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Risotto with Fresh Corn and Basil Oil

Risotto with Fresh Corn and Basil Oil

By

Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear ...

  • 2 or 3 ears of yellow corn, husks and silks removed
  • 2 Tbs. unsalted butter
  • 1 cup thinly sliced leeks, white and light green portions, rinsed well
  • 2 cups chicken stock
  • 3 cups water
  • 1 1/2 cups Arborio rice
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. thinly sliced fresh chives
  • 4 Tbs. store-bought basil olive oil
4/5 (1 Votes)

APPLE CINNAMON STEEL CUT OATS

APPLE CINNAMON STEEL CUT OATS

By

Start by spraying your crockpot with non-stick cooking spray

  • 2 apples peeled and cut into cubes
  • 1 1/2 cups milk
  • 1 cup steel cut oats
  • 2 tbs brown sugar
  • 1 1/2 tbs unsalted butter (cut into small pieces)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup chopped walnuts (for garnish)
4.7/5 (6 Votes)

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

By

Hands-on time: 10 mins

  • 4 ounces butter
  • 4 5/8 ounces sugar
  • 8 ounces mashed banana, about 2 medium or 1 1/2 large bananas
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/8 to 1/4 teaspoon butter rum or coconut flavor, optional
  • 2 5/8 ounces milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 4 ounces King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 4 1/2 ounces chocolate chips
  • 4 ounces chopped walnuts, pre-toasted in a 350°F oven for 8 minutes, if desired
  • 6 ounces cinnamon chips or cinnamon Flav-R-Bites, optional but tasty
4.5/5 (4 Votes)

Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

By

If you don't have hazelnut flour, you can make this recipe with blanched, toasted hazelnuts

  • 1 3/4 cups toasted hazelnut flour
  • 2/3 cup milk chocolate chunks or chopped milk chocolate, melted and cooled slightly
  • 2 tablespoons King Arthur Triple Cocoa Blend, or Dutch-process cocoa
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 3 teaspoons vegetable oil
4.6/5 (11 Votes)

Easy Mexican Pizza

Easy Mexican Pizza

By

Heat oven to 425°F. Grease or spray 15x10x1-inch pan

  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza dough
  • 1 cup canned Old El Paso™ refried beans
  • 1/2 cup canned Old El Paso™ red enchilada sauce
  • 1 1/2 cups shredded Mexican blend cheese (6 oz)
  • 3 medium green onions, chopped (3 tablespoons)
  • 1 cup sour cream
  • 1 cup Old El Paso™ Thick 'n Chunky salsa
4.6/5 (24 Votes)

Chicken-Alfredo Baked Penne

Chicken-Alfredo Baked Penne

By

In large pot of water, cook 24 oz uncooked penne pasta until al dente as directed on box

  • 24 oz uncooked penne pasta (1 1/2 boxes)
  • 2 tablespoons olive oil
  • 2 lb uncooked chicken tenders (not breaded), cut into chunks
  • Salt and pepper to taste
  • 1 bag (12 oz) Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts, thawed
  • 2 jars (16 oz each) Alfredo sauce
  • 2 cups shredded mozzarella cheese (8 oz)
4.5/5 (6 Votes)

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

By

Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbs...

  • 1 pound farfalle or other short pasta
  • Kosher salt
  • 3 tablespoons olive oil
  • 1 cup thinly sliced shallots (about 2 large)
  • 4 ounces thick-cut ham (about 4 slices), cut into thin strips
  • 1 cup frozen or fresh shelled peas
  • 1 cup heavy cream
  • 1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
  • Freshly ground black pepper
  • Freshly grated Parmesan (for serving)
4.3/5 (3 Votes)

Banana-Honey Cake

Banana-Honey Cake

By

Position a rack in the middle of an oven and preheat to 350°F

  • 2 1/4 cups all-purpose flour, plus more for pan
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) plus 2 Tbs. unsalted butter
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup honey
  • 2 eggs
  • 2 bananas, peeled and mashed
  • 2/3 cup chopped walnuts or almonds (optional)
4/5 (1 Votes)

Asparagus Pasta Salad with Italian Dressing

Asparagus Pasta Salad with Italian Dressing

By

Make the dressing: In a medium bowl, whisk together all of the ingredients until combined

  • For the dressing:
  • 1/3 cup red wine vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon sugar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
  • 1/2 cup extra-virgin olive oil
  • For the salad:
  • 1 pound asparagus
  • 2 1/2 cups uncooked pasta, such as penne or rotini
  • 2/3 cup sliced red onions
  • 1 1/2 cups diced tomatoes
  • 2/3 cup shredded Parmesan cheese, for serving
4.5/5 (15 Votes)

Cheese and Rosemary–Stuffed Focaccia

Cheese and Rosemary–Stuffed Focaccia

By

Storage tip: The focaccia dough, shaped in square 8-inch or round 9-inch pans, can be frozen for up to 1 month

  • 1/4 cup olive oil, plus more as needed
  • 3 1/2 cups all-purpose flour, plus more as needed 5 tsp. (2 packages) active dry yeast
  • 1 1/2 tsp. salt
  • 1 1/4 cups warm water (110°F)
  • 4 oz. Teleme jack or Monterey jack cheese, thinly sliced
  • 2 tsp. chopped fresh rosemary
  • Freshly ground pepper, to taste
5/5 (1 Votes)