NicoleS' profile page
Recipes
Herb & Oil Tortellini Salad
By NicoleS
Based on Brianno's Tortellini Salad
- 1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 3 garlic cloves, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated parmesan cheese
- Salt & pepper
Jello: Creamy Mandarin Orange Jello Salad
By NicoleS
Make Lemon Cook & Serve and Orange Jellos according to package directions
- 1 large box Lemon Cook & Serve pudding
- 3 egg yolks
- 3/4 cups sugar
- water
- 1 large box Orange jello
- 1 small box Lemon Instant pudding
- 1/2-1 cup milk
- small cool whip
- Mandarin Oranges
Raspberry Napoleon
By NicoleS
Preheat oven to 425°F. Line a baking sheet with parchment paper
- Filling:
- Pastry
- 1 sheet puff pastry, thawed
- 1 cup cook-and-serve custard dessert, prepared and chilled
- 1/3 cup whipping cream
- 1/2 cup red raspberry jam
- Topping:
- 1 T red raspberry jam
- 1/2 cup confectioners’ sugar
Soda & Spritzers: Frozen Tropical Watermelon Spritzer
By NicoleS
In a blender (or food processor), blend the watermelon
- 1 (2-pound) piece seedless watermelon, rind removed and flesh cut into 1-inch pieces to yield about 3 1/2 cups
- 1 (6-ounce) can pineapple juice, chilled
- 3/4 cup ginger ale, chilled
- 1/3 cup fresh lime juice (from about 3 large limes)
- 1/2 cup grenadine (recommended: Rose's)
Amazing Chicken Marinade
By NicoleS
Place the chicken in a shallow dish or gallon-size ziploc bag
- CHICKEN MARINADE:
- 1 1/2 pounds chicken breasts (I like to use thin cut chicken)
- 2 tablespoons olive oil
- 1/3 cup fresh lemon juice (from about 2 large lemons)
- 1/3 cup buttermilk
- 4 cloves garlic, finely minced or pressed (or 1 teaspoon garlic powder)
- 1/2 teaspoon dried oregano (Italian flavor), 2 teaspoons Greek flavor
- 1 teaspoon coarse, kosher salt
- 1/2 teaspoon black pepper (I use coarsely ground; use less if finely ground)
Orange Chiffon Cupcakes with Meringue Buttercream
By NicoleS
Preheat oven to 350 degrees F
- Meringue Buttercream:
- 2 large egg whites
- 1/3 cup sugar
- 2 cups sifted cake flour (sift before measuring)
- 3/4 cup granulated sugar
- 1/4 cup vanilla infused sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange liqueur (recommended: Grand Marnier)
- 1 cup half-and-half
- 1/2 cup canola oil
- 2 large egg yolks
- 2 teaspoons finely grated orange zest
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup vanilla infused sugar
- 1/2 cup egg whites (about 6 large egg whites) at room temperature
- 1 1/2 cups unsalted butter, cut into 1/2 inch pieces, at room temperature
- 1 cup confectioners' sugar
- 2 tablespoons orange liqueur
- 2 teaspoons finely grated orange zest plus additional coarsely grated orange zest, for garnish, optional
Curd - Fruit (peach)
By NicoleS
Drain the canned peaches and add to a blender along with the lemon juice
- one 15oz can Sliced Peaches* (in 100% juice)
- 2 tbs Lemon Juice
- 1/4 cup Granulated Sugar
- 1 tbs Corn Starch
- or 1 heaping cup of fresh peaches, peeled and diced.
Vegetable Dip
By NicoleS
Mix well, chill and serve with vegetables as a dip
- 1 cup sour cream
- 1 cup mayonnaise
- 1 Tbsp. dill weed
- 1 Tbsp. minced onion
- 1 Tbsp. parsley flakes
- 1 Tbsp. seasoning salt
Ice Cream: Pink Peppermint Stick
By NicoleS
In a large mixing bowl blend together the cream and milk
- 2 cups heavy cream
- 1 cup whole milk
- 2 large eggs, pasteurized
- 1/3 cup granulated sugar
- 3 tablespoons dry instant vanilla pudding mix OR pastry cream filling mix
- 1/8 teaspoon peppermint oil
- 6 to 8 peppermint candy canes, finely crushed, about 1/3 cup
- a few drops of pink food coloring, if desired
Frosting: Strawberry Whipped Cream Frosting
By NicoleS
Whip cream until it looks like whipped cream
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 4 tablespoons food processed strawberries (take some fresh strawberries, wash them, remove the stems, and throw them in the food processor until they become a thick, seedy liquid)