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Recipes
Hearty Lasagna Soup
By mamapig
Cook beef with garlic powder in a 10 inch skillet over medium high heat
- 1 lb. ground beef
- 1/4 tsp. garlic powder
- 3 1/2 cups Swanson Beef Broth w/onion
- 1 14.5-oz. can diced tomatoes, undrained
- 1/4 tsp. dried Italian seasoning, crushed
- 1 1/2 cups uncooked mini lasagna noodle shaped pasta (mafalda) or corkscrew shaped pasta (rotini)
- 1/4 cup grated Parmesan cheese
Korean Pork Tenderloin
By mamapig
Combine the first 7 in a large zip lock bag, then add the pork
- 1/3 cup of low sodium soy sauce
- 2 Tbsp. sugar
- 1 Tbsp. minced peeled fresh ginger
- 3 Tbsp. rice vinegar
- 1 Tbsp. dark sesame oil
- 1/4 tsp. crushed red pepper
- 4 cloves of garlic, minced
- 1 1/2 lb pork tenderloin, trimmed of fat
- Olive oil cooking spray
Bob's Spicey Pecans
By mamapig
Spread nuts on cooked sheet, and bake for 10 minutes watching to make sure nuts don't burn
- 1 lb unsalted pecans
- 2 Tbsp. melted butter
- 1 Tbsp. crushed rosemary
- 1 Tbsp. brown sugar
- 1/2 tsp. cayenne pepper
- 1 Tbsp. kosher salt
Black Bean, Corn & Turkey Soup
By mamapig
Heat the oil in a 4 qt. saucepan over medium high heat
- 1 Tbs. vegetable oil
- 1 lb. ground turkey
- 1 medium onion, chopped (about 1 cup)
- 2 Tbs. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 1 3/4 cup chicken broth
- 1 cup chunky salsa
- 1 16-oz. can whole kernel corn, drained
- 1 15-oz. can black beans, rinsed and drained
Roasted Carrots and Parsnips
By mamapig
Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast
- 3-4 carrots, cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
- 3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
- 11/2 Tbsp. olive oil
- 8 fresh sage leaves
- 6 thyme sprigs
Red Velvet Cupcake Recipe
By mamapig
1) Preheat oven to 350°. Line standard muffin tins with paper liners
- 2 1/2 cup cake flour (not self- rising), sifted
- 2 Tbsp. unsweetened Dutch-process cocoa powder
- 1 tsp. salt
- 1 1/2 cup sugar
- 1 1/2 cup vegetable oil
- 2 lg eggs, room temp
- 1/2 tsp. red gel-paste food color
- 1 tsp. pure vanilla extract
- 1 cup buttermilk
- 1 1/2 tsp. baking soda
- 2 tsp. distilled white vinegar
- Cream Cheese Frosting
Roasted Tomato & Barley Soup
By mamapig
Heat the oven to 425°. Drain the tomatoes, reserving the juice
- 1 28-oz. can diced tomatoes, undrained
- 1 large onion, chopped (about 2 cups)
- 2 cloves garlic, minced
- 2 Tbs. olive oil
- 4 cups chicken broth
- 2 stalks celery, diced (about 1 cup)
- 1/2 cup uncooked pearl barley
- 2 Tbs. chopped fresh parsley
Baked Beans and Onions*
By mamapig
Mix all ingredients, saving 1/2 cup onions for top
- 2 cans (l lb.) pork and beans
- 1 cup grated cheese
- 2 Tbs. brown sugar
- 2 tsp. parsley
- 1/4 tsp. salt
- 1 can French Fried Onions
Orange Roughy with Pesto
By mamapig
spray fillets with olive oil, and top with pesto
- orange roughy
- olive oil
- pesto
- panko
- lemon zest or slices
Sesame Chicken and Noodles
By mamapig
Cook pasta according to package directions, drain, reserving 2 Tbsp
- 8 oz. uncooked spaghetti
- 1/2 cup chicken broth
- 1/4 cup natural creamy peanut butter
- 1 Tbsp. sesame seeds, divided
- 1 Tbsp. brown sugar
- 2 Tbsp. rice vinegar
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. fresh lime juice
- 1/2 tsp. hot pepper sauce (like Sriracha)
- 2 Tbsp. canola oil
- 3/4 lb chicken tenders, cut into one inch pieces
- 1/4 tsp. salt
- 2 cup matchstick carrots
- 1 1/2 cup sliced green onions