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Recipes
Penne alla Vodka
By barbaran
Cook the pasta according to package directions
- 1 pound penne
- 3 cloves garlic, minced
- 1 whole medium onion, chopped finely
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup vodka
- One 14-ounce can tomato puree or tomato sauce
- 1 cup heavy cream
- 1 generous pinch red pepper flakes, plus more if needed
- 1/4 to 1/2 teaspoon salt
- Freshly ground black pepper
- Grated Parmesan, for serving
Vanilla Malt Cupcakes
By barbaran
Preheat oven to 350 F. In a medium-sized mixing bowl, whisk together sugar, malted milk powder, cake flour, baking...
- Ingredients
- 3/4 cup sugar
- 1/2 cup malted milk powder
- 1 3/4 cups cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 3/4 cup whole milk
- whipped cream, to taste
- 16 maraschino cherries
Nana's Banana Pudding
By barbaran
Mix the pudding and milk according to the package directions and then add the vanilla
- 4-3/4 cups whole milk
- 1 (8 oz.) carton sour cream
- 1/2 cup chopped walnuts, divided
- Juice from 1/2 a lemon
- 3 (3.4 oz) packages vanilla instant pudding
- 1/2 tsp vanilla extract
- 1 (8 oz.) container whipped topping, divided
- 1 (12 oz.) box vanilla wafer cookies
- 9 or 10 bananas, sliced
Neely's Asparagus Casserole
By barbaran
Preheat the oven to 350 degrees F
- 1 tablespoon vegetable oil, for sauteing
- 1 medium onion, finely diced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
- 2 eggs
- 1 cup heavy cream
- 2 tablespoons freshly chopped dill leaves
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan
- 1 1/2 cups panko bread crumbs
- 1 tablespoon smoked paprika
- 4 tablespoons butter, melted
Pork-Bellied Poppers
By barbaran
Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T
- 12 jalapeno peppers (about 3 inches each)
- 2 cups milk
- 1 cup grated sharp cheddar cheese
- 2 tablespoons cream cheese, softened
- 1/4 cup prepared pulled pork
- 11/2 teaspoons chili powder
- 1 cup all-purpose flour
- 4 large eggs
- Kosher salt
- 2 cups breadcrumbs
- Vegetable oil, for frying
- Barbecue sauce, for dipping
Chicken and Smoked Sausage Etouffee
By barbaran
Set a Dutch oven over medium heat and add a 2-count of olive oil
- Extra-virgin olive oil
- 1 pound andouille sausage links
- 4 leg-thigh chicken pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 1 medium onion, roughly chopped
- 2 ribs celery, roughly chopped
- 1 green bell pepper, roughly chopped
- 4 cloves garlic
- 1 (12-ounce) can beer
- 4 cups low-sodium chicken stock
- 2 bay leaves
- 2 tablespoons paprika
- Pinch cayenne pepper
- 1 cup chopped fresh flat-leaf parsley
- 2 scallions diced
Shrimp Potstickers
By barbaran
Whip the egg whites and cornstarch together in a small bowl
- 2 egg whites
- 1 tablespoon cornstarch
- 1/2 pound rock shrimp, drained and chopped
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon cornstarch
- 2 tablespoons chopped parsley leaves
- 1/2 cup chopped napa cabbage
- 2 tablespoons mascarpone cheese
- 1 lemon, juiced
- 1 teaspoon ground black pepper
- 12 potsticker skins or won ton wrappers
- 2 tablespoons peanut oil
- Ponzu Dipping Sauce
- 1/3 cup soy sauce
- 2 oranges, juiced (about 1/4 cup)
- 1 tablespoon rice wine vinegar
- Pinch red pepper flakes
- 2 tablespoons sliced scallions
Lasagna
By barbaran
In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown
- 2 pounds hamburger
- 1 pound hot breakfast sausage
- 3 cloves garlic, finely chopped
- One 28-ounce can diced tomatoes
- One 6-ounce can tomato paste
- Freshly ground black pepper
- 1 tablespoon olive oil
- Salt
- 10 ounces lasagna noodles
- 1 pound mozzarella
- 10 to 12 fresh basil leaves
- 1/4 cup fresh flat-leaf parsley leaves
- 3 cups low-fat cottage cheese
- 1 cup freshly grated Parmesan
- 2 eggs, beaten
Ultimate Spicy Nachos
By barbaran
For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 1 jalapeno, seeded and minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 4 cups coarsely grated pepper jack
- 1 teaspoon prepared mustard or whole-grain mustard
- Salt and freshly ground black pepper
- 2 boneless, skinless chicken breasts, cooked
- 1 cup your favorite barbecue sauce
- 8 cups tortilla chips (about 1 large bag)
- 1 cup chopped pickled jalapenos
- 3 tablespoons chopped fresh cilantro
- 1 cup sour cream or nonfat Greek yogurt
Bacon Wrapped Chicken Tenders
By barbaran
1.Place a sage leaf on each chicken tender, then wrap each with a bacon slice
- Prep Time
- 20 minutesTotal Time
- 20 minutesYield
- Serves 4
- 8 fresh sage leaves
- 8 chicken tenders (about 1 1/4 pounds)
- 8 slices bacon
- 1/2 teaspoon extra-virgin olive oil