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Recipes
Italian Zucchini Crescent Pie
By RossanaV
Heat oven to 375F. In 10" skillet, cook zucchini and onion in butter until tender
- 4 c thinly sliced, unpeeled zucchini
- 1 c coarsely chopped onion
- 1/2 cup butter
- 1/2 cup chopped parsley or 2 T parsley flakes
- 1/2 t. salt
- 1/2 t. pepper
- 1/4 t. each of garlic powder, basil and oregano
- 2 eggs, beaten
- 8 oz. (2 cups) shredded muenster or mozzarella cheese
- 1 8oz. can crescent dinner rolls
- 2 t dijon mustard
Kheema Mutter Ground meat curry with Green peas
By RossanaV
1. Heat the oil in a heavy pot on medium high, add the bay leaf, cardamom pods, cloves, cumin seeds and saute on me...
- 1 pound Ground Beef / Lamb
- 1 1/2 cups or 2 medium sized Onions, finely chopped
- 3/4 th cup or 5 small Roma Tomatoes, finely chopped
- 1 cup Sweet Peas
- 1 teaspoon Ginger paste
- 2 teaspoons Garlic paste
- 1 teaspoon Cumin seeds
- 2 to 3 whole Cloves
- 1 to 3 Cardamom pods
- 1 Bay leaf
- 3 to 4 teaspoons Cumin powder
- 1 to 2 teaspoons Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 4 to 5 tablespoons Oil
- 1/2 cup Milk
- 1 teaspoon Salt
- 1/4 th cup Cilantro leaves, finely chopped
- 3 to 4 tablespoons Lemon juice
Banana Curry
By RossanaV
Sauté the onions and mushrooms in butter
- 2 T butter
- 1 small coarsely chopped onion
- 1/2 c. sliced mushrooms
- 1 diced chicken breast
- 1 c. chicken stock
- 1/2 c. coconut milk
- 1/4 c. chopped dates
- 2 T. curry powder
- 1 sliced overripe banana
Broccoli-Chicken Stir Fry
By RossanaV
Marinate chicken for a least 20 minutes
- Marinade:
- 3/4 lb chicken tenders
- 3 T. oil
- 1 1/2 cups broccoli florettes
- 2-3 celery stalks chopped
- 1 onion sliced
- 1/2 bell pepper
- 2 T. Soy Sauce
- 1 T. sesame oil
- 1 t. corn starch
- 1/2 t. garlic powder
- 1 T. sugar
- salt and pepper
- Sauce:
- 2 T. Soy Sauce
- 1 t. cornstarch
- 2 T. Sherry
- 1/2 cup water
Trout Piemontese
By RossanaV
In 12-14" non-stick pan, heat oil until smoking
- 4 T. plus 2 t. EVOO
- 4 med. trout (about 2 lbs.) seasoned with salt and pepper
- 1 stalk of celery, thinly sliced
- 1 med. red onion, thinly sliced
- 2 cloves garlic
- 1 T. chopped fresh rosemary leaves
- 4 T. balsamic vinegar
- 1 cup dry red wine
- 3 T. unsalted butter
- 2 bunches Italian parsley finely chopped to yield 1/4 cup
Peppertrees Coffee Coffee Cake
By RossanaV
Peppertrees Inn Bed and Breakfast in Tucson, Az
- Cake:
- 1/2 cup butter
- 2 eggs
- 1/2 cup white chocolate chips
- 1 T freshly ground coffee beans
- 1 cup sugar
- 2 cup flour
- 1 cup buttermilk
- 1 t vanilla
- Topping:
- 1/2 cup brown sugar
- 1/2 cup chopped nuts
- 1/4 cup margarine
- 1/2 cup flour
- 1/2 cup white chocolate chips
- 1/2 T finely ground coffee beans
Creamy Bean Dip
By RossanaV
A delicious warm creamy bean dip topped with cheese and bacon, great served with tortilla chips or cut-up vegetable...
- 1 16 oz. can refried beans
- 4 oz. cream cheese
- 3/4 cup mild salsa
- 1/2 cup of mild shredded cheddar cheese
Peppertrees Cream Scones
By RossanaV
Peppertrees Inn Bed and Breakfast, Tucson, AZ
- 4 cups flour
- 1 cup milk
- 2 eggs, beaten
- 1/2 t salt
- 1 cup heavy cream
- 1/2 c sugar
- 8 t baking powder
- extra sugar and milk
Coffee Spumoni Ice Cream
By RossanaV
In a double boiler, whip egg yolks, sugar and coffee for 10-15 mins
- 4 egg yolks
- 7 T. sugar
- 6 T. strong coffee
- 2 shots rum
- 1 cup whipping cream
Stuffed Shells
By RossanaV
Eat, Live, Run
- 12 oz box jumbo shells
- 1 15-oz container ricotta cheese
- 1 cup Italian blend grated cheese
- 3/4 cup grated Parmesan cheese
- 12 oz cottage cheese
- 1 tsp salt
- 1/4 tsp pepper
- dash of ground nutmeg
- 24 oz of your favorite marinara sauce
- 1 1/2 cups grated mozzerella cheese
- 10 oz frozen spinach, defrosted with liquid wrung out