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Recipes
Wasabi dipping sauce
By AnnieMro
Combine ingredients and whisk together
- 1/2 cup mayonnaise
- 2 tbsp. soy sauce
- 1 tbsp. lime juice
- 1 tbsp. wasabi paste
Liptauer Quiche from Austria
By AnnieMro
Preheat oven to 375F. Take 1/2 of butter, cut it into dice and refrigerate
- 8 " prebaked quiche shell
- 6 tbsp. unsalted butter
- 8 oz. fresh cream cheese, cottage cheese or farmer's cheese
- 1/2 cup heavy cream
- 3 large eggs
- 2 tbsp. paprika
- 1 1/2 tsp. dry mustard
- 1 tsp. salt
- 1 tsp. carraway seeds
- 4 tbsp. finely chopped onions
- 4 tbsp. minced chives
Coconut Oatmeal Crisps
By AnnieMro
In large bowel, cream shortening and sugars together until fluffy
- 1 cup shortening, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 cups rolled oats
- 3/4 cup unsweetened coconut
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
Glazed Lemon Zucchini Bread
By AnnieMro
Mix flour, salt and baking powder in a medium bowl and set aside
- Glaze ingredients:
- 2 cups cake flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 1/3 cups sugar
- 2 TB lemon juice
- 1/2 cup buttermilk
- zest of 1 lemon
- 1 cup grated zucchini
- 1 cup powdered sugar
- 2 TB lemon juice
- 1 TB milk
ISRAELI COUSCOUS SALAD WITH EGGPLANT AND GOAT CHEESE
By AnnieMro
1. Cook Israeli couscous in a pot of salted water 6 to 8 minutes until just tender
- — 1/2 lb Israeli couscous or fregola
- — 1/4 cup extra virgin olive oil
- — 1 onion, sliced
- — 1 jalapeno chile, seeded and chopped (use less if very hot)
- — 2 Asian eggplant (about 1/2 lb), cut into 1/2-inch dice
- — 1 cup corn niblets, from one ear of corn
- — 1 cup cherry tomatoes, cut into quarters
- — 1/4 cup coarsely chopped fresh basil
- — 2 tbsp each chopped fresh parsley and chives
- — 1/4 cup lemon juice
- — 2 tsp kosher salt
- — 1/4 tsp freshly ground black pepper
- — 4 oz goat cheese or feta, diced
- — big handful fresh baby arugula
Indian-spiced swiss chard wrap
By AnnieMro
Boil water in a large saucepan
- 2 cups water
- 8 large swiss chard leaves
- 1/4 salt
- 1 cup quinoa
- 2 tbsp madras curry paste
- 1/2 cup frozen peas, thawed
- 1 matchstick carrots
- 1 matchstick beets
- 1/4 cup apple-cider vinegar
- 2 avocados, thinly sliced
- 1 ango, thinly sliced
Hearty Quinoa and Bean Soup
By AnnieMro
1.Heat a large saucepan over medium
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp ground coriander
- 1/3 cup dry quinoa
- 2 cups vegetable broth
- 540 mL can white kidney beans, drained and rinsed
- 2 cups baby spinach
White Velvet Cheesecake
By AnnieMro
Beat cream cheese, sugar and lemon juice until blended and smooth
- 2 pkgs. cream cheese
- 1/3 cup sugar
- 1 tsp. lemon juice
- 6 squares Baker's white chocolate, melted
- 3/4 cup sour cream
- 2 large eggs
- 1 tsp. vanilla
Easy Lemon Ice
By AnnieMro
Add 1 cup boiling water to jelly powder in medium bowl
- 1 pkg. Jell-O jelly powder
- 1 cup cold club soda
- zest and juice from lemon
- Cool Whip or aerosol whipped topping
- fresh strawberries
Simple Tomato Sauce
By AnnieMro
In large saucepan, heat oil over med-high heat
- 1/4 cup olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 can (28oz/796 ml) each
- 2 cans tomato paste
- 2 cups water
- 2 sprigs fresh basil and/or parsley
- 2 bay leaves
- 1 tsp. salt
- *the key to this sauce is to use quality tomatoes such as the San Marzano variety. Freezes well.