Ninebirch's profile page
Recipes
Happy Endings Plum Cake *
By ninebirch
Dessert
- 1 cup unsalted butter (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour (high altitude: add 2 tablespoons)
- 2 teaspoon baking soda
- 1/2 teaspoon teaspoon salt
- 2 teaspoon ground cinnamon
- 1 can purple plums packed in syrup well drained (16 oz), the syrup reserved and the plums chopped
- Confectioners' sugar
Spinach Balls***
By ninebirch
Drain spinach thoroughly. Combine eggs, sutffing parmeasan cheese, buter, onion & salt
- 2 (10 ounce) package frozen chopped spinach, thawed and drained
- 6 eggs beaten
- 2 1/2 cups finely crushed herb-seasoned dry bread stuffing mix
- 1 cup grated Parmesan cheese
- 1/2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 3/4 cup softened butter
- Dash salt
Cavatappi with Bacon and Summer Vegetables
By ninebirch
Cooking Light AUGUST 2009
- 8 ounces uncooked cavatappi
- 4 slices center-cut bacon, chopped
- 2 teaspoons olive oil
- 1 cup prechopped onion
- 1 teaspoon bottled minced garlic
- 1 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices
- 1 cup fresh corn kernels (about 2 ears)
- 1 pint grape tomatoes
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
- 1/4 cup small fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Stir-N-Roll Pastry
By ninebirch
Pie Shell
- FOR ONE CRUST PIE
- 1 1/3 cups sifted flour
- 1 tsp salt
- 1/3 c cooking salad oil
- 3 tlbs cold whole milk
- FOR TWO CRUST PIE
- 2 cups flour
- 1 1/2 tsp salt
- 1/2 cup cooking oil
- 1/4 cup cold whole milk
- Any type of filling desired.
Overnight Tex-Mex Egg Bake
By ninebirch
1.Spray 13x9-inch glass baking dish with cooking spray
- 12 oz bulk spicy pork sausage
- 5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
- 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained
- 3 cups shredded Colby-Monterey Jack cheese (12 oz)
- 6 eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1 cup Old El Paso® Thick 'n Chunky salsa
Piedmont pie
By ninebirch
Vegetable Tart
- 2 tablespoons unsalted butter, melted
- 3/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 (10-inch) zucchini, split lengthwise, sliced thinly crosswise
- 1/4 pound asparagus, peeled, cut into 1-inch sticks
- 2 cloves garlic, chopped
- 1/2 pound spinach leaves, chopped
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh mint
- Coarse salt and freshly ground pepper
- 4 eggs
- 1 1/3 cups ricotta cheese
- 1 cup mascarpone cheese
Game Day Glazed BBQ Meatballs
By ninebirch
Combine the BBQ sauce, Worcestershire and honey in a large skillet
- 1 cup of a classic BBQ sauce. (we prefer Jack Daniels sauce, but any will work)
- 1/4 cup Worcestershire sauce
- 1/4 cup molasses or honey
- 36 frozen meatballs, unthawed
Bosak Broccoli Casserole *
By ninebirch
Vegetable
- 2 pkg chopped frozen broccoli
- 1 can cream of chicken soup
- 2 tlbs milk
- Pats of butter
- 1 pkg stove top stuffing
- 1 can cream of celery soup
- 2 tlbs milk
- Pats of butter
- 1 pkg shredded cheddar cheese
Italian Red Sauce
By ninebirch
Sauce
- 5 pounds of hot Italian sausage
- 1 tlbs of olive oil
- 1/2 tlbs minced garlic
- 1/2 onion, finely chopped
- 1 (16 oz) can of tomato sauce
- 1 (4 oz) cans of tomato paste with basil, garlic & oregano
- 2 (8 oz) cans of tomato sauce with basil, garlic & oregano
- 16 ounces of water. (4 cans of water for every can of paste.
- 1 tlbs salt
- 1 tlbs sugar
- 1 tlbs Italian mixed spices
- 1/2 tlbs pepper
Asparagus Appetizer Roll-ups Recipe *
By ninebirch
Appetizer
- 12 slices white bread, crusts removed
- 1 container (8 ounces) spreadable cream cheese
- 2 tablespoons chopped green onions
- 8 bacon strips, cooked and crumbled
- 24 fresh asparagus spears, trimmed
- 1/4 cup butter, melted
- 3 tablespoons grated Parmesan cheese