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Recipes
Butternut Squash and Spinach Lasagna Rolls
By Antcri742
Bring a large pot of salted water to a boil
- Ingredients:
- For the Butternut Parmesan Sauce:
- 1 lb butternut squash, peeled and diced
- 1 teaspoon olive oil
- 1/4 cup shallots, minced
- 2 cloves garlic, minced
- 2 tbsp fresh grated parmesan cheese
- kosher salt and freshly ground black pepper, to taste
- For the Lasagna:
- 9 lasagna noodles, cooked (use gluten free noodles for gluten free)
- 10 oz package frozen chopped spinach, heated and squeezed well
- 15 oz fat free ricotta cheese (I like Polly-o)
- 1/2 cup fresh grated Parmesan cheese
- 1 large egg
- salt and fresh pepper
- 9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)
- 1 tablespoon parsley, minced
Chinese Spareribs with Teriyaki Glaze
By Antcri742
Recipe courtesy Tyler Florence
- 2 (4-pound) racks pork spareribs, trimmed of excess fat
- 1/2 cup Chinese five-spice powder
- Sea salt and freshly ground black pepper
- 1 cup low-sodium soy sauce
- 1 cup grapefruit juice
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 3 tablespoons rice vinegar
- 1/4 cup brown sugar
- 1 fresh red chili, minced
- 2 garlic cloves, smashed
- 2-inch piece fresh ginger, whacked open with the flat side of a knife
- 2 tablespoons sesame seeds, for garnish
- Chopped fresh cilantro and green onion, for garnish
Rum-Raisin Rice Pudding
By Antcri742
In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat
- 1/2 cup golden raisins
- 1/4 cup dark rum
- 2 3/4 cups whole milk
- 1 cup long-grain white rice
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup half-and-half, plus 1/2 cup
- 1 tablespoon cornstarch
- 3 large egg yolks, lightly beaten
- 1 1/2 teaspoons vanilla extract
Hot Spinach and Artichoke Dip
By Antcri742
Recipe courtesy Alton Brown
- 1 cup thawed, chopped frozen spinach
- 11/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Rock Shrimp Stuffed Flounder
By Antcri742
Recipe courtesy Emeril Lagasse
- 1 tablespoon olive oil
- 1/2 cup minced onion
- 1/4 cup minced celery
- 1/4 cup minced red bell peppers
- Salt and cayenne
- 2 teaspoons chopped garlic
- 1/2 pound rock shrimp, shelled
- 1/4 cup fish or vegetable stock
- 2 tablespoons finely chopped parsley
- Bread crumbs, to bind
- 4 each (14 to 16-ounce) whole flounder, cleaned and scaled
- 1 stick butter, melted
- Essence
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Grilled Shrimp Tostadas
By Antcri742
Servings: 4 • Size: 1 tostada • Old Points: 5 pts • Weight Watcher Points+: 7 pt Calories: 262 • Fat: 11
- For the guacamole:
- 1 medium hass avocados, halved
- 1/2 plum tomato, seeded and diced
- 1/2 lime, juiced
- 2 tbsp red onion, minced
- 1 small clove garlic, mashed
- 1/2 tbsp chopped cilantro
- kosher salt and fresh pepper, to taste
- For the tostada:
- 16 jumbo shrimp (3/4 lb), shelled and deveined
- 1 garlic crushed
- 2 tbsp prepared salsa verde (in the mexican section near taco stuff)
- 4 tostada shells
- 1 cup shredded romaine lettuce
- 1 cup canned fat free refried beans (love Trader Joe's)
- Optional toppings:
- extra salsa verde, for topping
- 2 tbsp crumbled queso blacno (optional)
Italian Easter Pie
By Antcri742
This old-school Italian dish will surely fit in with your own Easter traditions
- Filling:
- 1/2 pound mortadella, sliced and chopped
- 1/2 pound provolone, thinly sliced
- 1/2 pound capicola (hot ham), very thinly sliced
- 1/4 pound prosciutto, very thinly sliced
- 2 to 3 slices each pepperoni or salami, chopped
- 1 to 2 slices sopressata, chopped, optional
- 1 1/2 cups ricotta
- 1 entire basket Easter cheese, fromaggio fresca
- 2 tablespoons parmesan cheese, freshly grated
- 2 tablespoons romano cheese, freshly grated
- 3/4 teaspoon whole black peppercorns, cracked
Asparagus Soup
By Antcri742
Recipe courtesy Emeril Lagasse, 2003
- 3 pounds fresh asparagus, rinsed
- 8 cups chicken stock
- 4 tablespoons unsalted butter
- 1 cup minced shallots
- 1 cup minced leeks, whites only, well rinsed
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan, garnish
Deviled Eggs with Crab
By Antcri742
Recipe courtesy Giada De Laurentiis
- 4 ounces lump crabmeat
- 1/2 stick celery, finely chopped
- 2 tablespoons mascarpone cheese, at room temperature
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped fresh chives
- Salt and freshly ground black pepper
- 6 hard boiled eggs, peeled, halved, and yolks removed
Spicy Fried Chicken Bites with Derby Dip
By Antcri742
Preheat oven to 375 degrees F
- 4 strips bacon
- 1 1/2 pounds boneless skinless chicken
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 1/2 cups all-purpose flour
- 2 teaspoons cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups canola oil
- 3/4 cup sour cream
- 1 tablespoon mayonnaise
- 1/4 cup blue cheese, room temperature, cut into small pieces