Ezunich's profile page
Recipes
Chicken-Vegetable Soup with Ranch & Dill
By ezunich
Melt butter in a large pot over medium heat
- 3 tbs unsalted butter
- 1 cup diced onion
- 1 tbs minced garlic
- 3 tbs flour
- 1 pkg powdered Ranch Dressing seasoning
- 5 cups chicken broth
- 1 pkg frozen asparagus stir-fry or frozen vegetable medley
- 2 cups shredded rotisserie chicken breast
- 2 tbs chopped dill
- black pepper
Farfalle with Chicken, Tomatoes, Caramelized Onions and Goat Cheese
By ezunich
Heat oil in heavy large skillet over medium high heat
- 2 tbs olive oil
- 2 large red onions, thinly sliced
- 2 tbs Sherry wine vinegar
- 1 tsp sugar
- 8 oz farfalle
- 1 cup dry white wine
- 1 cup low-salt chicken broth
- 6 heirloom tomatoes. cored, chopped (about 5 cups)
- 2 cups shredded cooked chicken (from 1/2 rotisserie chicken)
- 1/2 cup thinly sliced basil leaves
- 2 tbs chopped fresh marjoram
- 3 cups baby spinach
- 3 oz soft fresh goat cheese, crumbled
Brownie Pizza (Teti Kata)
By ezunich
Mix brownie mix according to package directions
- 1 box brownie mix (cake-like)
- 1 (8 oz) cream cheese
- 3/4 cup sugar
- 1 (8oz can) crushed pineapple, drained
- bananas, sliced
- kiwi, sliced
- blueberries
- strawberries, sliced
- bits of brickle
- 1 oz semi-sweet chocolate, melted
- margarine
- whatever fruits you want to use
Fresh Blueberry Tart
By ezunich
Crust: Preheat oven to 350°F
- Crust
- 1 1/4 cups all purpose flour
- 3 tbs (packed) powdered sugar
- 1/4 tsp salt
- 10 tbs (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- Filling
- 3/4 cup sugar
- 3 tbs cornstarch
- Pinch of salt
- 2 tbs cold water
- 2 tbs fresh lemon juice
- 1 tbs unsalted butter
- 1 tsp grated lemon peel
- 6 cups fresh blueberries (from about seven 1/2-pint containers)
- Lightly sweetened whipped cream
Strawberry Party Punch
By ezunich
1.Place strawberries in a food processor; cover and process until smooth
- 6 cups fresh or frozen unsweetened strawberries, thawed
- 3/4 cup thawed limeade concentrate
- 1 can (6 oz.) unsweetened pineapple juice
- 4 cups chilled lemon-lime soda
- Ice cubes, optional
Frosted Butter Cutout Cookies Recipe
By ezunich
In a large bowl, beat butter, sugar and extracts until blended
- FROSTING:
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/2 teaspoon McCormick® Pure Almond Extract
- 2 eggs
- 1 cup buttermilk
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 1/2 teaspoon McCormick® Pure Almond Extract
- 2 to 3 tablespoons heavy whipping cream
- Green or red food coloring, optional
- Coarse sugar
Flourless Peanut Butter-Chocolate Chip Cookies
By ezunich
1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 large egg
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup semisweet chocolate morsels
- Parchment paper
Knedlas (Mom's)
By ezunich
Boil potatoes with skins on
- 2 -3 lbs plums
- 4-6 medium potatoes
- 3 eggs
- Dash of salt
- sugar cubes
Strawberry-Lemon Punch
By ezunich
1. Process lemonade concentrate, hulled strawberries and 1 cup of the water in blender or food processor until berr...
- 1 can (12 oz) frozen pink lemonade concentrate
- 1 pint (12 oz) ripe strawberries, reserve 8 with tops for garnish, rinse and hull the rest (2 cups)
- 6 1/4 cups cold water
- 1 quart ginger ale
- Garnish: whole strawberries
Boundary Waters Wild Rice Soup
By ezunich
Melt butter in saucepan over medium heat
- 6 tbs unsalted butter
- 1 cup diced yellow onion
- 1 small leek, halved lengthwise, rinsed well and thinly sliced
- 1 1/2 cups sliced button mushrooms
- 3/4 cup diced carrots
- 1/2 cup flour
- 6 cups chicken broth
- 1 1/2 cups cooked wild rice
- 1/2 roasted chicken, meat chopped (1-1 1/2 cups)
- 1 cup heavy cream
- 5 tbs dry sherry
- 2 tsp salt
- 1 1/2 tsp black pepper
- 2 tbs chopped fresh flat leaf parsley
- 1 tsp chopped fresh thyme