Menu Enter a recipe name, ingredient, keyword...

Cweeks' profile page

Recipes

Creamy Mushrooms and Kale

Creamy Mushrooms and Kale

By

Stem and slice or coarsely chop the mushroom blend

  • 1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini)
  • 1/4 cup extra-virgin olive oil
  • 3 to 4 large cloves garlic, thinly sliced or finely chopped
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons very thinly sliced fresh sage leaves
  • 1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 1/2 About 1/2 cup Marsala wine
  • 1/2 to 2/3 About 1/2 to 2/3 cup cream
  • Freshly grated pecorino cheese
0/5 (0 Votes)

Meatloaf Italian Stuffed

Meatloaf Italian Stuffed

By

Recipe courtesy of Haunted Hamburger

  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs
  • 1 cup bread crumbs (up to 1 1/2 cups)
  • 1 cup grated Parmesan
  • 1 tablespoon Italian seasoning
  • 1 tablespoon black pepper
  • 2 tablespoons fresh chopped parsley leaves
  • 2 cloves garlic, minced or pressed
  • 2 TBSP Worcestershire sauce
  • 1 cup milk
  • 3 slices provolone
  • 1/4 cup crumbled cooked bacon
  • Fresh Spinach
0/5 (0 Votes)

Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash

By

1. Place thighs in a large skillet

  • 8-10 Boneless, Skinless Chicken Thighs
  • 2 teaspoons Hungarian Paprika (Get the good stuff for this recipe! It comes in a large red can)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large onion, coarsely chopped
  • 1/3 cup, flour
  • 2 cups chicken broth
  • 1 teaspoon chicken bouillon (I prefer concentrated stock paste)
  • 1/2 cup sour cream (can use light sour cream)
  • 1 teaspoon flour
5/5 (2 Votes)

Cranberry Jell-O Salad

Cranberry Jell-O Salad

By

In a large bowl, mix all ingredients, except Jell-O and hot water together

  • 1 Bag Cranberries, washed and ground
  • 1 Orange, grind. Peel and all.
  • 2 cups sugar
  • 1 big box Raspberry Jell-O
  • 2 cups hot water
  • 2 cups diced apples
  • 2 cups chopped celery
0/5 (0 Votes)

Candied Pecans Recipe

Candied Pecans Recipe

By

Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed

  • 2-3/4 cups pecan halves
  • 2 tablespoons butter, softened, divided
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
5/5 (1 Votes)

Guinness Stew

Guinness Stew

By

Stir fry the beef, add the vegetables and cook till tender, then pour the GUINNESS® and reduce by half

  • 1/2 pint of GUINNESS® Foreign Extra Stout
  • 1 pound stewing diced beef
  • 1 medium onion - diced
  • 1 large carrot - diced
  • 1 large celery - diced
  • 1 large parsnip - diced
  • 1 Litre of thick beef stock
  • Sprigs of fresh thyme and rosemary
  • Champ potato (creamed mash potato and spring onion)
4/5 (1 Votes)

Tomato Blue Cheese Soup

Tomato Blue Cheese Soup

By

Heat the olive oil in a saucepan over medium heat

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chopped red bell pepper
  • 1/4 large red onion, chopped
  • 1/4 cup crumbled blue cheese
  • 1 (4 ounce) package cream cheese, softened
  • 1/4 cup heavy cream
  • 1/4 cup milk
  • 1 (14.5 ounce) can diced tomatoes
  • 1 1/2 cups tomato juice
  • 2 teaspoons dried basil
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon granular no-calorie sucralose sweetener (such as Splenda®)
0/5 (0 Votes)

Roasted Vegetable Meatloaf with Balsamic Glaze

Roasted Vegetable Meatloaf with Balsamic Glaze

By

Directions Preheat oven to 425 degrees F

  • 3 tablespoons olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow pepper, finely diced
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 1/2 teaspoon red pepper flakes, divided
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves, plus more for garnish
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 1 pound ground beef chuck
  • 1 cup panko (Japanese) bread crumbs
  • 1/2 cup freshly grated Romano or Parmesan
  • 1 cup ketchup, divided
  • 1/4 cup plus 2 tablespoons balsamic vinegar
0/5 (0 Votes)

Turkey Cranberry Wreath

Turkey Cranberry Wreath

By

Small Mix 'N Scraper® egg white, lightly beaten Directions: Preheat oven to 375°F

  • Ingredients:
  • 2 2
  • packages (8 ounces each) refrigerated crescent rolls
  • 1/2 1/2
  • cup mayonnaise
  • 2 2
  • tablespoons honey Dijon mustard
  • 1/2 1/2
  • teaspoon coarsely ground black pepper
  • 2 2
  • cups (12 ounces) chopped cooked turkey
  • 1/2 1/2
  • cup sliced celery
  • 3 3
  • tablespoons snipped fresh parsley
  • 1/2 1/2
  • cup sweetened dried cranberries
  • 1 1
  • cup (4 ounces) shredded Swiss cheese
  • 1/4 1/4
  • cup walnuts, coarsely chopped
  • 1 1
  • egg white, lightly beaten
0/5 (0 Votes)

"Stuffed" Eggplant

Stuffed Eggplant

By

Heat the oven to 475 degrees F

  • 5 small firm eggplants, about 6 to 7 inches long and 3 inches wide or 5 Japanese eggplants about the same size
  • 5 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 pound ground beef or lamb
  • 2 tablespoons tomato paste
  • 1 small to medium onion, finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • A small handful raisins
  • Splash white wine or chicken stock
  • 3 to 4 tablespoons toasted pine nuts
  • A handful basil leaves, torn or chopped
  • 3 tablespoons butter
  • 1 cup bread crumbs
  • 1/2 cup finely chopped parsley leaves, a couple generous handfuls
  • 1/2 cup finely grated pecorino cheese or Parmigiano-Reggiano
5/5 (1 Votes)