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Recipes
Mixed Berry Tartlets
By spietzsch
1. Let pie crusts stand at room temperature for 15 minutes
- 1 15-oz. pkg. rolled refrigerated unbaked pie crusts (2)
- Nonstick cooking spray
- 2 Tbsp. sugar
- 1 Tbsp. cornstarch
- 1 12-oz. pkg. frozen mixed berries
- 1 Tbsp. lemon juice
- 1/3 cup whipping cream
- 1/4 cup purchased lemon curd
- 1 tsp. sugar
- 1/4 tsp. vanilla
- Mint sprigs (optional)
Fontina Stuffed Meatballs
By spietzsch
. Combine egg, Parmesan, garlic, Italian seasoning, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper
- 1 egg, lightly beaten
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp. dried Italian seasoning
- 1-1/2 lb. lean ground beef
- 2 oz. thinly sliced prosciutto, chopped
- 16 1/2 -inch fontina cheese cubes (1-1/2 oz.)
- 8 canned artichoke hearts, drained and halved
- 1 6- to 8-oz. pkg. fresh cremini mushrooms*
- 1 pint grape tomatoes
- 1 recipe Balsamic Glaze
- Fresh basil (optional)
Fusilli Primavera
By spietzsch
1. Cook pasta according to package directions in a Dutch oven; drain
- 8 ounces dried fusilli, fettuccine, linguine or other long pasta noodles
- 16 fresh asparagus spears (about 3/4 lb.)
- 4 cloves garlic, very thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 tablespoon cooking oil
- 2 medium carrots, very thinly bias-sliced
- 1 leek, thinly sliced
- 6 roma tomatoes, seeded and chopped (about 2-1/4 cups)
- 1/4 cup extra-dry vermouth, dry white wine, or vegetable broth
- 1/2 teaspoon kosher or sea salt
- 2 tablespoons butter
- 1/4 cup shredded fresh basil
- 1/2 cup coarsely chopped cashews or sliced almonds, toasted
- 1 ounce smoked Gouda or provolone cheese, thinly shaved
Minestrone with Mushrooms and Feta
By spietzsch
In a 4-quart Dutch oven cook garlic in hot oil for 15 seconds
- 2 cloves garlic, minced
- 1 Tbsp. extra virgin olive oil
- 2 cups stemmed shiitake mushrooms, sliced
- 3 14-oz. cans vegetable broth
- 1 15-oz. can cannellini beans, rinsed and drained
- 1/2 cup dried orzo
- 1-1/2 cups quartered cherry tomatoes
- 1/4 cup small fresh oregano leaves
- 1/2 cup feta cheese, crumbled
- Freshly ground pepper
- 1 Tbsp. extra virgin olive oil
Monterey Tortilla Casseroles
By spietzsch
1. Spray four 10- to 12-ounce baking dishes with nonstick coating
- Nonstick spray coating
- 6 6-inch corn tortillas, each cut into 6 wedges
- 2 cups cubed cooked chicken
- 1 cup loose-pack frozen whole kernel corn
- 1 16-ounce jar salsa verde
- 3 tablespoons light dairy sour cream
- 3 tablespoons snipped fresh cilantro
- 1 tablespoon all-purpose flour
- 1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
- Light dairy sour cream (optional)
- Snipped fresh cilantro (optional)
- Chopped tomato (optional)
- Jalapeno pepper, thinly sliced (optional)
Fish and Green Beans w/ Wasabi Mayonnaise
By spietzsch
1. Preheat oven to 450 degrees F
- 1 lime
- 1 to 3 tsp. wasabi paste
- 1/3 cup mayonnaise
- 1 to 1 -1/2 lb. firm white fish fillets 1/2-inch thick, rinsed and dried
- 1 cup panko (Japanese-style bread crumbs)
- 12 oz. tender young green beans, cooked
Sassy Turkey Burgers
By spietzsch
1. For the salsa topping, in a small bowl combine tomato, 1/4 cup of the chopped onions, jalapenos, and bottled sal...
- 1 tomato, chopped (1 cup)
- 1 medium onion, finely chopped
- 1/4 cup seeded and finely chopped fresh jalapeno peppers (2)*
- 1/4 cup bottled salsa
- 1-1/2 lb. uncooked ground turkey
- 1/2 lb. bulk pork sausage
- 2 Tbsp. Worcestershire sauce
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 6 hamburger buns, split and toasted, if desired
Must Have Chocolate Chip Cookies
By spietzsch
1. Preheat oven to 350 degree F
- 1 cup raisins
- 1/2 cup boiling water
- 1/2 cup peanut butter
- 1/4 cup butter, softened
- 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 cup all-purpose flour
- 1-1/4 cups rolled oats
- 1 cup semisweet chocolate pieces or chunks
Toasted Almond Pilaf
By spietzsch
Melt margarine in large saucepan over medium-high heat
- 2 tbsp margarine or butter
- 1 cup long-grain white rice
- 1 cup (3oz)sliced fresh mushrooms
- 1/2 cup chopped onion
- 1 3/4 cups (14.5 oz. can) chicken broth
- 1/4 cup water
- 1/4 cup slivered almonds, toasted
- Chopped fresh basil (optional)
Shrimp Pinwheels
By spietzsch
1. In a medium bowl mash avocado with a fork
- 1 ripe avocado, halved, seeded, and peeled
- 1/2 of an 8-oz. pkg. cream cheese, softened
- 1/4 cup catsup
- 1 Tbsp. prepared horseradish
- 1 tsp. finely shredded lemon peel
- 2 Tbsp. lemon juice
- 1/2 tsp. chili powder
- 6 9- to 10-inch red, green, and/or plain flour tortillas
- 3 cups shredded spinach leaves
- 2/3 cup smoked almonds, chopped
- 10 oz. peeled and deveined cooked shrimp, chopped
- Party picks (optional)