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Chicken, Broccoli and Cheese Casserole

Chicken, Broccoli and Cheese Casserole

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Directions Preheat the oven to 400 degrees F

  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 3/4 cup shredded sharp Cheddar
  • 4 cups medium broccoli florets
  • Cooking spray
  • 3 cups frozen brown rice, thawed
  • 1 rotisserie chicken, skinned, white and dark meat shredded (about 4 cups)
  • 1/2 cup grated Parmesan
0/5 (0 Votes)

Mini Carrot Cupcakes

Mini Carrot Cupcakes

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Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise int...

  • 1 medium carrot
  • 3/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup sliced almonds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 1/2 cups grated carrots
  • 2/3 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • For the Frosting
  • 2 1/2 cups confectioners' sugar
  • 8 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon lemon juice
  • 1/4 teaspoon almond extract
0/5 (0 Votes)

Chicken, Mushroom & Wild Rice Casserole

Chicken, Mushroom & Wild Rice Casserole

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Combine water and rice in a small heavy saucepan; bring to a boil

  • 2 cups water
  • 1/2 cup wild rice
  • 2 pounds boneless, skinless chicken breasts, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 leeks, chopped and rinsed
  • 1 1/2 pounds mushrooms, sliced
  • 1 cup dry sherry (see Note)
  • 1/4 cup all-purpose flour
  • 2 cups low-fat milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup reduced-fat sour cream
  • 1/3 cup chopped flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups frozen French-cut green beans
  • 1/2 cup sliced almonds
5/5 (1 Votes)

Stuffed mushrooms

Stuffed mushrooms

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3 Italian hot sausages, casings removed 1 1/2 teaspoons dried oregano 1 cup freshly grated Parmesan cheese (about 3

  • 3 Italian hot sausages, casings removed
  • 1 1/2 teaspoons dried oregano
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 8-ounce package cream cheese, room temperature
  • 1 large egg yolk
  • Olive oil
  • 24 large (about 2-inch-diameter) mushrooms, stemmed
  • 1/3 cup dry white wine
  • print a shopping list for this recipeview wine pairings
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Savory Greek Sausage Stuffed Autumn Squash

Savory Greek Sausage Stuffed Autumn Squash

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Recipe type: DinnerAuthor: Katie KimballYield: 4-6

  • 2-3 acorn and/or carnival squash
  • 1/2-1 lb. sausage (we prefer spicy)
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 2 large tomatoes, diced OR 1 15-oz. can diced tomatoes, drained
  • 1-2 c. spinach (or more)
  • 4 cloves garlic, pressed
  • 1/4 tsp. pepper
  • sprinkle of salt
  • 1 Tbs. balsamic vinegar
  • 1 c. shredded mozzarella cheese
  • 1/4 c. Parmesan cheese
  • 2-4 Tbs. butter
  • 1 Tbs. feta cheese
4/5 (1 Votes)

Brussels Sprouts and Butternut Squash Pasta with Parmesan and Cranberries | Inspiralized

Brussels Sprouts and Butternut Squash Pasta with Parmesan and Cranberries | Inspiralized

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Instructions Preheat the oven to 400 degrees

  • 1 small butternut squash, peeled, Blade D, noodles trimmed
  • salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 cups brussels sprouts, ends trimmed
  • 1 garlic clove, minced
  • 1 pinch (about 1/8 teaspoon) red pepper flakes
  • 2 tablespoons dried cranberries
  • 1/4 cup grated parmesan cheese
0/5 (0 Votes)

Tri-Colore Orzo

Tri-Colore Orzo

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Directions Bring a large pot of salted water to a boil over high heat

  • 1 pound orzo pasta
  • 3 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 2 cups fresh arugula (about 3 ounces)
  • 3/4 cup crumbled ricotta salata cheese (or feta cheese)
  • 1/2 cup dried cherries
  • 12 fresh basil leaves, torn
  • 1/4 cup toasted pine nuts
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
0/5 (0 Votes)

Nutella Crescent Rolls

Nutella Crescent Rolls

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Preheat the oven to 375 degrees

  • 1 8ct. pkg of Crescent Rolls
  • Nutella, Lots
  • 1/4 c. Powdered Sugar
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Charlie Palmers Short Rib sliders

Charlie Palmers Short Rib sliders

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Braised Short Ribs: 1. Start by getting a large sauté pan hot over high heat

  • 3 lb beef short ribs (get from local butcher)
  • 1 yellow onion, peeled and cut into large chunks
  • 1 carrot, large, peeled and cut into large chunks
  • 1 garlic, whole head, cut in half
  • 1 oz tomato paste
  • 1 fresh thyme bunch
  • 1 bottle of good red wine, Cabernet or Zinfandel
  • 1 qt veal stock
  • 1/2 red onion, cut into thin strips
  • 1/4 red cabbage, cut into thin strips
  • 2 oz red wine vinegar
  • 1 oz sugar
  • 3 oz canola oil
  • 1 oz butter, unsalted
  • 8-12 ea
  • small mini Brioche buns (available in fine bakeries)
  • 1 t
  • coriander seed, whole
  • 8-12 ea
  • Gruyere cheese slices (optional)
  • 1 each
  • fresh wild arugula bunch
  • to taste
  • Kosher salt
  • to taste
  • fresh pepper
  • to taste
  • Maldon sea salt
0/5 (0 Votes)

Shrimp, Asparagus and Pasta

Shrimp, Asparagus and Pasta

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Cook pasta according to package directions, omitting salt and fat; drain

  • 1 cup uncooked penne (tube-shaped pasta) or more of linguine (2 cups cooked)
  • 1 tablespoon olive oil
  • 2 cups (1-inch) sliced asparagus (about 3/4 pound)
  • 1/2 cup chopped onion
  • 1 teaspoon bottled minced garlic
  • 1/2 pound peeled and deveined medium shrimp
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 cup (1 ounce) preshredded fresh Parmesan cheese
0/5 (0 Votes)