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Recipes
Ravioli with Butternut Squash and Sage Butter
By Astrid
Recipe Notes: Pumpkin—zucca—is a classic filling for pasta in the Emilia-Romagna region around Bologna
- For the Pasta Dough
- 1 3/4 to 2 cups all-purpose flour
- 1 teaspoon salt
- 9 extra-large egg yolks
- For the Roasted Butternut Squash & Sage Butter
- 1 medium size butternut squash, cut lengthwise in half,
- seeds and membranes removed
- Kosher salt and freshly ground black pepper
- 1 tablespoon fruity extra virgin olive oil
- For the Ravioli Filling
- 2 heaping cups of roasted butternut squash
- 1/2 cup ricotta
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- Pasta dough, rolled out as directed and cut into
- 24-inch lengths
- Cornmeal for dusting
- 3 tablespoons unsalted butter
- 4 large sage leaves, torn into pieces
- Freshly grated Parmigiano-Reggiano
- Cracked black pepper
BananaChata
By Astrid
Shake with ice and pour into a rocks glass
- 2 parts RumChata®
- 1 part banana liqueur
- 1 part caramel vodka
Baked Brie with Apples and Cranberries
By Astrid
Great and easy appetizer
- 1/2 cup chopped apple (1/2 medium)
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 1 Tbsp packed brown sugar
- 1/4 tsp Korintje Cinnamon
- 1 Tbsp butter or margarine, melted
- 1 round (8 ozs) Brie cheese (about 4" round)
- French bread
S p i c e d P e c a n s a n d P e p i t a s
By Astrid
1. P reheat oven to 375 degrees
- 2 cups pecan halves
- 3/4 cup raw pepitas (hulled green pumpkin seeds),
- about 3 ounces
- 1 1/2 teaspoons vegetable oil
- 2 teaspoons chili powder
- 1 1/4 teaspoons coarse salt
Curried Chicken with Vegetables
By Astrid
In a large pot, heat the olive oil over medium heat
- 3 lbs. onions, diced
- 21/2 lbs. boneless, skinless chicken breasts, cubed
- 1/4 Cup olive oil
- 4-6 TB. SWEET CURRY POWDER
- 2 TB. GROUND CUMIN
- 1 TB. GROUND FENUGREEK
- 1 TB. GARAM MASALA
- 1 tsp. GROUND GALANGAL (or POWDERED GINGER)
- 1 24 oz. can diced or crushed tomatoes
- 1/4 Cup lime juice (juice of 2 limes)
- 3 15 oz. cans garbanzo beans (chick peas), drained
- 2-3 lbs. chopped fresh or frozen vegetables (cauliflower, broccoli, spinach, etc.)
- 1 14 oz. can coconut milk (light is fine)
Double Delicious Cookie Bars
By Astrid
Preheat oven to 350F (325F for glass dish)
- 1/2 cup margarine or butter
- 1 1/2 cup graham cracker crumbs
- 1 - 14 oz can sweetened condensed milk
- 1 - 12 oz pkg semi-sweet chocolate chips
- 1 cup Reeses Peanut Butter chips
Crunchy Onion Chicken
By Astrid
CRUSH French Fried Onions with flour in plastic bag DIP chicken into egg; then coat with onion crumbs BAKE 20 minut...
- 2 cups (4oz) French's French Fried Onions
- 2 TBSP flour
- 4 (5 oz) Chicken Breasts
- 1 egg, beaten
Baked Pork Chops and Rice
By Astrid
Mom's recipe
- 4 pork chops
- 1 1/2 cup rice
- 1 1/2 tsp sale
- 1/4 tsp each: cumin, curry, thyme
- 3 beef boulion cubes
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 cups water
- 1 Tbsp olive oil
Ginger Chocolate Truffles
By Astrid
Cream cheese gives these stir-and-shape morsels and soft, melt-in-your-mouth center
- 1 - 8 oz pkg cream cheese, softened
- 4 cups sifted powdered sugar
- 1 tsp ground ginger
- 8 oz unsweetened chocolate, melted and cooled
- 1 cup toasted finely chooped ot ground almonds, chocolate sprinkles or cocoa powder
Simple Syrup
By Astrid
In a small saucepan over medium-high heat, bring the water to a simmer
- 1 cup water
- 1 cup sugar