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Recipes
Peanut Butter Pie
By oakleyj
Mix together brown sugar, butter and graham crumbs
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 1 cup graham grumbs
- 2 cups peanut butter
- 2 cups sugar
- 2 8-oz pkg cream cheese
- 2 Tbsp butter, melted
- 2 tsp vanilla
- 1/2 cup whipping cream
- 4 oz semi-sweet chocolate, melted
- 3 Tbsp plus 2 tsp hot coffee
Butternut Squash Bisque
By oakleyj
1. Peel, seed, and cube butternut squash
- 1 1
- 2-1/2 - to 3-lb. butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
- 1/4 1/4
- cup butter
- 1 1
- medium onion, chopped
- 1 1
- large carrot, coarsely chopped
- 1 1
- stalk celery, coarsely chopped
- 2 2
- cloves garlic, minced
- 2 2
- large Braeburn or Gala apples, peeled, cored and chopped
- 1 1
- 48-oz. box reduced-sodium chicken broth
- 1 1
- cup apple cider or apple juice
- 2 2
- canned chipotle peppers in adobo sauce, coarsely chopped
- 1/2 1/2
- cup sour cream
- 3 3
- oz. smoked Gouda or smoked cheddar cheese, finely shredded
- Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)
Fried Green Tomatoes
By oakleyj
1 Cut unpeeled tomatoes into 1/2 inch slices
- 3 medium, firm green tomatoes
- Salt
- 1 cup all-purpose flour
- 1/2 cup milk or buttermilk
- 1 egg
- 1/3 cup cornmeal
- 1/2 cup bread crumbs
- 1/4 cup vegetable oil
Italian Basil, Tomato, and Pasta Salad
By oakleyj
1. For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic
- 1/2 cup red wine vinegar
- 2 tablespoons Dijon-style mustard
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup slivered fresh basil
- 8 ounces dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
- 2 9 ounce package frozen cut green beans
- 6 medium tomatoes, cut into thin wedges
- 1 cup sliced pitted kalamata olives or ripe olives
- 2 cups loosely packed fresh basil leaves
- 3/4 cup (3 oz.) finely shredded Parmesan cheese
- 3 tablespoons snipped fresh parsley
Triple Tomato Soup
By oakleyj
1. In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender
- 1 1
- large onion, sliced
- 1 1
- Tbsp. butter or olive oil
- 1 1
- 28-oz. can whole tomatoes
- 3/4 3/4
- cup dried tomatoes (not oil packed)
- 1/2 1/2
- of 6-ounce can no-salt-added tomato paste
- 1 1
- 14-oz. can reduced-sodium chicken broth or vegetable broth
- 1/2 1/2
- cup sliced celery (1 stalk)
- 2 2
- Tbsp. snipped fresh parsley or cilantro
- 2 2
- to 3 tsp. lime juice or lemon juice
- Dairy sour cream
- Fresh Italian (flat-leaf) parsley
French Chicken Stew
By oakleyj
Tender chicken, herbs, and fresh vegetables make this slow-cooker dish a surefire crowd pleaser; time-saving ingred
- 4 4
- cupssliced button and/or shiitake mushrooms
- 1 1
- 14 1/2 ounce candiced tomatoes, undrained
- 2 2
- medium carrots, thinly diagonally sliced
- 1 1
- medium onion, chopped
- 1 1
- medium red potato, cut in 1-inch pieces
- 1/2 1/2
- cupfresh green beans, cut in 1-inch pieces
- 1/2 1/2
- cuppitted ripe olives, halved
- 1 1
- cupreduced-sodium chicken broth
- 1/2 1/2
- cupdry white wine or chicken broth
- 2 2
- tablespoonsquick-cooking tapioca
- 1 1
- teaspoonherbes de Provence or dried Italian seasoning, crushed
- 3/4 3/4
- teaspoondried thyme, crushed
- 1/4 1/4
- teaspooncoarsely ground black pepper
- 8 8
- skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
- 1/2 1/2
- teaspoonseasoned salt
- 1 1
- 14 ounce jartomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
- French bread (optional)
Oriental Shrimp Soup
By oakleyj
Crushed red pepper gives this Asian-inspired soup a spicy kick; fresh ginger is the secret behind its enticing flav...
- 1 1
- 14-1/2-ounce can chicken broth
- 1 1
- small zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
- 1 1
- green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
- 2 2
- tablespoons minced fresh ginger
- 2 2
- tablespoons minced fresh lemon grass or 1-1/2 teaspoons finely shredded lemon peel
- 1/4 1/4
- teaspoon crushed red pepper
- 12 12
- ounces small shrimp, peeled and deviled
- 1 1
- 14-ounce can coconut milk
- 2 2
- tablespoons shredded fresh basil
- 2 2
- tablespoons toasted shaved coconut
Sonoma Toast
By oakleyj
Melted cheese, juicy tomato, fresh basil, balsamic vinegar, and a touch of olive oli top toasted sourdough bread
- 4 4
- slices country-style sourdough bread
- 4 4
- oz. aged cheese, such as white cheddar or St. George, sliced
- 1 1
- large tomato, thinly sliced
- 8 8
- large fresh basil leaves
- 1 1
- Tbsp. balsamic vinegar
- 1 1
- Tbsp. extra virgin olive oil
- 1 1
- tsp. chopped fresh basil or other herb
Chicken Curry
By oakleyj
Sweetness from raisins and peanuts balance spicy curry in this mouthwatering dish
- 3 3
- tablespoonsall-purpose flour
- 3 3
- tablespoonscurry powder
- 1 1/2 1 1/2
- teaspoonsground cumin
- 1 1
- teaspoonsalt
- 1 1/2 1 1/2
- poundsboneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
- 2 2
- cupspeeled and chopped potatoes
- 1 1/2 1 1/2
- cupsbias-sliced carrots
- 1 1
- cupcoarsely chopped cooking apple
- 3/4 3/4
- cupchopped onion
- 2 2
- clovesgarlic, minced
- 1 1
- jalapeno pepper, seeded and finely chopped
- 1 1
- teaspooninstant chicken bouillon granules
- 1/2 1/2
- cupwater
- 1 1
- 13 1/2 ounce canunsweetened coconut milk
- Hot cooked rice
- Raisins
- Chopped peanuts
Goat Cheese Torta
By oakleyj
Line a 9x5-inch loaf pan, soufflan, decorative gelatin mold, or 9-inch springform pan with clear plastic wrap
- 2 (8-ounce) packages cream cheese, room temperature
- 8 ounces goat cheese, room temperature
- 2 cloves garlic, minced
- 4 teaspoons chopped fresh oregano or 1 1/4 teaspoon dried oregano, crushed
- 1/8 teaspoon black pepper
- 1/4 cup prepared Basil Pesto
- 1/2 cup sun-dried tomatoes (packed in olive oil)
- 1 to 2 tablespoons toasted slivered almonds
- Fresh oregano or parsley sprig
- Stone-ground wheat cracker or thinly-sliced baguette bread