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Recipes
Swedish Butter Horns
By ezunich
Combine sugar, flour and salt
- Dough:
- 1 cup shortening (1/2 Crisco, 1/2 butter)
- 1/2 cup sugar
- 4 cup flour
- 1 tsp salt
- 1 pkg yeast
- 1 cup warm milk
- 2 eggs, beaten
- Filling:
- 1 stick butter, melted
- 1/2 cup sugar
- 1 tbs cinnamon
- ground walnuts
- Icing:
- confectioners' sugar
- 1 pat of butter
- warm milk
- vanilla
Veggie Bar
By ezunich
Place crescent rolls on a cookie sheet
- 2 pkg crescent rolls
- 2 8 oz pkg cream cheese
- 1 pkg Ranch original dressing mix
- 1/2 c mayo
- 1/2 sour cream
- chopped broccoli
- chopped cauliflower
- chopped peppers
- chopped onions
- cheddar cheese
Bourbon Wine Punch
By ezunich
Mix all together
- 3 1/2 cups chilled white wine
- 2 cups cranberry juice
- 1 1/2 cups bourbon
- 1/2 cup lime juice
- 12 oz lemon-lime soda
- Frozen grapes
Snow Peas & Beef Stir-Fry Recipe
By ezunich
In a small bowl, whisk soy sauce, sherry, cornstarch and sugar
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup sherry or water
- 2 tablespoons cornstarch
- 2 teaspoons sugar
- 2 tablespoons canola oil, divided
- 2 garlic cloves, minced
- 1 beef top sirloin steak (1-1/2 pounds), thinly sliced
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, cut into thin wedges
- 8 ounces fresh snow peas
- Hot cooked rice
Pizza Dough (Yummly)
By ezunich
Put in bread machine. When done, let raise 30 minutes, punch down and place on oiled pizza stone
- 1 1/4 cup warm water
- 1 tbs butter
- 3 cups flour
- 1 tbs sugar
- 1 tsp salt
- 2 tbs nonfat dry milk
- 1 pkg yeast
Summer Cherry Tomato And Olive Tart
By ezunich
Prepare No-Fail Tart Crust as directed, except at the end of Step 3 sprinkle dough with pine nuts; press into crus...
- 1 recipe No-Fail Tart Crust
- 1 3/4 cups all-purpose flour
- 1/2 cup butter (1 stick), cubed
- 1/2 teaspoon salt
- 2 egg yolks
- 3 tablespoons ice water
- Topping
- 1/4 cup pine nuts
- 1 1/2 pounds assorted cherry tomatoes, halved if large
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces goat cheese, crumbled
- 1/2 cup pitted green olives (such as Castelvetrano)
- Fresh oregano leaves
Italian Pot Roast
By ezunich
Place mushrooms and onion in the bottom of a 5 1/2-quart slow cooker
- 8 ounces sliced fresh mushrooms
- 1 large onion, cut in half and sliced
- 1 (2 1/2- to 3-pound) boneless beef chuck roast, trimmed
- 1 tsp pepper
- 2 tbs olive oil
- 1 (1-ounce) envelope dry onion soup mix
- 1 (14-ounce) can beef broth
- 1 (8 oz) can tomato sauce
- 1 tsp dried Italian seasoning
- 3 tbs tomato paste
- 2 tbs cornstarch
- 2 tbs water
- Hot cooked egg noodles
Roasted Tomato Soup
By ezunich
1. Place tomatoes in a greased 15 x 10 inch baking pan
- 15 large tomatoes, seeded and quartered
- 1/4 cup plus 2 tbs canola oil, divided
- 8 garlic cloves, minced
- 1 large onion, chopped
- 2 cups water
- 1 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 cup heavy whipping cream
Herb-Roasted Boneless Leg of Lamb
By ezunich
Cynthia Graubert, Southern Living MARCH 2014
- 1 (5-lb.) boneless leg of lamb, rolled and tied
- 3 1/2 teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 1/4 cup loosely packed fresh rosemary leaves
- 2/3 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup loosely packed fresh thyme leaves
- 2 shallots, coarsely chopped
- 6 garlic cloves
- 1 tablespoon fresh lemon juice
- 10 tablespoon olive oil, divided
- 2 pounds small new potatoes
Stuffing
By ezunich
Wet bread with water and break it
- 3/4 loaf of bread
- 1 egg
- salt and pepper to taste
- 1 onions diced
- 1 stalk of celery, diced
- oil