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BREAKFAST SLIDERS

BREAKFAST SLIDERS

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Slice rolls in half lengthwise placing bottom half of rolls and 13 x 9" pan Layer the following ingredients in t...

  • Nine eggs scrambled
  • Six slices deli ham
  • Six slices white cheddar cheese
  • Eight slices of cooked crumbled bacon
  • 4 cups fresh spinach leaves
  • One package Hawaiian dollar size rolls
0/5 (0 Votes)

PORK TENDERLOIN W/ PAN SAUCE

PORK TENDERLOIN W/ PAN SAUCE

By

Pinterest

  • 1-1 lb pork tenderloin
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1 tbs Worcestershire sauce
  • 1 tbs lemon juice
  • 1 tsp dried mustard
  • 2 cloves minced garlic
  • 2 tbs minced fresh parsley
  • Sauce
  • 1/4 cup reserved marinade
  • 1 cup beef broth
  • 1 tbs butter
5/5 (1 Votes)

OLIVE TAPENADE

OLIVE TAPENADE

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Will keep in refrigerator up to one month

  • 1-1/2 cups greek olives - pitted
  • 1-1/2 cups black olives - pitted
  • 8 cloves garlic - peeled
  • 1/4 cup olive oil
  • 1 TBS capers
  • 1 tsp basil
  • 4-5 anchovy fillets
  • 3/4 tsp ground black pepper
  • 1/2 tsp rosemary
0/5 (0 Votes)

BLUEBERRY-LEMON FRENCH TOAST

BLUEBERRY-LEMON FRENCH TOAST

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directions Butter a 9 x 13-inch baking dish

  • Butter, for greasing
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 4 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • One 16-ounce loaf challah bread, torn or cut into 1 1/2-inch chunks
  • 2 1/2 cups blueberries
  • Powdered sugar and maple syrup, for serving
  • Get Cooking: http://www.cooking.com/recipes-and-more/recipes/blueberry-lemon-french-toast-casserole-recipe#ixzz3ZUqcX9oM
0/5 (0 Votes)

ENGLISH MUFFIN BREAD

ENGLISH MUFFIN BREAD

By

Cook's Country

  • Cornmeal
  • 5 cups (27 1/2 ounces) bread flour
  • 4 1/2 teaspoons instant or rapid-rise yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 3 cups whole milk, heated to 120 degrees
0/5 (0 Votes)

ULTIMATE CHOCOLATE CUPCAKES

ULTIMATE CHOCOLATE CUPCAKES

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Cool the chocolate to between 85 and 100 degrees before adding it to the frosting

  • INGREDIENTS
  • Ganache Filling
  • 2 ounces bittersweet chocolate , chopped fine (see note)
  • 1/4 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • Chocolate Cupcakes
  • 3 ounces bittersweet chocolate , chopped fine (see note)
  • 1/3 cup (1 ounce) Dutch-processed cocoa
  • 3/4 cup hot coffee
  • 3/4 cup (4 1/8 ounces) bread flour
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1 recipe Frosting
  • 1/3 cup (2 1/3 ounces) granulated sugar
  • 2 large egg whites
  • pinch table salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces
  • 6 ounces bittersweet chocolate, melted and cooled (see note)
  • 1/2 tsp vanilla
4/5 (1 Votes)

ROMAINE SALAD W/ NECTARINES

ROMAINE SALAD W/ NECTARINES

By

1. Whisk together vinaigrette ingredients 2

  • VINAIGRETTE:
  • 3 TBS EVOO
  • 2 TBS white wine vinegar
  • 2 TBS lemon juice
  • 2 tap honey
  • 1 tap Dijon Mustard
  • 1/8 tap each kosher salt and black pepper
  • SALAD:
  • 8 cups chopped romaine
  • 2 fresh nectarines or peaches, thinly sliced, 2 cups
4/5 (1 Votes)

SIMPLEST SEASONAL SALAD EVER

SIMPLEST SEASONAL SALAD EVER

By

Combine all ingredients. Toss

  • 15 to 20 fresh Sungold tomatoes (larger ones halved, smaller ones whole)
  • 1 diced avocado
  • 1 tablespoon of finely chopped red onion
  • 1 tablespoon of finely chopped cilantro
  • A handful of baby arugula
  • The juice of a quarter of a lemon
  • Salt to taste
0/5 (0 Votes)

CITRUS, BACON & PECAN SALAD

CITRUS, BACON & PECAN SALAD

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1. Mix all ingredients except vinaigrette in a large bowl

  • 1 bag (10 oz) mixed salad greens
  • 2 cans (11 oz each) mandarin oranges, drained
  • 8 slices bacon, crisply cooked, crumbled
  • 1 cup thinly sliced red onion
  • 1 cup glazed pecan halves
  • 1/2 cup Balsamic Vinaigrette dressing
0/5 (0 Votes)

RED GRAPE AND ROMAINE SALAD

RED GRAPE AND ROMAINE SALAD

By

CUISINE AT HOME

  • VINAIGRETTE:
  • 1/4 cup rice vinegar
  • 3 TBS EVOO
  • 2 TBS minced shallots
  • 1 tap honey
  • 1 tap Dijon
  • S&P to taste
  • SALAD:
  • 4 strips, thick sliced bacon, diced and cooked
  • 2 cups halved, seedless red grapes
  • 5 OZ romaine (add Arugula for some kick)
  • 1 avocado sliced
  • 1/4 c chopped pistachios
0/5 (0 Votes)