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Recipes
Hot Muffaletta Sandwich
By LinseyJune
1. Open the rolls and pull out a bit of their fluffy insides
- Ingredients
- 4 French rolls
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 4-6 garlic cloves, finely chopped
- 3-4 teaspoons capers, drained
- 2-3 pinches dried oregano, crushed
- 1/2 cup roasted red pepper, diced
- 1/2 red onion or sweet yellow onion, thinly sliced
- 1/2 cup pimento stuffed olive, sliced
- 1 large tomato, thinly sliced
- 4 ounces dry salami, thinly sliced
- 4 ounces Westphalian ham, thinly sliced or black forest ham or smoked turkey or mortadella
- 8 ounces provolone cheese, thinly sliced
- olive oil, for brushing
Steak Salad
By LinseyJune
Mix all and serve cold
- 2 cups chopped romaine
- 1 strip bacon
- 1 hard-boiled egg
- 1 4-oz grilled steak, sliced
- 6 cherry tomatoes, sliced
- 1/4 avocado
- 1 tbsp crumbled blue cheese
- 2 tbsp champagne, vinegar based dressing
- 1 cup sugar snap peas
Pasta with Asparagus, Pancetta, and Pine Nuts
By LinseyJune
1. Preheat oven to 400°. 2
- 8 ounces uncooked cavatappi pasta
- 1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
- 1 teaspoon minced garlic
- 3 tablespoons pine nuts
- 2 ounces diced pancetta
- 2 tablespoons fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese
Chicken Fingers with Chipotle-Honey
By LinseyJune
Preheat the oven to 450 degrees
- 1 lb boneless skinless chicken tenders
- Salt and pepper to taste
- 3 egg whites, lightly beaten
- 2 cups panko bread crumbs
- 2 Tbsp Dijon mustard
- 1 tsp chipotle pepper puree
- 1 Tbsp honey
Spinach, Sausage, & Pasta Toss
By LinseyJune
COOK pasta in large saucepan as directed on package
- 2 cups rotini pasta, uncooked
- 1/2 lb. Italian sausage
- 1 pkg. (6 oz.) baby spinach leaves
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 2 Tbsp. KRAFT Grated Parmesan Cheese
Warm Goat Cheese Salad
By LinseyJune
Slice the goat cheese into four 1/2 disks (a piece of unflavored dental floss makes this job easy)
- 1 log (4 oz) fresh goat cheese
- 1 cup bread crumbs
- 1 tsp dried thyme or Italian seasoning
- Salt and black pepper to taste
- 1 egg, lightly beaten
- 1/4 cup walnuts
- 16 cups mixed greens or arugula (6-oz bag)
- Balsamic Vinaigrette (search recipes)
- 1 pear, peeled, cored and sliced
Tangerine Wedding Cake
By LinseyJune
DIRECTIONS FOR CAKE: PREHEAT OVEN TO 350 DEGREES GREASE 2 (9 INCH) ROUND PANS WITH SHORTENING AND SPRINKLE WITH F...
- 2 1/2 CUPS ALL PURPOSE FLOUR
- 1 3/4 CUPS OF SUGAR
- 1 1/2 TEASPOONS BAKING SODA
- 1 TEASPOON BAKING POWDER
- 1/2 TEASPOON SALT
- 1 CUP VEGETABLE OIL MIXED WITH APPLESAUCE
- 1 TABLESPOON TANGERINE ZEST
- 1 CUP FRESH TANGERINE JUICE ( 6-8 TANGERINES)
- 3 LARGE EGGS
- 1 (8 OZ ) SOUR CREAM
- TANGERINE CREAM CHEESE FROSTING: MAKES 5 CUPS
- 1 (8OZ ) CREAM CHEESE, ROOM TEMPERATURE, SOFTENED
- 1/2 CUP OF BUTTER, SOFTENED
- 1 TABLESPOON TANGERINE ZEST
- 3 TABLESPOONS FRESH TANGERINE JUICE
- 6 CUPS CONFECTIONERS' SUGAR
Lemon Meringue Pie (GF)
By LinseyJune
1. Prepare piecrust. Bake as directed
- Recommended Crust:
- traditional piecrust (baked and cooled)
- For Filling:
- 2 1/2 cups water
- 1/2 cup lemon juice
- 3 egg yolks
- 1 1/3 cups sugar
- 8 tbsp. cornstarch
- Meringue Topping:
- 3 egg whites
- 1/3 cup sugar
- Scant 1/2 tsp. cream of tartar
French Toast with Vanilla Bourbon and Caramelized Bananas
By LinseyJune
Heat the butter in a medium nonstick pan over medium heat
- 2 Tbsp unsalted butter
- 1/4 cup bourbon, divided
- `/4 cup brown sugar
- 1/4 cup crushed walnuts
- 2 ripe but still firm bananas, sliced into 1/2" coins
- 1 cup 2% milk
- 3 eggs
- 1 tsp ground cinnamon
- 1 Tbsp vanilla extract
- 8 slices sturdy whole-grain bread like sourdough (day-old bread works great)
Mini Pizzas, 3 ways
By LinseyJune
Tomato Sauce: Combine the ingredients in a food processor or blender and pulse briefly until blended but still slig...
- Tomato Sauce:
- 1 can (14 oz) whole peeled tomatoes
- 1/2 tsp kosher salt
- 1/2 Tbsp olive oil
- 3-4 turns of black pepper
- Hawaiian:
- 1/4 cup Tomato Sauce
- 2 English muffins, split
- 1 cup shredded mozzarella
- 2 slices deli ham, cut into strips
- 1/2 cup pineapple chunks
- 16 slices Pickled Jalepenos (search recipes)
- Pesto-Goat Cheese:
- 2 Tbsp basil pesto
- 2 English muffins, split
- 4 Tbsp goat cheese
- 2 Tbsp chopped green or kalamata olives
- Red onion slices
- 4 bottled or canned artichoke hearts, quartered
- Sausage and Pepper:
- 1/4 cup Tomato Sauce
- 2 English muffins, split
- 1 cup shredded mozzarella
- Cooked chicken sausage sliced (Al Fresco and Bruce Aidell both make excellent products)
- Pepperonata (or 1/4 cup roasted red peppers, search recipes)
- Red pepper flakes
- Fresh basil leaves