Morganp9661's profile page
Recipes
Eggnog-Panettone Bread Pudding
By Morganp9661
Recipe courtesy Rachael Ray
- 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
- 3 whole eggs
- 3 egg yolks
- 3/4 cups sugar
- 2 cups half-and-half
- 1/4 cup rum
- 1 teaspoon vanilla extract
- 1/8 to 1/4 teaspoon freshly grated nutmeg
- Vegetable cooking spray
- Vanilla ice cream
- Whipped cream
Arborio Rice Pudding
By Morganp9661
Recipe courtesy Tyler Florence
- 2 quarts milk
- 2 tablespoons butter
- 1 cups sugar
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 1 vanilla bean, split and seeds scraped
- 1 cup Arborio rice
- 1 1/2 cups water
- 1 orange, zested, 1 teaspoon plus more for garnish
- Pinch kosher salt
Olive Garden Chicken and Gnocchi Soup
By Morganp9661
This is an easy to prepare recipe, but it is going to taste like you spent hours at the stove making your family a ...
- 1 cup chicken breasts, cooked and diced(you can use rotisserie chicken)
- 4 tablespoons butter
- 4 tablespoons flour
- 1 quart half and half
- 1 14 oz. can chicken broth
- 1/2 cup celery, finely diced
- 2 garlic cloves, minced
- 1 cup carrots, finely shredded
- 1 cup onion, finely diced
- 1 cup fresh spinach, coarsely chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- Freshly grated Parmesan cheese
- 1 pound potato gnocchi
Frosty Orange Dream Squares
By Morganp9661
LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan
- 40 NILLA Wafers, finely crushed (about 1-1/2 cups)
- 1/4 cup (1/2 stick) butter, melted
- 2 cups cold milk
- 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding (see note below)
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 2 cups orange sherbet, softened
The Ultimate Lasagna
By Morganp9661
Recipe courtesy Tyler Florence
- 2 pound dried lasagna noodles
- Extra-virgin olive oil
- 2 pounds ground beef
- 2 pound ground Italian sausage
- 1 onion, chopped
- 2 cloves garlic, sliced
- 3 carrots, chopped
- 2 stalks celery, chopped
- 2 tablespoons chopped fresh basil
- 1/4 cup finely chopped Italian flat-leaf parsley
- 1 tablespoon chopped oregano leaves
- 2 tablespoons all-purpose flour
- 2 cups red wine
- 2 (28-ounce) cans tomatoes (recommended: San Marzano)
- 3 tablespoons heavy cream
- 1 teaspoon ground cinnamon
- 2 quarts ricotta cheese, (2 containers)
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 1 pound mozzarella cheese, shredded
- Grated Parmesan and mozzarella, for topping
Pumpkin Pie (Alton Brown)
By Morganp9661
Courtesy of Alton Brown, 2010
- Crust:
- • 6 ounces gingersnap cookies
- • 1 tablespoon dark brown sugar
- • 1 teaspoon ground ginger
- • 1 ounce unsalted butter, melted
- Filling:
- • 16 ounces Pumpkin Puree, recipe follows
- • 1 cup half-and-half
- • 1/2 teaspoon freshly grated nutmeg
- • 1/2 teaspoon kosher salt
- • 3/4 cup dark brown sugar
- • 2 large eggs
- • 1 large egg yolk
- Brulee for mini-pies:
- • 5 teaspoons light brown sugar, divided
Frozen Chocolate "Soufflés"
By Morganp9661
POUR milk into medium bowl
- 3 cups milk
- 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
- 2 cups thawed COOL WHIP Whipped Topping
- 16 OREO Cookies, finely chopped (about 2 cups)
- 8 maraschino cherries
Baked Cheesy Chicken Penne
By Morganp9661
Preheat oven to 400. Butter two shallow 2-quart baking dishes
- 6 tablespoons butter, plus more for baking dishes
- kosher salt and black pepper
- 1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves, finely minced
- 6 cups whole milk
- 10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
- 1 cup sliced oil-packed sun-dried tomatoes, drained
- 1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
- 1 1/2 cup freshly grated Parmesan (about 6 ounces)
Olive Garden Parmesan Crusted Tilapia
By Morganp9661
1. Tilapia Crusting Mixture: Using a spoon, thoroughly mix all ingredients in a large bowl
- Ingredients:
- 6 filets tilapia, approx. 6 ounces each
- 1 1/4 cups alfredo sauce, homemade or store-bought
- 8 ounces angel hair pasta, cooked
- Fresh parsley sprigs
- 6 lemon wedges
- ---Tilapia Crusting Mixture---
- 3/4 cup Italian bread crumbs
- 3/4 cup grated Parmesan cheese
- 3 Tbsp vegetable oil
- ---Italian Vegetables---
- 4 cups zucchini, cut into 1/4 inch slices and halved
- 4 cups yellow squash, cut into 1/4 inch slices and halved
- 2 cups red bell peppers, cut into strips
- 2 cups red onions, cut into strips
- 1 tablespoon Italian seasoning
- 1 tablespoon kosher salt
- 1 tablespoon chopped garlic
- 1/4 cup extra-virgin olive oil
Four-Layer Dessert
By Morganp9661
HEAT oven to 350ºF. Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan
- 1 cup flour
- 1/2 cup finely chopped PLANTERS Slivered Almonds
- 1/4 cup (1/2 stick) margarine, melted
- 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
- 1/2 cup powdered sugar
- 2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
- 3 cups cold fat-free milk
- 2 pkg. (4-serving size each) JELL-O Fat Free Sugar Free Instant Pudding, any flavor