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Spinach Pasta Salad

Spinach Pasta Salad

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Cook pasta, drain and rinse with cold water

  • 1 cup lightly packed spinach leaves
  • 2 1/4 cups ziti or other medium pasta
  • 1/4 cup lightly packed basil leaves
  • 2 cloves garlic, quartered
  • 2 tablespoons finely shredded parmesan
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 cup light mayo or salad dressing
  • 6 tablespoons ham
  • 2 tablespoons slivered almonds, toasted
0/5 (0 Votes)

Turkey Tetrazinni

Turkey Tetrazinni

By

Preheat oven to 350. Butter a 9 x 13 x 2 pan

  • 8 ounces thin spaghetti
  • 1/2 cup butter
  • 1 large onion, minced
  • 1 clove garlic
  • 1 1/2 pounds cooked turkey, cubed
  • 4 tablespoons flour
  • 1 1/2 cups chicken stock
  • salt and pepper
  • 1 cup light cream
0/5 (0 Votes)

Savory Phyllo Rolls

Savory Phyllo Rolls

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Preheat oven to 375. Brush a baking sheet with melted butter or oil

  • 1 small onion, finely chopped
  • 1 lb ground beef
  • 2 T tomato paste
  • 1 tsp dried Italian seasoning, crushed
  • 1/4 tsp salt
  • 12 sheets frozen phullo dough, thawed
  • 1/3 cup butter, melted
5/5 (1 Votes)

Pesto Rolls

Pesto Rolls

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In a large mixing bowl, combine 1 3/4 cups of the flour and the yeast

  • 4 1/2 to 5 cups flour
  • 2 packages active dry yeast
  • 3/4 cup milk
  • 1/2 cup water
  • 1/3 cup butter
  • 1/3 cup sugar
  • 1 egg, slightly beaten
  • 1/2 cup prepared pesto
  • 1/4 cup finely shredded parmesan cheese
0/5 (0 Votes)

Raspberry Almond Triangles

Raspberry Almond Triangles

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Line 8-inch square cake pan with foil; grease; set aside

  • 1/2 C butter, softened
  • 1/4 tsp almond extract
  • 1 C flour
  • 1/4 C icing sugar
  • 1/2 C seedless raspberry jam
  • 1/2 C sliced almonds, toasted
  • 1/4 C icing sugar
0/5 (0 Votes)

Potato Rolls

Potato Rolls

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Golden brown rolls

  • 1/2 C butter
  • 1/2 C sugar
  • 1/2 tsp salt
  • 1 C hot potato water, drained from cooked potatoes
  • 1 tsp sugar
  • 1/4 C warm water
  • 1 x8g envelope active dry yeast
  • 2 large eggs, fork beaten
  • 4 C flour
0/5 (0 Votes)

Butter Tart Bars

Butter Tart Bars

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Bottom Layer: Crumble first 3 ingredients together in bowl

  • 1/2 C butter
  • 1/3 C brown sugar
  • 1 1/4 C flour
  • 2 eggs
  • 1 C brown sugar
  • 1 tsp flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 C butter
  • 1 tsp vanilla
  • 1 1/2 C raisins
  • 1/2 C chopped walnuts
0/5 (0 Votes)

Strawberry Spinach Salad

Strawberry Spinach Salad

By

Wash and dry spinach; wrap in paper towel in a plastic bag and store in refrigerator until ready to use

  • DRESSING:
  • 8 cups baby spinach
  • 2 cups fresh strawberries
  • 1/2 cup chopped almonds, toasted
  • 8 teaspoons extra virgin olive oil
  • 8 teaspoons balsamic vinegar
  • 2 tablespoons dark brown sugar
  • 2 tablespoons frozen raspberry concentrate, thawed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce
0/5 (0 Votes)

Lemon Chicken and Sauce

Lemon Chicken and Sauce

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Conbine first 5 ingredients in small bowl

  • 1/4 C frozen lemonade concentrate, thawed
  • 1 T canola oil
  • 1 T Grenadine syrup
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1 lb boneless skinless chicken breast halves (about 4)
  • 1/4 C frozen lemonande concentrate, thawed
  • 1/2 C water
  • 2 T Grenadine syrup
  • 1 T cornstarch
  • 1 tsp finely grated lemon peel
  • 2 C crisp iceberg lettuce, shredded
0/5 (0 Votes)

Cashew Beans

Cashew Beans

By

Combine beans, boiling water and salt in large saucepan

  • 18 oz frozen whole green beans
  • 2 C boiling water
  • 1/2 tsp salt
  • 1/2 C sliced small fresh mushrooms
  • 1/4 C chopped onion
  • 2 T butter
  • 1/2 tsp salt
  • 1/4 C coarsely chopped cashews
  • 1 T chopped fresh parsley
4/5 (1 Votes)