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Recipes
Pasta with Prosciutto, Cherry Tomatoes, and Asiago
By gbvampy1
1. Cook pasta according to package directions; drain
- 8 ounces uncooked whole-grain penne or rotini
- 3 tablespoons olive oil, divided
- 1 ounce thinly sliced prosciutto, coarsely chopped
- 1 cup chopped red onion
- 8 garlic cloves, thinly sliced
- 1/8 teaspoon crushed red pepper
- 1 medium zucchini, quartered lengthwise and sliced
- 3 cups multicolored cherry tomatoes, halved
- 1/2 teaspoon kosher salt
- 2 teaspoons balsamic vinegar
- 1/3 cup chopped fresh flat-leaf parsley
- 2 ounces Asiago cheese, grated and divided (about 1/2 cup
Instant pot Cabbage Rolls
By gbvampy1
Dip cabbage in hot water to wilt
- 1 Large head of green cabbage.
- 1 1/2 pounds Hamburger. Good grade.
- 2 tsp. salt
- Dash pepper
- 1 cup Minute Rice
- 1 tsp. Cinnamon
- 1 large can crushed tomatoes
Contest-Winning New England Clam Chowder
By gbvampy1
1. In a Dutch oven, cook bacon over medium heat until crisp
- 4 center-cut bacon strips
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 3 small potatoes, peeled and cubed
- 1 cup water
- 1 bottle (8 ounces) clam juice
- 3 teaspoons reduced-sodium chicken bouillon granules
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups fat-free half-and-half, divided
- 2 cans (6-1/2 ounces each) chopped clams, undrained
Cincinnati Chili I
By gbvampy1
Heat oil in a large saucepan over medium heat
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 pounds ground beef
- 1/4 cup chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 1/2 (1 ounce) square unsweetened chocolate
- 2 (10.5 ounce) cans beef broth
- 1 (15 ounce) can tomato sauce
- 1 cn. hot chili beans with juice
- 2 tablespoons cider vinegar
- 1/4 teaspoon ground cayenne pepper
- 1/4 cup shredded Cheddar cheese
Cheesy Chicken Chowder
By gbvampy1
· 1
- 3 cups chicken broth
- 2 cups diced peeled potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup butter or margarine
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 cups (about 8 ounces) shredded cheddar cheese
- 2 cups diced cooked chicken
Spaghetti with Cheese and Pepper [Spaghetti Cacio e Pepe]
By gbvampy1
Cook spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot
- 1/4 cup olive oil
- 1 pound dried spaghetti
- 2 tablespoons butter
- 4 ounces Pecorino Romano cheese, finely grated
- 1 1/2 teaspoon finely ground black pepper
- Salt (optional)
Lasagna Soup
By gbvampy1
Heat one tablespoon olive oil in a large pot over medium-high heat
- 2 Tbsp extra virgin olive oil , divided
- 1 lb lean ground beef
- 1 large yellow onion , diced (2 cups)
- 3 - 5 garlic cloves , to taste, minced
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 2 1/2 Tbsp tomato paste
- 1 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/2 tsp dried rosemary , crushed
- 1/2 tsp fennel seeds , crushed
- 1/2 tsp dried thyme
- 1 tsp granulated sugar
- 1 1/2 Tbsp chopped fresh parsley , plus more for garnish
- Salt and freshly ground black pepper , to taste
- 8 lasagna noodles , broken into bite size pieces (6.5 oz)
- 1 1/4 cups shredded mozzarella cheese (5 oz)
- 1/2 cup finely shredded parmesan cheese (2 oz)
- 8 oz ricotta cheese
easiest fridge dill pickles
By gbvampy1
Slice your cucumbers very thin — I used 1/8-inch slices here but usually go even thinner on a mandoline
- 8 to 10 to 10 smaller firm, fresh Kirby (pickling) cucumbers
- 3 teaspoons kosher, coarse or pickling salt (if using a featherweight brand such as Diamond, use a little more)
- 1 to 2 tablespoons chopped fresh dill
- 1/2 cup white vinegar
Cabbage Roll Casserole
By gbvampy1
Minimize mess by using 90% lean ground beef or ground sirloin (so you can skip the draining step) and use coleslaw ...
- 2 pounds ground beef
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) tomato sauce, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon dill weed
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cups cooked rice
- 4 bacon strips, cooked and crumbled
- 1 medium head cabbage (2 pounds), shredded
- 1 cup shredded part-skim mozzarella cheese
- Coarsely ground pepper, optional
Bacon Cheddar Potato Skins Recipe
By gbvampy1
1. Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in
- 4 large baking potatoes, baked
- 3 tablespoons canola oil
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 8 bacon strips, cooked and crumbled
- 1-1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 4 green onions, sliced