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Recipes
Gnocchi with White Beans Recipe
By dmscott52
In a large skillet, saute onion in oil until tender
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 package (16 ounces) potato gnocchi
- 1 package (6 ounces) fresh baby spinach
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1/4 teaspoon pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 3 tablespoons grated Parmesan cheese
Snowballs
By dmscott52
Recipe from Frannie Martel-Rowley diner
- 1/2 cup butter
- 1 cup chopped dates
- 1 cup sugar
- 1 egg
- 2 cups rice crispies
- 1 cup chopped nuts
- coconut
Turkey Bean Burgers Recipe
By dmscott52
In a small bowl coarsely mash beans
- 3/4 cup canned black beans, rinsed and drained
- 1 egg white
- 1/2 cup shredded zucchini
- 1/2 cup finely chopped sweet red pepper
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3/4 pound ground turkey
- 1 tablespoon olive oil
- 4 hamburger buns, split
- 1 small onion, sliced
- 4 romaine leaves
Cheesy Shrimp Dip
By dmscott52
First tried Thanksgiving 2012
- 1/4 cup butter
- 2/3 cup chopped red bell pepper
- 1 pound medium shrimp, peeled, deveined, and coarsely chopped
- 1/3 cup sliced green onions
- 1 cup sour cream
- 1 cup shredded Parmesan
- 1 cup shredded mozzarella
- 1/2 cup mayonnaise
- Pinch of salt
- Pinch cracked black pepper
- Assorted crackers, for serving
Vegetable Casserole
By dmscott52
Great vegetable dish to serve with grilled steak
- 3 cups cauliflower flowerets
- 1 lb. carrots, sliced 1/2 inch thick
- 1 lb. broccoli, cut into 1-inch pieces
- 1 cup reduced-calorie mayo or salad dressing
- 1/4 cup finely chopped onion
- 3 T. prepared horseradish
- 1/4 tsp. salt
- Dash of pepper
- 1/2 cup fine dry bread crumbs
- 2 T. butter, melted
- 1/8 tsp. paprika
Tuscan Chicken Soup Recipe
By dmscott52
In a large saucepan, saute onion and carrot in oil until onion is tender
- 1 small onion, chopped
- 1 small carrot, sliced
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup water
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 2/3 cup uncooked small spiral pasta
- 3 cups thinly sliced fresh escarole or spinach
- 2 cups shredded cooked chicken
Recipe: Smothered Pork Roast over Rice
By dmscott52
Instructions Preheat the oven to 275 F
- Ingredients
- 1 (6- to 7-pound) boneless pork roast (shoulder or butt)
- Kosher salt
- Ground black pepper
- 2 large onions, thinly sliced
- 8 garlic cloves, thinly sliced
- 3 tablespoons fresh thyme leaves
- 1 tablespoon dried rosemary, crumbled (I used fresh rosemary, chopped finely, which worked great)
- 2 tablespoons vegetable oil
- 8 tablespoons (1 stick) butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- Juice of 1/2 lemon (optional)
- Steamed rice (for serving)
- Chopped parsley (for garnish)
Beer & Cheddar Fondue Recipe
By dmscott52
In a large bowl, combine cheese and flour
- 4 cups (16 ounces) shredded cheddar cheese
- 1 tablespoon all-purpose flour
- 1 cup beer or nonalcoholic beer
- 3 garlic cloves, minced
- 1-1/2 teaspoons ground mustard
- 1/4 teaspoon coarsely ground pepper
- Pretzel dipping sticks and sliced smoked sausage
Northwoods Beef Stew Recipe
By dmscott52
Place the carrots, celery and onion in a 5-qt
- 3 large carrots, cut into 1-inch pieces
- 3 celery ribs, cut into 1-inch pieces
- 1 large onion, cut into wedges
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3-1/2 pounds beef stew meat
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1/2 cup dry red wine or beef broth
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon Italian seasoning
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 tablespoon beef bouillon granules
- 1 tablespoon Worcestershire sauce
- 1/2 pound sliced baby portobello mushrooms
- Hot cooked egg noodles
Scalloped Potatoes- Emeril Lagasse
By dmscott52
First tried - Great better than my other recipe- Gratin Potatoes
- 1 teaspoon unsalted butter
- 4 cups heavy cream
- 2 teaspoons salt, divided
- 1 teaspoon freshly groun black pepper
- 3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4 -inch slices
- 8 ounces Guyere cheese, grated (can us Swiss)