Peggie's profile page
Recipes
Spaghetti Sauce
By Peggie
Brown meat. Add Step 2 & brown
- Step 1:
- 1 lb beef
- 1 lb turkey (or tofu, ground chicken)
- Step 2:
- 1 cup each: onion, leek, celery, & grated carrots
- 1 (375 ml) bottle chili sauce
- Step 3:
- 1 can tomato soup (20oz)
- 1 can tomato juice (20oz)
- 1 can tomatoes (28oz)
- 1 can tomato paste (6oz)
- Step 4:
- 1/2 bottle HP sauce
- 2 tbsp. Heinz 57
- 2 tbsp. Worchestershire sauce
- tabasco to taste
- 4 or 5 garlic cloves
- 1 tsp. chili peppers
- 1 tbsp sugar
- 1 cup diced green peppers
- 2 or 3 bay leaves
- 1 tsp oregano
- 1 tsp parsley
Blueberry Pie Filling
By Peggie
Combine blueberries, flour, cinnamon, lemon juice & sugar
- Egg Wash:
- • 3 pints blueberries, cleaned & stems removed (6 cups)
- • 2 tbsp freshly squeezed lemon juice
- • 1/4 cup all purpose flour (for thickening)
- • 1/2 cup sugar
- • 1/4 tsp ground cinnamon
- • 2 tbsp unsalted butter, cut into small pieces
- • 1 egg
- • 1 tbsp milk
- Whisk egg & milk together; set aside.
Caramelized Onion, Bacon and Spinach Pizza
By Peggie
Preheat oven to 475 degrees
- 1 lb pizza dough homemade or store bought
- 7 slices bacon (7 oz), cooked and chopped
- 3 Tbsp olive oil, divided
- 8 oz baby spinach
- 1 large red onion, sliced 1/4-inch thick slices
- Salt and freshly ground black pepper
- 1 tsp granulated sugar
- 1 Tbsp balsamic vinegar
- 2 Tbsp butter
- 1 large clove garlic
- 2 Tbsp flour
- 3/4 cup milk
- 6 oz low-moisture mozzarella cheese, shredded
- 2 oz parmesan cheese, finely shredded
- Directions
Pineapple Coconut Jello Shots
By Peggie
Add the pineapple juice to a saucepan, sprinkle the gelatin over the juice
- 1 cup pineapple juice
- 2 envelopes plain gelatin
- 1 cup coconut-flavored rum
- 1/4 cup toasted coconut
CHEDDAR BACON RANCH PINWHEELS
By Peggie
In a large bowl, add the cream cheese, cheddar cheese, bacon, Hidden Valley Ranch Mix, dill, and parsley
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup cheddar cheese, shredded
- 3/4 cup cooked bacon, chopped (about 5-6 slices)
- 1/2 package* Hidden Valley Ranch Mix
- 1/2 teaspoon fresh dill, chopped
- 1/2 teaspoon fresh flat leaf parsley, chopped
- pepper to taste
- 5 (10-inch) flour tortillas
Sautéed Mushrooms in White Wine Sauce
By Peggie
Brush the mushrooms clean
- 16 oz (455g or 1 pound) small button mushrooms
- 1/4 cup (60ml) olive oil, divided
- 4 cloves garlic, chopped or crushed
- 1 medium onion, minced
- 1/2 cup (120ml) white wine
- 1 tablespoon (15ml) lemon juice
- 1/2 teaspoon chili flakes
- 2 tablespoons (30ml) butter
- 2 tablespoons (30ml) chopped parsley
- kosher or sea salt to taste
- fresh cracked black pepper to taste
Asparagus and Eggs
By Peggie
Heat olive oil in pan over medium heat
- 5-6 stalks Asparagus
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup parmesan cheese
- Pepper to taste
Yogurt Zeppole
By Peggie
Add the oil to a heavy bottomed pan and preheat it, you want the oil to be around 350 degrees
- 1-1/2 cups of All Purpose Flour
- 1/2 tsp of Salt
- 1 cup of Plain Yogurt
- 1 Egg
- Zest of 1/2 of Lemon
- 2 tsp of Baking Powder (I used Italian baking powder)
- 2 tsp of Vanilla Extract (I used Italian powder vanilla)
- Frying Oil
- Granulated Sugar
Doughnut Muffins
By Peggie
Preheat oven to 350. Lightly grease a muffin tin
- 3/4 cup sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tsp baking power
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 Tbsp butter, melted
- 1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)
Red Wine Hot Chocolate
By Peggie
Bring wine to a simmer over low heat
- 3 tsp unsweetened dark cocoa powder
- 4 tsp sugar
- 1/4 cup red wine
- 1 cup milk
- pinch of salt