Evamores' profile page
Recipes
Inside-Out Cheesburgers
By evamores
1. Preheat grill to medium-high
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded gruyere cheese
- 1 pound 90% lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons paprika
- 1/4 teaspoon ground pepper
Cannoli Bites
By evamores
1. Drain excess liquid from ricotta cheese by using cheesecloth
- 12 oz. ricotta cheese
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/3 cup semisweet chocolate chips
- 1 dash cinnamon
- 1 package mini fillo dough shells
- chocolate syrup
Peanut Butter Cup Cookies
By evamores
1. Heat oven to 375 degrees F
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose four
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 60 peanut butter cup candies, unwrapped
Whipped Cream
By evamores
Beat until peaks form
- 1 cup 1 cup cream - 3 tablespoons sugar
- 3/4 cup 3/4 cup cream - 2 tablespoons sugar
- 1/2 cup 1/2 cup cream - 1 tablespoon sugar
- 1 teaspoon 1 teaspoon vanilla
Party Potatoes
By evamores
1. Mix soup, sour cream, onions, and 1 cup of cheddar
- 1 bag frozen potatoes
- 1 can cream of mushroom or chicken soup
- 1 (16-ounce) container of sour cream
- 1 bunch chopped green onions
- 2 cups grated cheddar
Asparagus, Chicken, and Penne Pasta
By evamores
1. Bring a large pot of lightly salted water to a boil
- 1 (16-ounce) package dry whole wheat penne pasta
- 2 tablespoons olive oil, divided
- 3/4 pound skinless, boneless chicken breast - cut into bite-size pieces
- 4 cloves garlic, minced
- 12 oucnes asparagus, trimmed and cut into 1 inch pieces
- 1 teaspoon crushed red pepper flakes
- salt and pepper to taste
- 1/2 cup grated parmesan cheese
New Fashioned Bean Soup
By evamores
Drain the beans. Combine all ingredients in stoneware
- 1 pound navy beans
- 1 1/2 quarts water
- 1-lb lean, boneless ham, cut into cubes
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon ground black peper
- 1/2 cup chopped celery leaves
Spinach and Artichoke Dip
By evamores
1. Thaw spinach, drain and squeeze out water
- 8 ounces cream cheese
- 1 3/4 cups (1 jar) Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 2 tablespoones minced garlic
- 1 (14-ounce) can artichoke hearts, drained and diced
- 1 (10-ounce) package frozen spinach
- 2 tablespoons hot sauce
Minestrone
By evamores
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 2 cups chicken broth
- 2 cups water
- 4 cups tomato sauce
- 1/2 cup red wine (optional)
- 1 cup canned kidney beans, drained
- 1 (15 oz.) can green beans
- 2 cups baby spinach, rinsed
- 3 zucchinis, quartered and sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 1/2 cup seashell pasta
- 2 tablespoons grated Parmesan cheese for topping
Pizza Dough
By evamores
1. In a large bowl, combine the flour, yeast, salt and sugar and mix well
- 3 1/4 cups all purpose flour (or whole wheat), plus extra for dusting
- 2 teaspoons instant or rapid-rise yeast
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup dry white wine, at room temperature
- 2 tablespoons plus 1 teaspoon EVOO