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Recipes
Fresh Rhubarb Pie
By darusts
Preheat oven to 450 degrees F (230 degrees C)
- 4 cups chopped rhubarb
- 1 1/3 cups white sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 recipe pastry for a 9 inch double crust pie
Mini Tomato & Goat Cheese Tarts
By darusts
minibaker.com November 08, 2013
- and
- herb goat cheese, such as Montrachet 2 Roma tomatoes, thinly sliced 3 tablespoons julienned basil leaves
Veal (or Chicken) Cordon Bleu
By darusts
Pound meat until ¼ inch thick
- 4 boneless veal cutlets, 4 oz. each, or 1 lb. veal round steak, 1/2 inch thick, cut into 4 serving pieces (or 4 boneless chicken breasts)
- 4 thin slices boiled or cooked ham
- 4 thin slices swiss cheese
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon allspice
- 1 egg, slightly beaten
- 1/2 cup dry bread crumbs
- 3 tablespoons shortening
- 2 tablespoons water
Taco Stuffed Zucchini Boats | Skinnytaste
By darusts
Directions: Bring a large pot of salted water to boil
- Ingredients:
- 4 medium (32 ounces) zucchinis, cut in half lengthwise
- 1/2 cup mild salsa
- 1 lb 93% lean ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt, or to taste
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 small onion, minced
- 2 tbsp bell pepper, minced
- 4 oz can tomato sauce
- 1/4 cup water
- 1/2 cup reduced fat Mexican blend shredded cheese
- 1/4 cup chopped scallions or cilantro, for topping
Slow Cooker Cranberry-Pear Butter
By darusts
Directions: Combine all the ingredients in the slow cooker
- Ingredients:
- Skinnytaste.com
- Servings: 22 • Size: 2 tablespoons • Weight Watcher Points+: 1 pt
- Calories: 44 • Fat: 0 g • Carb: 13 g • Fiber: 2 g • Protein: 0 g • Sugar: 11 g
- Sodium: 2 mg • Cholest: 0 mg
- 5 oz cranberries (1 generous cup)
- 36 oz (7 large) pears, peeled cored, and sliced
- 1 tsp ground cinnamon
- pinch ground cloves
- 3/4 cup light brown sugar, unpacked
- zest of one orange
Easy Balsamic Pork Chops
By darusts
Find more recipes at: recipelion
- inch ginger, peeled 1 garlic clove, peeled 1 sprig of fresh rosemary 1/3 cup balsamic vinegar 2 tablespoon maple syrup 1/2 teaspoon cayenne pepper salt and pepper, to taste
Baked Macaroni and Cheese
By darusts
Directions Preheat oven to 350 degrees F
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
Taco Stuffed Zucchini Boats | Skinnytaste
By darusts
Directions: Bring a large pot of salted water to boil
- 4 medium (32 ounces) zucchinis, cut in half lengthwise
- 1/2 cup mild salsa
- 1 lb 93% lean ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt, or to taste
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 small onion, minced
- 2 tbsp bell pepper, minced
- 4 oz can tomato sauce
- 1/4 cup water
- 1/2 cup reduced fat Mexican blend shredded cheese
- 1/4 cup chopped scallions or cilantro, for topping
Antipasto Salad
By darusts
Summer pasta salad a family favorite
- 2/3 cup olive oil
- 1/2 cup red wine vinegar
- 2 cloves garlic minced
- 3 teaspoons basil
- 1 teaspoon salt
- 1/4 teaspoon crushed dried red pepper
- 12 oz twist pasta
- 1/2 cup Parmesan cheese
- 2 cups broccoli florets (blanched if fresh- I use frozen)
- 10 cherry tomatoes
- 8 oz mozzarella cheese cubed
- 1 large red pepper, cut in strips
Chocolate Chestnut Torte with Chocolate Cognac Mousse
By darusts
Make ganache: Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low
- 2 cups heavy cream
- 1/2 stick (1/4 cup) unsalted butter
- 16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 6 marrons glacés (candied chestnuts), finely chopped
- For cake layers
- 9 oz bottled whole shelled roasted chestnuts (1 1/2 cups)
- 2 cups cake flour (not self-rising)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla
- 3/4 cup sour cream
- For chocolate Cognac mousse
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 5 tablespoons Cognac
- 3/4 cup chilled heavy cream
- 2 large egg whites
- 1/4 cup granulated sugar
- Garnish: caramelized chestnuts
- Special equipment: 3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated