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Recipes
Heavenly Tiramisu
By Laura77
Fat-free ricotta was substituted for half of the mascarpone and the heavy cream was eliminated from the original re
- 1 C fat-free ricotta cheese
- 8 oz. mascarpone (about 3/4 cup)
- 2 T 2% milk or water
- 1 tsp vanilla extract
- 1/4 C plus 2 T sugar, divided
- 1 1/2 C brewed espresso or 4 t instant espresso powder dissolved in 1 1/2 C boiling water
- 24 store-bought crisp ladyfingers (Savolardi), 7 oz. total
- 2 t unsweetened cocoa powder, divided
Garlic Oil Sauteed Pasta with Broccoli
By Laura77
In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1/4 teaspoon red pepper flakes
- 1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- Few tablespoons water or pasta cooking water, if needed
- 2 cups penne pasta, cooked al dente
- Parmesan cheese, for garnish
Chicken Ragu Sauce over Orecchetti
By Laura77
In a heavy bottom pot, heat the olive oil over medium heat and add the chicken thighs
- 1/4 cup olive oil
- 5 chicken thighs, skin removed
- 1/3 cup finely diced carrot
- 1/3 cup finely diced celery
- 1/3 cup finely diced onion
- large pinch of kosher or sea salt
- 2 cloves garlic, finely minced or grated
- 2 tablespoons tomato paste
- 3/4 cup red wine
- 2 cups chicken broth
- 1 large can whole peeled tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt (or to taste)
- ground fresh black pepper
- 12 ounces dried orecchiette pasta (or any kind you like)
- grated parmesan cheese
Crescent Pizza Pockets
By Laura77
Heat oven to 375°F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangl...
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/4 cup pizza sauce
- 3/4 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni (24 slices)
- 1 teaspoon grated Parmesan cheese
White Chicken Chili
By Laura77
Saute onions and garlic in oil in large pot over medium-high heat
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 T olive oil
- 3 lb boneless, skinless chicken breasts, cut into bite-size chunks
- 4 cans (15.5 oz each) cannellini beans, rinsed and drained
- 2 cans (14 oz each) fat-free, reduced-sodium chicken broth
- 1 can (4.5 oz) chopped green chile peppers
- 1 t each salt and cumin
- 3/4 t dried oregano
- 1/2 t each chili powder and ground black pepper
- 1/8 t ground cloves
- 1/8 t ground red pepper
Mushroom Casserole
By Laura77
Preheat oven to 325°F and grease casserole dish with butter
- 12-oz. fresh mushrooms
- 1/4 cup chopped onion
- 1/2 stick butter
- Mixed herbs of your choice
- 1/3 cup heavy cream
- 1 large egg
- 2 large egg yolks
- 1 cup grated Swiss cheese
Watergate Salad
By Laura77
COMBINE marshmallows, dry pudding mix, pineapple and nuts in large bowl
- 1 cup JET-PUFFED Miniature Marshmallows
- 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
- 1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
- 1/2 cup chopped PLANTERS Pecans
- 1-1/2 cups thawed COOL WHIP Whipped Topping
White Bean and Ground Chicken Chile
By Laura77
In a large pot, saute the onion, garlic and ground chicken for 10 minutes or until chicken is fully cooked
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 lb. ground chicken
- 1 (4 oz) can diced green chilies
- 1 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 1 tsp. ground cinnamon
- ground cayenne pepper to taste
- ground white pepper to taste
- 3 (15 oz) cans white beans, undrained (I used great northern but cannellini will also work)
- 3 cups chicken broth
- 2 cups or 1 (16 oz) container of reduced fat sour cream
Artisan Bread
By Laura77
Mixing and Storing the Dough 1
- 3 cups lukewarm water
- 1-1/2 tablespoons granulated fast acting yeast (2 packets)
- 1-1/2 tablespoons kosher or other coarse salt
- 6-1/2 cups unsifted, unbleached all purpose white flour*
Cream Puffs - Pâte à Choux
By Laura77
Pâte à Choux is cream puff pastry and is used to make cream puffs, gougeres, and even beignets
- Makes 12 - 13 medium sized cream puffs
- 1 C milk
- 4 T unsalted butter, cut into pieces
- 1/8 t salt
- 2 t sugar
- 1 C flour
- 5 large eggs (4 for the dough and one for an egg wash)