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Recipes
Blueberry Bread
By Legerginny@gmail.com
From: The Darby Field Inn, Conway, NH Note: To avoid spillage in the oven, pour batter into 3 loaf pans
- 5 Cups sifted white flour
- 2 Tablespoons baking powder
- 1 Teaspoon salt
- 1-1/2 Cups sugar
- 3/4 Cup of butter (6 ounces)
- 4 Eggs
- 2 Cups milk
- 2 Teaspoons vanilla
- 3 Cups blueberries
- 1-1/2 Cups chopped walnuts (optional)
Peach Iced Tea Sangria
By Legerginny@gmail.com
Pretty to look at when made, very tasty, super easy to make and most everyone loves it on a hot day
- 1 tub Crystal Light Peach flavor low calorie iced tea mix
- 5 ups cold water
- 1 cup orange juice
- 2 peaches, sliced (peeled or not is up to you)
- 1 cup raspberries
- 1 cup blueberries
Chickpea & Fennel Pasta Salad
By Legerginny@gmail.com
Haven't tried it yet but plan to soon
- 3/4 cup(s) uncooked orzo
- 1/4 tsp table salt, for cooking orzo
- 2 Tbsp fresh lemon juice
- 1 Tbsp olive oil, extra virgin
- 1 Tbsp fresh oregano, minced
- 2 tsp Dijon Mustard, grainy variety
- 1 1/2 tsp kosher salt
- 1/2 tsp minced garlic
- 1/4 tsp black pepper
- 15 oz canned chickpeas, rinsed and drained
- 4 medium plum tomato(es), seeded, chopped
- 1 medium uncooked fennel bulb(s), trimmed, diced (reserve 1/2 cup fennel fronds)
- 12 oz roasted red peppers (packed in water), rinsed, drained chopped (about 1 cup)
- 1/4 cup(s) crumbled feta cheese
- 3 Tbsp uncooked shallot(s), minced
Asian Coleslaw (Yummy)
By Legerginny@gmail.com
Served cold
- Dressing:
- 3 bags (16 ounces each) Coleslaw
- 3 cups cashew pieces
- 3 cups sunflower seeds
- 3 packages Ramen Noodles (broken into bite size pieces)
- 1-1/2 cups sunflower, saffron, or canola oil
- 3 flavor packets from Ramen Noodles
- 3/4 wine vinegar
- 1 cup sugar
Lemon Blueberry Muffins (Quaker Oats)
By Legerginny@gmail.com
Wonderful blueberry muffins
- 1-3/4 cups Quaker® Oats (quick or old fashioned, uncooked), divided
- 2 Tbsp. firmly packed brown sugar
- 1 cup all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)
- 1/2 cup granulated sugar
- 1 Tbsp. baking powder
- 1/4 teaspoon salt (optional)
- 1 cup skim milk
- 2 egg whites or 1/4 cup egg substitute with yolk or 1 egg
- 2 Tbsp. canola oil
- 1 tsp. grated lemon peel
- 1 tsp. vanilla
- 1 cup fresh or frozen blueberries (do not thaw)
Irish Soda Bread
By Legerginny@gmail.com
Recipe by: Karin Christian and pulled from Keyingredient
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 egg (slightly beaten)
- 2 cups buttermilk
- 1/4 cup butter (melted)
Egg Salad
By Legerginny@gmail.com
How to boil your eggs: And then there’s this method that I’ve recently tested
- 6 6 6 eggs
- 6 6 6 eggs
- 6 6 6 eggs
- 4 4 4 pieces of cooked bacon
- 4 4 4 pieces of cooked bacon
- 4 4 4 pieces of cooked bacon
- 2 2 2 T chives
- 2 2 2 T chives
- 2 2 2 T chives
- 1/4 1/4 1/4 cup shredded cheddar
- 1/4 1/4 1/4 cup shredded cheddar
- 1/4 1/4 1/4 cup shredded cheddar
- 4 4 4 ounces cream cheese
- 4 4 4 ounces cream cheese
- 4 4 4 ounces cream cheese
- 3 3 3 T mayonnaise
- 3 3 3 T mayonnaise
- 3 3 3 T mayonnaise
- 1/2 1/2 1/2 t salt
- 1/2 1/2 1/2 t salt
- 1/2 1/2 1/2 t salt
- 1/4 1/4 1/4 t fresh cracked pepper
- 1/4 1/4 1/4 t fresh cracked pepper
- 1/4 1/4 1/4 t fresh cracked pepper
- 6 6 6 croissants
- 6 6 6 croissants
- 6 6 6 croissants
Olive Garden Pasta Fagioli Soup
By Legerginny@gmail.com
1. Place chopped onion in large skillet 2
- 2 lbs ground beef
- 1 onion (chopped)
- 3 carrots (chopped)
- 4 stalks celery (chopped)
- 2 28 oz cans crushed tomatoes (do not drain)
- 1 16 oz can red kidney beans (rinsed and drained)
- 1 16 oz can white kidney or Canneloni beans (rinsed and darned)
- 2 32 oz boxes Beef stock
- 3 teaspoons oregano
- 2 teaspoons black pepper
- 3 teaspoons dried parsley
- 1 24 oz jar spaghetti sauce
- 1 teaspoon Tobasco sauce (optional)
- 8 oz Ditallini pasta (cooked)