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Mushroom Loaf

Mushroom Loaf

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This recipe takes over 2 hours to prepare

  • 1 cup chopped onion
  • 1 teaspoon olive oil
  • 1 red bell pepper, seeded and chopped
  • 16 ounces Golden mushrooms, sliced
  • 3 cups fresh breadcrumbs
  • 1 tablespoon fresh herbs
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon Chipotle pepper
  • 1 teaspoon paprika
  • 8 ounces grated Cheddar cheese
  • 2 plum tomato, sliced
0/5 (0 Votes)

White Bean, Pasta and Swiss Chard Soup

White Bean, Pasta and Swiss Chard Soup

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In a large stockpot over medium heat, warm oil

  • 1 tablespoon olive oil
  • 2 yellow onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 small bunch red Swiss chard, thick stems removed, leave julienned in thin strips
  • 6 cups chicken broth
  • 2 (14 1/2 ounce) cans chopped tomatoes
  • 2 tablespoons dried basil
  • 3 garlic cloves, minced
  • 1/4 teaspoon dry mustard
  • 1 cup broken capellini pasta, cooked and drained
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Grated Parmigiano-Reggiano cheese
  • 2 (14 1/2 ounce) cans cannelloni beans
0/5 (0 Votes)

Dijon Sauce for Vegetables

Dijon Sauce for Vegetables

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Blend ingredients and spoon over steamed Brussels sprouts or asparagus

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon garlic salt
  • 1/2 tablespoon Worcestershire sauce
  • Dash of hot sauce
0/5 (0 Votes)

One Pot Autumn Bean Dinner

One Pot Autumn Bean Dinner

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Sauté mushrooms, onion, celery and carrots in olive oil in 3-quart saucepan, stirring occasionally, until tender

  • 2 (15 ounce) cans cannellini beans
  • 1 teaspoon olive oil
  • 1 pound mushrooms, sliced
  • 1 yellow onion, diced
  • 1 celery stalk, diced
  • 2 large carrots, diced
  • 6 garlic cloves, minced
  • 1 cup dry red wine
  • 1 cup chicken broth
  • 1 tablespoon liquid smoke
  • 14.5 ounce can chopped tomatoes
  • 3 tablespoons tomato paste
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon grated lemon zest
  • 2 tablespoons chopped fresh parsley
0/5 (0 Votes)

Spinach Lasagna

Spinach Lasagna

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Sauté onion, green pepper, mushrooms and garlic in olive oil until tender

  • 9 lasagna noodles
  • 2 (12 ounce) bags fresh spinach
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 16 ounces chopped mushrooms
  • 2 jars spicy red pepper pasta sauce
  • 16 ounces shredded FF mozzarella cheese
  • 16 ounces cream cheese
  • Italian spice
  • Italian herbs
  • Salt and black pepper, to taste
  • Parmigiano-Reggiano
0/5 (0 Votes)

Mashed Potatoes

Mashed Potatoes

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In a large saucepan, combine potatoes and enough cold water to cover

  • 4 large russets cut into 6 pieces each
  • 1/4 cup heavy cream
  • 1/2 cup sour cream
  • 1 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup chopped chives (optional)
0/5 (0 Votes)

Mashed Potatoes

Mashed Potatoes

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In a large saucepan, combine potatoes and enough cold water to cover

  • 4 large russets cut into 6 pieces each
  • 1/4 cup heavy cream
  • 1/2 cup sour cream
  • 1 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup chopped chives (optional)
0/5 (0 Votes)

Meatless Lasagna (Lasagne di Magro)

Meatless Lasagna (Lasagne di Magro)

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In northern Italy, lasagna usually is made with besciamella, a white sauce, and meat ragù

  • For the sauce:
  • 3 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1 yellow onion, finely chopped
  • 5 lb. fresh tomatoes, peeled, seeded and chopped, or 2 cans (each 28 oz.) plum tomatoes, seeded and chopped, with juice
  • Salt and freshly ground pepper, to taste
  • 6 to 8 fresh basil leaves, torn into small pieces
  • 1 1/4 About 1 1/4 lb. fresh pasta sheets, each cut into strips about 12 by 4 inches, or 1 1/4 lb.
  • dried lasagna
  • For the filling:
  • 1 egg
  • 3 cups ricotta cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste
  • 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/2 lb. fresh mozzarella cheese, thinly sliced
4.7/5 (3 Votes)

Greek Vegetable Salad

Greek Vegetable Salad

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Toss first six ingredients together and divide into serving bowls

  • For the salad:
  • 3 cups cherry tomatoes, halved
  • 1 medium cucumber, thinly sliced
  • 1 medium zucchini, peeled, halved, and cut into thin strips
  • 1/2 purple onion, sliced
  • 14 ounce jar artichoke heart quarters in water, drained
  • 1 package baby field greens
  • 1/2 cup pitted ripe olives
  • 8 ounces crumbled feta cheese
  • Fresh ground pepper
  • 2 cups seasoned croutons
  • +++++
  • For the Lemon/Lime Oregano Salad Dressing:
  • 1/2 cup minced oregano leaves
  • 1 cup lime juice
  • 1 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
0/5 (0 Votes)

Mexican Potato Salad

Mexican Potato Salad

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Cover potatoes with salted water in 5-quart saucepan

  • 2 1/2 pounds red-skinned C-potatoes, quartered
  • 1 cup frozen white corn, thawed
  • 3/4 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 plum tomato, diced
  • 5 canned, whole fire-roasted chilies, diced and seeded
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon sea salt
  • 1 teaspoon dried cilantro
0/5 (0 Votes)