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Recipes
Pasta Primavera
By Laura77
Add pasta to large pot of rapidly boiling, salted water
- 8 oz. linquine
- 1 small summer squash, thinly sliced*
- 10 oz. asparagus spears, 2" pieces*
- 8 oz. baby carrots, quartered lengthwise*
- 1 C fancy peas, defrosted
- 1 recipe white sauce (below)
- 3/4 C shredded parmesan
Chunky Bean & Chicken Chili
By Laura77
Coarsely crush 2 cups of the chips
- 3 C tortilla chips
- 1 lb skinless, boneless chicken breasts or thighs, cut into bite-size pieces
- 2 t cooking oil
- 2 19-oz cans cannellini beans, rinsed and drained
- 6 oz shredded Monterey Jack cheese with jalapeno peppers (1 1/2 cups)
- 1 4.5-oz can diced green chilies
- 1 14-oz can reduced sodium chicken broth
- Fresh cilantro
Buffalo Chicken Fingers
By Laura77
Preheat oven to 400 degrees F (205 degrees C)
- 4 skinless, boneless chicken breast halves - cut into finger-sized pieces
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 3/4 cup bread crumbs
- 2 egg whites, beaten
- 1 tablespoon water
Turkey Chili
By Laura77
Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15...
- 1 large white onion, coarsely chopped
- 2 bell peppers (any color), cut into 1-inch pieces
- 3 T vegetable oil
- 1 T chili powder
- 1 t chipotle chile powder
- 2 t packed brown sugar
- 1 (28 oz) can whole tomatoes in juice
- 1 (19 oz) can black beans, rinsed and drained
- 1/2 C water
- 2 C cooked turkey, cut into 1-inch pieces
Crescent Reubens
By Laura77
Heat oven to 425°F. Unroll dough into 2 long rectangles
- 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 3 (7x4-inch) slices Swiss or mozzarella cheese
- 1 (12-oz.) can corned beef, chopped
- 1 (14-oz.) can sauerkraut, well drained
- 3 eggs, slightly beaten
- 3/4 cup milk
- 1 tablespoon instant minced onion or 1/4 cup chopped onion
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon salt
Brownie Roll-Out Cookies
By Laura77
Preheat oven at 350 degrees
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup lightly salted butter, softened (You don’t really see “lightly salted” much these days, so use one stick salted, one stick unsalted)
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened cocoa
Lemon Risotto
By Laura77
In a large frying pan heat butter and olive oil, saute onions for a few minutes, then stir in garlic
- 1 C arborio rice
- 2 T butter
- 2 T olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- zest of 1 lemon
- 2 t lemon juice
- 4 C vegetable broth
- 1 C parmigiana cheese, grated
- salt and pepper to taste
Creamy Crockpot Chicken and Mushroom Stew
By Laura77
Combine mushrooms, onions, garlic, and spices in your slow cooker
- 12 oz button mushrooms, halved
- 1 package (14 oz) dried chanterelles
- 1 medium onion, diced
- 2 cloves garlic, pressed
- 1/2 tsp tarragon or thyme
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 12 boneless, skinless chicken thighs, trimmed and quartered
- 1 cup chicken broth
- 1/2 cup white wine
- 1 Tbsp grainy mustard
- 1/4 cup all purpose flour
- 1/4 cup 10% cream
- 2 tsp white wine vinegar
Black and White Cookies
By Laura77
Traditional black and white cookies are BIG and LOUD, not unlike the New Yorkers that made them famous
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter (2 sticks), at room temperature
- 4 large eggs
- 1 1/2 cups milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 1/2 cups cake flour
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups confectioners’ sugar
- 1/3 to 1/2 cup water
- 3 ounces very bitter or unsweetened chocolate
- 1 teaspoon light corn syrup.
- 1 to 2 tablespoons unsweetened cocoa (optional)
Gingersnaps
By Laura77
These cookies are great on a cookie platter as they are not too sweet
- 3/4 C unsalted butter
- 1 C dark brown sugar, firmly packed
- 1/4 C molasses
- 1 large egg
- 2 C all-purpose flour
- 1 t baking soda
- 1-1/2 t ground cinnamon
- 1/2 t ground cloves
- 2 t ground ginger