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Recipes
BREAKFAST CASSEROLE
By michellecresta
If using the bacon, cook it in a skillet until crisp, about 15 minutes, turning once to cook both sides
- 4 strips thick-cut bacon (optional)
- 2 cups homemade or store bought croutons, plain or seasoned
- 1 cup grated cheddar or Monterey Jack cheese (4 ounces)
- 4 large eggs
- 2 cups milk, preferably whole (but any kind will do)
- 1/2 to 1 teaspoon dried dill (optional)
- Freshly ground pepper to taste
- Salt (if needed)
Spinach And Feta Filo Bundt Cake
By michellecresta
Put the spinach into your biggest pan with the water, over a low heat
- 2 kg spinach
- 100ml water
- 50ml olive oil
- 2 onions, finely diced
- 6 garlic cloves, minced
- 1/2 tsp chilli flakes
- 1 lemon, zest only
- 1 tsp salt
- 1/2 tsp white pepper
- Large bunch dill
- Large bunch parsley
- 3 eggs
- 400g feta
- 200g butter, melted butter
- 1 tbsp black and white sesame seeds
- 10 sheets filo pastry
Ultimate Mac and Cheese
By michellecresta
This is America's favorite comfort food - tender macaroni, rich and cheesy sauce and a crisp crumb topping
- This is America's favorite comfort food - tender macaroni, rich and cheesy sauce and a crisp crumb topping.
- Ingredients
- 1 package (16 ounces) elbow macaroni
- 6 tablespoons butter
- 6 tablespoons flour
- 2 tablespoons McCormick® Mustard, Ground
- 1 1/2 teaspoons McCormick® Black Pepper, Coarse Ground
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon salt
- 4 cups milk
- 6 cups shredded sharp Cheddar cheese
- 1 1/2 cups panko bread crumbs
- 1 teaspoon McCormick® Paprika
- Read more at: http://www.foodnetwork.com/recipes/ultimate-mac-and-cheese-recipe/index.html?oc=linkback
Eggplant Parmesan
By michellecresta
"This is a no fry variation of this popular dish, and is just as delicious!" Original Recipe Yield 8 to 10 servin
- Ingredients
- • 3 eggplant, peeled and thinly sliced
- • 2 eggs, beaten
- • 4 cups Italian seasoned bread crumbs
- • 6 cups spaghetti sauce, divided
- • 1 (16 ounce) package mozzarella cheese, shredded and divided
- • 1/2 cup grated Parmesan cheese, divided
- • 1/2 teaspoon dried basil
Buffalo Chicken Quinoa Salad with Broccoli
By michellecresta
• In a fine-mesh strainer, rinse quinoa well and drain
- 1 cup quinoa
- 2 cups water
- 3/4-pound boneless skinless chicken breast, cut into bite size pieces
- 1 cup broccoli florets
- 3/4 cup shredded carrots
- 3/4 cup shredded cabbage
- 1/2 cup blue cheese crumbles, plus more for garnish
- 4 green onions chopped, save half for garnish
- Dressing
- 1/3 cup olive oil
- 1/2 cup hot sauce (I recommend Franks)
- 1 teaspoon seasoned salt
ESCAROLE SOUP (mom Cresta’s recipe)
By michellecresta
Mom’s eggs: 12 eggs and 3 scoops of flour (tablespoon scoops) Salt, pepper, parsley and handful of locatelli ch...
- For egg pieces:
- 3-4 bunches of escarole or 3 boxes of chopped spinach
- Carrots
- Celery
- Onion (leave whole)
- Salt and pepper
- Parsley
- (Mom Cresta doesn’t use bay leaf)
- 3-4 big cans of fat-free College Inn broth (otherwise, broth from boiled chicken)3 bunches escarole per 4 big cans of broth
- Also 3-4 chicken bouillon cubes
- eggs mixed with salt and pepper, flour, Italian Parmesan cheese. From Italian book on page 22 for Omelet soup, I use following ratio:
- For every 2 eggs:
- 1 tablespoon flour (per mom, sifted flour)
- 1/4 cup milk
- Salt and pepper
- Parmesan cheese
- Parsley
- 350 10-12 minutes
Buffalo Chicken and Broccoli Quinoa Salad
By michellecresta
In a medium saucepan, bring the quinoa to a boil in two cups of water
- 1 C. quinoa
- 2 C. water
- 2 chicken breasts, cut into bite-size pieces
- 1 Tbsp. olive oil
- 1/2 C. Buffalo sauce
- 2 stalks celery, chopped
- 1 head broccoli florets
- 4 green onions, sliced
- 4 oz. blue cheese crumbles
Blueberry Almond Breakfast Cake
By michellecresta
2 cups granulated sugar 3 large eggs, room temperature 3/4 cups (12 tablespoons) salted butter, room temperature 1
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 3/4 cups (12 tablespoons) salted butter, room temperature
- 1 teaspoon pure almond extract
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 12 ounces fresh blueberries (or frozen and thawed)
- 1 cup sliced almonds
Oven-Baked Chicken (Betty Crocker)
By michellecresta
Why deep-fry? Bake juicy, tender chicken with a tasty seasoned coating
- Oven-Baked Chicken
- Why deep-fry? Bake juicy, tender chicken with a tasty seasoned coating. It’s the start of a great meal.
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- 3 K+
- 591 Reviews
- Oven-Baked Chicken
- Prep Time 10 min
- Total Time 60 min
- Servings 5
- Ingredients
- 1 1
- tablespoon butter or margarine
- 2/3 2/3
- cup Original Bisquick® mix
- 1 1/2 1 1/2
- teaspoons paprika
- 1 1/4 1 1/4
- teaspoons salt
- 1/4 1/4
- teaspoon pepper
- 1 1
- cut-up whole chicken (3 to 3 1/2 pounds)
Tuna fish stuffed in Tomato (Pat's)
By michellecresta
Scoop out tomatoes and stuff with tuna mix
- Pat’s tuna fish in Tomato
- 2 cans of bumble bee white tuna in water – drained
- 2 stalks of celery finely chopped
- Little onion
- Salt
- Mayo – Hellmann’s