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Recipes
Spicy Arrabiata Penne
By michellecresta
Bring a large pot of water to a boil
- Kosher salt and freshly ground black pepper
- 1 pound penne rigate (penne pasta with ridges)
- 1/4 cup olive oil
- 3 cloves garlic, chopped
- One 26.42-ounce container chopped tomatoes, such as Pomi
- 1/2 teaspoon red chile flakes
- 1/2 teaspoon Italian seasoning
- 6 leaves fresh basil, chopped, plus more for garnish
- Block of Parmigiano-Reggiano, for garnish
Ooey Gooey Pumpkin Cake
By michellecresta
Recipe Notes Be sure your pumpkin in PUREE and not Pumpkin Pie Filling
- Ingredients
- CAKE LAYER
- 1 (15.25 ounce) package yellow cake mix
- 1 large egg, room temperature
- 1/2 cup (1 stick or 113g) unsalted butter, melted
- FILLING
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- 1 teaspoon McCormick Vanilla Extract
- 1 teaspoon McCormick Pumpkin Pie Spice Extract
- 1/2 cup (1 stick or 113g) unsalted butter, melted
- 2 teaspoons McCormick Pumpkin Pie Spice
- 2 cups (16 ounces or 220g) confectioners sugar
GRILLED CHICKEN BOW TIE PASTA SALAD
By michellecresta
This recipe can be made earlier in the day to give the pasta and vegetables time to marinate in the dressing
- 1 1 ounce) pkg. 1 (16 ounce) pkg. farfalle pasta
- 1 1 ounce) pkg. 1 (16 ounce) pkg. farfalle pasta
- 1 1 ounce) pkg. 1 (16 ounce) pkg. farfalle pasta
- 2 2 2 cups broccoli florets
- 2 2 2 cups broccoli florets
- 2 2 2 cups broccoli florets
- 3 3 3 boneless, skinless chicken breasts, cooked and cubed
- 3 3 3 boneless, skinless chicken breasts, cooked and cubed
- 3 3 3 boneless, skinless chicken breasts, cooked and cubed
- 1 1 1 cup cherry tomatoes, halved
- 1 1 1 cup cherry tomatoes, halved
- 1 1 1 cup cherry tomatoes, halved
- 1 1 1 green bell pepper, diced
- 1 1 1 green bell pepper, diced
- 1 1 1 green bell pepper, diced
- 1 1 ounce) bottle 1 (16 ounce) bottle Italian dressing
- 1 1 ounce) bottle 1 (16 ounce) bottle Italian dressing
- 1 1 ounce) bottle 1 (16 ounce) bottle Italian dressing
- 4 4 4 ounces Colby Jack cheese, cubed
- 4 4 4 ounces Colby Jack cheese, cubed
- 4 4 4 ounces Colby Jack cheese, cubed
- 1 1 ounce) can 1 (2.25 ounce) can sliced olives
- 1 1 ounce) can 1 (2.25 ounce) can sliced olives
- 1 1 ounce) can 1 (2.25 ounce) can sliced olives
- 1 1 1 cup grated parmesan cheese
- 1 1 1 cup grated parmesan cheese
- 1 1 1 cup grated parmesan cheese
Asian Chicken Soup
By michellecresta
Combine all broth ingredients except soy sauce and sesame oil in 5 or 6 qt slow cooker with 2 cups water
- 1 1/2 lb bone-in chicken legs and thighs, skin and excess fat removed
- 4 scallions trimmed
- 10 sprigs of fresh cilantro
- 2 cloves of garlic
- 10 black peppercorns (about 1/4 tsp)
- 3 medium carrots, peeled
- 1 8-oz pkg whole baby bella mushrooms trimmed
- 4 cups low sodium chicken broth
- 1 tsp sesame oil
Panera’s Stove Top Mac & Cheese
By michellecresta
Mac & Cheese Have you had Panera’s Signature Mac and Cheese yet? It’s insanely amazing! Velvety, creamy, chee...
- Ingredients
- 16 oz pipette pasta or other small pasta shapes
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups milk, heavy cream, or half-and-half
- 4 oz white American cheese, chopped or torn into pieces
- 8 oz extra sharp white Vermont cheddar, shredded
- 2 tsp - 1 tbsp Dijon mustard (adjust according to your tastes)
- 1 tsp Kosher salt
- 1/4 tsp hot sauce (like Frank's)
Meatloaf Muffins
By michellecresta
Meatloaf Muffins by Jamie @ Love Bakes Good Cakes Prep Time: 10 minutes Cook Time: 35 minutes Yield: 6 servings
- 1 tbsp. butter
- 1 onion, chopped
- 1 1/2 lb. lean ground beef
- 1 large egg, slightly beaten
- 1 cup milk
- 1 cup dried plain bread crumbs
- Salt and pepper, to taste
- 3 tbsp. brown sugar
- 3 tbsp. prepared mustard
- 1/2 cup ketchup
carrot cake banana bread
By michellecresta
Sift together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 scant cup mashed, ripe bananas
- 2 Tablespoons orange marmalade OR apricot preserves
- 1 cup brown sugar
- 2 large eggs, lightly beaten
- 3/4 cup vegetable oil OR melted butter
- 1 cup finely grated carrots
- 1/2 cup chopped pecans (optional)
- Generously butter a 9×5 loaf pan.
PEANUT BUTTER TANDY CAKES
By michellecresta
Beat the eggs and sugar, add flour and vanilla
- 4 eggs
- 2 c. sugar
- 2 tbsp. butter
- 1 c. milk, scalded
- 2 c. flour
- 1 (12 oz.) pkg. chocolate chips
- 12 oz. peanut butter
- 1 tsp. vanilla
Some Key Turkey Points
By michellecresta
http://www.inquirer.com/features/lifestyle/food/20131127_Some_key_turkey_points
- 11/2 Figure on about 11/2 pounds per person, which should provide enough for leftovers.
- to dark meat is your thing, go for a fresh heritage turkey. It will have a more balanced ratio of dark meat to white, and a more intense flavor. A tom turkey and a hen turkey taste the same. Toms are bigger.
- Prep. Stuffing butter or other fat under the skin doesn't protect the meat from overcooking, but adds fat. So even if the meat comes out dry, it won't seem like it.
- to to butterflying, a whole turkey exposes all parts of the bird to even heat. Just cut out the backbone and push down on the turkey to flatten it.
- Roasting. Covering the breast with aluminum foil during the first part of roasting helps reduce the risk of dry breast meat.
- Basting with fat during roasting will speed cooking. Basting with water (or defatted cooking juices) will slow cooking.
- to to 165 safe to eat once it has been cooked to a minimum internal temperature of 165 degrees, measured with a thermometer inserted into the innermost part of the thigh and the thickest part of the breast.
- 30 to the cooked bird rest for at least 30 minutes or even an hour before carving. That allows the liquid and gelatin in the meat to set, increasing juiciness.
- to to inject the bird with juices after roasting to return some of the lost moisture and fat. Much of it will run out again, but enough will remain to make it worthwhile.
POPPY SEED BUNDT CAKE
By michellecresta
Combine cake and pudding mixes, water, oil and eggs
- 1 pkg moist yellow cake mix
- 1 pkg (3.4 oz) instant coconut cream pudding mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 can poppy seed filling (or 2 tablespoons poppy seeds)
- Confectioners’ sugar