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Recipes
RED VELVET CUPCAKES
By shygirl
Preheat the oven to 350 degrees F
- Red Velvet Frosting:
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- Red Velvet Frosting, recipe follows
- 8 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups sifted confectioners' sugar (3/4 pound)
PARMESAN GARLIC CHICKEN
By shygirl
- ½ cup Kraft Grated Parmesan Cheese
- 1 envelope Good Seasons Italian Salad Dressing Mix
- 6 boneless, skinless chicken breast halves (about 2 lbs.)
- ½ tsp. garlic powder
- 1 . Mix cheese, garlic powder, and salad dressing mix.
- 2 . Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish
CRANBERRY CONSERVE
By shygirl
I’m 95 and I still remember by grandmother from Germany making this lovely, delicious conserve for the holi...
- 4 cups fresh or frozen cranberries, halved
- 1 tablespoon grated orange peel
- 2 oranges, peeled, sliced and quartered
- 1 cup of raisins
- 1 ¼ cups water
- 1 cup chopped pecans
- 2 ½ cups of sugar
STUFFED ZUCCHINI
By shygirl
- 8 each 8” zucchini cut in half lengthwise
- 1 tbsp. butter melted
- Add garlic and salt to taste
- 2 lb. extra lean ground beef.
- 2 cups cooked brown rice
- 2 eggs
- 1 large onion minced
- ½ cup tomato basic chili sauce
- 3 cloves garlic
- 2 tsp. crushed basil
- 1 tbsp. Worcestershire sauce
- ½ tsp. salt
- ½ tsp. pepper
- 1 cup grated parmesan cheese
Fillet with Peppercorn Sauce
By shygirl
For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground blac...
- 8 whole beef fillets or other good steaks
- Lemon pepper
- Seasoned salt
- Freshly ground black pepper
- Melted butter
- 4 to 6 tablespoons tri-color peppercorns, crushed
- 4 tablespoons butter
- 1 beef bouillon cube
- 4 to 6 tablespoons Dijon mustard
- 1 cup brandy
- 1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)
CABBAGE BACON & MUSHROOM SAUCE
By shygirl
- 1 medium head savoy cabbage (about 2 lbs.)
- 1/4 cup extra virgin olive oil
- 8 oz. thick sliced bacon (about 6 slices), cut into 1-inch pieces
- 8 medium garlic cloves, thinly sliced
- 1/2 tsp. crushed red pepper
- 1 tsp. salt
- 1 lb. assorted sliced mushrooms, such as white cremini, and shiitake
- 1 1/2 cups vegetable broth or water cooked rigatoni or ziti pasta or soft polenta (optional)
OATMEAL COOKIES (BETTY CROCKER)
By shygirl
1. Heat oven to 375 deg. (or 350 for dark or nonstick cookie sheet) stir cookie mix,softened butter, water, and eg...
- 1/2 cup (1 stick) butter, margarine, softened (not melted)
- 1 tbsp. water
- 1 egg
- 1 (17.5 oz.) package of Betty Crocker Oatmeal Cookie Mix
Shrimp Acocado Salad
By shygirl
Shrimp Avocado Salad makes a wonderful lunch or light supper during the summer
- Dressing:
- 2 lbs. boiled or steamed shrimp, peeled and deveined
- 2 avocados, cut into large pieces
- 2 Tbsp. red onion cut into pieces
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp. garlic powder
- 1 tsp. parsley, chopped
- 1 tsp. Dijon mustard
- salt and pepper to taste
Chicken Fettuccine Casserole
By shygirl
Our Makers See All Our Makers We ♥ Makers Progresso® chicken broth provides a simple addition to this chicken...
- 1 package (9 oz) refrigerated fettuccine
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1/2 cup half-and-half
- 1 1/2 cups cubed cooked chicken
- 1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
- 2 slices bacon, crisply cooked and crumbled
- 3 tablespoons shredded Parmesan cheese
Banana Bread (Ultimate)
By shygirl
Why this recipe works: Recipes for ultimate banana bread abound, but because they include an overload of bananas f...
- Ingredients:
- 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
- 8 tablespoons (1 stick) unsalted butter , melted and cooled slightly
- 2 large eggs
- 3/4 cup (5 1/4 ounces) packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup walnuts , toasted and coarsely chopped (optional)
- 2 teaspoons granulated sugar