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Recipes
Roasted Red Pepper Sauce over Pasta
By emp1438
1. Heat olive oil and sautee onions and garlic
- 16 oz. roasted red peppers - drained
- 1 small onion chopped
- 1-2 T. olive oil
- 2-3 cloves of garlic chopped
- 1 cup of chicken stock
- 1 cup feta cheese
- Pasta of your choice
Pear and Blue-Cheese Pastry Triangles
By emp1438
Sunset NOVEMBER 2005
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 sweet (Walla-Walla, Maui, or Vidalia) or yellow onions (2 lb. total), peeled and sliced very thinly
- 1 firm-ripe pear (8 oz.), rinsed and cut in half crosswise, then lengthwise
- Salt and pepper
- 2 sheets puff pastry, thawed but kept cool
- 7 ounces (1 1/2 cups) crumbled gorgonzola or other blue cheese
Penne with Shrimp and Herbed Cream Sauce
By emp1438
Recipe courtesy Giada De Laurentiis, 2008
- 1 pound penne pasta
- 1/4 cup olive oil
- 1 pound medium shrimp, peeled, and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 (15-ounce) can whole tomatoes, drained, roughly chopped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan
Phyllo Star Clusters with Caramelized Onions
By emp1438
Heat oven to 350°F. Melt 2 tablespoons butter in 10-inch skillet; add onions
- Filling Ingredients:
- Preparation time: 1 hrs
- Baking time: 16 min
- 2 tablespoons LAND O LAKES® Butter
- 1 1/2 cups coarsely chopped onions
- 3/4 cup chopped fresh mushrooms
- 1/3 cup chopped roasted red pepper
- 2 tablespoons chopped ripe olives
- 1/4 teaspoon salt
- Pastry Ingredients:
- 8 to 12 8 to 12 sheets frozen phyllo pastry, thawed
- 1/2 cup LAND O LAKES® Butter, melted
- 1/2 cup soft spreadable garlic and herb cheese
Grand mom's Vegetable Soup
By emp1438
From Mom
- 2 lb. soup bones (marrow with beef on bones)
- 1 chopped onion
- barley (optional)
- 1-2 carrots (loosely chopped)
- 1-2 stalks celery (loosely chopped)
- 1 bay leaf
- salt and pepper
- 1 bag mixed frozen vegetables
- 3-5 fresh tomatoes
- 2 small cans tomato sauce or 1 15oz can
Bow-tie Pasta with Basil, Tomatoes, and Feta
By emp1438
Preparation 1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil
- 12 ounces dried penne pasta
- 1 1/2 pounds ripe tomatoes
- 1 cup chopped or slivered fresh basil leaves
- 3/4 cup crumbled feta cheese (4 oz.)
- 2 cloves garlic, peeled and minced
- 3 tablespoons olive oil
- Salt and pepper
- Preparation
- 1 . In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.
- 2 . Meanwhile, rinse, core, seed, and chop tomatoes. In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta.
Pork with Pomergranate Pan Sauce
By emp1438
A simple spice rub flavors boneless pork chops, but the sweet-tart sauce is the real star of this dish
- Ingredients
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 (4-ounce) boneless center-cut pork loin chops
- 2 teaspoons olive oil
- 1/3 cup chopped shallots
- 3/4 cup pomegranate juice
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
Little Pizzette
By emp1438
1. Preheat the oven to 425°F (220°C)
- basic pizza dough
- 3 tbsp pesto, homemade or store-bought
- 3 tbsp sun-dried tomato paste
- 2 oz (60 g) sliced salami or pepperoni, cut into strips
- 6 pitted Kalamata olives, halved
- 2 oz (60 g) mozzarella, cut into small slices
- 1/2 cup packed, coarsely chopped arugula leaves
- 2 tbsp pine nuts
- extra virgin olive oil, to drizzle
Chocolate-Frangelico Cheesecake
By emp1438
Preparation Make crust: Position rack in center of oven and preheat to 425°F
- 20 chocolate-covered graham cracker cookies
- 3 tablespoons unsalted butter, room temperature
- 3 8-ounce packages cream cheese, room temperature
- 2/3 cup plus 3 tablespoons sugar
- 1/4 cup sour cream
- 5 teaspoons cornstarch
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup Frangelico (hazelnut liqueur)
- 1/3 cup almonds, toasted, chopped
- 1 teaspoon almond extract
- 4 teaspoons unsweetened cocoa powder
Chicken Tetrazzini IV
By emp1438
"Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry
- 1 (8 ounce) package spaghetti, broken into pieces
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons sherry
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 cups chopped cooked chicken
- 1/2 cup grated Parmesan cheese