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Recipes

Sour Cream Noodle Bake

Sour Cream Noodle Bake

By

Directions Preheat the oven to 350 degrees F

  • 1 1/4 pounds ground chuck
  • One 15-ounce can tomato sauce
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 8 ounces egg noodles
  • 1/2 cup sour cream
  • 1 1/4 cups small curd cottage cheese
  • Pinch red pepper flakes
  • 1/2 cup sliced green onions (less to taste)
  • 1 cup grated sharp Cheddar
  • Crusty French bread, for serving
4.5/5 (15 Votes)

Chicken Saltimbocca

Chicken Saltimbocca

By

Slice each chicken breast in half lengthwise, then pound thin with a meat mallet

  • To Serve:
  • 4 (6 Ounce) Boneless, Skinless Chicken Breasts
  • 3/4 Cup All-purpose Flour Seasoned With Salt & Pepper
  • 1 1/2 Tablespoons Minced Fresh Sage Leaves
  • 8 Thin Slices of Prosciutto
  • 1/4 Cup Olive Oil
  • 1 1/2 Cups Dry Vermouth or Dry White Wine
  • 1 Tablespoon Lemon Juice
  • Salt & Pepper to Taste
  • 4 Tablespoons Unsalted Butter
  • Fresh Sage Leaves As Garnish
4.7/5 (9 Votes)

Grilled Swordfish with Lemon, Mint and Basil

Grilled Swordfish with Lemon, Mint and Basil

By

Watch how to make this recipe

  • 1/2 cup olive oil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil leaves
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 4 (5 to 6-ounces each) swordfish steaks
0/5 (0 Votes)

Paleo Banana Bread

Paleo Banana Bread

By

Preheat your oven to 350°F

  • 2 tablespoons (28 g) virgin coconut oil, melted and cooled
  • 3 eggs (150 g, weighed out of shell), at room temperature
  • 3 ripe bananas, peeled
  • 3 tablespoons (63 g) honey
  • 1 1/2 cups (180 g) blanched almond flour (not almond meal)*
  • 1/4 cup (28 g) coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • I recommend Honeyville brand or nuts.com blanched almond flour.
4.5/5 (4 Votes)

Lamb Kabobs

Lamb Kabobs

By

Serve with Tomato Feta Salad and Grilled Pita Bread

  • 4 pounds top round lamb
  • 2 tablespoons minced garlic (4 to 5 cloves)
  • 2 tablespoons minced fresh rosemary leaves
  • 4 teaspoons minced fresh thyme leaves
  • 1/2 cup mild olive oil
  • 1/2 cup dry red wine
  • 4 tablespoons red wine vinegar
  • Kosher salt
  • 4 small red onions
  • 4 pints cherry tomatoes
  • Wooden skewers
  • 1 cup good chicken stock
  • 1/2 cup good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon minced fresh rosemary leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
4.6/5 (10 Votes)

Mascarpone Cheesecake with Almond Crust

Mascarpone Cheesecake with Almond Crust

By

Recipe courtesy Giada De Laurentiis

  • 1 cup slivered almonds, lightly toasted
  • 2/3 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1 tablespoon unsalted butter, melted
  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 (8-ounce) containers mascarpone cheese, room temperature
  • 1 1/4 cups sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
  • 1/4 cup whipping cream
4.5/5 (27 Votes)

Authentic Brazilian Cheese Bread

Authentic Brazilian Cheese Bread

By

Preheat oven to 400F degrees with a rack in the middle

  • 4 cups tapioca flour
  • 1 1/4 cups milk
  • 1/2 cup water
  • 6 tablespoons oil
  • 1 1/2 cups grated parmesan cheese
  • 1 cups shredded Mozzarella cheese
  • 2 large eggs
  • 2 teaspoons salt
0/5 (0 Votes)

Grits

Grits

By

Recipe courtesy Paula Deen

  • 2 cups water
  • 1 1/4 cups milk
  • 1 teaspoon salt
  • 1 cup quick cooking grits (not instant)
  • 1/4 cup (1/2 stick) butter
4/5 (1 Votes)

Branzino with Fennel Grapes and Charred Salsa Verde

Branzino with Fennel Grapes and Charred Salsa Verde

By

To make the salsa: Turn the stove’s flame to medium-high

  • Charred Salsa Verde
  • 1 handful of fresh Italian parsley, divided
  • 1/2 cup fennel fronds (fronds and stalks reserved for charring)
  • 1 tablespoons olive oil
  • 1 garlic clove, minced
  • Juice from 1 lemon
  • Sea salt
  • Fish
  • 1 tablespoons olive oil
  • 1 bulb of fennel, sliced (with fronds removed and reserved for salsa verde)
  • 1 yellow onion, sliced
  • Sea salt
  • 1 fresno chile, sliced
  • 1 bunch of grapes
  • 3/4 cup basmati Rice, for serving
  • 1 pound branzino or sea bream (about 1 whole fish), gutted
4.5/5 (2 Votes)

Dark Chocolate Nut Butter Cups

Dark Chocolate Nut Butter Cups

By

For The Sprouted Nut Butter Filling In a small mixing bowl, combine nut butter, maple syrup, maca, and salt

  • Sprouted Nut Butter Filling
  • 3/4 cup WFN Sprouted Almond-Pecan Butter
  • 4-5 tablespoons maple syrup
  • 2 tablespoons WFN Maca Powder
  • 1 generous pinch WFN Himalayan Salt
  • Dark Chocolate Coating
  • 1/2 cup + 2 tablespoons WFN Raw Cacao Butter melted
  • 2/3 cup + 2 tablespoons WFN Fermented Raw Cacao Powder
  • 1/4 cup + 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 pinches WFN Himalayan Salt
4.3/5 (3 Votes)