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Flan, Vanilla

Flan, Vanilla

By

A delicious Mexican dessert

  • 3/4 cup granulated sugar
  • 1 (12 oz.)can NESTLE CARNATION evaporated milk
  • 1 (14 oz.)can NESTLE CARNATION Sweetened CONDENSED MILK
  • 3 LARGE EGGS
  • 1 TABLESPOON VANILLA EXTRACT
0/5 (0 Votes)

Rustic Tomato and Roasted Corn Pizza

Rustic Tomato and Roasted Corn Pizza

By

Directions Dissolve sugar and yeast in a large bowl of warm water until well blended

  • 1 tsp sugar
  • 1 package quick-dry yeast (about 2 1/4 tsp)
  • 1/2 cup warm water (100°F to 110°F)
  • 1 cups all-purpose flour
  • 1/4 tsp salt
  • cooking spray
  • 2 tsp yellow cornmeal
  • 1/2 cup fresh yellow corn kernels
  • 3/4 cup (3 oz) shredded part-skim mozzarella cheese
  • 2 medium heirloom tomatoes (assorted colors), sliced
  • 1/4 cup small fresh basil leaves
  • 3/4 cup (3 oz) shredded smoked provolone
4.4/5 (8 Votes)

Sausage With Chard and Rhubarb

Sausage With Chard and Rhubarb

By

Preparation 1. In a large skillet over medium-high heat, warm oil

  • 2 tablespoons extra-virgin olive oil
  • 1 pound hot Italian sausage (pork or turkey)
  • 1 shallot, finely chopped
  • 1 1/2 teaspoons mustard seeds
  • 2 garlic cloves, finely chopped
  • 1/2 cup thinly sliced rhubarb
  • 1 pound red or white Swiss chard, center ribs removed and leaves chopped
  • Fine sea salt and freshly ground pepper, as needed
0/5 (0 Votes)

Pizza Crudo

Pizza Crudo

By

Heat a grill or grill pan to medium high

  • 1 clove garlic, finely chopped
  • 1/3 cup extra virgin olive oil (evoo)
  • 1 loaf ciabatta bread, split, or 4 ciabatta rolls, split
  • 1/2 teaspoon dried oregano
  • 6-8 oz FRESH mozzarella cheese, mashed
  • 2 pints multicolored cherry tomatoes, halved or quartered
  • 1 cup basil leaves, shredded
  • salt and cracked pepper
0/5 (0 Votes)

Pasta and Beans Recipe

Pasta and Beans Recipe

By

This soup freezes well, but keep in mind that you should cook and add the pasta just before serving

  • 1 pound dried cannellini (white kidney) beans
  • 6 quarts water
  • 3 large Idaho potatoes (about 1 3/4 pounds), peeled
  • 3 sprigs fresh rosemary
  • 2 fresh bay leaves, or 3 dried
  • 12 slices bacon, cut crosswise into 1/2-inch pieces (about 1 cup)
  • 4 cloves garlic, peeled
  • 1/4 cup extra-virgin olive oil, plus more for drizzling over the soup
  • 1 medium onion, chopped (between 1 and 1 1/2 cups)
  • 2 medium carrots, peeled and coarsely shredded (about 1 cup)
  • 2 cups canned Italian plum tomatoes (preferably San Marzano), crushed by hand or with a food mill, with their liquid
  • Salt and freshly ground black pepper to taste
  • 1 pound ditalini, or 3 cups elbow pasta
  • Freshly grated Grana Padano or Parmigiano-Reggiano cheese
0/5 (0 Votes)

Mango-Lime Sorbet

Mango-Lime Sorbet

By

Thaw mango chunks 15 minutes

  • 4 cups frozen mango chunks
  • 1/2 cup agave nectar
  • 1/4 cup fresh lime juice
4.5/5 (43 Votes)

Mexican Tortilla Soup

Mexican Tortilla Soup

By

Kathy Kingsley, Health JANUARY 2007

  • 2 teaspoons olive oil, divided
  • 12 ounces skinless, boneless chicken breast, trimmed and diced
  • 1 cup prechopped onion (find at the salad bar)
  • 1 cup prechopped green bell pepper (find at the salad bar)
  • 2 garlic cloves, minced (1 teaspoon)
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup coarsely crushed baked tortilla chips (such as Tostitos)
  • 1/2 cup preshredded reduced-fat Mexican blend cheese
  • 6 lime wedges (about 1 1/2 limes)
0/5 (0 Votes)

Feta Pasta Salad

Feta Pasta Salad

By

•Cook pasta according to package directions

  • oz Mara’s Farfalle Pasta (1/2 box)
  • 1 cup feta, crumbled
  • 1 tomato
  • 2 avocados
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon yellow mustard
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt
4.4/5 (14 Votes)

Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers

By

Instructions Cut off each top of the peppers and scrape out the seeds and membranes

  • 6 Large Bell Peppers
  • 1 pound lean ground beef
  • 1/2 cup onion, chopped
  • 1 14 oz can diced tomatoes
  • 1 cup wild rice, cooked (any kind of rice will work)
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/4 cup shredded cheese, divided
  • 1/4 cup water
4.7/5 (12 Votes)

Baked Avocado

Baked Avocado

By

Preheat oven to 400°F. Cut avocado in half and remove pit

  • Ingredients
  • 2 avocados
  • 1/2 teaspoon Wildtree Chipotle Lime Rub
  • 1/4 cup tomato, seeded and diced
  • 1 teaspoon Wildtree Garlic Galore Seasoning Blend
  • 1 tablespoon cilantro chopped
  • 2 tablespoons panko breadcrumbs
  • 1 teaspoon Wildtree Natural Grapeseed Oil
0/5 (0 Votes)