Nalli's profile page
Recipes
Mark’s Meatloaf
By Nalli
I love coming home and smelling this cooking in the oven
- 3/4 lb ground venison/caribou/elk (or beef for the non hunter)
- 3/4 lb. ground turkey or poultry
- 3/4 cup oats
- 1/4 cup oats
- 1/4 cup seasoned bread crumbs
- 1/4 cup parmesan cheese
- 1/2 medium onion, chopped
- 1 stalk celery chopped
- 1 large carrot grated or chopped
- 1/2-3/4 cup spicy V-8 or tomato juice
- 1 egg
Original Green Bean Casserole
By Nalli
Combine beans, milk, soup, pepper and ½ can of French fried onions; pour into a 1 ½ quart casserole
- 1 Large package frozen French style green beans
- 3/4 cup milk
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1/3 tsp ground black pepper
- 1 can French Fried onions
Zucchini Casserole
By Nalli
This recipe is one of Emily Newton's tried and true vegetable dishes
- 6 C. sliced zucchini
- 1 C. shredded carrot
- 1 C. sour cream
- 1 can cream chicken soup
- 1 8 oz pkg Pepperidge farm stuffing
- 1/2 C. butter or margarin
Boeuf Bourgionne
By Nalli
In 1973 Jeffrey and I visited Linda and Daniel in Zurich, Switzerland
- 2 lbs. beef chuck/venison steaks
- 2 boxes fresh mushrooms
- 1/2 lb. smoked bacon
- 4-6 small onions
- 1 bottle dry red wine
- 2 garlic cloves minced
- 2 bay leaves
- Herbs of Provence
- Freshly ground pepper
Light & Tasty Tomato Pie
By Nalli
I found this in the Democrat and Chronicle (the newspaper) in September , 2007, and used our own tomatoes to make i...
- 3/4 cup whole-wheat flour
- 3/4 cup unbleached white flour
- 1 1/4 tsp. salt, divided 3/4 tsp. salt
- 1 tbs. lite pancake syrup/maple syrup
- 4 1/2 tbs. canola oil
- 1/4 cup low-fat buttermilk
- 4 vine-ripened tomatoes cut into 1/4 inch thick slices
- 2/3 cup fresh basil leaves, chopped
- 1/2 cup chopped green onion (about 4)
- 1/2 tsp. white or black pepper
- 1 cup shredded part-skim mozzarella
- 1 cup shredded reduced-fat sharp cheddar or Gruyere
- 1/2 cup light mayonnaise
- 1/2 cup fat-free sour cream
Creamy Rigatoni with Broccoli and Brie
By Nalli
A delicious quick pasta recipe from Real Simple Magazine, 2007
- 1 lb. rigatoni
- 1 head broccoli, florets and stalks cut into 1/2 inch pieces/blanched
- 1/2 C. (2 oz.) pine nuts, toasted (or walnuts)
- 8 oz. Brie (with rind) cut into 1 inch pieces
- Salt and pepper
Scalloped Corn
By Nalli
Aunt Blanche (Gramma Bunny's sister) brought this as a good addition to our Thanksgiving table in 1979, a reminder ...
- 2 eggs
- 1 can (17 oz) cream style corn
- 2/3 C. milk
- 1/2 C. crushed saltines
- 2-3 Tbs. margarine or butter cut-up
- 1 Tbs. sugar
- 1/4 tsp. salt
- Pepper
Cauliflower Pecorino Gratin
By Nalli
Preheat oven to 350 degrees
- 1 medium head cauliflower, trimmed, broken into florets
- 1/2 cup basting oil, divided
- 1/2 cup hot water
- 1/2 cup seasoned bread crumbs
- 1/2 cup (about 2 oz) Pecorino Romano grated cheese
- Salt and pepper to taste
Cauliflower and Ham Gratin
By Nalli
Real Simple Magazine has become one of my favorite reads
- 2 T. unsalted butter
- 1 medium onion, sliced
- 8 oz. ham steak, cut into 1/2 inch pieces
- 1 1/2 C. heavy cream
- 1/2 C. whole milk (skim??)
- 4 oz. goat cheese, crumbled
- Salt and pepper
- 1 head cauliflower, cut into florets
- 3 T. bread crumbs
- 8 sprigs thyme
Pan-Steamed Spinach With Garlic
By Nalli
Heat skillet on medium-high
- 1 tbsp. olive oil
- 1 clove garlic, minced
- 1 pkg. (10 oz) fresh spinach, stemmed and rinsed