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Recipes
All-in-One-Pot Saucy Pasta
By Astrid
BROWN meat in Dutch oven or deep large skillet; drain
- 1 lb. extra-lean ground beef
- 1 onion, chopped
- 3 cups rotini pasta, uncooked
- 3-1/2 cups water
- 1 jar (24 oz.) spaghetti sauce
- 1 cup sliced fresh mushrooms
- 1 red pepper, chopped
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Breaded Pork Chops
By Astrid
An old-fashioned Penzey family favorite Autumn dinner; we serve it with fresh green beans and salad
- 4 decent sized pork chops (around 1 1 /2 lbs.)
- 1 TB. LEMON-PEPPER SEASONING
- 1 large egg
- 1 TB. milk
- 1 /2 Cup unseasoned bread crumbs
- 2 TB. BRADY ST. CHEESE SPRINKLE
- 1 /2 Cup vegetable oil
- 4-6 potatoes
- 2 tsp. red wine vinegar
- 3 TB. sour cream
- 1 /4 tsp. salt
- 1 /4 tsp. GROUND BLACK PEPPER
Caramel Apple Pork Chops
By Astrid
Directions Preheat oven to 175 degrees F (80 degrees C)
- 4 (3/4 inch) thick pork chops
- 1 teaspoon vegetable oil
- 2 tablespoons brown sugar
- salt and pepper to taste
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 2 tart apples - peeled, cored and sliced
- 3 tablespoons pecans (optional)
Carmelites Baked Chicken Kegs/Wings
By Astrid
Directions: 1 Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius
- Chicken
Scallops with Yogurt and Fennel
By Astrid
Thyme from Le Domaine's gardens flavors these seared scallops with fennel
- 2 tablespoons extra-virgin olive oil
- 2 fennel bulbs, each cut into 8 wedges through the core
- Salt and freshly ground pepper
- 1 large shallot, minced
- 1 garlic clove, minced
- 1 thyme sprig
- Pinch of saffron threads
- 1/2 cup vegetable stock
- 1 tablespoon vegetable oil
- 16 medium sea scallops
- 1/4 cup plain whole-milk yogurt, seasoned with salt
Corned Beef and Cabbage
By Astrid
Directions 1. Trim fat from meat
- 1 3- to 4-pound corned beef brisket with spice packet
- 1/2 small head cabbage, cut into 3 wedges
- 4 medium carrots, peeled, and cut into 2-inch pieces
- 1 medium onion, quartered
- 2 medium yellow potatoes, cut into 2-inch pieces
- 1/2 cup water
Lasagne Roll-ups
By Astrid
Prepare noodles to pkg directions; drain
- 1 lb pkg lasagne noodles, uncooked
- 2 - 16 oz containers ricotta cheese
- 2 eggs, beaten
- 1/2 cup grated parmesan cheese
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 2 - 10 oz pkgs frozen, chopped spinach, thawed and throughly drained
- 4 cups shredded mozzarella (about 1 lb), divided
- 2 - 26 oz Pasta sauce (any flavor)
Caramel-Banan Ravioli
By Astrid
1. Preheat oven to 400F. Lightly brush Large Bar Pan with vegetable oil
- 2 firm medium bananas
- 3 rolls (1.7 oz each) milk chocolate covered chewy caramels, unwrapped (24 peices total)
- 2 pkg (8 oz each) refrigerated crescent rolls with no seams
- 1 Tbsp sugar
- 1/2 cup CAramel Sauce
Chicken Sate
By Astrid
Combine SATSEASONING and water in a medium sized bowl
- Dipping Sauce 1:
- 2-4 TB. SATSEASONING
- 2 TB. water
- 2 lbs. boneless, skinless chicken breasts
- 3 TB. soy sauce
- 4 TB. peanut or vegetable oil
- 2 TB. rice vinegar
- 30 wooden skewers
- 1/4 Cup soy sauce
- 2 thinly sliced shallots (2 TB. minced dry SHALLOTS)
- 2 tsp. brown sugar
- 1 tsp. lime juice (the juice of 1/2 lime)
- CRUSHED RED or JALAPENO PEPPER to taste
- Dipping Sauce 2 (Spicy Ginger Dipping Sauce)
- 1/4 tsp. GINGER, powdered
- 1 tsp. GRANULATED GARLIC
- 1 TB. water
- 1 TB. soy sauce
- 3/4 Cup of your favorite hot sauce
Raspberry Champagne Cocktail
By Astrid
Put the raspberries in a small bowl, add the crème de cassis and let macerate for at least 30 minutes
- 4 oz. fresh raspberries
- 3 Tbs. crème de cassis
- 1 bottle (750ml) dry Champagne, chilled
- 4 to 6 tsp. grenadine syrup (optional)