Connie's profile page
Recipes
Creamy Shrimp Bisque
By Connie
Directions In a medium saucepan, add celery, onions and butter, stirring occasionally
- Ingredients
- 2 celery stalks, chopped
- 1 green onion with tops, chopped
- 4 tablespoons butter
- 1 glove garlic, minced
- 1/3 cup all-purpose flour
- 2 cups half and half
- 3 1/2 cups fish stock
- 3 tablespoons chopped fresh parsley
- 8 ounces cooked shrimp or lobster meat, chopped
- 3 slices white bread
- Homemade croutons, recipe follows
Olive Garden Chocolate Lasagna
By Connie
add photo add review serves/makes: 12 DIRECTIONS: Heat oven to 350 degrees F
- Cake***
- cake flour
- sugar
- baking cocoa
- baking soda
- milk
- butter
- eggs
- vanilla extract
- Butter Cream***
- water
- meringue powder
- confectioners' sugar
- shortening
- salt
- almond extract
- vanilla extract
- butter flavoring
Wild Rice Casserole
By Connie
Jerri's
- 1/2 C butter or margerine
- 1 can (10-1/2 oz) beef consomme – undiluted (not beef broth) Campbell's
- 1 can (101/2 oz) Campbell’s French Onion Soup – undiluted
- 1 can sliced and drained water chestnuts
- 1 can (8 oz) mushrooms drained
- 1 pkg Uncle Ben’s Wild Rice (in orange box)
- Melt butter in a 1-1/2 qt casserole. Add everything along with the seasoning packet from rice. Stir and bake uncovered for 1 hr.
- Bake at 350 for at least an hour.
* PHILADELPHIA Caramel-Pecan Cheesecake
By Connie
HEAT oven to 325°F. MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan
- What You Need
- 50 NILLA Wafers, crushed (about 1-1/2 cups)
- 1 cup chopped PLANTERS Pecans, divided
- 1/4 cup (1/2 stick) butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 4 eggs
- 1/4 cup caramel ice cream topping
French Chicken with Apple-Cognac Sauce
By Connie
Preheat oven to 400 degrees
- 4 chicken breasts. Skin on with bones, or skinless. Your choice
- Salt and pepper to taste
- 2 Tbl of olive oil
- Olive oil spray to coat the veggies.
- 2 baking potatoes, washed. Peeling is optional. Cut into one-inch chunks
- 2 carrots, peeled and sliced into rings (or you can use baby carrots, snack sized)
- 2 medium onions cut into wedges
- 1/4 pound of green beans. If you want to be fancy use haricot verts (French green beans). Trim the ends
- 1 medium zucchini washed, cut into chunks
- 2 Tbl of butter
- 1/3 cup of Calvados, cognac or bourbon (If you use Calvados you can eliminate the apple juice)
- 1/2 cup of apple juice (buy the tiny bottle in the baby food section if you don't want a lot of leftover apple juice)
- 1 cup of half and half (or cream if you want to calorie splurge)
Moussaka
By Connie
Directions For the vegetables: Preheat the oven to 400 degrees F
- Vegetables:
- Ingredients
- 3 medium or 2 large red potatoes, sliced 1/4-inch thick
- Kosher salt
- 1 medium eggplant
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- Meat Sauce:
- 1 onion, chopped
- Kosher salt
- 1 tablespoon olive oil
- 8 ounces ground beef
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cloves garlic, minced
- 1/2 cup red wine
- One 8-ounce can tomato sauce
- Bechamel:
- 5 tablespoons butter
- 5 tablespoons flour
- 4 cups milk, heated to very warm in microwave
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- Vegetable oil, for greasing
- 3/4 cup grated Parmesan
White Chocolate Banana Bread Pudding
By Connie
Directions Preheat the oven to 350 degrees F
- Chocolate Sauce:
- Ingredients
- 4 4 2 4 tablespoons unsalted butter, melted, plus 2 tablespoons room temperature
- 4 4 * 4 large eggs, lightly beaten
- 1 1/4 1 1/4 1 1/4 cups light brown sugar
- 3 3 * 3 cups heavy cream
- 1 1 * 1 cup milk
- 1 1 * 1 teaspoon pure vanilla extract
- 1/2 1/2 * 1/2 teaspoon ground cinnamon
- 1 1 * 1 cup dried cherries
- 6 6 * 6 cups day-old bread cubes (1/2-inch)
- 6 6 * 6 ounces white chocolate, chopped
- 2 2 1/2-inch 2 ripe bananas, diced into 1/2-inch pieces
- 2 2 * 2 tablespoons dark rum
- 2 2 * 2 tablespoons banana liqueur
- * Drunken Monkey Ice Cream, recipe follows
- * Chocolate Sauce, recipe follows
- * Fresh mint leaves, for garnish
- * Powdered sugar, for garnish
- 1 1 1 cup heavy cream
- 8 8 8 ounces semisweet chocolate, chopped
- 2 2 2 teaspoons vanilla extract
- 1 1/2 1/2 cups
Gina's Spinach Dip
By Connie
Directions Melt butter in a medium saucepan over medium heat
- Ingredients
- 3 * 3 tablespoons butter
- 1 * 1 shallot, finely chopped
- 1 * 1 clove garlic, chopped
- 2 * 2 tablespoons all-purpose flour
- I * 1 cup heavy whipping cream
- 1 * 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
- 1 * 1 (8-ounce) jar artichoke hearts, drained and chopped
- 1 * 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)
- 1 * 1 cup shredded 4 cheese blend
- * Tortilla chips and cut vegetables, for serving
Chicken Scallopini
By Connie
Directions: 1. In a small bowl, stir together the garlic and butter until well combined
- Ingredients:
- 1 clove garlic, pressed
- 1/4 cup butter, softened
- 2 skinless, boneless chicken breast
- halves
- 1/2 cup all-purpose flour
- salt and ground black pepper to taste
- 4 ounces sliced mushrooms
- 20 capers, or to taste
- 2 tablespoons lemon juice
- 1/4 cup white wine
- 2 tablespoons chicken-flavored demi
- -glace, or to taste
- 1 teaspoon chopped fresh parsley, or to
- taste
- 2 lemon slices
Pappardelle with Scallops
By Connie
Directions Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt
- Ingredients
- 1 * 1 pound large sea scallops, patted dry
- 1 * 1 pound pappardelle pasta
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 tablespoon unsalted butter
- 1 * 1 teaspoon sea salt, plus 1/2 teaspoon
- 2 * 2 cups mixed chanterelle, oyster, trumpet, mushrooms, thinly sliced
- 3 * 3 garlic cloves, thinly sliced
- 1/2 * 1/2 teaspoon crushed red pepper flakes
- 1/2 * 1/2 teaspoon freshly cracked black pepper, plus more for serving
- 3 * 3 cups arugula
- 2 * 2 tablespoons white truffle oil
- 2 * 2 ounces best quality Parmesan, shaved