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Recipes
Libby's Pumpkin Roll
By sybrmom
FOR CAKE: PREHEAT oven to 375° F
- * CAKE
- 1/4 * 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 * 3/4 cup all-purpose flour
- 1/2 * 1/2 teaspoon baking powder
- 1/2 * 1/2 teaspoon baking soda
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon ground cloves
- 1/4 * 1/4 teaspoon salt
- 3 * 3 large eggs
- 1 * 1 cup granulated sugar
- 2/3 * 2/3 cup LIBBY'S® 100% Pure Pumpkin
- 1 * 1 cup walnuts, chopped (optional)
- * FILLING
- 1 * 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 * 1 cup powdered sugar, sifted
- 6 * 6 tablespoons butter or margarine, softened
- 1 * 1 teaspoon vanilla extract
- * Powdered sugar (optional for decoration)
Grilled Steak, Mushroom and Green Bean Salad (Real Simple)
By sybrmom
1. Heat grill to medium-high
- • 1/2 pound large white mushrooms, halved
- • 1/2 pound green beans, trimmed
- • 1 red onion, cut into 1⁄2-inch-thick rounds
- • 3 tablespoons olive oil
- • kosher salt and black pepper
- • 1 pound skirt steak, cut crosswise into 4 pieces
- • 4 tablespoons balsamic vinegar
- • 1 bunch spinach, thick stems removed (about 4 cups)
Classic Cafe Horseradish Cream
By sybrmom
DIRECTIONS: In food processor, blend cream cheese, sugar, horseradish, lemon juice and worcestershire sauce
- 8 oz cream cheese, softened
- 1/2 tbsp sugar
- ? cup house horseradish
- 1 tbsp lemon juice
- 1 tsp worcestershire sauce
- 2 dashes Tobasco sauce
- 1/2 cup heavy cream, whipped
Lemon puppy chow
By sybrmom
Measure cereal into a large mixing bowl and set aside
- 9 cups Rice Chex cereal
- 1 1/4 cup white vanilla baking chips
- 1/4 cup butter or margarine
- 4 tsp grated lemon peel
- 2 Tbsp lemon juice
- 2 cups powdered sugar
Eggplant Compote (Joel Robuchon)
By sybrmom
Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil
- 1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
- 3 medium tomatoes, coarsely grated on a box grater 2 garlic cloves, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon sweet Hungarian paprika
- 1/4 cup tomato sauce, such as marinara or canned tomato puree
- 1 tablespoon white wine vinegar
- Salt and freshly ground pepper
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped parsley
Teriyaki Sauce
By sybrmom
1.Bring mirin to a boil in a saucepan over high heat
- 2/3 cup mirin (Japanese sweet rice wine)
- 1 cup soy sauce
- 4 1/2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup white sugar
- 7 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 dash red pepper flakes
- black pepper to taste
Bagna Cauda (The Stinking Rose)
By sybrmom
1. Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours
- 1 1/2 cups peeled garlic cloves
- 1 1/2 cups extra virgin olive oil
- 2 ounces butter
- 1 (2 ounce) can anchovies
Hershey's Chocolate Town Pie (pinterest)
By sybrmom
Prepare pastryshell, set aside
- 9 ″ unbaked pastry shell
- 1/2 cup butter or margarine softened
- 2 eggs beaten
- 2 tsp. vanilla
- 1 cup sugar
- 1/2 cup all purpose flour
- 1 cup hersheys semi-sweet choc. chips
- 1 cup chopped pecans or walnuts
Bavarian Brownies
By sybrmom
Heat oven to 350 degrees. Grease and flour 13x9 pan
- 1 box German Chocolate Cake Mix
- 1/3 cup milk
- 1/4 cup butter, softened
- 1 egg
- 1 cup milk chocolate chips
- 1 cup walnuts, chopped (or pecans)
Spinach, Pesto, and Fontina Lasagna (Bon Apetit)
By sybrmom
For sauce: Melt butter in heavy large saucepan over medium heat
- Sauce:
- 2 * 2 tablespoons (1/4 stick) unsalted butter
- 1/4 * 1/4 cup all purpose flour
- 2 1/2 * 2 1/2 cups reduced-fat (2%) milk
- 1/2 * 1/2 cup dry white wine
- 1 * 1 cup freshly grated Parmesan cheese
- 1/2 * 1/2 teaspoon salt
- Spinach:
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 cup finely chopped shallots
- 4 * 4 large garlic cloves, finely chopped
- 3 * 3 6-ounce packages baby spinach
- Lasagna:
- 15 * 15 no-boil 7 x 3 1/2-inch lasagna noodles (from two 9-ounce packages)
- 3 1/2 * 3 1/2 cups fresh ricotta cheese* (28 ounces)
- 1 * 1 cup freshly grated Parmesan cheese
- 1/2 * 1/2 teaspoon finely grated lemon peel
- 1 * 1 large egg
- 2 * 2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided
- * Herb Pesto