Connie's profile page
Recipes
Connie's Salad Dressings
By Connie
DIRECTIONS: Follow directions under each recipe
- Old Warehouse Dressing (Sweet & Sour)
- 1 1 1 medium onion, minced
- 1 1 1 t prepared mustard
- 1 1 1 t salt
- 1 1 1 t celery seed
- 1/3 1/3 1/3 Cup Cider Vinegar
- 1 1 1 Cup vegetable Oil
- 2/3 2/3 2/3 Cup sugar
- Blend all ingredients in a blender. Refrigerate.
- 1 1 pint
- San Francisco Bleu Cheese Dressing
- 1 1 1 pint Hellman’s mayonnaise (don’t substitute)
- 1/2 1/2 1/2 Cup frozen pineapple juice concentrate (get at Krogers)
- 1/2 1/2 About 1/2 pound of bleu cheese crumbled
- Blend gently – Refrigerate before using.
- French Dressing
- 1 1 1 can tomato soup
- 1/2 1/2 1/2 Cup sugar
- 1 1 1 Cup vegetable oil
- 1/2 1/2 1/2 Cup cider vinegar
- 1 1 1 T wet mustard
- 1 1 1 T Worcestershire Sauce
- 1 1 1/2 t salt 1/2 t pepper
- to in blender. Refrigerate. Makes close to a quart.
- Potato Salad or Coleslaw Dressing
- .
- WATTS COLESLAW
- 4 4 4 cups shredded cabbage
- 1 1 1 tsp salt
- 1/2 1/2 1/2 cup half & half
- 1/2 1/2 1/2 cup white vinegar
- 1 1 1 cup sugar
- 2 all ingredients. Chill at least 2 hrs.
Chicken Scallopini (based on Spageddies)
By Connie
Directions: Brown boneless, skinless chicken medallions in butter
- Ingredients:
- Chicken Medallions -(can be lightly floured)
- Bacon
- Mushrooms
- Roma Tomatoes
- Angel Hair Pasta
- Lemon Butter Sauce:
- 2 cups chicken broth
- 2 TBSP cornstarch mixed with 2 TBSP cold water
- 1/4 cup butter
- 1 egg yolk lightly beaten with 1 TBSP cold water
- 3 TBSP lemon juice
- salt and white pepper
Spinach-Artichoke Dip
By Connie
Directions: 1. In a microwaveable bowl, defrost the spinach in the microwave for 6 to 8 minutes
- Ingredients:
- Two * Two 10-ounce boxes chopped frozen spinach
- 2 * 2 tablespoons butter
- 2 * 2 cloves garlic, minced
- * Half of a small onion, finely chopped
- 2 * 2 tablespoons chopped fresh thyme
- 2 * 2 teaspoons grated lemon peel
- 2 * 2 tablespoons flour
- 2 * 2 cups chicken broth
- * Salt and freshly ground pepper
- 1/8 * 1/8 teaspoon grated nutmeg (eyeball it)
- One * One 13.75-ounce can artichoke hearts in water, drained and chopped
- 1 * 1 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
- 1 * 1 cup freshly shredded mozzarella or scamorza cheese
- 1 * 1 loaf whole grain baguette, cut into bite-size cubes
French Onion Soup
By Connie
Saute onions in butter until brown
- 4 large white onions - diced
- 4 large red onions - diced
- 3 T butter
- 3 T flour
- 4 Cups beef stock
- 3 Cups chicken stock
- 3/4 Cup sherry
- 1 T sauce Diable (I omit)
- 2 T worcestershire sauce
- 1/8 tso wgute oeooer'1.4 tso tarragib keaves
- 1/4 cup soft butter
- 1 loaf french bread
- 8 oz grated parmesan cheese
- 1/2 # grated Mozzarella cheese
- 1/2 to 3/4 @ grated swiss cheese
Cranberry White Chocolate Shortbread Cookies
By Connie
Preheat oven to 350 degrees F
- • 2 cups (4 sticks) butter, softened
- • 1 cup sugar
- • 4 cups flour
- • 1 package (6 squares) Baker's Premium White Baking Chocolate, chopped
- • 1-1/2 cups dried cranberries
Cheesy Potato Wedges PRINT
By Connie
Published: April 16, 2013
- 6 Potatoes 1/4 cup Olive Oil Sea Salt Pepper Your favorite Seasoning Salt 1/2 cup Ranch Dressing 1/4 cup Milk 1 cup shredded Cheddar 1/2 cup shredded Mozzarella 1/2 cup Real Bacon Bits 1/4 cup Green Onions 1 cup Sour Cream
Roasted Beets
By Connie
Directions Preheat the oven to 400 degrees
- Ingredients
- 12 beets
- 3 tablespoons good olive oil
- 1 1/2 teaspoons fresh thyme leaves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons raspberry vinegar
- Juice of 1 large orange
Michael Symon's Mom's Lasagna
By Connie
Directions In a large Dutch oven or heavy pot, heat the olive oil over medium heat
- Ingredients
- 1/2 cup olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- pinch kosher salt and freshly ground black pepper
- 1 pound pork neck bones
- 1 pound ground veal
- 1 pound ground beef
- 1 pound spicy Italian sausage, loose or removed from casings
- 1/2 cup dry white wine
- 1 (28-ounce) can San Marzano tomatoes, with their juice
- 2 bay leaves
- 1 pound dried lasagna noodles
- 2 pounds whole milk ricotta cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh oregano leaves
- 2 large eggs
- 1/2 cup grated Parmesan, plus more for final topping
- 1 pound fresh mozzarella cheese, grated
Caramel Banana Cake Roll PRINT
By Connie
Published: April 17, 2013
- fat cream cheese 1/2 cup packed brown sugar 1/2 teaspoon vanilla extract 1 cup reduced
- fat whipped topping 1 tablespoon confectioners’ sugar 2 tablespoon fat
- free caramel ice cream topping
Hot Chicken Salad
By Connie
Directions: Ingredients can be prepared ahead
- Ingredients:
- 2 cups cooked (cut-up) chicken (3 boneless halves)
- 2 cups celery
- 1/2 cup slivered almonds
- 12 tsp salt
- 2 tsp grated onion
- 2 tsp lemon juice
- 3/4 cup crushed pineapple drained - 8 oz can
- 1 cup mayonnaise
- 1 cup frozen peas