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Recipes
Butternut Squash Risotto
By Antcri742
Recipe courtesy Rachael Ray, 2007
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 (10-ounce) box cooked frozen butternut squash
- Nutmeg, grated, to taste
- Salt and pepper
- 2 tablespoons butter
- 7 or 8 leaves fresh sage, slivered
- 1 cup grated Parmigiano-Reggiano
PB + J Smoothie
By Antcri742
Skinnytaste.com Servings: 1 • Size: 1 smoothie • Old Points: 5 pts • Points+: 6 pts Calories: 222 • Fat: 11
- 3/4 cup frozen blueberries (put your blueberries in the freezer!)
- 3/4 cup sliced fresh strawberries
- 3/4 unsweetened vanilla almond milk (I used Almond Breeze)
- 1 tbsp peanut butter
- 5 to 6 drops liquid stevia or sweetener of your choice (NuNaturals Vanilla)
- 1/4 cup ice
Rainbow Cookies
By Antcri742
You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies
- 2 1/2 sticks unsalted butter, cut into pieces and softened, plus more for the pans
- 2 cups all-purpose flour, plus more for the pans
- 8 ounces almond paste
- 1 cup sugar
- 4 large eggs, separated
- 1/2 teaspoon kosher salt
- Red and green food coloring (gel preferred)
- 1 15-ounce jar smooth apricot jam
- Cooking spray
- 1 pound bittersweet chocolate, chopped
Fried Dill Pickles
By Antcri742
Recipe courtesy The Neelys
- Peanut oil, for frying
- 1 cup milk
- 1 egg
- Pinch cayenne
- Splash pickle juice
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons finely chopped dill
- 1 jar whole dill pickles, sliced into spears
Creamy Cheddar Vegetable Lasagna
By Antcri742
HEAT oven to 375°F. MELT butter in large skillet on medium-high heat
- 1/4 cup butter, divided
- 1 onion, chopped
- 1/2 lb. fresh mushrooms, sliced
- 5 carrots, shredded (about 2 cups)
- 4 cloves garlic, minced
- 1/4 cup flour
- 2-1/2 cups milk
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry
- 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
- 1/4 cup chopped fresh basil
- 9 lasagna noodles, cooked
Jumbo Shrimp Wrapped with Arugula and Prosciutto
By Antcri742
Recipe courtesy Rachael Ray
- 18 cooked, frozen jumbo shrimp, defrosted
- 1 lemon, zested and juiced
- 1 clove garlic, finely chopped
- Coarse salt and black pepper
- 2 tablespoons extra virgin olive oil, eyeball it
- 2 cups trimmed arugula leaves
- 9 slices imported prosciutto, 1/3 pound
- 18 grape tomatoes
- 18 party picks, 3 or 4 inches long
Roasted Asian Chicken Wings
By Antcri742
Recipe courtesy Emeril Lagasse
- 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
- 1 tablespoon Emeril's Asian Essence
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 cups fresh orange juice
- 1 cup canned pineapple juice
- 1 cup sugar
- 1/2 cup soy sauce
- 1/2 cup mirin
- 2 tablespoons orange zest
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced green onions
- 1 tablespoon sesame oil
- 3/4 teaspoon crushed red pepper
- 2 tablespoons sesame seeds
- 2 tablespoons diagonally sliced green onions, for garnish
Cheesy Chili Mac
By Antcri742
In large saucepan, over medium heat, crumble and cook sausage, onion and green peppers until sausage is browned
- 1 pound Bob Evans Original Recipe Sausage Roll
- 1 small onion, diced
- 1/2 cup diced green pepper
- 1 can (15 oz.) tomato sauce
- 1 can (14.5 oz.) diced tomatoes
- 1 1/2 cups water
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. chili powder
- 1 tsp. Italian seasoning
- 1 cup elbow macaroni
- 1 cup grated Cheddar cheese
- Green onions (optional)
Corn and Lobster Bisque
By Antcri742
Adapted from Prime Time Emeril, by Emeril Lagasse, William Morrow Publishers, New York, 2001
- 3 tablespoons vegetable oil
- 3 tablespoons bleached all-purpose flour
- 1/2 cup minced yellow onions
- 1 cup corn kernels (from 2 ears corn)
- 2 tablespoons minced shallots
- 2 tablespoons minced celery
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1 cup fish stock or water
- 2 bay leaves
- 2 cups milk
- 2 cups heavy cream
- 1 teaspoon crab boil, optional (recommended: Zatarain's Concentrated Crab and Shrimp Boil)
- 1/2 pound cooked lobster meat, diced (from a 1 1/2 pound lobster)
- 1/4 cup minced green onions (green part only)
Pasta, Pesto, and Peas
By Antcri742
Copyright 2001, Ina Garten, All rights reserved
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto (packaged or see recipe below)
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups good mayonnaise
- 1/2 cup freshly grated Parmesan
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignoli (pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup walnuts
- 1/4 cup pignoli (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan