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Recipes
Easy Cheesy Tomato Tart
By rdgplus3
1. Preheat oven to 375°F (190° C) 2
- 3 ·3 sheet pastry, phyllo
- 1/4 ·1/4 cup butter, melted
- 1/3 ·1/3 cup mustard, Dijon
- 3 ·3 oz cheese, mozzarella, thinly, sliced
- 3 ·3 oz cheese, fontina, thinly, sliced
- 2 ·2 tomato, thin, sliced
- 1 ·1 garlic, clove, large, minced
- 2 ·2 tbsp oregano, fresh, chopped, (or 2 teaspoons dried)
- 2 ·2 tbsp oil, olive
- ·salt
- ·pepper
Cheesy Mushroom-Kale Risotto
By rdgplus3
Recipe from Rachel Ray Can substitute 2 cups short grain brown rice for the Arborio rice
- 5 - 6 cups chicken or vegetable stock
- 1 large onion, finely chopped
- 5 tablespoons butter
- 2 cups arborio rice
- 4 cloves garlic, minced
- 1/2 large bunch curly-leaf kale, stemmed and chopped
- 1 cup shredded Parmesan
- 1 1/2 teaspoons white wine vinegar
- 2 tablespoons EVOO, plus more for drizzling
- 2 8 ounce packages sliced baby bella mushrooms
Beef Bourguignon (Auntie Edith’s)
By rdgplus3
Mix all ingredients together, except beef, in a 2 quart casserole
- 2 lbs beef cubes, uncooked
- 2 cans cream of mushroom soup, undiluted
- 1 pkg. onion soup mix
- 3/4 cup red wine
- 1 can (or 1/2 lb fresh) mushrooms, sliced or button
Nuts and Bolts
By rdgplus3
Heat oven to 250oF. Place butter in very large roaster and put in the oven to melt butter while oven is preheating
- 1 lb butter
- 2 tbsp Worcestershire sauce
- 1 tbsp garlic powder
- 1 1/2 tsp onion salt
- 1 1/2 tsp celery salt
- 4 cups Cheerios
- 4 cups Life Cereal
- 4 cups Shreddies
- 4 cups Pretzels
- 2 cups peanuts, salted
- 1 box Bugles
- 1 box cheese bites or nips or gold fish
Chinese Chicken Salad with Red Chile Peanut Dressing
By rdgplus3
Red Chile-Peanut Dressing Whisk all ingredients together in a medium bowl
- Red Chile-Peanut Dressing
- 3 tbsp low sodium soy sauce
- 1 tbsp grated fresh ginger
- 3 tbsp rice vinegar
- 1 tbsp chipotle puree
- ¼ cup low sodium chicken stock
- 2 tsp toasted sesame oil
- 3 tbsp natural peanut butter
- ¼ tsp freshly ground black pepper
- 1 tbsp light brown sugar
- Chicken Salad
- ½ head Napa cabbage
- ½ head romaine lettuce
- 2 medium carrots, peeled
- 4 oz snow peas (about 1 cup), trimmed
- ¼ cup coarsely chopped fresh cilantro leaves
- ¼ cup thinly sliced green onions, light and dark parts
- 4 boneless, skinless chicken breasts, 8 oz each
- 1 tbsp canola oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup chopped roasted peanuts
Bread Stuffing
By rdgplus3
Recipe from Betty Crocker Orange Cookbook Allow ¾ cup stuffing for each pound of ready-to-cook chicken or turkey
- 3/4 cup finely chopped onion
- 1 1/2 cups chopped celery (with leaves)
- 1 cup butter
- 9 cups bread cubes – soft or hard
- 1 1/2 tsp dried sage leaves
- 1 tsp dried thyme leaves
- 1/2 tsp pepper
- I usually only use 2 - 4 tbsp butter and some chicken stock instead of the 1 cup of butter.
Herbed Vinegars
By rdgplus3
Store in a cool, dark place
- Hot Method (48 hrs):
- Rinse and pat dry herbs
- Basil Garlic – 6 to 8 fresh basil sprigs
- Oregano Garlic – 6 to 8 fresh oregano sprigs
- Rosemary Garlic – 3 or 4 fresh rosemary sprigs
- Lemon Tarragon – 4 to 6 fresh tarragon sprigs
- Italian Herb – 1/2 c each chopped fresh rosemary and thyme, 1/4 c each chopped fresh chives and oregano, 1 sprig fresh parsley
- Basil Garlic – 4 large garlic cloves
- Oregano Garlic – 4 large garlic cloves
- Rosemary Garlic – 4 large garlic cloves
- Lemon Tarragon – rind of one lemon
- Italian Herb – 1/2 c chopped shallots
- Heat vinegar in the microwave or in a non-reactive saucepan. Whole spices such as pepper corns can be heated with the vinegar. Do not boil.
- Basil Garlic – White wine vinegar/Black peppercorns
- Oregano Garlic – White wine vinegar/Black peppercorns
- Rosemary Garlic – Cider vinegar
- Lemon Tarragon – White wine vinegar
- Italian Herb – White wine vinegar/12 Black peppercorns
- label and date bottles.
Meatless Borscht
By rdgplus3
Sauté onion in oil until transparent
- 1 large onion
- 3 tbsp vegetable oil
- 1 cup sliced fresh mushrooms
- 2 cups beets, sliced into strips
- 1 cup diced carrots
- 1 potato diced
- 2 tsp fresh parsley (or 1 tsp dried)
- 1 tsp fresh dill (or 1/2 tsp dried)
- 1 bay leaf
- 8 to 9 cups water
- 3 cups shredded cabbage
- 1/2 cup tomato juice
- 3 peppercorns
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- salt
- freshly ground pepper
- 1 tbsp lemon juice
Cowboy Caviar
By rdgplus3
Makes 12 appetizer portions or 6 salad servings
- 2 tbsp red wine vinegar
- 1 1/2 tsp hot pepper sauce
- 2 tsp olive oil
- 1 clove garlic, minced
- Freshly ground black pepper to taste
- 2 firm ripe avocados
- 1 (15 oz) can mixed beans, drained
- 1 (11 oz) can corn kernels, drained
- 2/3 cup sliced green onion
- 2/3 cup chopped fresh cilantro
- 1/2 lb Roma (plum) tomatoes, coarsely chopped
- Salt to taste
- Tortilla chips for accompaniment
TORTILLA LASAGNE
By rdgplus3
TORTILLA LASAGNE In large skillet, brown beef and onions; drain and rinse
- 1 1/2 lbs ground beef
- 1/2 cup diced onion
- 750 mL tomato/pasta sauce
- 1 1/2 cups salsa
- 1 can tomato paste
- 1 clove garlic, minced
- 1 tsp onion powder
- 1 cup ricotta cheese
- 1 egg
- 1 can diced green chilies
- 3 cups shredded Mexican style cheese (Cheddar and Monterey Jack mixed)
- 6 10” 25cm soft flour tortillas, cut into 2 x 5 “ strips