Gazelle's profile page
Recipes
Mushroom and Spinach Miniature Lasagna Rolls
By Gazelle
made this for a family dinner, very good
- 10 lasagna noodles
- 2 tsp vegetables oil
- 1 1/2 cups finely chopped onion
- 2 tsp finely chopped garlic
- 3 cups chopped mushrooms
- 4 cups fresh baby spinach
- 3/4 cup light ricotta (5%)
- 2/3 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard
- pinch of salt and pepper
- 1 1/3 cups tomato sauce ( or store bough spaghetti sauce)
- 3 tbsp shredded mozzarella cheese
Beef and Sausage Chili
By Gazelle
Very Good,a little bit of work but worth it
- 8 oz light Italian sausage
- 1 1/2 lbs extra-lean beef
- 1 cup chopped onions
- 2 tsp minced garlic
- 1 can no-salt-added diced tomatoes, undrained (19oz)
- 1 can no-salted-added red kidney beans, drained and rinsed(19oz)
- 1 can no-salted-added navy beans or black beans(19oz)
- 1 can reduce-sodium beef broth, undiluted (10oz)
- 1 can tomato paste (5.5 oz)
- 1 1/2 cups chopped celery
- 1 cup medium salsa
- 2 tsp dried Italian seasoning
- 1 1/2 tsp ground cumin
- 2 tbsp minced fresh cilantro or parsley
Winter Pesto
By Gazelle
In food processor, pulse parsley, cheese, walnuts, lemon zest and juice, garlic and 2 tbsp
- 2 cups (packed) parsley with tender stems
- 1 cup grated Parmesan
- 1 cup walnuts, toasted
- 1/2 teaspoon lemon zest and 1 tbsp. juice
- 1 clove garlic, chopped
- 1 cup EVOO
Chili with Ranch Sour Cream
By Gazelle
Make the chili: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 red jalapeno peppers, seeded and finely chopped
- 2 tablespoons tomato paste
- 1 canned chipotle chile in adobo sauce, seeded and chopped
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 2 pounds ground beef chuck
- Kosher salt and freshly ground pepper
- 2 14 -ounce cans diced tomatoes
- 2 15 -ounce cans kidney beans (do not drain)
- 1 bay leaf
- 1 1/2 cups sour cream
- 1 1/2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- 2 scallions, thinly sliced
- Kosher salt and freshly ground pepper
- Canned fried onions, for topping
Homemade Chicken Gravy
By Gazelle
don't forget to add enough salt and pepper, very good and easy
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 quart cold chicken stock
- 1/3 cup heavy cream
- salt and ground white pepper to taste
- 1 pinch cayenne pepper
Maple Vinaigrette
By Gazelle
very easy
- Shake 1/4 cup each apple cider vinegar and olive oil,
- 2 tbsp pure maple syrup
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tsp fresh lemon juice
- salt and pepper
Orange-Molasses Snickerdoodles
By Gazelle
Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F
- 2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 3/4 cup plus 3 tablespoons granulated sugar
- 1 large egg
- 2 tablespoons molasses
- 1/2 teaspoon finely grated orange zest
- 1 1/2 teaspoons ground cinnamon
- Coarse sugar, for decorating
Crunchy-Chewy salted chocolate chunk cookies
By Gazelle
Preparation 1. Preheat oven to 375°
- 1 cup packed dark brown sugar
- 6 tbsp canola oil
- 6 tbsp butter, softened
- 2 tbsp honey
- 1 1/2 tsp vanilla
- 1 large egg
- 9.5 ounces whole-wheat flour (about 2 cups)
- 1 tsp baking soda
- 3/8 tsp salt
- 4 ounce premium semisweet chocolate, chopped
- 3/8 tsp fleur de sel or other coasrse sea salt.
Marinated Greek Chicken Kabobs
By Gazelle
In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and ro...
- 1 (8 ounce) container fat-free plain yogurt
- 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed dried rosemary
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
- 1 large red onion, cut into wedges
- 1 large green bell pepper, cut into 1 1/2 inch pieces
Emeril's Rigatoni with Broccoli and Sausage
By Gazelle
In a large pot of boiling salted water, cook pasta according to package instructions
- Coarse salt and ground pepper
- 1 pound rigatoni
- 2 heads broccoli, cut into florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
- 4 anchovy fillets, minced
- 1 pound sweet Italian sausage, casings removed
- Parmesan, grated, for serving