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Recipes
Irish/Italian Spaghetti
By gmbeckett
Brown onions and mushrooms in hot oil, add meat and seasonings, brown lightly
- 1 onion chopped
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1/4 tsp black pepper
- 1/8 tsp red pepper
- 1/4 tsp chili powder
- 1/4 tsp tabasco
- 1 10 1/2 oz can cream of mushroom soup
- 1 10 1/2 oz can of tomato soup
- 1/2 cup mushrooms
- 1/4 tsp garlic salt
- spaghetti sauce
Multigrain Bran Muffins
By gmbeckett
In large bowl, combine cereal, oats, and milk, let stand 5 minutes
- 1 cup Nabisco 100% Bran Cereal
- 1 cup quick-cooking rolled oats
- 1 3/4 cup milk
- 1/2 cup packed brown sugar
- 1/3 cup butter, melted
- 1 egg
- 1 tbsp molasses
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp each ground ginger, cinnamon & salt
6 Mushroom Soup
By gmbeckett
Saute onion, garlic, thyme, tarragon, olive oil and butter (2-3 minutes - medium heat)
- 1 onion (peeled and finely diced)
- 2 cloves garlic
- sprig fresh thyme and tarragon
- 3 tbsp olive oil
- 2 tbsp butter
- 3 cups mixed mushrooms
- 4 cups vegetable broth
- salt & pepper
- splash balsamic vinegar
Overflowing Stuffed Portobellos
By gmbeckett
Preheat oven to 375°F. Remove stems from mushrooms and set aside
- 4 large Portobello mushrooms
- 1 tsp olive oil
- 1 zucchini, chopped
- 1/2 Spanish onion, chopped
- 1 tbsp fresh minced garlic
- 1 tbsp balsamic vinegar
- 1 medium tomato, chopped
- 2 roasted red peppers, chopped
- Handful fresh basil leaves, chopped
- 1/2 cup whole-wheat bread crumbs
- 1/2 cup Parmesan or Romano cheese
- Sea salt and ground black pepper, to taste
Cheesy Triangles
By gmbeckett
To make lemon zest, rub the lemon over a fine grater
- Equipment:
- 1 lemon
- 1 cup mashed potatoes
- 1/2 cup shredded smoked gouda
- 2 tablespoons minced fresh parsley or basil (optional)
- 4 to 6 teaspoon honey mustard
- 6 ten-inch flour tortillas
- Oil for brushing
- 1 grater
- 1 mixing bowl
- Wooden spoon
- Pastry brush
- 1 sandwich spreader
- pairing knife (use with an adult)
Bountiful Brunch Pizza
By gmbeckett
For crust, combine potatoes, 1 egg, salt and pepper in a bowl, mix well
- Crust:
- 1 pkg (24 ounces) frozen shredded hash brown patties, thawed and broken apart
- 1 egg beaten
- salt and pepper to taste
- Egg Topping:
- 7 eggs
- 1/2 cup milk
- salt and pepper to taste
- 1 cup chopped ham
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green onion
- 1 1/2 cups shredded cheddar cheese
Winter Vegetable Soup
By gmbeckett
In a stockpot, combine all ingredients except peas
- 1 17oz can whole kernel corn - with liquid
- 1 cup diced carrot
- 1 cup diced celery
- 2 tbsp minced onion
- 2 potatoes diced
- 1 46 oz can tomato juice
- 2 tbsp butter
- 3 cups water
- 3 tsp sugar
- salt & pepper to taste
- 1 10oz package frozen peas
Zucchini Pie
By gmbeckett
Preheat oven to 325F. Heat 1 tsp olive oil in a large skillet set over medium heat
- 2 tsp olive oil
- 3 pound (about 2 or 3) green zucchini, cut into 1/2 inch pieces
- 4 scallions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp dried marjoram
- 1 tsp coarse salt
- 1/2 tsp freshly ground pepper
- 1 pound (about 2 or 3) yellow zucchini, cut into 1/2 inch pieces
- 1/2 cup freshly chopped dill
- 1/4 cup freshly chopped flat-leaf parsley
- 5 large eggs plus 5 large egg whites, lightly beaten
- 1 tomato, thinly sliced
- 2 ounces low-fat feta cheese, crumbles
Pepperoni Pasta Bake
By gmbeckett
Preheat oven to 400 degrees
- 2 1/2 cups part-skim ricotta (20 ounces)
- 1 1/4 cups grated zucchini (from 1 medium zucchini)
- 1/3 cup chopped fresh basil leaves, plus more for serving
- 1 large egg, beaten
- Coarse salt and pepper
- 3 cups marinara, divided
- 28 jumbo pasta shells (7 ounces total), cooked according to package instructions
- 26 small pepperoni slices (2 ounces total)
- 3/4 cup shredded part-skim mozzarella (3 ounces)
Cheese Enchiladas
By gmbeckett
Preheat oven to 400F. In large bowl, combine 1 1/4 cups cheddar cheese and onion
- 1 1/2 cups shredded cheddar cheese
- 1 cup chopped red onion
- 8 corn tortillas
- pasta sauce