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Recipes
Peanut Sauce
By RossanaV
Serve over vegetables, noodles, seafood or grilled meat
- optional:
- 1/2 c. peanut butter
- 1/4 cup + 1 T. rice vinegar
- 1/4 c. + 1 T. soy sauce
- 1 " piece fresh ginger
- 2 cloves garlic
- 1 T brown sugar or honey
- chicken broth to thin
- 1/4 t. hot pepper flakes
- cilantro
Peppertrees Lemon Bread
By RossanaV
Peppertrees Inn Bead and Breakfast, Tucson, Az
- Lemon syrup:
- 1 1/2 cups flour
- 1/3 cup melted butter
- 1 T fresh lemon juice
- 1/2 cup chopped nuts
- 1 lemon rind, grated finely
- 1/2 cup lemon syrup (optional)
- 1 cup sugar
- 1/2 cup milk
- 1 t baking soda
- 2 eggs
- 1/2 t baking powder
- 1 t salt
- 2 C fresh lemon juice
- 8 C sugar
- 3 C water
- 1 C honey
Vegetable Paella with Quinoa
By RossanaV
Put the quinoa into a large bowl
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cup quinoa
- 1/4 teaspoon saffron, crushed
- 2 teaspoons Spanish smoked paprika
- 1/2 teaspoon ground cumin
- dash cayenne
- 1 14-ounce can diced tomatoes
- 1 red or yellow bell pepper, chopped
- 1 14-ounce can light red kidney beans, rinsed and drained
- 2 3/4 - 3 cups vegetable broth
- 2 medium zucchini, halved lengthwise and sliced
- 1 cup fresh or frozen peas
- 1 can artichoke hearts, rinsed and cut into quarters
Roy's Warm Mango Cobbler w/Coconut Ice Cream
By RossanaV
Serve with scoop of Fosselman's Coconut Ice Cream and toasted coconut sprinkled on top of ice cream
- Mango Filling:
- 10 oz. Mango, peeled and medium dice
- 2 oz. Mango puree
- .5 oz. Fresh Lime Juice
- 1.2 oz Pineapple Juice
- 2.5 oz. Sugar
- pinch of Salt
- Banana Streusel:
- 8 oz. Butter
- 2 oz. Brown Sugar
- 2 oz. White Sugar
- 3 oz. Oats
- 1 oz. Flour
- .25 tsp Banana Extract
Spanish Brown Rice and Sausage
By RossanaV
e-z-meal Serve with angel hair coleslaw with tomato and ranch dressing
- 1 lb smoked sausage, cut into 1⁄2 in half moons
- 1 onion, chopped
- 15 oz can crushed tomatoes
- 1 t bottled minced garlic
- 3 ⁄4 c brown rice
- 1 ⁄2 c water
- 1 1⁄2 t chili powder
- 1 t oregano
- 1 ⁄4 chopped cilantro
TJ's Pappardelle with Meat Sauce
By RossanaV
Heat oil in pan and brown meet
- 8 oz. Egg Pappardelle
- 2 T. Olive Oil
- 1 lb. gr. beef
- 1/2 c chopped onions
- 2 T. minced garlic
- 1/2 c red wine
- 2 cups (1 jar) Marinara Sauce
- Salt and pepper
- Parmesan Cheese
Cashew Rice Pilaf with Peas
By RossanaV
In a large heavy pan, sauté the long grain rice, onion, carrots and raisins in butter until onion is tender
- 1 1/2 cups uncooked long grain rice
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup golden raisins
- 1/4 cup butter or margarine
- 3 cups chicken broth
- 1 teaspoon onion salt
- 2 cups frozen peas
- 1 1/2 cups cooked wild rice
- 1 cup cashews
- 1/4 cup thinly sliced green onions (optional)
- 1/4 cup sliced almonds (optional)
Pesto Chicken with Tomato, Orzo and Arugula salad
By RossanaV
Heat large skillet over medium heat with 1 T
- 2 2, 6oz. 1" boneless, skinless chicken breasts (about 1" thick)
- 2 2 2 Roma tomatoes
- 2 2 2 cups cooked Orzo Pasta
- 2 2 2 cups Baby Arugula (not compressed in measuring cup)
- 1 1 1 T. Red wine vinegar
- 2 2 2 T. oil
- salt and pepper
Pasta Ponza
By RossanaV
Ponza is an island off the west coast of Italy where my Aunt Raffy and I first tasted this dish, in the home of a f...
- • Unsalted butter for greasing
- • 2 cups (12 ounces) red cherry or grape tomatoes, halved
- • 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- • 1/4 cup capers, rinsed and drained
- • 1 tablespoon extra-virgin olive oil, plus more for drizzling
- • 1/2 teaspoon salt, or more to taste
- • 1/4 teaspoon freshly ground black pepper, or more to taste
- • 1/2 cup Italian-style seasoned dried bread crumbs
- • 1 pound ziti or other short tube-shaped pasta
- • 1 1/4 cups grated Pecorino Romano cheese
- • 1/4 cup chopped fresh flat-leaf parsley leaves
Baked Ziti with Pesto
By RossanaV
Because it's baked, this pasta takes a bit longer from kitchen to table than other dishes in this book
- 1/2 pound ziti
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups canned crushed tomatoes in thick puree
- 1/4 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon fresh-ground black pepper
- 1 cup ricotta cheese
- 1 1/2 cups grated, packaged mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1/4 cup store-bought or homemade pesto