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Recipes
Oven Stew
By jeenikeen
Preheat oven to 400 degrees F (200 degrees C)
- 1/4 cup all-purpose flour
- 2 pounds cubed stew meat
- 2 tablespoons vegetable oil
- 1 (14.5 ounce) can stewed tomatoes
- 5 carrots, chopped
- 3 potatoes - peeled and cubed
- 1/2 (10 ounce) package frozen peas
- 1 1/2 cups water
- 1 (1 ounce) package dry onion soup mix
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Fish Wrapped in Crispy Potatoes with Dill Caper Sauce
By jeenikeen
1. Heat the oil in a pan over medium heat
- 1 tablespoon olive oil
- 2 large russet potatoes, peeled and sliced lengthwise, very thinly
- 1/4 cup dill and caper sauce - see below
- 2 (6 ounce) cod fillets, rinsed and pat dry
- 1 tablespoon olive oil
- For Dill and Caper Sauce
- 1/2 cup dill
- 1/2 cup parsley
- 2 cloves garlic
- 3 tablespoons capers, drained
- 1/2 lemon, juice and zest
- 2 tablespoons olive oil
- pepper to taste
Cabbage Coleslaw
By jeenikeen
In a large bowl, combine cabbage, onion, carrots, and celery
- 1 medium head cabbage, shredded
- 1 large red onion, diced
- 1 cup grated carrots
- 2 stalks celery, chopped
- 1 cup white sugar
- 1 cup white vinegar
- 3/4 cup vegetable oil
- 1 tablespoon salt
- 1 tablespoon dry mustard
- black pepper to taste
Spinach and Potato Frittata
By jeenikeen
Heat olive oil in a medium skillet over medium heat
- 2 tablespoons olive oil
- 6 small red potatoes, sliced
- 1 cup torn fresh spinach
- 2 tablespoons sliced green onions
- 1 teaspoon crushed garlic
- salt and pepper to taste
- 6 eggs
- 1/3 cup milk
- 1/2 cup shredded Cheddar cheese
Michelle
By jeenikeen
1. Preheat oven to 350F. Lightly spray bottom of an 8 × 4-in
- For Glaze:
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup brown sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 2 cups chopped rhubarb
- 1/2 cup chopped pecans
- 1 cup sifted icing sugar
- 4 to 5 tsp lemon juice
World's Best Lasagna
By jeenikeen
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Rosemary Mushroom Crostini
By jeenikeen
Slice bread into 1/3-inch (1 cm) thick rounds
- 1 loaf bread (French baguette)
- 2 tbsp butter
- 1/4 cup red onion, finely chopped
- 1 large garlic clove, minced
- 5 1/2 cups finely chopped mixed mushrooms
- 1/4 cup 35 % cream
- 1 tsp minced fresh rosemary
- 1 cup grated Emmental cheese or
- sharp cheddar cheese
- 1/2 cup freshly grated parmesan cheese
- Salt and freshly ground pepper, to taste
- Whole pink peppercorns
- Rosemary
Citrus Roasted Tofu
By jeenikeen
Whether your'e a fan or new to tofu, this dish is a must try
- ORANGE MARINADE:
- 2 (14- to 16-ounce) tubs extra-firm tofu
- Juice of 1 orange
- Juice of 1 lemon
- 2 tablespoons reduced-sodium soy sauce
- 1/2 cup orange marmalade
- 1 tablespoons olive oil
- 1 tablespoon yellow mustard
- 1/2 teaspoon dried tarragon
- Several grindings of black pepper
- 1 tablespoon olive oil
- 8 to 10 baby carrots, quartered lengthwise
- 1 to 2 cloves garlic, minced, optional
- 1/3 cup slivered almonds
- 1/4 teaspoon curry powder
- 1/4 cup fresh parsley, minced
Chocolate Rice Pudding
By jeenikeen
Serves 8
- 5 oz bittersweet chocolate, coarsely chopped
- 2/3 cup heavy cream
- 3 cups whole milk
- 1 cup Arborio rice
- 1/3 cup sugar
- 2 tbsp unsalted butter
- 1/4 cup hazelnuts, toasted and skins rubbed off, then chopped
- 1/4 cup Almonds, rough chopped
- Sea Salt
Figgy Pudding
By jeenikeen
Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside unti...
- 1 3/4 cups buttermilk
- 12 ounces dried Calimyrna figs, coarsely chopped
- 1 1/2 cups white whole-wheat flour (such as King Arthur®)
- 1 cup white sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 eggs
- 1 1/2 cups dry bread crumbs
- 1/2 cup butter, melted
- 1 (2.45 ounce) package sliced almonds
- 3 tablespoons orange marmalade
- 1 tablespoon grated orange zest
- 1/2 teaspoon orange-vanilla flavoring (such as Fiori di Sicilia® (optional)