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Recipes
Spinach Gruyere Puff Pastry
By Antcri742
Preheat oven to 350 degrees F
- 1 (10-ounce) package frozen chopped spinach, thawed
- 4 tablespoons butter, divided
- 1 cup sliced fresh mushrooms
- 4 ounces Gruyere cheese, grated
- 1 (17 1/2-ounce) package frozen puff pastry sheets, thawed
French Three Onion Soup
By Antcri742
From Food Network Kitchens
- 1 tablespoon unsalted butter
- 1 teaspoon extra-virgin olive oil
- 1 1/2 pounds yellow onions, peeled, halved, and thinly sliced, (about 6 cups sliced)
- 6 shallots, thinly sliced, (1 3/4 cups)
- 1 leek, white and light green part thinly sliced, washed well, and dark green top reserved
- Kosher salt and freshly ground black pepper
- 3 to 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 tablespoon all-purpose flour
- 4 cups low-sodium beef broth
- 2 cups water
- 2 teaspoons Worcestershire sauce
- 1/4 cup dry sherry
- 8 (1/4-inch thick) slices whole-wheat baguette (2 ounces), toasted
- 1/2 cup finely grated Gruyere (about 1 3/4 ounces)
- 1 tablespoon chopped fresh chives
Beef and Butternut Squash Stew
By Antcri742
Recipe courtesy of Giada De Laurentiis
- 3 tablespoon olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, chopped
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 pounds stew beef, cut into 2-inch cubes
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons all-purpose flour
- 1 cup Marsala wine
- 1 pound butternut squash, trimmed and cut into 2-inch cubes
- 1/4 cup chopped sun-dried tomatoes
- 3 to 4 cups beef broth
- 2 tablespoons fresh chopped flat-leaf parsley
- Crusty bread, for serving
Leftover Parmesan Mashed Potato Patties
By Antcri742
Skinnytaste.com Servings: 4 • Size: 2 patties • Old Points: 3 pt • Points+: 4 pts Calories: 147
- 2 2/3 cups cold leftover skinny garlic mashed potatoes
- 2 large egg whites or 1/4 cup egg beaters
- 1/3 cup parmesan cheese, grated
- 1/3 cup Italian seasoned breadcrumbs
- cooking spray (I used Smart Balance)
Pasta With Zucchini and Ham
By Antcri742
Recipe courtesy of Food Network Magazine
- Kosher salt
- 10ounces gemelli or cavatelli pasta
- 1medium zucchini
- 3tablespoons extra-virgin olive oil
- 2cloves garlic, thinly sliced
- Pinch of red pepper flakes
- 2medium tomatoes, cut into chunks
- 1/4pound thinly sliced Black Forest ham, cut into strips
- Freshly ground pepper
- 1/3cup crumbled goat or feta cheese
- 3tablespoons chopped fresh parsley
- 6fresh mint leaves, torn
Cauliflower Sauce With Whole-Wheat Penne
By Antcri742
Bring a large pot of water to a boil
- 1 pound whole-wheat penne rigate
- Salt
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, cracked from skin and sliced
- 1 red onion, finely chopped
- 1 head cauliflower, stem removed and chopped
- 1 cup chicken stock
- 4 sprigs fresh rosemary, leaves stripped and finely chopped
- 3/4 cup grated Romano, 3 generous handfuls
- Salt and black pepper
Spicy Pulled Chicken and Red Bean Stew
By Antcri742
Recipe courtesy Aaron McCargo Jr
- 4 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 3 tablespoons minced garlic
- 8 ounces andouille sausage, diced
- 1 onion, finely diced
- 3 ribs celery, finely diced
- 2 jalapenos, seeded and diced
- 1/4 cup all-purpose flour
- 2 quarts chicken stock
- 1/4 cup molasses
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 (15-ounce) cans red beans in sauce
- 3 cups cooked rotisserie chicken, shredded
- 1 tablespoon salt
- 1 tablespoon cracked black pepper
- 3 tablespoons chopped scallions
Neely's Chickpea, Ham and Swiss Chard Soup
By Antcri742
Recipe courtesy The Neelys
- 3 slices bacon, chopped
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1 large carrot, diced
- 1 (6-ounce) piece smoked ham steak, diced into 1/4-inch cubes
- 1/2 teaspoon red pepper flakes
- Salt and freshly cracked black pepper
- 1 small bunch Swiss chard, stemmed and sliced into thin ribbons
- 1 quart low-sodium chicken broth
- 1 (16-ounce) can chickpeas or black-eyed peas, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- Hot sauce, as needed
- Worcestershire sauce, as needed
- Grated Parmesan, for garnish
The Neelys' Spicy Fried Wings
By Antcri742
Recipe courtesy of Pat and Gina Neely for Food Network Magazine
- 1tablespoon seasoning salt
- 1tablespoon red pepper flakes
- 2teaspoons cayenne pepper
- 2teaspoons poultry seasoning
- 1teaspoon lemon pepper
- Freshly ground black pepper
- 3pounds chicken wings, split at the joint, tips removed
- 2large eggs
- 2tablespoons hot sauce
- 1tablespoon red pepper flakes
- 1teaspoon cayenne pepper
- Freshly ground black pepper
- 2cups all-purpose flour
- Vegetable oil, for frying
- 1cup sour cream
- 2tablespoons horseradish
- 1/4 cup chili sauce
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
Meatloaf Sliders
By Antcri742
Courtesy of Katie Lee for Food Network Magazine
- Cooking spray
- 1 pound extra-lean ground beef
- 1 large egg, lightly beaten
- 1/2cup ketchup
- 1/4cup grated onion
- 1/4cup breadcrumbs
- 1/2tablespoon Worcestershire sauce
- 1tablespoon minced fresh parsley
- 1teaspoon minced fresh thyme
- Kosher salt and freshly ground pepper
- 1/4teaspoon garlic powder
- Mayonnaise, for serving
- 24 slider-size hamburger buns, split