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Recipes
Pie - Banana Cream Pie
By PamCallan
In a saucepan, combine the sugar, flour, and salt
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 1/4 teaspoons vanilla extract
- 1 (9 inch) pie crust, baked
- 4 bananas, sliced
Italian Chopped Salad
By PamCallan
Using a food processor with a slicing blade, thinly slice romaine lettuce, tomatoes, and green onions
- Vinaigrette:
- 4 cups chopped or thinly sliced romaine lettuce
- 1 (15 1/2 oz.) can garbanzo beans (chickpeas), drained
- 1 red bell pepper, diced
- 2 vine ripe tomatoes
- 4 green onions, sliced
- 1/4 cup parmesan
- 1/4 cup sliced pitted Kalamata olives
- 2 Tbsp. chopped basil
- 1/4 cup balsamic vinegar
- 2 Tbsp. olive oil
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1 tsp. garlic
- Salt and freshly ground pepper, to taste
Roasted Asparagus
By PamCallan
Preheat the oven to 400 degrees F
- 2 pounds fresh asparagus
- Good olive oil
- Kosher salt, plus extra for sprinkling
- Freshly ground black pepper
Cookies - Oatmeal Raisin Cookies
By PamCallan
Jimmy's Favorite
- 1/2 cup (1 stick) plus 2 tbsp margarine, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt, optional
- 3 cups Quaker Oats
- 1 cup raisins
Garlic Bread
By PamCallan
Preheat the oven to 350 degrees F
- 6 large garlic cloves, chopped
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh oregano leaves
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup good olive oil
- 1 loaf ciabatta bread
- 2 tablespoons unsalted butter
MIXED BABY GREENS WITH FETA VINAIGRETTE
By PamCallan
In large bowl, combine greens, tomatoes, and pine nuts
- Feta vinaigrette:
- 8 oz. mixed baby greens (can also use spinach or arugula)
- 2 vine-ripe tomatoes, chopped 1/4-inch pieces
- 2 Tbsp. pine nuts, toasted
- Fresh basil for garnish
- 1/3 cup crumbled feta
- 2 Tbsp. red wine vinegar
- 1 Tbsp. water
- 1/2 tsp. dried oregano
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. finely chopped basil
Pie - Frozen Key Lime Pie
By PamCallan
In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth
- 1 (8-ounce) container nondairy whipped topping, thawed slightly
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 (6-ounce or 9-inch) prepared graham cracker pie crust
- Freshly grated lime zest, for sprinkling
Hashbrown Casserole
By PamCallan
Preheat oven to 350 degrees
- 1 pkg (2 lb) frozen hashbrown potatoes, thawed
- 1/2 cup butter, softened
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup chopped onion
- 1 can cream of mushroom soup
- 2 cups shredded cheddar cheese
Strawberry Rhubarb Crisp
By PamCallan
Preheat the oven to 350 degrees F
- 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
- 4 cups fresh strawberries, hulled and halved, if large
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons grated orange zest
- 1 tablespoon cornstarch
- 1/2 cup freshly squeezed orange juice
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup quick-cooking (not instant) oatmeal, such as McCann's
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- Vanilla ice cream, for serving
Slow-Cooker - Spinach and Ricotta Lasagna With Romaine Salad
By PamCallan
1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan
- 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
- cup ricotta
- cup grated Parmesan (3 ounces)
- cups marinara sauce
- regular lasagna noodles (not no-boil)
- cups grated mozzarella (6 ounces)
- tablespoons olive oil
- teaspoons red wine vinegar
- kosher salt and black pepper
- small head romaine lettuce, cut into strips (about 8 cups)
- cucumber, thinly sliced
- small red onion, thinly sliced