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Parmesan Zucchini Fries

Parmesan Zucchini Fries

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Preheat oven to 425°. Arrange an oven rack in the lower third of the oven and a second one in the center

  • 1 1/2 pounds zucchini, trimmed
  • 1/2 cup all-purpose flour
  • 2 tsp. kosher salt, divided
  • 3/4 tsp. ground black pepper, divided
  • 3 large eggs
  • 1 1/2 cups panko or plain bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp. chopped dill (optional)
  • Chipotle Cornmeal Green Bean Fries
  • Oven-Baked Steak Fries
  • Carrot Fries
  • Spiced Sweet Potato Fries
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Meatloaf ~*~ Classic Meat Loaf

Meatloaf ~*~ Classic Meat Loaf

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Heat oven to 375°F

  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 2 large eggs
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dry oregano
  • Kosher salt and pepper
  • 1/2 cup dry bread crumbs
  • 1 small onion, finely chopped
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 3/4 lb ground beef chuck
  • 3/4 lb ground pork
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Chicken Piccata

Chicken Piccata

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Season chicken with salt and pepper

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
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Roast Pork Shoulder

Roast Pork Shoulder

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In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside

  • 1 bone-in, skin-on pork shoulder (8 – 9 lbs.)
  • 1/4 cup GOYA® Extra Virgin Olive Oil
  • 1 tbsp. GOYA Minced Garlic, or 3 cloves garlic, finely chopped
  • 2 tsp. GOYA Adobo All-Purpose Seasoning with Pepper
  • 2 tsp. GOYA Lemon Juice
  • 2 packets Sazón GOYA with Coriander and Annatto
  • 1 tsp. GOYA Oregano
  • 1/4 tsp. GOYA Ground Black Pepper
  • 1 tsp. salt
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Autumn Brittle

Autumn Brittle

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~*~

  • 1 Cup Almonds
  • 1 Cup Cashews
  • 3/4 Cup Pumpkin Seeds
  • 2/3 Cup Dried Cranberries
  • 2 and 1/4 Cups Granulated Sugar
  • 1/4 Cup Golden Brown Sugar
  • 1/2 Cup Honey
  • 1 Cup Water
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Butter
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Caramel Apple Coffee Cake

Caramel Apple Coffee Cake

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*

  • 2 tablespoons butter
  • 3 cups peeled and sliced Granny Smith apples (about 3 large)
  • Streusel Topping
  • Caramel Sauce
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 2 teaspoons vanilla extract
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Freezer Caramel Drizzle Pie

Freezer Caramel Drizzle Pie

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Place butter in a medium skillet and melt over medium heat

  • 2 (9 inch) prepared graham cracker crusts
  • 6 tablespoons butter
  • 1 (7 ounce) package shredded coconut
  • 1 cup chopped pecans
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (12 ounce) jar caramel ice cream topping
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Summer Squash Casserole*

Summer Squash Casserole*

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HEAT oven to 350ºF. Combine all ingredients except cracker crumbs in 2-qt

  • 4 yellow squash (1-1/2 lb.), cut into 1/4-inch-thick slices
  • 6 green onions, chopped
  • 1 egg, beaten
  • 3/4 cup KRAFT Lite Ranch Dressing
  • 1-1/2 cups KRAFT 2% Milk Finely Shredded Mild Cheddar Cheese
  • 16 RITZ Reduced Fat Crackers, crushed
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Carrot Cake Banana Bread

Carrot Cake Banana Bread

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A moist banana bread infused with carrot cake tendencies

  • 1 1/4 C all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 2 large eggs, room temperature
  • 1/4 C vegetable oil
  • 1 tsp vanilla extract
  • 1 C granulated sugar
  • 1 C mashed bananas
  • 1 1/2 C finely grated carrots, packed
  • 1/3 C finely chopped walnuts or pecans
  • Cream Cheese Frosting
  • 4 oz cream cheese, room temperature
  • 4 oz butter, softened
  • 2 C powdered sugar
  • 1/4 chopped walnuts or pecans for garnish
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Eggnog Cheesecake Cake

Eggnog Cheesecake Cake

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For the Cakes: In small bowl, mix egg whites and 1/4 cup buttermilk

  • For the Cakes:
  • 3 egg whites, room temperature
  • 3/4 cup buttermilk
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • For the Cheesecake:
  • 2 pkg (8oz each) cream cheese,softened
  • 2/3 cup granulated sugar
  • pinch of salt
  • 2 eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy cream
  • 1/2 tsp rum flavoring
  • 1/2 tsp nutmeg
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 1 1/2 tsp nutmeg
  • 1 tsp rum flavoring
  • 4 cup powdered sugar
  • 1/4 cup low fat eggnog
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