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Recipes
Pasta-Classic Italian Lasagna
By ceyana
Simple Tomato Sauce: In a large casserole pot or Dutch oven, heat oil over medium high heat
- Bechamel Sauce:
- 1 lb lasagna sheets, cooked al dente
- 1/4 c extra-virgin olive oil
- 1 pound sweet italian sausage
- 1 1/2 lbs ricotta cheese
- 3 large eggs
- 2 10 oz packages frozen chopped spinach, thawed and squeezed dry
- 3 c shredded mozzarella
- 1/4 c freshly grated Parmesan
- 1 1/2 c tomato sauce (recipe follows)
- Salt and white pepper
- 7 TBSP unsalted butter, divided
- 1/2 c all-purpose flour
- 4 c whole milk at room temperature
- Pinch freshly grated nutmeg
- Simple Tomato Sauce:
- 1/2 c extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 32oz cans crushed tomatoes
- 2 dried bay leaves
Hot Potato Salad with Scallion Vinaigrette
By ceyana
Scrub 2 pounds boiling potatoes; slice 1/3 inch thick
- 2 pounds potatoes, sliced 1/3 inch thick
- Salt
- 1/2 recipe Scallion Vinaigrette
- 1/4 cup fresh parsley, chopped
Loaded Nachos
By ceyana
In a skillet over medium-high heat, add the olive oil and half the onion
- 1 Tablespoon Olive Oil
- 1 whole Yellow Onion, Diced
- 2 pounds Ground Beef
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Cumin
- 1/4 teaspoon Crushed Red Pepper
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
- 1/2 cup Hot Water
- Tortilla Chips
- 1-1/2 cup Grated Cheddar Cheese
- 1-1/2 cup Monterey Jack Cheese
- 6 whole Roma Tomatoes, Diced
- 1 whole Jalapeno, Diced Finely
- 1/2 bunch Cilantro Leaves, Chopped
- Juice Of 1 Lime
- 1/2 teaspoon Salt
- 1 whole Avocado (pitted And Diced)
- Sour Cream (optional)
Country Pork Ribs in the Instant Pot
By ceyana
I’m a Catholic wife and mother of four who wants the best of nutrition and living for her family
- 2 Tbs. olive oil, lard, or other cooking fat
- 1 large onion, sliced
- 2-2.5 lbs. boneless pork ribs ("country style")
- 2 tsp. salt
- 1/2 tsp. white pepper (or black is fine if you don't have white)
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1/2 tsp. coriander
- 1/2 tsp. thyme
- 1/4 tsp. allspice
- 1 c. tomato sauce
- 1 c. stock (beef or chicken) or water
- 2 Tbs. red wine vinegar
- 2 tsp. mustard powder
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. dried ginger powder
Bread Machine - Honey Wheat Bread
By ceyana
Measure and add liquid ingredients into bread pan
- 1 1/8 c water (watch dough and add additional 1/8 c at a time if needed)
- 2 Tbsp butter
- 4 Tbsp Honey
- 1 Tsp salt
- 3 1/2 c bread flour
- 1 c wheat flour
- 2 Tsp active dry yeast
Cinnamon Rolls
By ceyana
Combine milk, oil and sugar in a small saucepan
- Dough
- 2 c milk
- 1/2 c canola oil
- 1/2 c sugar
- 1 pkg yeast
- 4 c flour
- 1/2 heaping tsp baking powder
- 1/2 scant tsp baking soda
- 1 tsp salt
- 1/2 c four
- Filling
- 2 sticks melted butter
- 1/4 c cinnamon
- 1 cup sugar
- Maple Icing
- 1 lb powdered sugar
- 1/4 c milk
- 3 TBSP butter melted
- 1/8 c coffee
- dash salt
- 1 tsp maple extract
Fresh Whole Ham
By ceyana
Preheat the oven to 325 degrees F (165 degrees C)
- 1 (8-10 pound) bone-in ham
- 2/3 cup wet mustard
- 2/3 cup maple syrup
- 4 tablespoons brown sugar
- 2 teaspoons dry minced onion
Poultry-Baby Vegetables and Chicken Bake
By ceyana
Heat oven to 375. Slice carrots into thin rounds
- 1 1/2 lbs cubed chicken breast
- 1 bunch baby carrots
- 1 small bunch baby asparagus
- 1 pkg grape tomatoes
- 8 oz ricotta cheese
- olive oil
- garlic
- poultry seasoning
- salt
- pepper
- vegetable bouillon
- sage
- oregano
- rosemary
Braised Pork Shoulder in Red Wine Tomato Sauce
By ceyana
Preheat the oven to 350 F
- 1 4 1/2-5 pound boneless pork shoulder roast (also known as Boston Butt Roast)
- 1 pkg bacon, diced
- 1 large carrot, peeled and roughly chopped
- 2 pieces of celery, roughly chopped
- 3 large cloves of garlic, smashed and roughly chopped
- 1/2 large onion, roughly chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- a few dashes of red pepper flakes
- 1 28 ounce can of crushed tomatoes
- 3/4 cup red wine
- beef stock, to cover (about 2 cups)
Italian Salsa Verde
By ceyana
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- 2 cups mixed herbs: parsley, mint, dill, scallion, cilantro
- 1/4 cup capers
- 1 fresh red chile (optional), seeded andthinly sliced
- 2 large cloves garlic (optional), thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 –2 lemons
- Sea salt