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Peach Berry Cobbler

Peach Berry Cobbler

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1. Preheat oven to 400°F and lightly butter a 9-inch baking dish

  • Filling:
  • 2 (15-oz.) cans juice packed sliced peaches, drained*
  • 1/2 cup sugar
  • 2 tbsp. cornstarch
  • 1 tsp. almond extract
  • 1 (6-oz.) container fresh raspberries
  • 1 (6-oz.) container fresh blackberries
  • Topping:
  • 1 cup flour
  • 3 1/2 tbsp. sugar, divided
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup butter, cut into 1/2-inch pieces
  • 1/2 cup fat-free half & half or milk
  • May substitute 3 cups peeled fresh peach slices when fresh peaches are in season.
4.6/5 (35 Votes)

Kona Inn Banana Bread

Kona Inn Banana Bread

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Mix dry ingredients in a bowl

  • Option:
  • 2 1/2 C flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 1 C vegetable shortening
  • 2 C sugar
  • 2 C mashed banana
  • 4 eggs, slightly beaten
  • 1 C coarsely chopped nuts
  • 1 C banana and 1 small can of crushed pineapple
  • 1/4 to 1/2 tsp. banana extract
  • 3/4 C coconut
  • 1/4 C chopped pecans
4/5 (1 Votes)

MARY BERGEN’S SHRIMP, ENDIVE AND CALIFORNIA AVOCADO SALAD

MARY BERGEN’S SHRIMP, ENDIVE AND CALIFORNIA AVOCADO SALAD

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Instructions Bring water, wine, half the salt and the bay leaf to a boil in a medium saucepan

  • Ingredients:
  • 2 cup water
  • 1 cup dry white wine
  • 2 tsp. coarse salt
  • 1 dried bay leaf
  • 1 lb. medium shrimp, peeled
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 6 Tbsp. crème fraîche
  • 2 Tbsp. finely chopped shallot
  • 2 Tbsp. minced fresh chives
  • 2 small Belgian endives
  • 1 ripe Fresh California Avocado, peeled, seeded and diced
  • 1 small head butter lettuce
0/5 (0 Votes)

Bourbon Peach Cobbler

Bourbon Peach Cobbler

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Directions Preheat the oven to 375 degrees F

  • 8 peaches, peeled and sliced (6 to 8 cups)
  • 1/4 cup bourbon
  • 3/4 cup sugar, plus more for sprinkling
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 sticks cold unsalted butter
  • 3/4 cup heavy cream, plus more for brushing
  • 1 quart vanilla-bean ice cream, for serving
4.5/5 (18 Votes)

Mushroom and Mustard Spaetzle

Mushroom and Mustard Spaetzle

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Directions Add 2 tablespoons of butter and the oil to a large skillet over medium heat

  • Spaetzle, recipe follows
  • 4 tablespoons unsalted butter
  • 2 tablespoon extra-virgin olive oil, plus more
  • 2 sprigs thyme
  • 1 1/2 pounds button mushrooms, quartered
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 cup heavy whipping cream
  • 2 tablespoons whole grain mustard
  • 2 tablespoons minced chives
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/4 cup milk
4.6/5 (12 Votes)

Anna's Orange Marmalade

Anna's Orange Marmalade

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Cut the oranges and lemons in half crosswise, then into very thin half-moon slices

  • 4 large seedless oranges
  • 2 lemons
  • 8 cups sugar
4.6/5 (12 Votes)

Peachy Pecan Upside Down Coffee Cake

Peachy Pecan Upside Down Coffee Cake

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Preheat oven to 350°F. Melt 2 tbsp

  • 4 tbsp. butter, divided
  • 3/4 cup brown sugar, divided
  • 1/2 cup peach preserves, divided
  • 2 large peaches, pitted and thinly sliced
  • (3 cups)
  • 3/4 cup toasted pecan halves
  • 2-1/4 cups Bisquick Baking Mix
  • 1/2 cup milk
  • 1/2 tsp. cinnamon
  • 1 egg
4.6/5 (35 Votes)

Chocolate Torte

Chocolate Torte

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We recommend using either Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar, but any...

  • Cake and Filling
  • 8 ounces bittersweet chocolate, chopped fine (see note)
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon instant espresso powder
  • 1 3/4 cups (about 7 ounces) sliced almonds, lightly toasted
  • 1/4 cup unbleached all-purpose flour (1 1/4 ounces)
  • 1/2 teaspoon table salt
  • 5 large eggs
  • 3/4 cup (5 1/4 ounces) sugar
  • 1/2 cup fresh raspberries, plus 16 individual berries for garnishing cake
  • 1/4 cup seedless raspberry jam
  • Chocolate Ganache Glaze
  • 5 ounces bittersweet chocolate, chopped fine (see note)
  • 1/2 cup plus 1 tablespoon heavy cream
0/5 (0 Votes)

Asian Beef Lettuce Wraps

Asian Beef Lettuce Wraps

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Directions: Gently rinse lettuce leaves and pat dry, careful not to tear them

  • Ingredients:
  • 12 leaves lettuce (iceberg, romaine, Boston or green leaf)
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, seeded and diced
  • 1 yellow onion, diced
  • 1 lb. ground beef
  • 1/4 tsp. each salt and pepper
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 1-2 Tbsp. chili sauce (such as Sambal Oelek*)
  • 1 teaspoon ground ginger
  • 1 tablespoon rice wine vinegar
  • 1/2 Tablespoon honey
  • 4 green onions, chopped
4.2/5 (14 Votes)

Crunchy Turkey Salad

Crunchy Turkey Salad

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Directions 1. In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside

  • 1/3 cup olive oil
  • 3 tablespoons white vinegar
  • 3 tablespoons sugar
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon black pepper
  • 1 large head Bib lettuce
  • 2 cups diced cooked turkey (about 3/4 pound) or cooked chicken
  • 3 scallions, sliced
  • 1 cup sliced almonds
  • 1 cup chow mein noodles (such as La Choy)
4.5/5 (26 Votes)