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Recipes
Our Favorite Basil Pesto Recipe
By awright0511
Sauce it: Classic pesto is served as a flavorful raw sauce, perfect for cooked pasta in all sizes and shapes
- 3 cups washed, fresh basil leaves, stems removed, patted dry
- 2-4 garlic cloves, peeled- according to taste
- 1/3-1/2 cup pecans, pine nuts, almonds or walnuts
- 10 tablespoons fruity extra virgin olive oil, as needed
- 1/2 cup grated Parmesan or Romano cheese, optional- omit for vegan
- Pinch of sea salt, if desired
Sweet Chocolate Cookies
By awright0511
1. In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or unt...
- 1/2 cup margarine or butter (note: do not use diet margarine)
- 1-3/4 cups all-purpose flour
- 1 cup sugar
- 1 4-ounce package sweet baking chocolate, melted and cooled
- 2 eggs
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped nuts
- 2 ounces vanilla-flavored candy coating
- 1 teaspoon shortening
Fully Loaded Chili
By awright0511
In a Dutch oven over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain
- GARNISHES:
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1-3/4 cups water
- 2 cans (8 ounces each) Hunt’s® Tomato Sauce
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon baking cocoa
- 2 teaspoons Louisiana-style hot sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 cup reduced-fat sour cream
- 1/2 cup crushed baked tortilla chip scoops
- 1/2 cup shredded reduced-fat cheddar cheese
Apple Crisp a la Mode
By awright0511
To peel an apple safely, your child should hold the fruit in one hand, grip a vegetable peeler in the other, and pu...
- 6 apples (or 6 cups of apple slices)
- 1 1/2 cups rolled oats
- 3/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick), softened
- Whipped cream or ice cream
Spicy Chicken-Corn Chowder
By awright0511
1. In a 5- to 6-quart Dutch oven cook bacon until crisp
- 8 slices bacon, chopped
- 1 pound skinless, boneless chicken breast, cut in bite-size pieces
- 1 1/2 cups chopped red sweet pepper
- 1 cup chopped sweet onion
- 1 - 2 Jalapeño peppers, finely chopped
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups reduced-sodium chicken broth
- 2 large Yukon gold potatoes, chopped
- 2 cups fresh sweet corn kernels
- 1 1/2 cups whipping cream
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
Recipe #4: White Puree
By awright0511
Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/...
- 2 cups cauliflower, cut into florets
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary
Angel Cake
By awright0511
Nut-Free, Soy-Free
- 1 cup sifted cake and pastry flour
- 1 ½ cups granulated sugar
- 1 ½ cups egg whites, (about 12) at room temperature
- 1 T lemon juice
- 1 tsp cream of tartar
- ½ tsp salt
- 1 tsp vanilla
Genoise in Strawberrry Vin Santo Sauce
By awright0511
1. Allow eggs to stand at room temperature for 30 minutes
- 6 eggs
- Granulated sugar
- Cake flour or all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup light-tasting or pure olive oil (do not use extra virgin olive oil)
- 1-1/3 cups cake flour or 1-1/4 cups all-purpose flour
- Strawberry Vin Santo Sauce
- Powdered sugar
- Fresh strawberries (optional)
Mo Fetta, Mo Betta
By awright0511
CALORIES 159.9 CAL FAT 11 G SATURATED FAT 3
- 2 eggs
- 1/2 tablespoon feta cheese crumbles
- 1/3 cup torn baby spinach leaves add to shopping list
- 1 sprinkle dried oregano
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Cheesy Baked Ziti
By awright0511
Heat the oven to 350 degrees
- 1/2 pound dried ziti
- 15 or 16 ounces ricotta cheese (part skim)
- 3 cups (or 12 ounces) shredded mozzarella cheese
- 3 cups (or a 26-ounce jar) spaghetti sauce
- 1/2 cup Parmesan cheese