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Recipes
Crumpets
By gmbeckett
In large bowl, stir together flour, yeast, sugar and salt
- 2-1/2 cups (625 mL) all-purpose flour
- 2 tsp (10 mL) quick-rising yeast
- 1 tsp (5 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1-1/2 cups (375 mL) warm water
- 1 cup (250 mL) warm milk
- 2 tbsp (30 mL) vegetable oil
Easy Pierogi Casserole
By gmbeckett
Mashed potatoes combine with cream cheese, scallions, bacon and Cheddar before layering with lasagna noodles to mak...
- 9 lasagna noodles, uncooked
- 4 cups hot mashed potatoes
- 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
- 6 green onions, thinly sliced
- 1 (80 gram) package fully cooked bacon pieces, divided
- 2 cups Cracker Barrel Shredded Double Cheddar Cheese, divided
Buttery Pan Roasted Mushrooms and Asparagus
By gmbeckett
In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender
- 1/2 small onion, sliced thinly
- 1 1/2 cups fresh mushrooms, sliced
- 1 1/2 cups asparagus, 1 inch chopped tips and most tender parts
- 3 -4 tablespoons butter (no substitutions)
- salt and pepper
Stuffed Tomatoes
By gmbeckett
Preheat oven to 425°F. In 3-quart saucepan, cook rice as label directs
- 1/2 cup(s) (quick-cooking) brown rice
- 1 tablespoon(s) olive oil
- 1 medium onion, chopped
- 1 1/4 pound(s) (90% lean) ground beef
- 1/3 cup(s) (loosely packed) mint leaves, chopped, plus sprigs for garnish
- 1/2 teaspoon(s) ground cinnamon
- Salt and pepper
- 6 large (10-ounce) tomatoes
- 1/2 cup(s) feta cheese, crumbled
- 1/4 cup(s) panko (Japanese-style bread crumbs)
Balsamic Mushroom Toasts
By gmbeckett
Cut baguette diagonally into 24 slices
- 1 baguette (fresh stick)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 6 cups sliced mushrooms
- 1/2 tsp herbes de Provence
- 1/4 tsp each salt and pepper
- 1/4 cup chopped fresh parsley
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 cup shaved Asiago cheese
Roasted Garlic Hummus Popcorn Balls
By gmbeckett
In a large bowl, combine Summer Fresh Roasted Garlic Hummus, cheddar cheese, salt, popcorn and truffle oil
- 1 x8oz Summer Fresh Roasted Garlic Hummus
- 1 cup cheddar cheese, grated
- salt, to taste
- 2 cups popcorn, freshly popped, crushed
- truffle oil, to taste
Hot Spinach and Artichoke Dip
By gmbeckett
Preheat oven to 375°. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallot...
- 13.75 oz artichoke hearts packed in water, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
- 1/2 cup fat free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup Parmigiano Reggiano
- 4 oz shredded part skim mozzarella cheese
- salt and fresh pepper to taste
- olive oil spray
Watermelon-Strawberry Pops
By gmbeckett
Working in batches, puree watermelon in a blender
- 2 lbs seedless watermelon, cubed
- 1/2 lb strawberries, hulled and halved
- 1/2 cup sugar
- 3 tbsp fresh lime juice
Emeril's Three Cheese Baked Macaroni
By gmbeckett
Preheat oven to 475 degrees
- Coarse salt
- 1/2 pound elbow macaroni
- 3 slices bacon, cut crosswise into 1/2-inch pieces
- 1 1/2 teaspoons minced garlic
- 3 large eggs
- 1 can (12 ounces) evaporated milk
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups grated sharp cheddar (6 ounces)
- 1/2 cup grated Monterey Jack cheese (2 ounces)
- 1/2 cup finely grated Parmesan (1 ounce)
Chicken, Mushroom and Wild Rice Bake
By gmbeckett
Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray
- 1 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 2 tablespoons vegetable oil
- 2 packages (4 oz each) fresh gourmet blend mushrooms
- 1 large onion, chopped (1 cup)
- 1 can (10 3/4 oz) condensed cream of chicken with herbs soup
- 3/4 cup milk
- 1/2 cup sour cream
- 1 teaspoon chopped fresh thyme leaves
- 3 cups chopped cooked chicken
- 1/2 cup sliced almonds, toasted