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Recipes
Carrot Salad
By learen
Look ahead, this needs to marinate for 24 hours From Aunt Carol
- 1 1/2 lbs carrots
- 1 med red onion thinly sliced
- 1/2 c chopped green pepper
- 1 can tomato soup
- 3/4 c sugar
- 1/2 c veg oil
- 1/2 c red wine vinegar
- 1 1/2 t salt
Scarborough Fair Stuffing
By learen
In a large bowl, combine the breads, herbs, salt and pepper
- 10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh sage
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, beaten
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 cup butter, melted
Tender Italian Sugar Cookies
By learen
Preheat oven to 400. In a large bowl, cream shortening and sugar until light and fluffy
- 3/4 c shortening
- 3/4 c sugar
- 3 eggs
- 1 t vanilla
- 3 c flour
- 3 t baking powder
- 1/8 t salt
- ICING
- 1/4 c milk
- 2 T melted butter
- 1/2 t vanilla
- 2 1/2 c powdered sugar
- food coloring, optional
Broccoli and Cauliflower Mac n Cheese
By learen
Bring a large pot of water to a boil over med heat
- 1 small head of of broccoli, trimmed into florets
- 1 small head of cauliflower, trimmed into florets
- 1 lb macaroni, penne, or other short pasta
- 2 c sour cream or reduced fat sour cream
- 1 T dijon mustard
- 1/3 c finely chopped chives
- 2 cloves garlic, peeled and grated
- few drops of hot sauce
- freshly ground black pepper
- 2 1/2 c grated extra sharp cheddar
Avocado Citrus Toss
By learen
IN a large bowl, toss the salad makings
- 6 cups torn salad greens
- 2 medium grapefruit, peeled and sectioned
- 3 each oranges, peeled and sectioned
- 1 each avocado, peeled and sliced
- 1/4 cup slivered almonds, toasted
- Dressing
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 3 tablespoons vinegar
- 2 teaspoons poppy seeds
- 1 teaspoon finely chopped onion
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
Maple and Pear Scones
By learen
IC cookbook by Julie Beyer
- Maple Pear Butter
- 1 large very ripe Bartlett pear, peeled, cored and mashed
- 1/4 c soft butter
- 1 1/2 T pure maple syrup
- Scones
- 3 c flour
- 1/3 c sugar
- 2 t baking powder
- 1 t cinnamon
- 1/2 t baking soda
- 1/4 t salt
- 3/4 c butter cut into pieces
- 3/4 c buttermilk
- 1 t pure maple extract
- 1 c peeled and diced Bartlett pears(about 1 and 1/2 med pears)
- 1/2 c chopped almonds
- 1/2 T sugar for topping
Tuscan Pot Pie
By learen
Preheat oven to 425. Remove sausage from casings
- 3/4 lb sweet or hot Italian sausage
- 1 jar (26oz) chunky vegetable or mushroom spaghetti sauce
- 1 can (19oz) cannellini beans, rinsed and drained
- 1/2 t dried thyme
- 1 1/2 c shredded mozarella cheese
- 1 pkg refrigerated crescent rolls
Pull Apart Garlic Bread
By learen
1. In a small bowl, combine the butter, parsley, garlic powder and garlic salt
- 1/4 cup butter, melted
- 1 tablespoon dried parsley flakes
- 1 teaspoon garlic powder
- 1/4 teaspoon garlic salt
- 1 loaf (1 pound) frozen white bread dough, thawed
Happy Roast Chicken
By learen
Preheat oven to 425. Pour the wine into a 10 inch cast iron skillet; set aside
- 1/2 c dry white wine
- 2 lemons, cut in half
- 6 large cloves garlic
- 1 whole 4 lb chicken
- 1 1/2 t cold butter
- 2 T dijon mustard
- salt and pepper to taste
Sausage Veggie Balls Low Fat
By learen
1) Preheat oven to 400 degrees 2) Spray nonstick cooking oil on a cookie sheet
- 1 lb Ground Hot Italian Sausage
- 1 cup Part Skim Ricotta Cheese
- 1 cup Frozen Spinach, thawed and drained
- 4 Garlic Cloves, minced
- 2 Roma Tomatoes, diced
- 1/2 tsp Sage
- Handful of Chives
- Pinch of Lemon Zest
- Pinch of Onion Powder
- Pinch of Black Pepper