Sandy_h's profile page
Recipes
Frittata: Asparagus and Spinach
By sandy_h
1. Heat broiler. In a medium-size bowl, whisk eggs, egg whites, Parmesan, mustard, dill, salt and pepper
- 5 large eggs
- 4 large egg whites
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 6 ounce bag baby spinach
- 2 teaspoons olive oil
- 1/2 pound new potatoes, cut into 1/2-inch pieces
- 1 bunch scallions, trimmed and sliced
- 1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces
- 3/4 cup shredded fontina cheese (about 2 ounces)
Pasta Primavera with Shrimp
By sandy_h
Southern Living April 2018
- 2 2 2 Tbsp olive oil, divided
- 1 1 1 lb peeled and deveined raw medium shrimp
- 3/4 3/4 3/4 tsp kosher salt, divided
- 1 1 1 1/4 red bell pepper, chopped (about 1 1/4 cups)
- 5 5 1 1/4 snap peas, diagonally halved crosswise (about 1 1/4 cups)
- 1/4 1/4 1 cup chopped shallot (about 1 medium shallot)
- 10 10 10 oz uncopked gemelli pasta
- 4 4 4 cups unsalted chicken stock
- 4 4 4 oz baby spinach (about 4 cups)
- 1 1/2 1 1/2 4 cups chopped Broccolini (about 4 oz)
- 2 2 2 Tbsp white wine vinegar
- 1/2 1/2 2 oz pecorino Romano cheese, shredded (about 2 Tbsp)
- 1/2 1/2 1/2 tsp crushed red pepper.
Strawberry Fool
By sandy_h
Southern Living April 2018 One way to use past-their-prime strawberries
- 1 1 1 cup stemmed strawberries
- 1 1 1 Tbsp sugar
- 2 2 2 cups lightly sweetened whipped cream
- Sliced berries
- Crushed butter cookies
Gayleen's English Toffee (Almond Roca)
By sandy_h
From Aunt Gayleen
- Topping:
- 1 1 1 lb butter
- 1 1 1 lb butter
- 1 1 1 lb butter
- 2 2 2 cups sugar
- 2 2 2 cups sugar
- 2 2 2 cups sugar
- 2 2 2 Tbsp Karo syrup
- 2 2 2 Tbsp Karo syrup
- 2 2 2 Tbsp Karo syrup
- 2 2 2 Tbsp hot water
- 2 2 2 Tbsp hot water
- 2 2 2 Tbsp hot water
- 1 1 1 cup slivered almonds
- 1 1 1 cup slivered almonds
- 1 1 1 cup slivered almonds
- Topping:
- Topping:
- 6 6 6 oz milk chocolate chips
- 6 6 6 oz milk chocolate chips
- 6 6 6 oz milk chocolate chips
- 6 6 6 oz semi sweet chips
- 6 6 6 oz semi sweet chips
- 6 6 6 oz semi sweet chips
- Chopped almonds or pecans
- Chopped almonds or pecans
- Chopped almonds or pecans
Low-Cal Fettuccine Alfredo
By sandy_h
Recipe courtesy Food Network Magazine
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup low-fat (2%) milk
- Kosher salt
- 2 tablespoons Neufchtel or low-fat cream cheese
- 3/4 cup grated parmesan cheese, plus more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- Freshly ground pepper
Cauli-Date Sauté with Nuts
By sandy_h
From Publix
- 2 (10-oz) packages fresh cauliflower florets, sliced
- 1/4 bunch fresh Italian parsley, coarsely chopped
- 1/2 cup pitted dates (about 8), coarsely chopped
- 2 shallots, finely chopped
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 Tablespoon paprika
- 1/2 cup pine nuts (or slivered almonds)
- 1/4 cup lemon vinaigrette
- 2 teaspoons creamy almond (or peanut) butter
- 2 Tablespoons capers (optional)
Basil Ricotta Dumplings & Creamy Peas
By sandy_h
From Eating Well March 2019
- 2 cups part-skim ricotta cheese
- 2 large egg yolks
- 1/2 cup all-purpose flour, plus more for dusting
- 1/2 cup chopped fresh basil, plus more for garnish
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
- 2 Tablespoons extra-virgin olive oil
- 1/3 cup chopped pancetta or bacon
- 2 cloves garlic, chopped
- 1 cup fresh or frozen peas
- 1/2 cup light cream
- Shaved Parmesan cheese & pea shoots for garnish
Easy Corn Pudding
By sandy_h
From Cooking Light November 2018
- Cooking spray
- 2 1/2 Tbsp unsalted butter
- 4 cups frozen corn kernels, thawed and patted dry
- 1 cup chopped yellow onion
- 1 Tbsp chopped fresh thyme
- 1 Tbsp minced garlic
- 1/2 cup thinly sliced scallions
- 3 Tbsp all-purpose flour
- 1 Tbsp granulated sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 3 cups 2% reduced-fat milk
- 8 large eggs, lightly beaten
Marshmallow Frosting
By sandy_h
From Martha Stewart Makes enough for 2 dozen cupcakes
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
Banana Pudding Milk Shake
By sandy_h
From Southern Living August 2017
- 2 sliced extra-ripe bananas (about 2 cups), plus 8 slices for topping
- 2 pt vanilla ice cream, softened
- 1/2 cup whole milk
- Whipped cream
- 1 Tbsp crushed vanilla wafers