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Recipes
Red, White and Blue Cheesecake
By ezunich
1. In a large bowl, combine the flour, sugar and lemon peel
- FILLING:
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp grated lemon peel %
- 3/4 cup cold butter
- 2 egg yolks
- 1/2 tsp vanilla extract
- 5 pkg. (8 oz. each) cream cheese, softened
- 1 cup sugar
- 3/4 cup half-and-half cream
- 3 tbs all-purpose flour
- 1/2 tsp grated lemon peel
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 2 eggs, lightly beaten
- 1 egg yolk
- 1 cup crushed strawberries
- 1 cup crushed blueberries
- Assorted berries, currants and fresh mint, optional
Cream Cheese Cranberry Muffins
By ezunich
In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups sugar
- 1-1/2 tsp vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups fresh or frozen cranberries
- 1/2 cup chopped pecans
Sunday Oven Pot Roast
By ezunich
1. Preheat oven to 325°F
- 1 2 1/2- to 3-lb, boneless beef chuck pot roast
- Salt and ground black pepper
- 2 Tbsp, olive oil or cooking oil
- 1 14-oz, can beef broth
- 1 large onion, chopped
- 2 stalks celery, cut into 2-inch lengths
- 5 cups assorted vegetables such as peeled Yukon gold or sweet potatoes, cut in 2-inch chunks; parsnips, peeled and cut in 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; medium carrots, peeled and cut into 1/2-inch pieces,
- 1/4 cup cold water
- 3 tbsp all-purpose flour
Italian Bread (Food.com)
By ezunich
I just made one large loaf
- 5 1/2-6 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 5 teaspoons active dry yeast (2 packages )
- 1 tablespoon butter or 1 tablespoon margarine, softened
- 1 3/4 cups very warm water (120 -130 F)
- cornmeal
Pizza Pasta Bake
By ezunich
Cook pasta according to directions, drain
- 8 oz campanelle pasta
- 5 oz stick pepperoni, sliced 1/8 inch thick
- 8 oz bulk Italian sausage
- 2 pkg button mushrooms, sliced (8 oz each)
- 1/2 cup diced onion
- 1 tb minced garlic
- 2 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes
- 1 can crushed tomatoes (28 oz)
- Salt and black pepper to taste
- 1 can sliced black olives, drained (3.8 oz)
- 8 oz fresh mozzarella, thinly sliced
- 1/4 cup shredded Parmesan
- Thinly sliced fresh basil
Mustard-Roasted Chicken and Warm Frisee Salad with Fingerlings and Bacon
By ezunich
Whisk mustard, olive oil, parsley, and thyme in small bowl to blend, Stir in garlic
- 1 cup Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh Italian parsley
- 2 tbs fresh thyme leaves
- 16 garlic cloves, peeled, crushed
- 2 3 1/2- to 4-pound whole chickens, rinsed, patted dry
- 6 fresh rosemary sprigs
- 6 fresh sage sprigs
Minestrone (Mom's)
By ezunich
Cook garlic, onion and celery in oil
- 1/4 cup oil
- 1 clove garlic, minced
- 1 cup chopped onion
- 1 cup chopped celery
- 2 (6 oz cans) tomato paste
- 1 (10 1/2 oz can) beef broth
- 2 1/2 qt water
- 1 cup chopped cabbage
- 1 (10 oz) pkg frozen peas and carrots
- 2 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp rosemary leaves
- 1 lb kidney beans, drained
- 1 cup elbow macaroni
- grated parmesan cheese
Mediterranean Orzo Salad
By ezunich
Cook orzo according to package directions
- 1 cup uncooked orzo
- 1/2 cup crumbled feta cheese
- 1 can (2.5 oz) sliced ripe olives
- 1 cup red bell pepper, minced
- 1-2 scallions, sliced thin
- 1 packet of Ranch Seasoning Mix (like Hidden Valley)
- 1 tsp sugar
- 2-3 tbs red wine vinegar
- 3 tbs extra virgin olive oil
- cracked black pepper to taste
- garlic powder
- 1/3 cup fresh basil - torn very small
Cranberry Vinaigrette
By ezunich
Stir together first 7 ingredients until blended
- 1/2 cup whole-berry cranberry sauce
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon grated orange rind
- 2 tablespoons fresh orange juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon honey
- 1/8 teaspoon salt
- 1/4 cup olive oil
Oven Roasted Baby Red Potatoes
By ezunich
1. Cut potatoes into 1″ to 1 1/2″ pieces
- 3 lbs baby red potatoes, unpeeled
- 2 Tbsp extra light olive oil
- 1 1/2 tsp dry parsley
- 1 tsp sea salt or 3/4 tsp table salt
- 1/2 tsp freshly ground pepper
- 2 cloves garlic, pressed