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Recipes
Pasta with Tomato and Peas
By lindybug
Prep Time: 15 min Cook Time: 15 min
- 1 pound linguine
- 3 tablespoons extra-virgin olive oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 5 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan
- 1/4 cup grated Romano
Orange, Banana, and Pineapple Frappé
By lindybug
Combine all ingredients in a blender; cover and process until smooth
- 2 1/3 cups banana chunks (about 3 medium bananas)
- 3/4 cup pineapple juice
- 1/2 cup orange sections (about 1 medium orange)
- 1/2 cup plain low-fat yogurt
- 1 tablespoon flaked sweetened coconut
- 2 tablespoons thawed orange juice concentrate
- 1 (8-ounce) can pineapple chunks in juice, undrained
Fruit Kabobs with Tropical Fruit Coulis
By lindybug
1. Thread 4 to 6 pieces of fruits (except mangoes) on each of twenty-four 6-inch skewers
- 6 cups bite-size pieces assorted fresh fruit (pineapple, watermelon and cantaloupe)
- 1 cup green grapes
- 1 cup blueberries or red grapes
- 3 small star fruit, cut into 24 slices
- 2 large mangoes, peeled, seeds removed and cut into large pieces
- 1/4 cup pineapple preserves
Classic Tiramisu
By lindybug
1. Syrup: Combine water and sugar in a small saucepan
- Espresso Syrup:
- 1/3 cup water
- 1/2 cup sugar
- 2/3 cup strong espresso, brewed
- 1/4 cup Italian Brandy
- Mascarpone Filling:
- 1 1/2 cups whipping cream
- 1/3 cup sugar
- 2 tsp vanilla extract
- 1 lb mascarpone cheese, at room temp
- 1/2 lb imported or domestic ladyfingers or sliced sponge cake
- Cocoa powder
Pumpkin Swirl Cheesecake
By lindybug
prep time: 20 min total time: 6 hr 5 min
- 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
- 1/2 cup finely chopped PLANTERS Pecans
- 1/4 cup butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar, divided
- 1 tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Dash ground cloves
Grilled Garden Pasta
By lindybug
Prep: 30 minutes Grill: 10 minutes
- 1/2 cup small fresh basil leaves or fresh Italian (flat-leaf) parsley leaves
- 1/2 cup crumbled feta cheese or finely shredded Parmesan cheese
- 1/4 cup pine nuts, toasted (optional)
- 1 or 2 cloves garlic, minced
- 1 jalapeno chile pepper, seeded and minced
- 2 tsp. finely shredded lemon peel
- 6 oz. dried spaghetti or fettucine
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 tsp. kosher salt or salt
- 2 leeks or baby Vidalia onions or 1 small onion
- 1 small eggplant (12 oz.) and/or 1 medium zucchini
- 2 medium tomatoes, sliced 3/4 inch thick
Rigatoni Oreganata with Tomato Sauce and Bread Crumbs
By lindybug
Prep Time: 10 min Cook Time: 20 min
- 4 tablespoons kosher salt
- 2 tablespoons extra-virgin olive oil, plus 4 tablespoons
- 1 pound rigatoni
- 1 cup small diced onion
- 4 cloves garlic, thinly sliced
- 2 tablespoons roughly chopped fresh oregano leaves
- 2 tablespoons roughly chopped fresh basil leaves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 1 cup reserved pasta cooking water
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup chopped parsley leaves
- 3/4 cup dried bread crumbs
- 1/2 cup grated Parmesan
Bananas Foster
By lindybug
1. Melt the butter in a large skillet over medium heat
- 4 Tbsp (1/2 stick) butter
- 1/4 cup packed brown sugar
- 1/4 cup orange juice
- 2 bananas, peeled and sliced into 1/2" slices
- 1/4 cup rum
- 1/4 tsp cinnamon
- 1/2 pint vanilla ice cream
Roasted Chicken Purses
By lindybug
Prep Time: 30 min Cook Time: 5 min
- 1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
- 3/4 cup whole milk ricotta cheese
- 1/2 lemon, zested
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
- 32 small, square wonton wrappers
- 1 large egg, lightly beaten
- 4 tablespoons butter
- 1/4 cup grated Parmesan
Yellow Squash and Gruyere Frittata
By lindybug
Melt 1 tablespoon butter in a 12-inch nonstick ovenproof skillet over medium-high heat
- 2 tablespoons butter, divided
- 2 medium yellow squash, cut into 1/4-inch rounds (2 1/2 cups)
- 1 packed tablespoon thinly sliced fresh sage or basil leaves
- 10 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 3/4 cup coarsely shredded Gruyère cheese