Ldijoe's profile page
Recipes
Egg In Basket
By ldijoe
Butter both sides of Italian bread
- 2 slices Italian bread
- 2 eggs, med.
- Butter
Fried Zucchini Cakes
By ldijoe
Mix the baking mix, Parmesan cheese, salt and pepper in a bowl
- 1/3 cup buttermilk baking mix
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon each salt and pepper
- 2 large eggs, lightly beaten
- 2 cups coarsely grated zucchini (about 2 medium-sized zucchini)
- 2 tablespoons butter or margarine
Baked Scallops with Herbed Breadcrumb Topping
By ldijoe
Pre-heat oven to 425 degrees Melt butter in heavy medium skillet
- 2 tablespoons (1/4 stick) butter
- 12 ounces bay scallops
- 1 cup Italian Style Breadcrumb
- 1 tablespoon Granulated garlic
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- salt and pepper to taste
Cream Puffs
By ldijoe
Pre-Heat Oven 400 degrees Pastry: Heat water and butter to boiling in saucepan
- Pastry:
- 1 cup water
- 1/2 cup butter
- 1 cup sifted flour
- 4 eggs
- Cream Filling:
- 3 eggs
- 1 cup flour
- 1 quart milk
- 1 cup sugar
- 1 1/2 teaspoon vanilla
- Whipped Cream Filling:
- Make 2 cups
- 1 cup (8 oz) heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
Ricotta Cheese Pie
By ldijoe
Makes two pies using small square aluminum pans
- 3 lbs. ricotta
- 12 eggs
- 2 cups sugar
- 1 1/2 bars of Philadelphia Cream Cheese
- 1 tablespoon vanilla
- Shot glass of Sambucca
- Shot glass of Whiskey
- Cinnamon
Jewish Apple Cake
By ldijoe
I urge you to make this as soon as you can
- Pre-Heat Oven to 350 degrees
- 3 cups flour
- 2 cups sugar
- 1 cup oil
- 4 eggs
- 1/2 cup orange juice
- 2 1/2 tsp. vanilla
- 3 tsp. baking powder
- 7 apples
Crab Imperial
By ldijoe
Remove all cartilage from crabmeat
- 1 pound Maryland crabmeat (preferable backfin)
- 1 tablespoon margarine or butter
- 1 tablespoon flour
- 1/2 cup milk
- 1 teaspoon instant minced onion
- 1 1/2 teaspoons Worcestershire sauce
- 1 slices white bread, cubed (crusts removed)
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice (1/2 lemon)
- 1/2 teaspoon salt
- Few dashes pepper
- 2 tablespoons margarine or butter
- Paprika, for sprinkling
Cafe Martorano Eggplant Stack
By ldijoe
Method of Preparation: 1. Start by cutting the eggplant, about half of an inch in thickness
- 1 medium eggplant sliced
- Kosher Salt to taste
- 1 Tbs. of garlic powder
- Crushed black pepper to taste
- 1/2 cup of all purpose flour
- Egg wash (with 2 eggs, pinch of salt and pepper and grated cheese
- 1 cup of breadcrumbs
- 1 cup of extra virgin olive oil (for quick fry)
- 1 tomato sliced
- 1 Tbs. of balsamic vinegar
- 1 lb. of fresh mozzarella
- Arugula or any mixed greens
Spinach Quiche
By ldijoe
HEAT oven to 350°F. LINE 9-inch pie plate with crust; flute edge
- 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
- 2 cups KRAFT Shredded Sharp Cheddar Cheese
- 2 Tbsp. flour
- 1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
- 1 cup milk
- 2 eggs, beaten
- 3 slices OSCAR MAYER Bacon, cooked, crumbled
- 1/2 tsp. salt
- Dash pepper
Cafe Mortarano Spaghetti and Crabs
By ldijoe
Tip: Add one whole carrot
- 3 (28 oz) cans whole San Marzano tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic, peeled
- 25 small hard-shell crabs, cleaned
- Salt and Pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon red pepper flakes
- Handful of basil leaves
- 1 lb. spaghetti