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Recipes
Avocado Pasta Salad
By Astrid
This pasta salad is great when avocados are at their peak-ripe, flavorful and inexpensive
- Dressing:
- 1 lb. bag dry pasta (we like tricolor rotini, fusilli, or wagon wheels for parties)
- 1/2 Cup crumbled feta cheese (shredded Parmesan is also very tasty if you aren't fond of feta)
- 1/2-1 pint cherry tomatoes, cut in quarters
- 1 bunch green onions, ends removed, thinly sliced
- 1-2 ripe avocados, peeled and chopped
- 2-3 TB. COUNTRY FRENCH VINAIGRETTE
- 2-3 TB. water
- 3-4 TB. balsamic or red wine vinegar
- 1/2 Cup light mayonnaise
- 1/4 Cup olive oil
- 1 TB. honey
Zucchini Bread
By Astrid
Preheat oven to 325. Grease two 4
- 3 Cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1-2 tsp. CINNAMON
- 1/2-1 tsp. GROUND NUTMEG
- 1/4 tsp. baking powder
- 1 Cup vegetable oil
- 3 eggs, lightly beaten
- 2 Cups peeled or unpeeled grated zucchini (1 medium)
- 2 Cups sugar
- 2 tsp. PURE VANILLA EXTRACT
- 1 Cup chopped walnuts or almonds
Warm Crab Dip
By Astrid
Preheat oven to 300°. Mix together the cream cheese, mayonnaise, sour cream, white wine, mustard, SPICES and Worce...
- 4-6 oz. cooked crab meat, drained
- 4 oz. cream cheese, softened
- 1/3 Cup mayonnaise
- 1/4 Cup sour cream
- 1/4 Cup white wine
- 1 tsp. Dijon mustard
- 1/8 tsp. 4/S SPECIAL SEASONED SEA SALT
- 1/8 tsp. GRANULATED GARLIC POWDER
- 1/2 tsp. CHESAPEAKE BAY SEASONING
- 1/2 tsp. Worcestershire sauce
- 1 tsp. lemon juice
- 1/2 Cup Asiago or Romano shredded cheese
Orange Spiced Mashed Sweet Potatoes
By Astrid
Preheat oven to 400. Cover a heavy baking sheet with foil and spray with non-stick cooking spray
- 5 lbs. sweet potatoes (Eugenia prefers red to orange but both work)
- 4 TB. butter, thinly sliced (1/2 stick)
- 1/4 Cup orange marmalade
- 1 TB. minced CRYSTALLIZED GINGER, 1/2 tsp. POWDERED GINGER, or 2 TB. ginger preserves
- 1 tsp. salt, or to taste
- 1 tsp. PENZEYS CINNAMON
- 1/2 tsp. GROUND CORIANDER
- 1/4 tsp. GROUND MACE
- 1/4 tsp. freshly grated NUTMEG, to taste
- 2 tsp. PURE VANILLA EXTRACT
- 1/2 Cup pecans
CHICKEN POT PIE WITH BISQUICK
By Astrid
Cook chicken in water until done
- 1 whole chicken
- 16 oz. pkg. frozen vegetables
- 1 c. milk
- 1 can cream of chicken soup
- 1 c. milk
- 1 c. Bisquick mix
- 1 stick butter, melted
Slow Cooker Turkey
By Astrid
Wash and dry the turkey breast and place in a slow cooker
- 1 turkey breast (6-7 lbs.)
- 1 Cup apple cider
- 2 TURKISH BAY LEAVES
- 1 TB. SMOKED SPANISH PAPRIKA or
- HUNGARIAN SWEET PAPRIKA
- 1 TB. POULTRY SEASONING
- 11/2 tsp. CRACKED BLACK PEPPER
- 2 tsp. KOSHER FLAKE SALT
Roast Beef Pot Pie
By Astrid
Heat oven to 400°F. In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirrin...
- 1 cup cubed cooked roast beef
- 1 jar (12 oz) beef gravy
- 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
- 1/2 teaspoon seasoned salt
- 1 cup Original Bisquick® mix
- 3/4 cup milk
Tuscan Chicken Bake
By Astrid
This is a very easy, low-fat recipe that can be put together in a snap
- 6 boneless/skinless chicken breast pieces
- 1 large tomato, diced
- 1 small onion, sliced
- 1-2 small zucchini, halved and sliced
- 2-3 tsp. TUSCAN SUNSET
- 1 8 oz. can tomato sauce
ROASTED PORK LOIN (Bone-in)
By Astrid
Preheat oven to 350 F. Let the roast set at room temperature for 30 to 60 minutes
- One bone-in pork loin roast, 4 to 5 pounds
- 2 tablespoons Dijon mustard
- 2 teaspoons dried thyme leaves
- 2 teaspoons dried sage leaves
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 teaspoons olive oil
- Optional Pan Sauce
- 3/4 cup dry vermouth
- 1 cup water
- Salt and pepper to taste
Blackberry Champagne Cocktail
By Astrid
In a small nonreactive bowl, combine the blackberries and triple sec and let stand for about 15 minutes to let the ...
- 4 blackberries, quartered
- 1/4 cup triple sec
- 4 sugar cubes
- Angostura bitters as needed
- 1 bottle (750ml) Champagne, Prosecco or other dry sparkling white wine, chilled