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Recipes
Pasta with Prosciutto and Peas
By Belinda
Prosciutto is easier to slice when it's cold
- Coarse salt and ground pepper
- 12 ounces fettuccine
- 1 tablespoon butter
- 1 shallot, finely chopped (1/4 cup)
- 2/3 cup heavy cream
- 1 package (10 ounces) frozen peas, thawed
- 8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
Cube Steak
By Belinda
In a large resealable plastic bag, place the cube steak, flour, salt and pepper
- 2 lbs beef cube steak
- 1/4 cup all purpose flour
- 1 tsp salt
- 1/4 tsp pepper
- 2 T olive oil
- 1 (14.5 oz) can diced tomates
- 1 (15 oz) can of tomato sauce
- 1 large onion, thinly sliced
- 1 tsp Italian seasoning
Chicken Saltimbocca
By Belinda
6 (3-ounce) chicken cutlets, pounded to evenly flatten Salt and freshly ground black pepper 6 paper-thin slices...
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 paper-thin slices prosciutto
- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 (14-ounce) can low-salt chicken broth
- 2 tablespoons fresh lemon juice
Peas and Prosciutto
By Belinda
Heat the oil in a heavy large skillet over medium-low heat
- 2 tablespoons olive oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 1 (1-pound) bag frozen peas, thawed
- 4 ounces (1/8-inch-thick slices) prosciutto, diced
- 1/4 cup chopped fresh Italian parsley leaves
Parmesan Knots
By Belinda
Cut each biscuit into thirds or halfs depending on how big you want them
- 1 tube (12 oz) refrigerated buttermilk biscuits
- 1/4 cup canola oil
- 3 Tbsp grated Parmesan Cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried parsley flakes
- (Or you can use 3 tsp of Itailan seasoning in place of the herbs.)
Vanilla or Chocolate Pudding
By Belinda
1.Place a fine-mesh sieve over a medium bowl; set aside
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder (if making chocolate pudding)
- 2 1/2 cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
French Toast Bake
By Belinda
This is a good way to use day old bread
- Cooking spray
- 1 large whole-wheat baguette (about 8 ounces)
- 4 whole eggs
- 4 egg whites
- 1 cup low fat milk
- 1 teaspoon vanilla extract
- 5 cups sliced peaches, fresh or frozen or any other seasonal fruit
- 1/2 lemon, juiced about 1 1/2 tablespoons
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Jen's Taco Dip
By Belinda
Mix all ingredients and pour into greased 13x9 baking dish
- 2 cans refried beans
- 8 oz sour cream
- 8 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 packet taco seasonings
- 1 cup green onions, sliced
- 1 cup fresh cilantro, chopped
Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sauce
By Belinda
Preheat oven to 350 degrees F
- 2 dozen Krispy Kreme donuts
- 1 (14-ounce) can sweetened condensed milk (not evaporated)
- 2 (4.5-ounce) cans fruit cocktail (undrained)
- 2 eggs, beaten
- 1 (9-ounce) box raisins
- 1 pinch salt
- 1 or 2 teaspoons ground cinnamon
- Butter Rum Sauce, recipe follows
Wine-Braised Chicken
By Belinda
Listed as Coq au Vin in cookbooks and on restaurant menus, the name of this hearty French dish may sound fancy, but...
- 3 fresh thyme sprigs
- 5 flat-leaf parsley sprigs
- 1 bay leaf
- 3 slices bacon, cut into pieces
- 12 bone-in, skinless chicken thighs (about 4 pounds total)
- coarse salt and ground pepper
- 1 large onion, chopped
- 6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
- 1 can (14.5 ounces) reduced-sodium chicken broth