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Recipes
Strawberry- Rhubarb Pie
By lindybug
Prep time: 2 hrs 45 min Cook time: 1 hr 10 min
- Pie Dough:
- 2 1/4 cups all purpose flour
- 1/4 cup cornmeal
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 Tbsp sugar
- 3/4 cup butter, cut in small pieces, well chilled or frozen
- 1/2 cup vegetable shortening, cut in small pieces, well chilled and frozen
- 5 Tbsp ice water
- 1 tsp vanilla
- Filling:
- 3 lbs of fresh rhubarb, sliced into 1" pieces
- 2 pints fresh strawberries, thinly sliced
- 1 1/2 cups sugar
- 4 Tbsp all purpose flour
- 1 Tbsp vanilla extract
- 2 Tbsp unsalted butter
- 2 Tbsp granulated sugar
- 1 whole egg, beaten
Fajita Chicken Wings
By lindybug
1. Cut each wing in half; place in large ziplock bag
- 12 chicken wings, tips removed, cut in two pieces
- 1/4 cup lime juice
- 2 Tbsp vegetable oil
- 3 Tbsp chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1 clove garlic, finely chopped
Creamy Spinach Ricotta Pasta
By lindybug
1)Coat 13X9" baking dish with cooking spray
- 1 lb rigatoni pasta
- 15 oz can diced tomatoes with basil, onions and garlic
- 1 cup fresh or frozen chopped onions
- 10 oz box frozen chopped spinach
- 2 1/2 cups jarred Alfredo sauce
- 1 1/2 cups ricotta cheese
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 1/3 cup seasoned dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tbs olive oil
Green Vegetable Soup
By lindybug
1. Heat oil in a large pan
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 1 large leek, split and sliced thinly
- 1 celery stalk, sliced thinly
- 1 carrot, quartered and sliced thinly
- 1 garlic clove, chopped finely
- 6 1/4 cups water
- 1 potato, diced
- 1 parsnip, diced finely
- 1 small turnip, diced
- 1 cup green beans, cut into small pieces
- 1 1/4 cups fresh or frozen peas
- 2 small zucchini, sliced
- 1 1/2 cups small cannellini beans, drained and rinsed
- 2 firmly packed cups shredded spinach leaves, cut into ribbons
- Salt and pepper, to taste
Sage-and-Onion Braided Biscuit Bread
By lindybug
Prep 30 min Bake 35 min
- 2 tablespoons butter
- 2 onions, finely chopped (about 1 1/2 cups)
- 1 1/2 teaspoons finely chopped fresh sage
- Salt
- One 16.3-ounce package buttermilk biscuit dough
- 1 large egg
Crunchy Peanut Butter S'more Bites
By lindybug
Prep Time: 1 hr 30 min Inactive Prep Time: 2 hr
- 2 cups crunchy peanut butter
- 1 1/2 sticks butter
- 5 cups powdered sugar
- 24 ounces (4 cups) milk chocolate chips, melted
- 2 cups graham cracker crumbs
- 1 cup marshmallow fluff
- 1 cup coconut flakes, optional
- 2 1/2 cups puffed rice cereal, optional
Barbecue Ranch Chicken Salad
By lindybug
prep time: 25 min total time: 25 min
- 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
- 1/2 cup KRAFT Original Barbecue Sauce
- 1 pkg. (10 oz.) mixed salad greens
- 1 large tomato, cut into wedges
- 1/2 cup sliced red onions
- 1/2 cup KRAFT Ranch Dressing
- 1/2 cup KRAFT Natural Sharp Cheddar Cheese Crumbles
Polenta and Chicken Tartlets
By lindybug
Prep Time: 30 min. Inactive Prep: 30 min
- TARTLETS:
- 1 lb instant polenta (about 2 1/2 cups)
- 1 cup cream
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- TOPPING:
- 2 cups shredded store-bought roasted chicken
- 1/2 cup store-bought pesto
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup dried cranberries
- 2 inch diameter scalloped cookie cutter
Caramel Custards
By lindybug
1. Preheat oven to 325 degrees
- 1 cup sugar
- 3 cups half and half
- 8 large egg yolks
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- chopped toffee candy, for garnish
- 6 ramekins
Chimichurri Sauce
By lindybug
In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon...
- 2 tablespoons olive oil
- 8 ounces pancetta, cut into 1/4-inch cubes
- 3 cloves garlic
- 1 cup packed fresh parsley leaves
- 1/2 cup fresh oregano leaves or 2 tablespoons dried
- 1/3 cup red wine vinegar
- 1 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- Kosher salt and freshly ground black pepper