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Recipes
Baked turkey tetrazzini
By shygirl
A great idea for left-over turkey
- 1/2 pound spaghetti, broken in half
- 2 tablespoons butter
- 1 package (8-ounce) sliced mushrooms
- 2 teaspoons bottled garlic blend
- 1 can (10.5-ounce) white sauce
- 1/4 cup half and half
- 2 tablespoons sherry
- 1 cup shredded Swiss cheese
- 2 cups cubed cooked turkey
- 1/2 cup shaved Parmesan cheese
- 1/4 cup crumbled cooked bacon
CALZONES
By shygirl
Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw
- 16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves)
- 1 tablespoon butter
- 1 whole medium onion, diced
- 1 pound breakfast or Italian sausage
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 15 ounces whole milk ricotta
- 1 1/2 cups grated mozzarella
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- Black pepper
- 2 whole eggs plus 1 whole egg, beaten
- All-purpose flour, for dusting
- Marinara Sauce, warmed, for serving, recipe follows
- Olive oil
- 3 to 4 whole cloves garlic, minced
- 1 whole small to medium onion, chopped
- 1/2 cup white wine (or chicken broth)
- Three 15-ounce cans crushed tomatoes
- Salt and ground pepper
- Pinch sugar
- Fresh parsley leaves
- Fresh basil leaves
Spinach Salad with Warm Bacon Dressing
By shygirl
Remove the stems from the spinach and wash, drain and pat dry thoroughly
- 8 ounces young spinach
- 2 large eggs
- 8 pieces thick-sliced bacon, chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 large white mushrooms, sliced
- 3 ounces red onion (1 small), very thinly sliced
Bills Potato Pancakes with Chicken
By shygirl
This is a recipe I seen on TV and it sounded very good
- Boneless Chicken Breast (1 for each serving)
- 2 Lemons
- Extra Virgin Olive Oil
- Rosemary
- Salt & Pepper
- Honey
- Parsley
- Potatoe's large enought to have one for each serving
- 1 Medium Onion
- Mustard 3 different kinds (Cranberry mustard, Honey mustard, Sweet Mustard or what ever kind of mustard you like) for making the salad vinegarette.
- Marinade consist of: Lemon juice, EVO, Rosemary, Salt, and Pepper.
- Glaze consist of: Mustard, honey, olive oil, salt and pepper.
PEANUT BUTTER COOKIES
By shygirl
- 1 (12 oz.) jar creamy peanut butter
- 2 ¼ cups all-purpose flour
- 1 cup butter or margarine (2 sticks softened)
- ¾ cup sugar
- ¾ cup packed light brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. vanilla extract
- 2 eggs
TENDER AND TANGY RIBS
By shygirl
Prep time 10 minutes Cooking time 4 to 6 hours Ideal slow-cooker size 4 qts
- 3/4 to 1 cup vinegar 1 tsp. paprika
- 1/2 cup of ketchup 1/2 tsp. salt
- 2 tbsl. sugar 1/8 tsp. pepper
- 1 garlic clove, minced 2 lbs. pork spare ribs (country style)
- 1 tsp. dry mustard 1 tbsp. oil
- 2 tbsp. Worcestershire sauce
CRANBERRY NUT COOKIES
By shygirl
In a microwave safe bowl melt butter stir in the dry cake mix, eggs nuts and dried cranberries and vanilla until we...
- 1 pkg. yellow cake mix
- 2 eggs
- 1/2 butter, melted
- 1 tsp. vanilla
- 1 cup pecans or walnuts chopped
- 1 6oz. pkg dried cranberries
AMISH CINNAMON BREAD
By shygirl
Cream together 1 cup butter softened, 2 cups sugar, 2 eggs
- Topping Mix:
- 1cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups buttermilk
- 4 cups flour
- 2 tsp. baking soda
- 2/3 cup sugar
- 2 tsp. Cinnamon
RHUBARB CRISP WITH BUTTERMILK ICE CREAM
By shygirl
- Ingredients:
- 24 oz. fresh rhubarb, trimmed, cut into ½ inch pieces (about 5 cups)
- 2/3 cup sugar
- 2 tbsp. all purpose flour
- 1 tbsp. unsalted butter, melted
- ½ tsp. grated orange peel
- ½ tsp. ground cinnamon
- Stueusel:
- 2/3 cup (packed golden brown sugar)
- 1/3 cup chopped roasted walnuts
- ¼ cup all purpose flour
- 2 tbsp. unsalted butter, melted
- Buttermilk Ice Cream
PUMPKIN PIE FROSTY
By shygirl
I don’t know if there was any better treat as a kid than french fries dipped in a Wendy’s Frosty
- 7 OZ. sweetened condensed milk (half of a can)
- 1 cup pumpkin puree
- 8 oz.tub of cool whip
- 1 3/4 cup of heavy cream
- 3/4 tsp. pumpkin pie spice
- NOTE: To make this healthier, you can use low fat cool whip and skin milk in place of the cream. It will be slightly less thick but still good.