Peggie's profile page
Recipes
One-Pot Cajun Shrimp & Sausage Pasta
By Peggie
Cook the linguine in boiling water until al dente
- For the garnish:
- 1 pound linguine
- 3 tablespoons butter (divided as 2 and 1)
- 2 1/2 tablespoons cajun seasoning (divided as 1 1/2 and 1)
- 1 pound peeled and deveined large shrimp
- 1/2 cup diced yellow onion
- 1/2 cup diced green pepper
- 1 pound kielbasa sausage, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 teaspoons red pepper flakes
- 1 teaspoon dried thyme
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- Parsley, chopped
Pumpkin Roll
By Peggie
A classic pumpkin roll is always a crowd favorite!
- PUMPKIN CAKE :
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- optional: powdered sugar (to sprinkle on at the end!)
- CREAM CHEESE FILLING:
- 1 (8-ounce) brick cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Christmas Pudding
By Peggie
Combine all ingredients Pour into greased mold, covered Place mold in a pot of hot water and steam for 2 hours
- 1 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup molasses
- 2 eggs
- 2 teaspoons baking soda
- 3 cups flour
- 1 cup raisins
- 1 cup red cherries
- 1 teaspoon ginger
- 1 teaspoon cloves
- 1 teaspoon cinnamon
Lasagna Soup
By Peggie
In a large pot, heat the olive oil over medium heat
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 28 oz crushed tomato (795 g)
- 6 cups vegetable broth (1.5 L)
- ⅓ cup green lentil, rinsed (50 g)
- 8 oz lasagna noodle, uncooked (225 g)
- 3 cups spinach (120 g)
- fresh basil, cut chiffonade, for serving
Salsa Ribs
By Peggie
Put a little zing onto your barbecue this summer
- 1/4 cup jalapeno chile pepper, minced
- 2 lbs. pork backrib
- 1/2 cup soy sauce
- 2 cups salsa, mild or hot
- 4 cloves garlic, minced
- 1/2 cup honey
Tropical Colada
By Peggie
Mix & enjoy!
- 2 oz. (60ml) White Rum
- 1 oz. (30ml) Cream of Coconut
- 1 oz. (30ml) Blue Curacao
- Top with Pineapple Juice
- Shake with Ice
Best Ever Broccoli Salad
By Peggie
Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl
- 1 1 1 cup light mayonnaise
- 1/3 1/3 1/3 cup sugar
- 2 2 2 tbsp red wine vinegar
- 1 1 1 tsp celery seed
- 2 2 2 heads of broccoli broken down into small florets
- 3/4 3/4 3/4 lb bacon, cooked and chopped into small pieces
- 1/2 1/2 1/2 cup toasted slivered almonds
- 2 2 2 green onions, thinly sliced
- 1 1 1 cup chopped celery
- 1 1/2 1 1/2 1/2 cups red seedless grapes, halved
3 INGREDIENT GARDEN VEGGIE RANCH DIP
By Peggie
Mix all three ingredients well in a medium size bowl and chill in the fridge for one hour
- 16 16 16 ounces sour cream
- 8 8 container 8 ounce container Philadelphia Garden Vegetable Cream Cheese Spread
- 1 1 packet 1 ounce packet Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
VEGAN LEMON COOKIES – SOFT AND BUTTERY
By Peggie
Vegan lemon cookies with a deliciously tangy and fresh lemon flavor and a soft and buttery texture
- For the Lemon Cookies:
- 1/2 cup (112g) Vegan Butter
- 3/4 cups (150g) White Sugar
- 2 tsp Lemon Extract
- 2 cups (250g) All purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 Tbsp Lemon Zest*
- 2 Tbsp Soy Milk*
- For the Lemon Glaze:
- 1 cup (120g) Powdered Sugar
- 2 Tbsp Lemon Juice (Freshly Squeezed)
- 1/8 tsp Lemon Extract
California Rolls
By Peggie
Rinse the rice under cold water
- 1 cup sticky rice
- 1 2/3 cups water
- 1/4 tsp salt
- 2 tbsp rice wine vinegar
- 1 1/2 tbsp sugar
- 1/2 cucumber, julienned
- Nori (dried seaweed)
- 1 avocado, pit removed, sliced into strips
- 320 g crab meat
- Wasabi, to serve
- Pickled ginger, to serve
- Soy Sauce, to serve