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Recipes
Three-Cheese Chicken Penne Pasta Bake
By ldelmas
time prep: 20 min total: 43 min servings total: 4 servings, 2 cups each
- 1-1/2 cups multi-grain penne pasta, uncooked
- 1 pkg. (9 oz.) fresh spinach leaves
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. dried basil leaves
- 1 can (14-1/2 oz.) diced tomatoes, drained
- 1 jar (14 oz.) spaghetti sauce
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 2 Tbsp. KRAFT Grated Parmesan Cheese
Mock Mascarpone
By ldelmas
Recipes courtesy Melissa d'Arabian
- 8 ounces cream cheese, at room temperature
- 2 tablespoons vanilla Greek yogurt
- 1/4 teaspoon vanilla extract
Chocolate Strawberry Dream Pie
By ldelmas
Preheat oven to 350°F. In a food processor, pulse cookies until finely ground
- Cookie Crust:
- 1-1/3 cups chocolate sandwich cookie crumbs (such as Oreo)
- 4 Tbsp. butter, melted
- Filling:
- 2 cups cold milk
- 2 pkgs. chocolate or chocolate fudge instant pudding (8 servings)
- 8-oz. container of frozen whipped topping, thawed
- 1/4 cup chocolate syrup
- 1 qt. fresh strawberries
AMISH SWEET BREAD
By ldelmas
Makes 4 mini loaves
- David's Note:
- Amish Sweet Bread
- Makes 4 mini loaves
- Traditional Amish sweet bread uses a starter that needs to be made 10 days ahead of baking. This recipe eliminates the need for a starter, so you can enjoy it right away!
- Ingredients:
- 1/2 cup butter, plus 1–2 Tbsp for greasing pans
- 1 cup sugar, plus 1/4 cup sugar for topping
- 1 tsp vanilla
- 1 egg
- 1 cup buttermilk
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Butter, for serving
Butternut Squash Quinoa
By ldelmas
In a 2-qt saucepan, empty the entire container of chicken broth
- 1-1/2 cups quinoa, rinsed
- 1 (32-oz) box low-sodium chicken broth
- 1 cup nice white wine (you'll want to finish the bottle with dinner!)
- 2 cups butternut squash, cut into chunks
- 1 package fresh baby spinach leaves
- 1/2 white onion, chopped
- 1 Tbsp garlic, minced
- 3/4 cup Parmesan cheese
- 1 Tbsp butter
- 2 Tbsp extra virgin olive oil
- Salt and pepper, to taste
- Pinch of dried parsley
- Pinch of nutmeg
Easiest Ever Glazed Carrots
By ldelmas
1. Preheat the oven to 425°F
- MAKES 4 SERVINGS
- 1 pound carrots, baby or regular
- 1 1/2 teaspoons canola oil
- 1/4 teaspoon dried thyme or 3/4 teaspoon finely minced fresh rosemary
- 1/4 teaspoon salt
- 2 tablespoons low sugar orange marmalade
- Black pepper to taste
Black Kale Crostini with White Beans and Spanish Anchovies
By ldelmas
Serves 12
- Beans
- 2 cups dried white beans, or 1 (14 ounce) can white beans, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups chopped red onion
- 1 red jalapeno pepper, stemmed and chopped
- 1/2 teaspoon kosher salt
- Croutons
- 8 tablespoons (1 stick) unsalted butter, softened
- 12 white anchovy fillets (sometimes called “boquerones” or “Spanish anchovies”), chopped
- 1/2 teaspoon kosher salt
- 1 small loaf olive bread, sliced into 1/4 inch thick slices
- Kale
- 2 bunches black kale (sometimes called “lacinato” or “Italian kale”)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 3/4 teaspoon kosher salt
- Juice of 1 lemon
Tunisian Chicken Kebabs with Currants and Olives
By ldelmas
Serves 4
- 1/2 cup dried currants
- 4 ounces (1 cup) jarred Peppadew peppers, plus 1/4 cup of their juice
- 1 large red bell pepper, roasted, peeled, and seeded
- 1/2 cup extra virgin olive oil
- 1 tablespoon kosher salt
- 2 pounds boneless, skinless chicken breasts, cut into 1 –inch cubes
- Kosher salt
- Tunisian Relish (recipe follows)
VELVEETA Tex-Mex Beef and Potatoes
By ldelmas
HEAT oven to 350°F. BROWN meat with peppers and onions in large skillet; drain
- 1 lb. ground beef
- 1 red pepper, chopped
- 1 onion, chopped
- 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 1/2 cup water
- 4 cups frozen Southern-style hash browns
- 1 pkg. (10 oz.) frozen corn
- 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
Ziti with Sausage and Italian Parsley
By ldelmas
Preparation Serves 6
- 1 lb mild or spicy Italian sausage, removed from casings and crumbled
- 2 medium onions, sliced 1/4-inch thick
- 3 garlic cloves, sliced thin
- 2 cups chicken broth
- 1 lb ziti pasta, cooked and drained
- 1/2 cup packed fresh Italian parsley
- 1/2 cup grated Parmesan cheese
- Salt and pepper