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Recipes
Bow Tie Pasta and Chicken Casserole (Slow Cooker)
By zircon50
1• Drain spinach well, pressing between paper towels to remove excess moisture
- 1 (10-ounce) package frozen chopped spinach, thawed
- 2 cups chopped cooked rotisserie chicken
- 1 (10-3/4-ounce) can cream of chicken and mushroom soup, undiluted
- 1 (10-3/4-ounce) can cream of celery soup, undiluted
- 1 (8-ounce) container sour cream
- 1 cup milk
- 1 (8-ounce) package sliced fresh mushrooms, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 (8-ounce) packages shredded Italian three-cheese blend
- 16 ounces bow tie (farfalle) pasta, uncooked
- 1 cup freshly shredded Parmesan cheese
- 1/2 cup toasted walnuts, chopped
Lasagna (Lidia Bastisnich)
By zircon50
Line a sieve with a double thickness of cheesecloth or a basket-type coffee filter
- FOR THE MEAT SAUCE:
- 2 pounds fresh or packaged whole-milk ricotta cheese
- 2 pounds lasagna noodles
- 2 tablespoons olive oil
- 2 large eggs
- pinch salt
- 2 1/2 cups Parmigiano-Reggiano, freshly grated
- 1 pound mozzarella cheese , preferably fresh, sliced thin
- 2 35-ounce cans Italian Plum Tomatoes, (preferably San Marzano)
- 1/4 cup extra-virgin olive oil
- 2 medium yellow onions, diced (about 2 cups)
- 8 garlic cloves, peeled and chopped fine
- 6 meaty pork neck bones, (about 3/4 pound)
- 1 pound ground beef
- salt
- 3/4 cup dry white wine
- 1/3 cup tomato paste
- 4 bay leaves
- 1 1/2 teaspoons dried oregano, crumbled
- 4 cups hot water
Slow-Cooker Orange Chicken
By zircon50
In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup
- Ingredients:
- boneless chicken breasts, chopped into small chunks (I used about 4)
- 1/3 cup flour
- olive oil
- 1/2 Tbl. salt
- 1 teaspoon balsamic vinegar
- 3 Tbl. ketchup
- 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
- 4 Tbl. brown sugar
Twice-Baked Potatoes (Trisha Yearwood)
By zircon50
Preheat the oven to 400 degrees F
- 3 large baking potatoes
- 1 tablespoon olive oil
- 1 1/2 tablespoons milk
- 1 1/2 tablespoons butter
- 1 cup sour cream
- 5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
- 1/2 tablespoon garlic salt
- Salt and pepper
- 3 slices bacon, cooked and crumbled
- 1/4 cup finely chopped green onion
Lemon Pudding Cakes (America's Test Kitchen)
By zircon50
To take the temperature of the pudding layer, touch the probe tip to the bottom of the ramekin and pull it up 1/4 i...
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tablespoons grated lemon zest plus 1/2 cup juice (3 lemons)
- 1 cup (7 ounces) sugar
- 1/4 cup (1 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 large eggs, separated, plus 2 large whites
- 1/2 teaspoon vanilla extract
Grab & Go Granola Bars
By zircon50
*
- 2 1/2 cups rolled oats
- 1 cup slivered almonds
- 3/4 cup chopped walnuts
- 3/4 cup chopped pecans
- 1/2 cup roasted sunflower seeds
- 1 cup raisins
- 1/2 cup honey
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 2/3 cup light brown sugar
Skillet Apple Pie with Cinnamon Whipped Cream (Trisha Yearwood)
By zircon50
Preheat the oven to 400 degrees F
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 2 refrigerated rolled pie crusts, such as Pillsbury
- One 21-ounce can apple pie filling
- 2 tablespoons cinnamon sugar
- 2 cups whipping cream, chilled
- 1 teaspoon ground cinnamon
- 4 tablespoons sugar
Spinach and Tomato Lasagna (Cook's Country)
By zircon50
Serves 8 to 10 Our favorite lasagna noodles are Barilla No Boil
- 30 ounces frozen chopped spinach
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 5 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 2 (28-ounce) cans crushed tomatoes
- Salt and pepper
- 6 tablespoons chopped fresh basil
- 24 ounces (3 cups) whole-milk or part-skim ricotta cheese
- 3 ounces Parmesan cheese, grated (1 1/2 cups)
- 2 large eggs
- 12 no-boil lasagna noodles
- 12 ounces whole-milk mozzarella cheese, shredded (3 cups)
Chocolate Chip Cookies (America's Test Kitchen)
By zircon50
Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and cr...
- 1 3/4 1 3/4 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
- 1/2 1/2 1/2 teaspoon baking soda
- 14 14 3/4 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 1/2 1/2 cup granulated sugar (3 1/2 ounces)
- 3/4 3/4 1/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
- 1 1 1 teaspoon table salt
- 2 2 2 teaspoons vanilla extract
- 1 1 1 large egg
- 1 1 1 large egg yolk
- 1 1/4 1 1/4 1/4 cups semisweet chocolate chips or chunks (see note)
- 3/4 3/4 3/4 cup chopped pecans or walnuts, toasted (optional)
GRANDMA ROSA'S APPLE CAKE (Lidia Bastianich)
By zircon50
Preheat oven to 350 degrees
- 1 stick unsalted butter, at room temperature, plus more for the pan
- 1 cup all-purpose flour, plus more for the pan
- 3/4 cup white sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon baking powder
- Pinch kosher salt
- Zest of 1 lemon, grated
- 3 baking apples, peeled, cored and cut into 1/2-inch chunks (I used Granny Smith)
- 2 tablespoons light-brown sugar
- 1/2 cup coarsely chopped nuts (I used pecans)