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Recipes
Stuffed Baguette
By Astrid
Slice off both ends of the baguette
- Baguette about 14-inch long
- 8 oz cream cheese, at room temperature
- 4 oz fresh goat cheese
- 1 large garlic clove, minced
- 1/2 cup finely chopped red bell pepper (about 1 medium)
- 1/2 cup finely chopped sun dried tomatoes in olive oil
- 1/4 cup finely chopped Kalamata olives
- 2 oz finely chopped spicy salami
- 2 About 2 tbsp minced Italian parsley
- 1 About 1 tsp minced fresh thyme
- Freshly ground black pepper
- Salt to taste (very unlikely since there’re plenty of salty ingredients)
Stovetop Mac and Cheese with Cheese Crisps
By Astrid
Paprika adds smoky flavor to this super-creamy dish that includes Fontina, cheddar and mascarpone
- 8 ounces extra-sharp cheddar, coarsely shredded (about 2 cups)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 2 cups milk
- 4 ounces imported Fontina, coarsely shredded (about 1 cup)
- 1/2 cup mascarpone
- Salt
- 8 ounces elbow macaroni
Witch's Broomstick Cookies!
By Astrid
1. Heat oven to 350ºF. Mix brown sugar, butter, cream and vanilla in medium bowl
- 1/2 cup packed brown sugar
- 1/2 cup butter, softened
- 2 tablespoons cream or milk
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 20 pretzel rods, about 5 inches long
- 2 teaspoons butter
- 2/3 cup semisweet chocolate chips
- 1/3 cups white chocolate chips, melted
Tender Pork Roast
By Astrid
Directions Cut roast in half; place in a 5-qt
- 1 (3 pound) boneless pork roast
- 1 (8 ounce) can tomato sauce
- 3/4 cup soy sauce
- 1/2 cup sugar
- 2 teaspoons ground mustard
Chicken Breasts Pierre
By Astrid
Directions In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper
- 6 skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 3 tablespoons butter
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon celery seed
- 1 clove garlic, minced
- 1/8 teaspoon hot pepper sauce
Orange-Glazed Cornish Hens
By Astrid
Directions In a skillet, saute the onion, celery and almonds in butter
- GLAZE:
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1/2 cup sliced almonds
- 1/2 cup butter or margarine
- 3 cups cooked rice
- 4 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 cup grated orange peel
- 4 (1 1/4 pound) Cornish game hens
- 1 cup orange juice
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 tablespoon grated orange peel
Chocolate Covered Cherry Bomb
By Astrid
Shake all ingredients together and serve over ice in a martini glass
- 2 parts RumChata®
- 1 part Premium Chocolate Vodka
- 1 part Premium Cherry Vodka
Emeril's Garlic Schmeared Rosemary Chicken
By Astrid
Preheat oven to 400 degrees F
- Roast Garlic Puree:
- 1 (3 1/2 pound) free-range chicken, quartered
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped rosemary (reserve stems)
- 1/3 cup roast garlic puree, recipe follows
- 4 heads garlic
- 2 tablespoons plus 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lemon juiced
- 1 tablespoon rosemary, chopped
Cheese Ball
By Astrid
Make 2 days ahead
- 1 - 8 oz cream cheese
- 1/2 cup celery, finely chopped
- 1/4 cup green pepper, finely chopped
- 2 Tbsp onion, finely chopped
- 1 small can drained, crushed pineapple - start draining well before use
- 1/2 cup chopped pecans
Spinach Dip
By Astrid
Mix all of the ingredients together and chill for at least 1 hour
- 2 Cups sour cream, regular or light
- 2 TB. GARDEN SALAD SEASONING
- 1 pkg. chopped spinach, cooked and drained well
- 1/4 Cup minced onion (half a small onion)
- 3/4 tsp. CALIFORNIA BASIL
- 1/2 tsp. TURKISH OREGANO