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Recipes
SnoMageddon
By Astrid
Shake and pour over ice in rocks glass
- 2 parts RumChata®
- 1 part Absinthe
Spicy Vegetarian Lasagna
By Astrid
Directions Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package lasagna noodles
- 2 teaspoons olive oil
- 2/3 cup diced red bell pepper
- 2/3 cup diced orange bell pepper
- 2/3 cup diced yellow bell pepper
- 2/3 cup diced green bell pepper
- 1 small yellow onion, diced
- 2 (14.5 ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 1/2 cups water
- 1 dash crushed red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1 (15 ounce) container ricotta cheese
- 1 (8 ounce) package shredded mozzarella cheese
- 4 eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano, crushed
- 1/4 cup grated Parmesan cheese (optional)
Magic Mint Chocolate Bark
By Astrid
Directions PREHEAT oven to 325° F
- 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
- 1/3 cup coarsely chopped oven roasted or toasted almonds
Sauted Cutlets with Seasoned Pasta
By Astrid
Sprinkle chicken breasts with GARDEN SALAD SEASONING on both sidesuse 2 tsp
- 4 boneless/skinless chicken breastsabout 4 oz. each. Veal or pork slices can also be used.
- vegetable oil spray
- 4 tsp. GARDEN SALAD SEASONING, divided
- 1 tsp. red or white wine vinegar
- 2 TB. water
- 4 servings freshly cooked pasta (1 Cup each)
Red Thai Curry
By Astrid
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally
- 2 tablespoons canola or peanut oil
- 1 onionfinely chopped
- 2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
- 2 cloves garlicfinely chopped
- 1 cup coconut milk
- 1 cup chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- teaspoon salt
- 1 zucchini (courgette)sliced into thin rounds
- 1 red pepper (capsicum)julienned
- 1 cup Jasmine rice
- 12 oz (360g) uncooked skinless chicken breast filletscut into bite-sized pieces
- 2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
- 2 tablespoons lemon juice
- 4 large fresh basil leavesfinely sliced
Creamy Pumpkin Soup
By Astrid
Directions MELT butter in large saucepan over medium heat
- 1/4 cup (1/2 stick) butter or margarine
- 1 small onion, chopped
- 1 clove garlic, finely chopped
- 2 teaspoons packed brown sugar
- 1 can (14 1/2 fluid ounces) chicken broth
- 1/2 cup water
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon ground black pepper
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- 1/8 teaspoon ground cinnamon
Goulash
By Astrid
Prepare noodles to pkg directions, drain
- 7 oz uncooked elbow noodles (2 cups uncooked)
- 1 lb ground beef
- 1 medium onion, chopped
- 1/2 cup sliced celery
- 1 - 28oz can diced tomatoes, undrained
- 1 - 8 oz can tomato sauce
- 1 tsp salt
- 1/2 tsp majoram leaves
- 1/4 tsp thyme leaves
- 1/4 tsp pepper
- 1 cup shredded American cheese
Grape Nuts Meatloaf
By Astrid
Preheat oven to 375°F. Prepare baking sheet with silpat (silicone baking mat) or parchment paper
- 2 tsp canola oil
- 1 clove garlic
- 1 large Spanish onion
- 2 pounds ground beef, lean
- 1 pound ground pork
- 1 cup Grape Nuts
- 1/2 cup whole milk
- 2 eggs
- 2 tbsp horseradish, prepared (strained)
- 1 tsp worchestershire
- 1/4 tsp kosher salt
- 1 tbsp freshly ground black pepper
- 1/3 cup + 1/4 cup ketchup
- 1/4 cup fresh chives, chopped
- 1/4 cup flat leaf parsly, chopped
- 2 tbsp fresh thyme, chopped
Black Bean Pasta Salad
By Astrid
Inga thought it looked good
- 8 oz rigatoni or penne pasta
- 1 (16 oz) jar salsa ((or olive oil??))
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups (8 oz) sharp cheddar cheese
- 1/2 cup chopped green pepper
- 1/2 small onion
- 1/2 tsp salt
- 1/8 tsp pepper
Bubbles ‘N Blue
By Astrid
Pour chilled Hpnotiq and champagne into a champagne flute
- 2 oz. Hpnotiq
- 2 oz. Champagne