Scottsdalejulie's profile page
Recipes
Tomato Vodka Sauce
By scottsdalejulie
none
- « Return
- Tomato Vodka Sauce
- A A A
- leftpause right
- 3 of 3 photos
- Serves: 4change »
- Hours
- Minutes
- Start
- Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 (28 ounce) can canned peeled and diced tomatoes
- 1 cup heavy whipping cream
- 1/4 cup vodka
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper to taste
- 1 pound penne pasta
- 2 tablespoons grated Parmesan cheese
- Step-by-step View
- Directions
- 1 .
- In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
- 2 .
- Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
- 3 .
- Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
- 4 .
- Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
- 5 .
- Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.
- .
- .
- .
- ALL RIGHTS RESERVED Copyright © 2012 Allrecipes.com
Swedish MealBalls
By scottsdalejulie
none
- Swedish Meatballs
- 1 pound lean ground beef
- 1 pound ground pork
- 1 medium onion, grated or chopped fine
- 1/2 cup Calorie Countdown milk or half water/half cream
- 4 slices low carb bread (I like Sara Lee 45 calorie wheat bread)
- 2 eggs
- 1 teaspoon ground nutmeg
- 3/4 teaspoon ground cardamom
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter for sauteeing onion
- 1 stick butter for frying meatballs
- Gravy/Sauce
- 1/4 cup plus 2 tablespoons Carbalose flour
- 2 cans warm beef broth
- 1/2 cup sour cream
- Saute the onion in the butter till soft/translucent, remove from pan.
- Remove crusts from bread, tear into pieces and add to milk. Set aside. If you don't want to mess with the crust removal, dump into food processor and pulse with the milk, let stand till milk absorbs.
- Mix milk and bread, onions, meat, eggs and seasonings till thoroughly combined. Heat the stick of butter, form meatballs and fry in batches till browned. Remove finished meatballs to warm oven.
- When meatballs are done, add your flour to the butter and cook to make a roux. Slowly add the beef broth while whisking to keep smooth. Add the sour cream, heat till hot and pour over the meatballs.
- Serve over pasta, veggies or whatever you like.
Potsticker patties
By scottsdalejulie
none
- Cabbage Mixture:
- #1
- Barbo
- MAJOR LCF POSTER!
- 2007 Date: Jun 2007
- Location: Southern Ca. San Juan Capistrano
- 1,846 1,846
- Gallery: Barbo
- 225/170/140 225/170/140
- WOE: Low Carb Diabetic Plan
- 2005 Date: August 2005 Linda's Potsticker Patties
- --------------------------------------------------------------------------------
- to saw Bowulf's viedo of this recipe and thought I've got to try this.
- I didn't realize that it was also on Linda's page as Heather's recipe.
- Bottom line, I went and looked again at Bowulf's video and made
- 1 much the same as he did. I used only 1 lb. meat and not as much
- Napa cabbage, but results were fabulous. I would recommend this
- 4 big time. DH just loved it. I have 4 nice patties left for
- tomorrow. I also served it with soup.
- From Linda's site
- HEATHER'S POTSTICKER PATTIES
- 3-4 pound head napa cabbage *
- 1 3 onion, chopped, about 3 ounces
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon granular Splenda
- 2 tablespoons oil
- Meat Mixture:
- 1 pound ground pork
- 1 pound ground turkey or chicken
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 5 green onions, minced
- Dash hot sauce
- 1/8 teaspoon sesame oil, optional
- 2 tablespoons oil, or as needed
NM Sunny side up Enchiladas
By scottsdalejulie
none
- Ingredients:Servings:
- Add Private Note
- Handle
- Add Private Note
- ONLY YOU see your private notes, and they print with the recipe.
- Add Private Note or CancelWrite a Review
- Send to Cell Phone
- Handle Send to Cell Phone.
- 6 6 6Servings Size
- Update
- 3 lbs ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons flour
- 1/4 cup chili powder
- 1 beef bouillon cube
- 1 (1/4 ounce) packet sazon goya (amount in packet is a guess)
- 1 1/2-2 cups cold water
- 12 corn tortillas
- 2 cups cheddar cheese (grated)
- 1 onion (diced)
- 2 tomatoes (diced)
- 1/2 a head of lettuce (shredded)
- 6 eggs
- oil
- Change Measurements: US | Metric
- Directions:
- Prep Time: 20 mins
- Total Time: 40 mins
- 1 Brown beef. Drain, leaving about a tablespoon of grease in pan.
- 2 Add seasonings, according to taste.
- 3 Add flour and chili powder, allow to brown in beef a little.
- 4 Add water, enough for desired consistency, packet of sazon goya and boullion cube.
- 5 Allow sauce to thicken, adding water when needed.
- 6 Meanwhile, soften tortillas in a little oil and drain on paper towel.
- 7 Place one tortilla on individual plate, top with meat mixture.
- 8 Layer with fresh onion, cheese, lettuce, tomato. Season with a little salt and pepper.
- 9 Place another tortilla over the top, and repeat process. Making two layers.
- 10 Fry egg, sunny side up. Place on top of tomato. Season with a little more salt and pepper. Enjoy (hopefully).
- Read more: http://www.food.com/recipe/new-mexicos-sunny-side-up-enchiladas-129540#ixzz1DyGBS5Nm
Bisquits
By scottsdalejulie
same
- Biscuitsprint this post
- 2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough (thanks Karen!)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ cup earth balance natural buttery spread (soy free)
- 2 eggs
- 1 tablespoon agave nectar
- 1.In a medium bowl, combine almond flour, salt and baking soda
- 2.In a large bowl, blend together buttery spread, eggs and agave
- 3.Stir the dry ingredients into the wet until a nice dough forms
- 4.Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick
- 5.Dust dough with extra almond flour if it is sticky and/or misbehaving
- 6.Cut the dough into biscuits using a mason jar with a 3-inch wide mouth
- 7.Using a spatula, transfer biscuits to a parchment lined baking sheet
- 8.Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
- 9.Serve with gravy, jelly or whatever else your heart desires
Shrimp Pasta in Foil
By scottsdalejulie
none
- Recipe: Shrimp Pasta in a Foil Package
- Prep Time: 20 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8
- Print Recipe
- 3 "x5" Cards
- 4 "x6" Cards
- Full Page
- Ingredients
- ■½ cups Olive Oil
- ■4 cloves Garlic, Minced
- ■3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
- ■½ cups White Wine
- ■2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
- ■Salt And Pepper, to taste
- ■Fresh Parsley, Minced
- ■1 pound Linguine, Uncooked
- ■Red Pepper Flakes, to taste
- Preparation Instructions
- Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
- In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.
- Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.
- Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.
- Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.
- Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.
Dottie's Stuffed Mushrooms
By scottsdalejulie
done
- to Prepare:
- Dottie's Stuffed Mushrooms
- 8 ounces mushroom -- white button
- 4 ounces cream cheese
- 1/2 pound pork sausage -- breakfast roll sausage
- 4 ounces shredded cheddar cheese -- finely shredded, optional
- 1/4 teaspoon salt and pepper
- 4 cups water
- 2 tablespoons lemon juice
- to 350f. to 350f.
- 20 the mixture among the mushroom caps, mounding. Place stuffed mushrooms in a casserole and bake, uncovered, for about 20 minutes or until filling is bubbly and mushrooms are slightly soft.
- 10 1/2 about 10 mushrooms per 1/2 lb.
- *You can skip the boiling step if you prefer a firmer mushroom! Just stuff and bake.
Broccoli Cheese Soup
By scottsdalejulie
none
- Directions:
- Units: US | Metric
- 1/2 cup green pepper, chopped
- 1/2 cup onion, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 1 (10 ounce) can cream of chicken soup
- 1 1/2 cups milk
- 1 lb Velveeta cheese, cubed
- 1 (10 ounce) package frozen chopped broccoli
- 1 1
- Sauté onion and green pepper in butter.
- 2 2
- Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
- Read more at: http://www.food.com/recipe/broccoli-cheese-soup-for-the-crock-pot-348190?oc=linkback
Wet Burritos
By scottsdalejulie
none
- Customize RecipeKitchen-friendly viewPrep Time:
- My Allrecipes Tools
- My Recipe Box
- My Recipe List(343)
- Uncategorized(343)
- My Folders(2)
- MY FAVORITES(0) Pastas(0)
- My Shopping Lists
- My Menus
- Menu Planner
- My Recipe Box - Add Personal RecipeOptions
- Add Personal RecipeAdd WeblinkAdd Reference Cancel Edit Save Recipe »
- Add a photo Fabulous Wet Burritos By: JULIEBARNEY
- to easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa." Rate/Review | No Reviews Yet!
- people have saved this
- to to Recipe Box
- to to Shopping List
- Print this Recipe
- Share/Email
- 15 MinCook Time:
- 30 MinReady In:
- 45 45 45 Min
- Servings
- 6 6 6
- 6 Recipe Yield 6 servings
- Ingredients
- 1 1 1 pound ground beef
- 1/2 1/2 1/2 cup chopped onion
- 1 1 1 clove garlic, minced
- 1/2 1/2 1/2 teaspoon cumin
- 1/4 1/4 1/4 teaspoon salt
- 1/8 1/8 1/8 teaspoon pepper
- 1 1 ounce) can 1 (4.5 ounce) can diced green chile peppers
- 1 1 ounce) can 1 (16 ounce) can refried beans
- 1 1 ounce) can 1 (15 ounce) can chili without beans
- 1 1 1 can 1 (10.75 ounce) can Rotel 1 (10 ounce) can enchilada sauce
- 6 6 inch) 6 (12 inch) flour tortillas, warmed
- 2 2 2 cups shredded lettuce
- 1 1 1 cup chopped tomatoes
- 2 2 2 cups shredded Mexican blend cheese
- 1/2 1/2 1/2 cup chopped green onions
- Directions
- 2 2.In 2.In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
Chicken Lady's Blueberry Muffins
By scottsdalejulie
none
- Here's the recipe as I wrote it down.
- Chicken Lady's Muffins
- 3 cups almond flour
- 1 t baking powder
- 1 t baking soda
- 1/4 t salt
- 1 cup splenda
- 1/2 cup yogurt or sour cream
- 1 t lemon juice
- 3 eggs
- 1 T vanilla
- fruit of choice
- Bake at 350 for 20 minutes.
- I make half a recipe, use 3 Tbls Truvia for sweetener. Too many berrries make the muffins too moist. I use 1/2 cup frozen blueberries. Not sure if the vanilla is my add on or not