Astrid's profile page
Recipes
Classic Green Bean Casserole
By Astrid
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
- 1/2 cup milk
- 1 teaspoon soy sauce
- Dash ground black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French's® French Fried Onions
Spinach Salad with Lemon Vinaigrette
By Astrid
In a large bowl, combine spinach, tomatoes, nuts and avocado; set aside In small bowl, whisk together lemon juic...
- 1 (5 oz) Wild Harvest Organic Spinach leaves
- 1 cup Farm Stand Sweet Grape Tomatoes, halved
- 1/4 cup Baking CLassics Chopped walnuts
- 1 ripe avocado, peeled, pitted and chopped
- 2 TBSP freshly squeezed lemon juice
- 2 tsp rice vinegar
- 1 tsp chopped garlic
- 1 tsp lemon zest
- 2 Tbsp extra virgin olive oil
Baked Spaghetti
By Astrid
Directions Preheat oven to 400 degrees F
- Reynolds Wrap® Release® Non-Stick Aluminum Foil
- 1 (8 ounce) package spaghetti, cooked
- 2 tablespoons butter OR margarine
- 1 cup grated Parmesan cheese, divided
- 1 (24 ounce) carton ricotta cheese OR cottage cheese
- 1 pound ground beef
- 1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce
- 1 (8 ounce) package shredded mozzarella cheese
Grilled Veggie Pasta
By Astrid
Bring a large pot of water to a boil for the pasta, and get the grill going for the veggies
- 1 small green zucchini
- 1 small yellow zucchini
- 1 large red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small eggplant
- 1 6-oz. package whole button mushrooms (optional, but they add great flavor)
- 1/4 Cup + 2 TB. olive oil, divided
- 1-2 TB. PASTA SPRINKLE
- 1/2 tsp. GRANULATED GARLIC, divided
- 1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, divided
- 1/4-1/2 tsp. salt (optional)
- 1-2 TB. balsamic or red wine vinegar
Summery Spinach Salad
By Astrid
Penzey's
- Salad:
- Spicy Glazed Pecan
- 1/2 cup sugar
- 2 TBSP water
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 2 1/2 cups pecan halves
- 1 lb baby spinach leaves
- 3 TBSP olive oil
- 1 cup sliced strawberries
- 1 cup diced melon (i.e. cantaloupe)
- 2 TBSP balsamic vinegar
- 1/2 tsp chocolate syrup
Rack of Lamb with Mustard Crust
By Astrid
Pampered Chef
- Lamb:
- Crust
- 2 slices French bread, coarsely chopped (1/2 cup fresh bread crumbs)
- 1 tablespoon butter
- 1 teaspoon finely snipped fresh rosemary or 1/4 teaspoon dried rosemary
- 1 garlic clove, pressed
- 2 teaspoons olive oil
- 1 rack of lamb (1 1/4 pounds), bones frenched and excess fat removed
- Salt and coarsely ground black pepper
- 2 tablespoons Dijon mustard
Rich Turkey Gravy
By Astrid
Directions In a skillet over medium heat, whisk the flour with turkey drippings until smooth, then reduce heat to ...
- 1/4 cup all-purpose flour, or more if needed
- 1/4 cup turkey drippings
- 2 cups water
- 2 chicken bouillon cubes
Baked Chicken on Rice
By Astrid
Directions Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 1/2 cups milk
- 1 1/2 cups uncooked white rice
- 2 (4.5 ounce) cans sliced mushrooms
- 2 (1 ounce) packages dry onion soup mix
Negroni
By Astrid
1. Fill a pint glass with ice
- 1 . Ice
- 2 . 1 ounce gin, preferably London dry
- 3 . 1 ounce Campari
- 4 . 1 ounce sweet vermouth
- 5 . 1 orange twist, for garnish
Kentucky Biscuits
By Astrid
Directions Preheat oven to 400 degrees F (200 degrees C)
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 dash salt
- 1 tablespoon white sugar
- 1/2 cup butter
- 3/4 cup buttermilk