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Make ahead potatoes

Make ahead potatoes

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Mash ingredients together Add milk if too thick put into trays or casserole dish bake at 350 for one hour

  • 5 lbs cooked potatoes - mashed
  • 8 oz cream cheese
  • 8 oz sour cream
  • parmesan cheese
  • salt
  • pepper
  • parsley
  • chopped onions
  • garlic
0/5 (0 Votes)

Shrimp with Bowties

Shrimp with Bowties

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Heat oil in skilled. Add shrimp until they turn pink

  • 2 T EVOO
  • 1 lb large shrimp peeled & deveined
  • 1 T chopped garlic
  • 1 T white wine
  • 2 tsp B&B
  • 1 C Chicken stock
  • 1 C heavy cream
  • 1 T tarragon
  • Salt & Pepper
  • 1 C Blanched asparagus
  • 1 C seeded, peeled & diced tomatoes
  • 1 tsp butter
  • 1 lb cooked bow tie macaroni
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Crecco's Vodka Sauce

Crecco's Vodka Sauce

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Saute first 5 ingredients Add grated Romano, heavy cream, vodka Simmer for 30 minutes until reduced in volume

  • 2-3 T EVOO
  • 3 Cloves Garlic, minced
  • 6 oz procuitto, shredded
  • 1 small onion, chopped
  • 1 lb jar whole tomatoes, seeded
  • salt
  • 1/2 cup grated Romano cheese
  • 1/2 cup heavy cream
  • 2/3 cup vodka
  • Saute first 5 ingredients
  • Add grated Romano, heavy cream, vodka
  • Simmer for 30 minutes until reduced in volume
  • Mix with pasta
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Sweet Potato and Black Bean Burritos

Sweet Potato and Black Bean Burritos

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Preheat oven to 400. Bake sweet potatoes 45 minutes or until soft

  • Recipe of the Month:
  • Sweet Potato & Black Bean Burritos
  • Ingredients:
  • 3 sweet potatoes
  • 3 tbs lime juice
  • 1 1/2 c cooked black beans
  • 1/2 red onion, diced
  • 1 large tomato, diced
  • 8-10 soft corn or wheat tortillas
  • 1 1/2 c salsa
  • 1/2 c corn, fresh or frozen
  • 1/4 c scallions
  • cheese (optional)
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Green-Lentil Curry

Green-Lentil Curry

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1.In a small bowl, combine the ginger, garlic, coriander and ground cumin

  • 1 tsp finely grated ginger
  • 1 garlic clove, mashed to a paste
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 3 T canola oil
  • 1/4 tsp cumin seeds
  • 1 small shallot, minced
  • 1 T tomato paste mixed with 1 T water
  • 1 1/4 C dried green lentils
  • 1/4 tsp ground tumeric
  • 4 oz green beans, cut into 3/4 inch lengths
  • 4 oz kale, stemmed and leaves finely chopped
  • 1 medium carrot, thinly slicked
  • 1 C finely chopped cilantro
  • 1/2 t cayenne pepper
  • salt
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Spice Rubbed Chipotle Molassess Ribs

Spice Rubbed Chipotle Molassess Ribs

By

Bobby Flay

  • Chipotle-Molasses BBQ Sauce:
  • 1 cup ancho chili powder
  • 1/4 cup Spanish paprika
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons dry mustard
  • 2 teaspoons ground cayenne pepper
  • 2 teaspoons dried oregano
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 2 racks pork ribs (12 ribs each)
  • 1 cup soy sauce
  • 1/4 cup coarsely chopped ginger
  • Chipotle-Molasses BBQ Sauce, recipe follows
  • 2 tablespoons canola oil
  • 1 large Spanish onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 tablespoons ancho chili powder
  • 1 tablespoon pasilla chili powder
  • 1 tablespoon New Mexican chili powder
  • 3 cups canned plum tomatoes with juices, pureed
  • 1 cup water
  • 1/4 cup ketchup
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup dark brown sugar
  • 1/4 cup honey
  • 1/4 cup molasses
  • 2 tablespoons Dijon mustard
  • 2 chipotle chiles in adobo, pureed
  • 1/2 cup smooth peanut butter
  • Salt and freshly ground black pepper
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Goat Cheese Quesadilla

Goat Cheese Quesadilla

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1. Prepare a medium fire in grill 2

  • 1 Red Bell pepper, halved and seeded
  • 1 jalapeno, halved and seeded
  • 1 T EVOO
  • 6 10 Inch Flour Tortillas
  • 6 OZ goat cheese, at room temperature
  • 3 T Salsa
  • 3 T cilantro
0/5 (0 Votes)

Coconut Arborio Rice Pudding

Coconut Arborio Rice Pudding

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1.In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil

  • 1 quart whole milk
  • 1 cup arborio rice (about 8 ounces)
  • 1/2 cup sugar
  • One 14-ounce can unsweetened coconut milk
  • 1/2 cup coarsely shredded unsweetened coconut
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Calamari with Tomatoes, Caper Berries and Basil

Calamari with Tomatoes, Caper Berries and Basil

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1. Heat 1 T oil in a saute pan over medium heat

  • 1/4 C EVOO
  • 4 Garlic Cloves minced plus one whole clove
  • 2 shallots minced
  • 1 can (28 ox) whole peeled plum tomatoes with juice, crushed
  • 1 cup dry white wine
  • 1/2 C Water
  • 1 small dried chile, such as chile de arbol
  • 8 fresh basil leaves
  • 2 strips (3 inches each) orange zest
  • Coarse salt
  • 1 1/2 lbs small calamari, rinsed and dried
  • 1/2 Cup large caper berries
  • 6 slices rustic bread (ciabatta)
  • Fresh ground pepper
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Veggie Pressed Sandwiches

Veggie Pressed Sandwiches

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1. Make the pesto, Pulse basil, parm, pine nuts, garlic, salt and pepper in food processor

  • For The Pesto
  • 2 C fresh basil leaves, rinsed and dried
  • 1/2 C Freshly grated parm
  • 1/3 C toasted pine nuts, lightly toasted
  • 2 Garlic Cloves, coarsely chopped
  • 1/2 t coarse salt
  • 1/4 t pepper
  • 1/2 C plus 1 T EVOO
  • For the Sandwiches
  • 1 Red Bell Pepper
  • 1 small eggplant, cut legnthwise into 1/4 inch thick slices
  • 1 zucchini, cut legnthwise into 1/4 inch thick slices
  • 1 yellow summer squash, cut legnthwise into 1/4 inch thick slices
  • EVOO
  • Salt and Pepper
  • 2 Loaves ciabatta (halved horizontally
  • 1 lb fresh mozzarella cheese, but into 1/4 inch slices
  • 1/3 lb proscuitto
0/5 (0 Votes)