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Recipes
Spinach Stuffed Mushrooms
By Nitaj3
Preheat oven to 400 degrees F
- 16 each large fresh white mushrooms
- 1 package (12 ounces) frozen spinach souffle, thawed
Ham & Cheese French Toast
By Nitaj3
In shallow dish, stir milk, Bisquick mix, vanilla and eggs with fork or whisk until blended
- 1 1
- cup milk
- 1/3 1/3
- cup Original Bisquick® mix
- 2 2
- teaspoons vanilla
- 4 4
- eggs
- 6 6
- slices (1 inch thick) day-old ciabatta or French bread
- 2 2
- tablespoons Dijon mustard
- 6 6
- oz thinly sliced cooked ham (from deli)
- 1 1/2 1 1/2
- cups shredded mild Cheddar cheese (6 oz)
- 2 2
- tablespoons butter or margarine
- Powdered sugar
Oreo Cookie Balls
By Nitaj3
Add oreos to food processor and blend until fine
- 1-18oz. pkg oreo cookies (regular size, 3 rows of cookies)
- 1-8oz. pkg cream cheese-block
- 4 oz white chocolate almond bark
Scalloped Mushroom Potatoes
By Nitaj3
In a large bowl; stir together soup, milk, onions and potatoes
- Metric Ingredient Imperial
- 1 can condensed cream of mushroom soup (10 oz / 284 ml) 1
- 300 ml milk, fill soup can 1 1/4 cup
- 125 ml onions, sliced 1/2 cup
- 750 ml potatoes, sliced 3 cup
- 125 ml cheddar cheese, grated 1/2 cup
- black pepper -
- paprika -
Tortellini Primavera (PW)
By Nitaj3
Preparation Instructions Cook tortellini a couple of minutes less than package directions call for
- 2 Tablespoons Butter
- 1 whole Medium Onion, Finely Diced
- 3 cloves Garlic, Minced
- 3 whole Carrots, Peeled And Diced
- 1 cup Cauliflower, Broken Into Small Pieces
- 1/4 cup White Wine
- 1/4 cup Chicken Broth
- 1/3 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- Salt And Pepper, to taste
- 8 whole Basil Leaves, Chopped (or Chiffonade)
- 3/4 cups Cooked Ham, Diced
- 1 cup Frozen Peas
- Extra Parmesan, For Serving
- Extra Basil, For Serving
- 1 pound Cheese Or Spinach Tortellini
Scooped out Cupcake Tarts
By Nitaj3
Preheat the oven to 350 degrees F
- 3 cups cake flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 sticks butter, room temperature
- 2 1/3 cups sugar
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk, room temperature
- Sweetened whipped cream, for topping
- Seasonal fruit, for topping
- Mint sprigs, for garnish
Salmon Burgers with Lime Mayo
By Nitaj3
rections 1. Rinse salmon and pat dry; cut into 1-inch chunks
- 1 pound fresh salmon fillet, skinned and cut into 1-inch chunks
- 3/4 cup panko (Japanese-style bread crumbs)
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh cilantro
- 2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 2 eggs, lightly beaten
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- 1 recipe Lime Mayonnaise
- Sandwich buns and leaf lettuce (optional)
Whole Wheat Pancakes
By Nitaj3
Combine flour, flaxseed, baking powder, soda, cinnamon and salt in large bowl
- 1 C whole wheat flour
- 1 C buttermilk
- 1/4 C ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- pinch of salt
- 1 egg
- 2 TBLS canola oil
Spaetzle Dumplings
By Nitaj3
In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky)
- 2 cups all-purpose flour
- 4 eggs, lightly beaten
- 1/3 cup 2% milk
- 2 teaspoons salt
- 8 cups water
- 1 tablespoon butter
Chicken Parm Casserole
By Nitaj3
Drizzle olive oil in bottom of 13x9 casserole dish, add garlic and red pepper flakes
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- hot red pepper flakes, to taste
- 6 boneless skinless chicken breasts (I used 5, but they were huge!)
- 2 cups marinara sauce
- 1/4 cup chopped basil
- 8 oz mozzarella, shredded
- 4 oz Parmesan, grated
- 1 (5-oz) package garlic croutons