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Recipes
Greek Pasta Salad
By Astrid
Beat the summer heat with a refreshing veggie pasta dish that's bursting with flavor
- 5 ounces (2 1/2 cups) dried conchiglie pasta
- 1 pint grape tomatoes, halved lengthwise
- 1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch pieces
- 1 yellow bell pepper cut into 1/4-inch pieces
- 1 cup canned cannellini beans, rinsed and drained
- 1/2 small red onion, diced
- 2 ounces reduced-fat feta, cubed
- 1/4 cup pitted Kalamata olives, halved
- 1/4 cup chopped fresh mint
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced fresh garlic
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Caprese Pizzas
By Astrid
Preheat oven to 425F (220C)
- Directions:
- Toppings
- 3 medium vine-ripened tomatoes
- 1 tsp (5 mL) salt
- 2 tbsp (30 mL) chopped fresh basil
- 1 tbsp (15 mL) Basil Oil or olive oil
- 8 oz (250 g) fresh mozzarella cheese
- Coarsely ground black pepper
- Crusts
- 1 tsp plus 1 tbsp (5 mL plus 15 mL) Basil Oil or olive oil, divided
- 1 package (13.8 oz or 283 g) refrigerated pizza crust
- 1 garlic clove, pressed
- 1 oz (30 g) Parmesan cheese
Mashed Potatoes
By Astrid
1. Peel and quarter potatoes
- 3 medium (1 pound) baking potatoes, (such as russet, round white, or yellow) or sweet potatoes
- 2 tablespoons margarine or butter
- 2 to 4 tablespoons milk
RumChata Bulldog
By Astrid
Serve over ice in a tall glass
- 1 part dark rum
- 2 parts RumChata®
- 3 parts Coke
Herb-Roasted Turkey with Pan Gravy
By Astrid
1. Rinse turkey with cool water, and pat dry with paper towels
- 1 fresh turkey (18 to 21 pounds), thawed if frozen,
- giblets and neck removed from cavity and
- reserved for gravy
- 6 tablespoons unsalted butter, softened
- Grated zest of 1 lemon
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh thyme leaves
- 3 teaspoons coarse salt, plus more for seasoning
- 1 1/2 teaspoons freshly ground pepper,
- plus more for seasoning
- 3 to 4 lemons, each cut into quarters
- 2 to 3 onions, each cut into 6 wedges
- 1 cup dry white wine or water
- 3 cups homemade or low-sodium canned chicken stock
Creamy Saffron & Asparagus Risotto
By Astrid
Pampered Chef
- 3 cups (750 mL) unsalted chicken stock
- 1/4 tsp (1 mL) saffron threads
- 3 medium shallots
- 1 1/2 tbsp (22 mL) olive oil
- 1 cup (250 mL) uncooked Arborio rice
- 3/4 cup (175 mL) dry white wine such as Sauvignon Blanc
- 8 oz (250 g) fresh asparagus spears, trimmed and cut diagonally into 1-in. (2.5-cm) pieces
- 2 oz (60 g) Parmesan cheese, grated (1/2 cup/125 mL), divided
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) coarsely ground black pepper
- 1 oz (30 g) reduced-fat cream cheese (Neufchâtel
Sloppy Joes
By Astrid
Directions In a large skillet, cook beef, onions and garlic over medium heat until the meat is no longer pink; dra...
- 2 pounds ground beef
- 2 medium onions, chopped
- 2 cloves garlic cloves, minced
- 2 cups ketchup
- 1 cup barbecue sauce
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 2 tablespoons prepared mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- hamburger buns, split
HAMBURGER-RICE CASSEROLE
By Astrid
In square or oblong casserole dish, layer as follows: fried hamburger, half of cheese
- 2 lb. hamburger, fried
- 1 can mushroom soup
- 1 can Minute rice
- 1/2 can 2% milk
- 1 (12 oz.) pkg. Cheddar or American shredded cheese
Byerly's Beer Cheese Soup
By Astrid
In a large kettle, cook onion in butter until soft
- 1/2 cup minced onions
- 1/2 cup butter or margarine
- 2/3 cup flour
- 1 tsp dry mustard
- 1 tsp paprika
- 1/2 tsp cayenne
- 1 tsp salt
- 1 - 10 3/4 oz can chicken broth
- 4 cups milk
- 1 - 12 oz can beer
- 3 cups finely shredded sharp cheddar cheese (12 oz)
Carrot and Ginger Soup
By Astrid
1. Melt the butter in a 6-quart (or larger) soup pot over high heat
- 4 tablespoons (1⁄2 stick) butter
- 2 pounds carrots, peeled and cut into large dice (about 4
- cups)
- 2 cups diced onions (medium dice)
- 1⁄4 cup (about 2 ounces) peeled and sliced fresh ginger
- 6 sprigs fresh thyme, tied in a bundle with kitchen twine
- 2 teaspoons salt
- 3⁄4 teaspoon freshly ground white pepper
- 6 cups water
- Sour cream, for garnish (optional)