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Recipes
Tomato and Basil Pasta
By CruelK8E
Combine olive oil, garlic, salt, and pepper in a large bowl
- 1/4 cup extra-virgin olive oil
- 3 thinly sliced garlic cloves (1 1/2 teaspoon minced)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper, plus more for sprinkling
- 1 pound cooked and drained short pasta (such as campanelle)
- 4 medium tomatoes (1 can)
- 1 pound burrata (igourmet.com) or mozzarella cheese
- Small basil leaves
Pumpkin Bread Pudding with Caramel Sauce
By CruelK8E
For bread pudding: Preheat oven to 350°F
- Bread pudding:
- 2 cups half and half
- 1 15-ounce can pure pumpkin
- 1 cup dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 10 cups 1/2-inch cubes French bread (about 10-ounces)
- Caramel sauce:
- 1 1/4 cups (packed) dark brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- Powdered sugar for garnish (optional)
Cajun Fettuccine
By CruelK8E
In a large skillet, cook turkey over medium heat until no longer pink; drain and set aside
- 1 1/2 pounds ground turkey
- 1 cup chopped green onions
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 1/4 cup butter
- 1 tablespoon all-purpose flour
- 8 ounces plain or Mexican process American cheese, cubed, divided
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 3/4 teaspoon Cajun or Creole seasoning
- 8 ounces fettuccine, cooked and drained
- grated Parmesan cheese
Squash & Cheese
By CruelK8E
Preheat oven to 375. Slice spaghetti squash in half, and lay face down in a baking dish with a bit of water
- 1 spaghetti squash
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup skim milk
- 1/3 cup shredded cheese (I used a Parmesan and asiago blend)
- pinch of nutmeg
- salt & pepper to taste
- basil to garnish
Baked Jalapeño Popper Dip
By CruelK8E
In small skillet cook jalapeño peppers in oil over medium-high heat about 1 minute or until softened
- 1/2 cup seeded and finely chopped fresh jalapeño peppers (about 4 medium)
- 1 teaspoon vegetable oil
- 2 packages (8 oz. each) cream cheese, softened
- 1 cup mayonnaise
- 1 can (4 oz.) chopped green chili peppers, drained
- 1/2 cup (2 oz.) shredded sharp cheddar cheese
- 1/2 cup (2 oz.) shredded Monterey Jack cheese
- 25 Keebler® Club® Original crackers , crushed to 1 cup
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup butter or margarine, melted
Baked Mac & Cheese
By CruelK8E
Preheat oven to 350 degrees
- 1 lb. pasta (1 box your favorite variety)
- 1 12-ounce can evaporated milk
- 1 10-ounce can condensed cheddar cheese soup
- 1/2 cup butter
- 2 cup sharp cheddar cheese, shredded
- 2 cup cheddar mix, shredded*
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- *I used a bag of triple cheddar consisting of Vermont white, sharp cheddar and mild cheddar cheeses.
Garlic Knots
By CruelK8E
In the bowl of a stand mixer (or large bowl), combine dry ingredients for the dough
- Dough Ingredients:
- 3 to 3 1/2 cups bread flour (I used 3 1/4C)
- 1 tablespoon sugar
- 1 package instant yeast (rapid rise – not active)
- 1 1/4 teaspoon salt
- 2 tablespoon olive oil
- 1/4 cup milk
- 1 cup 2 tablespoons warm water
- Topping Ingredients:
- 2 cloves garlic
- 3 tablespoons butter
- 1/8 teaspoon salt
- 1/8 teaspoon dried parsley
- 1/8 teaspoon dried basil
Southwestern Spaghetti Pie
By CruelK8E
Cook spaghetti as directed on package
- 6 ounces uncooked spaghetti, broken into thirds
- 1/2 lb lean ground turkey
- 1 1/4 cups chunky salsa
- 3/4 cup frozen corn, thawed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 1/2 cups shredded cheddar cheese
- 2 eggs
Enchilada Soup
By CruelK8E
Spray 4- to 5-quart slow cooker with cooking spray
- 2 cups Progresso® chicken broth (from 32-oz carton)
- 1 can (19 oz) Old El Paso® mild or hot enchilada sauce
- 1 can (4.5 oz) Old El Paso® chopped mild green chiles
- 1 package (20 oz) bone-in chicken breasts, skin removed
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
- 1 teaspoon ground cumin
- 1 teaspoon ground chili pepper
- Shredded Mexican cheese blend, if desired
- Chopped fresh cilantro, if desired
- Crushed tortilla chips, if desired
Mini Corn Cakes
By CruelK8E
In 12-inch nonstick skillet, melt butter over medium heat
- 1 tablespoon butter or margarine
- 1/3 cup chopped green onions (about 5 medium)
- 1/3 cup chopped celery
- 1/3 cup chopped red bell pepper
- 1 cup soft white bread crumbs (about 1 1/2 slices bread)
- 1/2 cup Original Bisquick® mix
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper (cayenne)
- 2 eggs, slightly beaten
- 1 can (11 oz) whole kernel corn, drained
- 2 tablespoons vegetable oil
- 1/2 cup chive-and-onion sour cream