savory flavor to this sausage quiche
- Ingredients
- 1/2 pound Bob Evans Original Recipe Sausage Roll
- 1 medium onion, chopped
- 1 unbaked prepared 9” deep-dish piecrust
- 1/2 cup shredded Swiss cheese
- 1/4 cup chopped roasted red peppers
- 4 eggs
- 1 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Chicken-My Cousin Joan's Chicken
By á-51
Breaded Chicken in mushrooom, white wine, lemon sauce
- Chicken tenders
- bread crumbs mixed with parmesan cheese, garlic powser, salt and pepper
- egg
- fresh mushrooms
- lemon juice
- white wine
- chicken broth
- butter