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Recipes
Chicken Pasta with Artichokes and Capers
By ezunich
Sprinkle chicken evenly with 1/4 tsp salt and pepper
- 4 boneless chicken breasts, cut into thin strips
- 1/2 tsp salt, divided
- 1/4 tsp pepper
- vegetable cooking spray
- 1 (10 1/2-ounce) cream of chicken soup, undiluted
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tbs fresh lemon juice
- 1 (14 oz) can quartered artichoke hearts, drained and coarsely chopped
- 1 tbs capers, drained
- 1 (9-ounce) package spinach fettuccine
- 2 bacon Slices, cooked and crumbled
Cranberry Swirl Coffee Cake
By ezunich
Preheat oven to 350° F (175° C)
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 (8 ounce) can whole cranberry sauce
Star Spangled Tart
By ezunich
Preheat oven to 375°. For crust, generously grease the bottom of an 11 x 8 x 1 1/2 inch rectangular tart pan with...
- 1 (20 oz) roll refrigerated sugar cookie dough
- Coarse sugar
- 1 (14 oz can) (1 1/4 cups) sweetened condensed milk
- 1/2 cup sour cream
- 1/2 tsp finely shredded lemon or lime peel
- 1/3 cup lemon or lime juice
- 1 cup fresh blueberries or blackberries
- 2 cups fresh red raspberries or 3 cups fresh strawberry halves
Extraordinary Chocolate Chip Cookies
By ezunich
Heat oven to 350°. In large bowl, beat butter, sugars, vanilla and eggs on medium speed until light and fluffy
- 1 1/2 cups butter, softened
- 1 1/4 cups sugar
- 1 1/4 cups brown sugar
- 1 tbs vanilla
- 2 eggs
- 4 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 (24 oz pkg)/4 cups semisweet chocolate chips
Baked Vidalia Onion Dip
By ezunich
Preheat oven to 375°. In a 1-quart casserole, combine all the ingredients
- 1 cup chopped Vidalia onion
- 1 cup grated Parmesan cheese (or Swiss)
- 1 cup mayonnaise
- 1 clove garlic, finely chopped
- hot pepper sauce to taste
Chicken, Mushroom and Wild Rice Soup
By ezunich
1. Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-h...
- 2 (6-oz.) packages long-grain and wild rice mix
- 10 cups chicken broth, divided
- 3 tbs butter
- 1 cup sliced fresh mushrooms
- 1 cup chopped onion
- 1 cup chopped celery
- 1 1/4 cup butter
- 1/2 cup all-purpose flour
- 1 1/2 cup half-and-half (I used vanilla soymilk instead)
- 2 tbs dry white wine
- 2 cups cooked, shredded, chicken breasts
- Garnishes: fresh parsley leaves, freshly cracked
- pepper
Slow-Cooked Beef Brisket
By ezunich
Place onion in a 5-qt. slow cooker, Rub brisket with pepper; place over onion
- 1 large onion, sliced
- 1 fresh beef brisket (3 to 4 pounds), cut in half
- 1/4 teaspoon pepper
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 3/4 cup beef broth
- 1/2 cup chili sauce
- 1/4 cup packed brown sugar
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/4 cup cold water
Slow-cooker Pot Roast
By ezunich
1. Rub roasts evenly with 2 tsp
- 2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 tbs vegetable oil
- 1 (1-lb.) package baby carrots
- 1 (14.5-oz.) can petite diced tomatoes
- 1 cup chopped celery
- 1 cup beef broth
- 1/2 cup dry red wine
- 4 garlic cloves, chopped
- 1 tsp. dried thyme leaves
- 1/2 tsp. dried marjoram
Cranberry Coffee Cake Wedges
By ezunich
1. Place cranberries in a small bowl; add boiling water
- 1/3 cup dried cranberries
- 1 cup boiling water
- 2 cups all-purpose flour
- 3 tbs plus 1 tsp sugar blend, divided
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 tbs cold reduced fat butter
- 1 cup (8 oz.) plain yogurt
- 1 egg, separated
- 1/2 tsp ground cinnamon
Makeover Farm Girl Breakfast Casserole
By ezunich
1. In a large bowl, beat eggs and egg substitute on medium-high speed for 3 minutes or until light and lemon- colo...
- 4 eggs
- 1-1/2 cups egg substitute
- 1/2 cup flour
- 2 cups (16 oz.) 1% cottage cheese
- 2 cups (8 oz.) shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend. divided
- 1 can (4 oz.) chopped green chilies