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Recipes
Taco Soup
By sschwartz
Put all in pot, heat up. Serve with cheese and sour cream
- 2 cans diced tomatoes
- 2 cans corn
- 1 can black beans
- 1 can red beans
- 1 can Rotel diced tomatoes and peppers-original
- 1 pkg ranch dressing mix
- 1 pkg taco seasoning
- Either one pkg. soy meat or 1 pound ground beef mixed with onion and browned.
Spaghetti al Limone
By sschwartz
1. In a large pot, cook spaghetti in salted, boiling water until al dente
- 1 pound(s) spaghetti
- 1 cup(s) freshly grated Parmigiano-Reggiano cheese
- 1/3 cup(s) fresh lemon juice
- 1/3 cup(s) extra-virgin olive oil
- 1/2 teaspoon(s) sea salt
- 1/2 teaspoon(s) freshly ground pepper
- 1 teaspoon(s) grated lemon zest
- 1 cup(s) slivered firmly packed basil leaves
Salmon en Croûte with Rosemary and Asparagus
By sschwartz
Preheat the oven to 400°F
- 16 medium-stalked asparagus (about 3/4 pound), trimmed and peeled
- 1/2 teaspoons chopped fresh rosemary
- 1 clove garlic, grated
- 2 tablespoons crème fraîche
- 1 teaspoon zest from 1/4 lemon
- 2 sheets (1 box) frozen puff pastry, thawed but very cold
- 2 1/2-pound boneless, skinless salmon fillets
Eggplant Parm Ravioli
By sschwartz
Using a food processor, finely chop the eggplant
- 3 eggplants (1-1/2 pounds), peeled and coarsely chopped
- 6-1/2 tablespoons extra-virgin olive oil
- 3 cloves garlic, smashed and peeled
- Salt and pepper
- 6 ounces mozzarella cheese, shredded (about 1-1/2 cups)
- 1/3 cup plus 1/4 cup grated Parmesan cheese
- 1 pint grape tomatoes, halved
- 1/4 cup finely chopped fresh basil
- 12 wonton wrappers
Parmesan Corn Muffins
By sschwartz
- 1 1/4 cups fat-free buttermilk
- 1/4 cup olive oil
- 1 large egg, lightly beaten
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 3 ounces grated fresh Parmigiano-Reggiano cheese (about 3/4 cup), divided
- 3 tablespoons finely chopped fresh chives, divided
- Cooking spray
One Pot Mexican Chicken and Rice
By sschwartz
Cut chicken into one each pieces and season with salt and pepper
- 2 boneless, skinless chicken breasts
- 2 Tbsp olive oil
- Salt & pepper
- 1 cup white rice
- 2 cups chicken broth
- 1 8 oz can tomato sauce
- 1 tsp tomato bouillon
- 2 tsp minced garlic
- 1 tsp chili powder
- 1/2 package frozen peas & carrots or mixed vegetables
Rice Noodle Casserole
By sschwartz
Melt the margarine in a skillet and brown the noodles
- 1 pkg Manischewitz fine egg noodles (8 oz)
- 3/4 stick margarine
- 2 pkgs Lipton's onion soup mix in a can of water
- 2 14 1/2 oz cans chicken broth
- 2 cups uncooked minute rice
- 1 tsp soy sauce
- 1 cup water
- 1 4 1/2 oz jar sliced mushrooms
- 1 can thin water chestnuts
Trader Joe's Quinoa and Spinach
By sschwartz
Heat oil in a large skillet over medium-high heat
- 1 Tablespoon olive oil
- 1 large onion, minced
- 1-2 cubes frozen garlic or 1-2 cloves garlic, chopped
- 1 cup TJ's Organic Quinoa, rinsed and drained according to box directions
- 2 cups TJ's Vegetable Broth
- 1/8 teaspoon crushed red pepper flakes, optional
- 4 cups (6 oz. package) baby spinach, coarsely chopped
- salt and pepper, to taste
Mozzarella Stuffed Homemade Meatballs
By sschwartz
1. Preheat oven to 350 degrees F
- 2 tablespoons extra virgin olive oil
- 1 pound lean ground beef
- 1 large egg
- 1/2 cup finely chopped white onion
- 1/2 cup Panko bread crumbs
- 1/2 cup fresh grated parmesan cheese
- 1/4 cup milk
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon hot sauce, like Tabasco
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- Ten 1-inch Mozzarella balls
Hamantaschen
By sschwartz
Cream butter and cream cheese together until smooth
- 8 tablespoons unsalted butter, softened
- 3 ounces cream cheese at room temperature
- 3 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 1 1/3 cups plus 4 teaspoons flour
- 1/4 teaspoon salt
- various fillings