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Recipes
Baked Pasta Shells
By zeenieme
Place ricotta and cream cheese in a bowl and mash together
- 1 cup fat-free ricotta cheese
- 2 ounces, 1/3 less fat cream cheese, softened
- 8 ounces Cabots 50% reduced-fat Cheddar Cheese, shredded and divided
- 1 large egg, lightly beaten
- 16 large fresh basil leaves, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 16 large dried pasta shells
- 1 (26 ounce) jar marinara sauce
- fresh basil leaves (garnish)
Cioppino
By zeenieme
Wash scallops and fish, and pat dry with a paper towel
- 6 ounces fresh sea scallops
- 6 ounces filled magi magi
- 2 teaspoons olive oil
- 1 cup sliced Vadalia onion
- 1 cup sliced green bell pepper
- 2 medium garlic cloves, crushed
- 1/2 pound red potatoes, washed and sliced (about 2 cups)
- 2 cups canned whole tomatoes (including juice)
- 2 cups bottled clam juice
- 1/8 teaspoon red pepper flakes
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh basil
Herbed Lamb Meatballs
By zeenieme
1. Preheat over to 400 degrees 2
- 1 1/2 pounds lean ground lamb
- 1/2 cup dry breadcrumbs
- 1/2 cup (2 ounces) crumbled feta cheese
- 3 T chopped fresh parsley
- 1 tsp dried mint flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 garlic cloves, crushed.
- Cooking spray
Blue Cheese Stuffed Mushrooms - Sandy Fike
By zeenieme
Remove stems from mushrooms
- 16 large fresh mushrooms
- 1 3 ounce package cream cheese, softened
- 3 T crumbled bleu cheese
- 2 T chopped walnuts
- Garnish with 1 tablespoon chives or green onion
Grilled Rack of Lam
By zeenieme
1. Trim any excess fat from the lamb, and allow to rest until it reaches room temperature 2
- 1 whole rack of lamb (have butcher remove the chine bone and to french or clean the ribs) About 6 pounds trimmed
- 1 clove garlic, halved
- 4 sprigs fresh safe
- Salt and freshly ground pepper
- 1 tablespoon olive oil
Wild Rice and Fruit Salad
By zeenieme
1. Bring a medium saucepan of water to a boil
- 2 cups wild rice
- 1 T butter
- 1 red apple, cored and cut into 1/4 inch dice
- Pinch of ground cloves
- 3 T extra-virgin olive oil
- 1 small red onion, cut into 1/4 inch dice
- 1 stalk celery, cut into 1/4 inch dice
- 1 small carrot, peeled and cut into 1/4 inch dice
- 2 cloves garlic, minced
- 1/4 cup currants
- 1 1/2 tsp coarse salt
- 1 tsp. freshly group pepper
- 2 T apple-cider vinegar
- 3 T balsamic vinegar
- 1 T fresh lemon juice
- 1/2 cup slivered almonds, toasted
BLT Turkey Salad
By zeenieme
In a large bowl, combine the first nine ingredients
- Dressing:
- 6 cups torn romaine or leaf lettuce
- 4 cups cubed cooked turkey
- 1 1/2 cups chopped tomatoes
- 1 1/2 cups (6 oz) shredded part-skim mozzarella cheese
- 1 1/2 cups (6 oz) shredded cheddar cheese
- 10 bacon strips, cooked and crumbled
- 1/2 cup chopped green pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1 cup (8 oz) plain yogurt
- 1 cup mayonnaise
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 tsp garlic powder
Oven Cooked Beef Ribeye Roast
By zeenieme
Preheat oven to 250 degrees Use juice of meat to cook
- a ribeye roast and herbs to enhance flavor
Sauteed Mushrooms Diane
By zeenieme
In a heavy skillet cook garlic and red pepper flakes in butter over moderately low heat, stirring 1 minute
- 1 garlic clove, minced
- 1/2 teaspoon dried hot red pepper flakes, or to taste
- 1/2 stick (1/4 cup) unsalted butter
- 1 pound mushrooms, halved
- 1/4 cup medium-dry Sherry
- 1/4 cup teriyaki sauce
- 2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)
Stacked Tomato Salad with Tapenade and Basil Dressing
By zeenieme
For Tapenade: Blend olives, garlic, anchovies, and nuts in processor until almost smooth
- Tapenade:
- 2 cups pitted Kalamata olives (about 10 oz)
- 4 garlic cloves
- 4 anchovy fillets
- 2 T pine nuts
- 1/2 cup olive oil
- Dressing:
- 1/4 cup white wine vinegar
- 2 T honey
- 1 T Dijon Mustard
- 3/4 cup olive oil
- 12 large fresh basil leaves, thinly sliced.
- Salad:
- 8 to 10 large tomatoes (preferably heirloom tomatoes of assorted colors), each cut crosswise into scant 1/2 inch thick slices
- 2 - 8 oz balls drained fresh water-packed mozzarella, cut into 1/3 inch thick rounds