Menu Enter a recipe name, ingredient, keyword...

Katecooks' profile page

Recipes

Gluten Free Pancake

Gluten Free Pancake

By

1. Heat griddle or skillet over medium heat or to 375°F

  • 1 cup Bisquick® Gluten Free mix
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 egg
4.4/5 (5 Votes)

One-Pot Butternut Squash Alfredo

One-Pot Butternut Squash Alfredo

By

1. Melt butter in large saute pan

  • 4 tbs butter
  • 1 cup diced onion
  • 1 tbs rosemary
  • 1 tbs sage
  • 3 cups butter nut squash, chopped
  • 1 cup vegetable stock
  • 4 cups of milk
  • 1 cup Parmesan
  • 2 tbs brown sugar
  • 1/4 tsp nutmeg
  • Salt and Pepper to taste
  • 2 cups water
  • Fetticini
0/5 (0 Votes)

ROASTED GARLIC

ROASTED GARLIC

By

1. Pour the water into the cooker

  • 1 cup Water
  • 2-4 garlic heads
  • 1-2 tbsp olive oil
0/5 (0 Votes)

Cranberry-Almond Broccoli Salad

Cranberry-Almond Broccoli Salad

By

1. Soak red onion in cold water for 5 minutes; drain

  • 1/4 cup finely chopped green or red onion onion
  • 1/3 cup canola mayonnaise
  • 3 tablespoons 2% reduced-fat Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup reduced-sugar dried cranberries
  • 4 center-cut bacon slices, cooked and crumbled
4.3/5 (3 Votes)

Cucumber Tomato Avocado Salad

Cucumber Tomato Avocado Salad

By

1. Combine all vegetables in bowl 2

  • 1 lb Roma tomatoes
  • 1 English cucumber
  • 1/2 medium red onion, sliced
  • 2 avocados, diced
  • 2 Tbsp extra virgin olive oil or sunflower oil
  • Juice of 1 medium lemon (about 2 Tbsp)
  • 1/4 cup (1/2 bunch) cilantro, chopped*
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper
4.6/5 (15 Votes)

Slow-Cooker Lasagna Soup

Slow-Cooker Lasagna Soup

By

1. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 to 4 cloves of garlic, finely chopped
  • 1 can (28 oz) crushed tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 1 carton (32 oz) Progresso™ beef flavored broth
  • 2 cups sliced mushrooms
  • 1 tablespoon dried basil leaves
  • 1 tablespoon dried parsley
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked bow-tie (farfalle) pasta (2 oz)
  • 2 cups chopped zucchini
  • Shredded cheese, if desired
4.8/5 (9 Votes)

Chocolate Zucchini Cake

Chocolate Zucchini Cake

By

1. Preheat the oven to 350 degrees

  • INGREDIENTS:
  • 2 medium zucchinis
  • 7 Tbls cocoa powder
  • 2 Tbls butter, softened
  • 3 eggs
  • 2 c sugar
  • 1 1/2 c applesauce
  • 1 tbsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 c wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 c semi-sweet mini chocolate chips
  • Chocolate Glaze
  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon vanilla extract
4.3/5 (9 Votes)

FLAN

FLAN

By

1. Grease a 7-inch round cake pan with vegetable oil

  • 1/2 cup sugar
  • 5 large eggs
  • 12 ounces condensed milk 1 can
  • 14 ounces sweetened condensed milk 1 can
  • 1/4 cup cream cheese at room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • fresh berries for serving
  • WHIPPED CREAM for serving (optional)
0/5 (0 Votes)

FRUIT SALAD

FRUIT SALAD

By

In a bowl place the strawberries with water and a few drops of disinfectant

  • 2 slices of pineapple in syrup
  • 1 Piece of Apple
  • 1/2 cup chopped walnuts
  • 1/2 cup of raisin
  • Disinfectant of vegetables to taste
  • 1 Cup of natural yogurt
  • 1 Piece of orange
  • 1 Piece of banana
  • 1 Cup of strawberries
  • 2 tablespoons of white sugar
0/5 (0 Votes)

PESTO MINESTRONE SOUP

PESTO MINESTRONE SOUP

By

1. Mix the broth, beans, tomatoes, onion, carrots, celery, zucchini, basil, walnuts, garlic, salt, and red pepper f...

  • 6 cups vegetable broth
  • 15 ounces white beans drained and rinsed (1 can)
  • 4 large round red tomatoes chopped (4 cups)
  • 1 medium yellow onion chopped (1 cup)
  • 2 medium carrots chopped (1 cup)
  • 2 medium celery ribs chopped (2/3 cup)
  • 1 medium zucchini (6 ounces), halved lengthwise and thinly sliced into half-moons
  • 1/2 cup loosely packed fresh basil leaves chopped
  • 1/2 cup roughly chopped walnuts
  • 3 medium garlic cloves peeled and minced (1 tablespoon)
  • 1 tsp table salt
  • 1/2 tsp red pepper flakes
  • 2 ounces whole-wheat, or gluten-free elbow macaroni
  • 2 ounces finely grated Parmigiano-Reggiano (1 cup)
0/5 (0 Votes)