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Recipes
Pita Pizzazz
By gmbeckett
Heat oven to 400F. Spread the top of each pita with approximately 2 tbsp tomato paste; sprinkle each with 1 1/2 tbs...
- 4 pita breads (6 inch diameter)
- 1 can (6 oz) Italian seasonal tomato paste
- 6 tbsp grated parmesan cheese
- 1 cup canned chicken (5 oz)
- 1 can sliced mushrooms, drained (4 oz)
- 1 can sliced olives, drained
- 1 1/3 cups shredded mozzarella cheese or pizza cheese blend
Stew
By gmbeckett
Brown meat in a little oil
- 1 lb ground beef
- garlic
- salt
- 1 cup of Bovril
- potatoes
- onion
- carrots
- mushrooms
Golden Fish Cakes
By gmbeckett
In food processor, pulse fish just until in small pieces but not paste; transfer to large bowl
- 1 lb (454 g) skinless firm white fish fillets, (such as cod or haddock)
- 1/2 cup (125 mL) dry bread crumbs
- 2 green onions, thinly sliced
- 1/4 cup (60 mL) chopped fresh parsley
- 1 egg, lightly beaten
- 2 tsp (10 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 4 tsp (18 mL) vegetable oil
- 4 lemon wedges
- 1/3 cup (75 mL) Tartar sauce
Classic Calzone
By gmbeckett
Preheat oven to 425 degrees
- Olive oil, for brushing
- All-purpose flour, for work surface
- 1 pound pizza dough, thawed if frozen
- 1/3 cup marinara
- 1/4 pound thinly sliced salami
- 6 ounces fresh mozzarella, thinly sliced
- Salt
Tortilla Pinwheels
By gmbeckett
Combine cream cheese, salsa and sour cream, beat to a medium consistency
- 1 8 oz pkg light cream cheese
- 3/4 jar salsa
- 1/4 tub sour cream
- flour tortillas
Greek Potato Salad
By gmbeckett
Cook and cool potatoes. Prepare cucumber, onions and olives
- 2 lbs unpeeled red potatoes, cut into 1/2 inch chunks
- 1 medium cucumber, sliced and quartered
- 1/2 cup red onion, sliced
- 1/2 cup pitted black olives, sliced
- 1 lemon - 2 tsp lemon zest and 1 tsp lemon juice
- 1/2 cup Italian salad dressing
- 1 cup feta cheese, crumbled
- salt and pepper to taste
- 8 pita bread rounds (optional)
Chocolate Chip Cookies
By gmbeckett
Heat oven to 375 degrees F
- The Puffy
- 1 cup butter-flavored shortening
- 3/4 cup sugar
- 1 cup brown sugar
- 2 1/4 cups cake flour
- 1 tsp kosher salt
- 1 1/2 tsp baking powder
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 cups semisweet chocolate chips
Oven-Baked Mushroom & Bacon Risotto
By gmbeckett
Heat oven to 300ºF. Place 2-L casserole dish in oven to warm
- 2 Tbsp. non-hydrogenated margarine
- 1 onion , finely chopped
- 1/2 lb. (225 g) portobello mushroom s, gills removed, mushroom caps and stems chopped
- 1 cup Arborio rice , uncooked
- 3 cups 25%-less-sodium chicken broth
- 1/3 cup fully cooked bacon pieces
- 1 Tbsp. chopped fresh thyme
- 1/2 tsp. ground black pepper
- 2/3 cup Kraft 100% Parmesan Shredded Cheese
Chocolate-Vanilla Swirl Cheesecake
By gmbeckett
HEAT oven to 325°F. MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan
- 20 OREO Cookies, crushed (about 2 cups)
- 3 Tbsp. butter, melted
- 4 pkgs. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup Sour Cream
- 4 eggs
- 6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
Classic Knorr Spinach Dip
By gmbeckett
In medium bowl, combine all ingredients except bread
- 1 pkg frozen chopped spinach, thawed and drained or 1/2 pkg fresh spinach finely chopped
- 1 cup mayo
- 2 cups sour cream
- 1 pkg knorr vegetable or leek soupmix
- 1 can water chestnuts drained and chopped
- 3 green onions, chopped
- 1 large round sour dough or pumpernickel bread loaf, optional