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Recipes
Parmesan Baked Fillets
By gmbeckett
In shallow bowl, combine cheese, flour, paprika, salt and pepper
- 1/2 cup freshly grated parmesan cheese
- 3 tbsp all-purpose flour
- 3/4 tsp paprika
- 1/2 tsp each salt and pepper
- 1 egg
- 2 tbsp milk
- 1 lb fish fillets
Italian Grilled Hero
By gmbeckett
Preheat broiler. Combine mustard, lemon peel, juice and seasonings in a bowl
- 2 tsp dijon mustard
- 1/2 tsp freshly grated lemon peel
- 1 tsp freshly squeezed lemon juice
- 1/4 tsp each of dried oregano and basil
- pinch of garlic powder
- 1/4 cup vegetable oil
- 2 long thin submarine rolls, each about 6 inches long
- 4 oz sliced salami or corned beef
- 1 tomato, sliced
- 4 oz sliced swiss, mozzarella or cheddar cheese
Herbed Fettucine Carbonara
By gmbeckett
Cook fettuccine in a large pot of boiling salted water
- 1 lb fresh or dried fettucine
- 6 slices bacon, diced
- 2 tbsp butter or olive oil
- 3 cloves garlic, finely chopped
- 4 eggs
- 3/4 cup light cream
- 1 cup grated parmesan cheese
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 2 green onions, sliced
- freshly ground pepper
Peanut Butter Cookies
By gmbeckett
In bowl, cream butter with granulated and brown sugars until fluffy, beat in egg, peanut butter and vanilla
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 cup smooth peanut butter
- 1/2 tsp vanilla
- 1-1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup unsalted peanuts
Creamy Shrimp Alfredo
By gmbeckett
Cook pasta as directed on package, omitting salt
- 220 g linguine , uncooked
- 2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 3/4 lb. (340 g) uncooked deveined peeled medium shrimp
- 3 cloves garlic , minced
- 3/4 cup (3/4 of 250-g tub) Philadelphia Light Cream Cheese Spread
- 3/4 cup 25%-less-sodium chicken broth
- 1/4 cup Kraft 100% Parmesan Light Grated Cheese , divided
- 1 Tbsp. chopped fresh parsley
Stuffed Shells
By gmbeckett
Mix cheese and egg together, stuff shells
- 1 box primo shells
- 2 large bricks mozzarella cheese, shredded
- 1 50 g cottage cheese
- 1 egg
- spaghetti sauce
All-Purpose Savoury Pie Dough
By gmbeckett
In bowl, whisk flour with salt
- 2-1/2 cups (625 mL) all-purpose flour
- 3/4 tsp (4 mL) salt
- 2/3 cup (150 mL) cold unsalted butter, cubed
- 1/3 cup (75 mL) cold lard, cubed
- 1/3 cup (75 mL) cold water, (approx)
Bruschetta Turnovers
By gmbeckett
Combine tomatoes, garlic, green onion, basil and salt
- 3 medium tomatoes, seeded & chopped
- 1 clove garlic, minced
- 1 green onion, chopped
- 1 tbsp dried basil leaves
- 1/4 tsp salt
- 1-1/3 cups shredded mozzarella cheese
- 4 10 inch tortillas
- 1 tbsp olive oil
Taco-Stuffed Pasta Shells
By gmbeckett
Heat oven to 350°F. Cook and drain pasta shells as directed on box
- 10 10 10 oz uncooked jumbo pasta shells, cooked, drained
- 1 1/2 1 1/2 80%) lb lean (at least 80%) ground beef
- 1 1 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
- 1/2 1/2 1/2 teaspoon salt
- 1 1/4 1 1/4 1/4 cups diced tomatoes
- 2 1/2 2 1/2 1/2 cups shredded Mexican cheese blend (10 oz)
- 1/4 1/4 1/4 cup chopped fresh cilantro
- Steps
- 1 1 to 350°F. oven to 350°F. Cook and drain pasta shells as directed on box.
- 2 2 12-inch 5 to 1/2 1/2 cook beef over medium-high heat 5 minutes, stirring occasionally, until thoroughly cooked. Add cooking sauce and salt; mix well to combine. Add 1/2 cup of the tomatoes and 1/2 cup of the cheese; stir well.
- 4 4 4
Hot Chicken Salad Casserole
By gmbeckett
Heat oven to 350. In a large bowl stir together all ingredients except potato chips
- 4 cups cooked, cubed chicken or turkey
- 2 cups cooked rice
- 1 cup chopped celery
- 3/4 cup mayo
- 1 can condensed cream of chicken soup
- 3 hard boiled eggs
- 2 tbsp chopped green pepper
- 2 tbsp chopped onion
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1/2 cup crushed potato chips