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Recipes
Beth's Spinach Stuffed Mushrooms
By 12_34
Clean mushrooms with damp paper towels
- 1 1/2 lbs. medium mushrooms
- 1 10 oz. pkg. frozen chopped spinach, thawed
- 1/2 8 oz. pkg. cream cheese, softened
- 2 tsp. minced onions
- 1/4 tsp. salt
- 1 tsp. lemon juice
- 2 drops hot sauce
- 6 slices bacon, cooked and crumbled
Beth's Broiled Asparagus
By 12_34
Snap off the ends of 2 bunches of thin asparagus
- 2 bunches thin asparagus
- 2 TBSP. olive oil
- Asiago cheese
- Salt and pepper
- red wine vinegar
Macaroni and Cheese
By 12_34
Cook macaroni according to package directions
- 3-4 cups macaroni, cooked and drained
- 4 eggs, beaten well
- 3/4 cup sugar
- 1 1/2 cups-2 cups milk
- Salt and pepper to taste
- Worcestershire sauce to taste
- 2 cups sharp cheese, grated
Artichoke-Red Pepper Rollups
By 12_34
Spread half of pasta sauce on bottom of 13x9" pan
- 2 (26 oz.) jars red pepper pasta sauce, divided
- 1 (15 oz.) container ricotta cheese
- 2 c. (8 oz.) shredded mozzarella
- 1 lg. egg, lightly beaten
- 6 lasagne noodles, cooked and drained
- 1 (12 oz.) jar roasted red bell peppers, drained and chopped
- 1/4 c. shopped fresh oregano
- 1 (14 oz.) can artichoke hearts, drained, chopped
- and divided
- Garnish: shredded parmesan; chopped fresh oregano.
Angel Hair Pasta with Broccoli and Herb Butter
By 12_34
Mix first 4 ingredients in small bowl
- 1/2 c. (1 stick) unsalted European-style butter, room temperature
- 2 TBSP. chopped fresh basil
- 2 TBSP. chopped fresh Italian parsley
- 1 garlic clove, minced
- 2 tsp. olive oil
- 8 oz.'s angel hair pasta
- 2 c. small broccoli florets
- Grated parmesan cheese
Garlic Roasted Chicken
By 12_34
Preheat the oven to 425 degrees
- 2 TBSP. extra-virgin olive oil
- 4 skin-on, boneless chicken breasts (about 1 1/2 lbs.)
- Kosher salt and freshly ground pepper
- 2 heads garlic
- 4 sprigs fresh rosemary
- 4 slices sourdough bread, grilled or toasted
- 2 TBSP. white wine vinegar
Sesame Asparagus
By 12_34
Cook asparagus in large skillet of boiling salted water until almost crisp-tender, about 5 minutes
- 1 1/2 lbs. asparagus, trimmed
- 2 TBSP. (1/4 stick) unsalted butter
- 1 tsp. oriental sesame oil
- 4 tsp. fresh lemon juice
- 1 tsp. soy sauce
- Toasted sesame seeds
Apple Pie
By 12_34
Preheat the oven to 400 degrees
- 4 lbs. Granny Smith apples, peeled, quartered, and cored
- 1 lemon, zested
- 1 orange, zested
- 2 TBSP. fresh-squeezed lemon juice
- 1 TBSP. fresh-squeezed orange juice
- 1/2 c. sugar, plus 1 tsp. to sprinkle
- 1/4 c. all-purpose flour
- 1 tsp. kosher salt
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- Pie Crust - store-bought or recipe on FoodNetwork.com.
- 1 egg beaten with 1 TBSP. water
Italian Parmesan Asparagus
By 12_34
Snap off tough ends of asparagus
- 1 lb. fresh asparagus
- 1/4 c. Italian salad dressing
- 1/2 c. (2 oz.) shredded parmesan cheese
Connoisseur's Corn on the Cob
By 12_34
Soak corn in cold water for 30 minutes
- 10 ears corn
- water
- 2-3 tsp. sugar or Splenda
- coarse Kosher salt (optional)
- Fresh ground coarse black pepper(optional)
- Butter (optional)