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Recipes
Cherry Crisp
By zircon50
1. Preheat oven to 350 degrees F (175 degrees C
- 3 (21 ounce) cans cherry pie filling
- 1 cup all-purpose flour
- 1 cup rolled oats
- 2/3 cups brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1/2 cup chopped pecans
- 2/3 cups melted margarine
Cherry Almond Crisp (Pioneer Woman)
By zircon50
Preheat the oven to 350 degrees F
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Dash nutmeg
- 1 1/2 sticks cold butter
- 1/2 cup slivered almonds
- Four 12-ounce bags frozen tart cherries
- 1/4 cup cornstarch
- 2 teaspoons almond extract
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- Vanilla ice cream, optional
The Best Chicken Parmesan (Cook's Country)
By zircon50
FOR THE SAUCE: Heat 2 Tbsp olive oil in a medium saucepan over medium-high heat
- MARINARA SAUCE
- 2 Tbsp extra virgin olive oil
- 1/4 cup finely chopped yellow onion
- 2 garlic cloves, minced
- salt and freshly ground black pepper
- 1 tsp dried parsley
- 1/4 tsp dried oregano
- 1 pinch red pepper flakes
- 1 (28 oz) can crushed Roma tomatoes (I prefer Contadina)
- 1/4 tsp granulated sugar
- 1 bay leaf
- 2 Tbsp chopped fresh basil
- CHICKEN
- 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
- salt
- 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
- 2 oz provolone cheese, shredded (1/2 cup) (I just bought a very thick slice from the deli counter, then grated it)
- 1 large egg
- 1 Tbsp all-purpose flour
- 1 1/2 oz Parmesan cheese, grated (1/2 cup)
- 1/2 cup Panko bread crumbs
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 2 1/2 Tbsp vegetable oil
- 2 1/2 Tbsp extra virgin olive oil
- 1/4 cup torn fresh basil
Strawberry Upside Down Cake
By zircon50
Preheat an oven to 350 degrees F (175 degrees C)
- 2 cups crushed fresh strawberries
- 1 (6 ounce) package strawberry flavored Jell-O® mix
- 3 cups miniature marshmallows
- 1 (18 ounce) package white cake mix, batter prepared as directed on package
Dinty Moore Beef Stew Copycat
By zircon50
Combine your flour, oregano, and garlic in a large Ziploc bag
- 2 lbs beef stew meat
- 1 cup flour
- 2 tsp dried oregano
- 1 tsp granulated garlic
- 4-6 TBSP olive oil
- 1 1/2 lbs small red potatoes, scrubbed
- 1 1/2 lbs small Yukon gold potatoes, scrubbed
- 1 lb baby carrots
- 2 stalks celery
- 32 oz. beef broth
- 1- 14 1/2 oz. can diced tomatoes in their juices
- 2-4 TBSP Worcestershire sauce
- 1 cup of water (maybe a little less)
- 2 dried bay leaves
- 2 TBSP dried herbs of your choice (I used a combination of granulated garlic, dried oregano, and dried thyme)
- 1/4 cup cornstarch
- 1/2 cup water
- Lots of salt and pepper
Apple Pecan Bundt Cake
By zircon50
Heat oven to 350°F. Spray a bundt pan with nonstick spray
- 3/4 cup(s) chopped pecans
- 3 cup(s) all-purpose flour
- 2 cup(s) sugar
- 2 teaspoon(s) ground cinnamon
- 3 large baking apples, peeled, cored, and chopped into 1/4" chunks
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) salt
- 4 large eggs
- 1/2 cup(s) vegetable oil
- 1/2 cup(s) (1 stick) unsalted butter, melted
- 1/4 cup(s) orange juice, or apple cider
- 2 teaspoon(s) vanilla extract
Gingerbread Trifle Recipe
By zircon50
In a large bowl, whisk milk and pudding mix for 2 minutes
- 2 cups cold milk
- 1 package (3.4 ounces) instant French vanilla pudding mix
- 7 cups cubed Gingerbread Cake
- 3/4 cup English toffee bits or almond brickle chips
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 maraschino cherry
Veal Scaloppini with Saffron Cream Sauce (Giada De Laurentiis)
By zircon50
Sprinkle the veal with salt and pepper
- 1 pound veal scaloppini (about 12 slices)
- Salt and freshly ground black pepper
- 2 1/2 About 2 1/2 tablespoons butter
- 2 About 2 tablespoons olive oil
- 12 ounces cremini mushrooms, sliced
- 2 large shallots, finely chopped
- 3/4 cup dry white wine
- 1 cup beef broth
- 1/4 teaspoon saffron threads
- 3/4 cup heavy cream
- 1/2 cup frozen peas, thawed
- 1 lemon, cut into wedges
Chicken Taco Grande Ring
By zircon50
Chicken makes a grand entrance wrapped in crescents!
- Taco Ring
- 1 tablespoon oil
- 1 1/4 lb boneless skinless chicken breast halves, cut into 1/4
- to 1/2-inch pieces
- 2 cups Green Giant Valley Fresh Steamers Niblets frozen corn, thawed
- 1/2 cup chopped green bell pepper
- 1/3 cup water
- 1 pkg (1 oz) Old El Paso taco seasoning mix
- 1 cup (4 oz) shredded Cheddar cheese
- 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
- Topping
- 1 cup shredded lettuce
- 1/2 cup chopped tomato
- 1/4 cup sliced ripe olives
Sweet Cherry Pie (Martha Stewart)
By zircon50
Preheat oven to 400 degrees, with rack in lowest position
- BASIC PIE DOUGH FOR SWEET CHERRY PIE:
- 2 pounds Bing cherries, pitted and halved
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- All-purpose flour, for rolling
- 1 large egg yolk, beaten with 1 tablespoon water, for egg wash
- 1 tablespoon turbinado or granulated sugar, for sprinkling
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water