Astrid's profile page
Recipes
Macaroni / Cheese Toss
By Astrid
Easy to make ahead
- 3 cups shell or elbow noodles
- 3 Tbsp clear FRench dressing
- 1 cup cheese, cubes
- 2 eggs, hardboiled and cubes
- 1 cup pears, cooked and drained
- 1/2 cup celery, chopped
- 1 onion, sliced
- 1/2 cup mayonnaise
- 1 Tbsp mustard
- 1 1/2 tsp horseradish
- 1/2 tsp worchestire
- Dash salt & pepper
Beer Bread
By Astrid
Great bread!
- 3 cups flour
- 3 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 - 12 oz can beer
- 3 Tbsp sugar
Dulce de Leche Ice Cream with Fresh Strawberries and Mexican Chocolate Sauce
By Astrid
Jill Silverman Hough
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2/3 cup whipping cream
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 pints dulce de leche ice cream
- 4 cups fresh strawberries (about 1 pound), hulled, quartered
Taco Dip
By Astrid
Spread the refried beans on a serving platter
- 1 16 oz. can fat free refried beans
- 1 12 oz. container sour cream, regular or light, room temperature
- 1 8 oz. pkg. cream cheese, regular or light
- 3 TB. TACO SEASONING
Butternut Squash Gnudi with Sage Butter
By Astrid
Preheat an oven to 450ºF
- Olive oil for brushing
- 1 butternut squash, about 3 lb.
- 2 eggs, lightly beaten
- 1/4 tsp. freshly grated nutmeg
- 1 tsp. fine sea salt
- Freshly ground white pepper, to taste
- 2 cups unbleached all-purpose flour, sifted
- 8 Tbs. (1 stick) unsalted butter, clarified
- 10 fresh sage leaves
- 1 Tbs. kosher salt
- 1/3 cup grated Parmigiano-Reggiano cheese
Brie en Croute
By Astrid
Watch this elegant, sure-to-impress appetizer disappear at your next party as creamy Brie, topped with almonds and ...
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tbsp. water
- 1/4 cup toasted sliced almond (optional)
- 1/4 cup chopped fresh parsley
- 1 (about 1 pound) Brie cheese round
- 1 box (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
- directions
Autumn Pumpkin Risotto (With Thyme Apricots and Pecans)
By Astrid
1. I n a saucepan, bring the stock to a boil
- 6 cups Kitchen Basics Unsalted Chicken Cooking Stock
- 2 tablespoons extra-virgin olive oil plus more
- for cooking pumpkin
- 1 small onion, finely chopped
- 2 small cloves garlic, finely chopped
- 2 cups arborio rice
- 1 cup sweet white wine
- 1 cup dried apricots, finely chopped
- 1 1/2 teaspoons fresh grated nutmeg
- 1 small sugar pumpkin (about 1 1/2 pounds), peeled,
- seeded, diced and sauteed in a little
- olive oil until just tender
- 1 tablespoon fresh thyme, chopped
- 1/2 cup pecans, chopped
- 3 tablespoons butter
- Salt and pepper to taste
- Freshly grated Parmesan for garnish
The New American Grilled Cheese
By Astrid
The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: "After you bite into it, the chees...
- 4 cooked andouille sausages, sliced lengthwise in thirds
- 3 tablespoons butter, softened
- 10 ounces extra-sharp orange cheddar, 6 ounces shredded, 4 ounces sliced
- 8 large slices of sourdough bread
- 2 tablespoons Dijon mustard
- 4 ounces Monterey Jack, shredded (about 1 cup)
- 12 cornichons, halved, plus more for serving
Cinnamon Squash Bread
By Astrid
Preheat oven to 325. Grease and flour two 8
- 2 eggs
- 1 Cup vegetable oil
- 2 Cups sugar
- 2 Cups squash, peeled and grated (a great way to use any end-of-season, immature squash)
- 2 tsp. DOUBLE STRENGTH VANILLA EXTRACT
- 3 Cups flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1 tsp. CEYLON CINNAMON
- 1/2 Cup chopped nuts
Lit'l Smokies® Holiday Appetizer Wreath
By Astrid
Directions: 1. Preheat oven to 375°F
- Optional:
- 32 Hillshire Farm® Lit'l Smokies®
- 1/2 cup whole berry cranberry sauce
- 1/2 cup barbecue sauce
- 1 can (8 ounces) refrigerated crescent dough rolls
- Roasted bell pepper strips,
- cherry tomato halves
- and fresh rosemary for garnish