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Recipes
Pepperoni Dip
By ezunich
Combine cream cheese and celery soup
- 2 cans cream of celery soup
- 2 packages cream cheese
- 1 pound chopped pepperoni
Blueberry-Apple Cordials
By ezunich
Combine blueberries, lemon zest, and brandy in jar and seal tightly
- 2 cups fresh blueberries
- 1 wide strip lemon zest
- 2 cups applejack brandy (such as Laird’s Jersey Lightning)
- Simple syrup (for serving)
- Sparkling wine or club soda (for serving; optional)
- One 32-ounce jar; 3 layers of cheesecloth
Sour Cream Cucumbers
By ezunich
In a serving bowl, combine the sour cream, vinegar, sugar and pepper
- 1/2 cup sour cream
- 3 tbs white vinegar
- 1 tbs sugar
- Pepper to taste
- 4 medium cucumbers, thinly sliced
- 1 small sweet onion, thinly sliced and separated into rings
Hungarian Stew
By ezunich
Place potatoes and onions in a 3-qt slow cooker
- 4 medium potatoes, cut into 1-inch cubes
- 2 medium onions, chopped
- 1 lb lean beef stew meat, cut into 1-inch cubes
- 2 tbs vegetable oil
- 1 1/2 cups hot water
- 3 tsp paprika
- 1 tsp salt
- 1 tsp caraway seeds
- 1 tsp tomato paste
- 1 garlic clove, minced
- 2 medium green peppers, cut into 1-inch pieces
- 2 medium tomatoes, peeled, seeded and chopped
- 3 tbs all-purpose flour
- 3 tbs cold water
- 1/2 cup Sour cream
Black Forest Pound Cake
By ezunich
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy, Graduall...
- 2/3 cup butter, softened
- 1 1/3 cup sugar
- 2/3 cup dark brown sugar
- 4 large eggs
- 1 1/4 tsp vanilla, divided
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup sour cream
- 3 (1 oz) bittersweet chocolate, finely chopped
- Cherry Sauce
- 2 (12 oz) pkg frozen cherries
- 1/3 cup sugar
- 1/3 cup cold water
- 2 tsp cornstarch
- 1 1/4 cup heavy cream
- 1 tb sugar
- Shaved bittersweet chocolate
Best Ever Sugar Cookies
By ezunich
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds
- 1/3 cup butter or margarine
- 1/3 cup shortening
- 3/4 cup sugar
- 1 tsp baking powder
- Dash salt
- 1 egg
- 1 tsp vanilla
- 2 cups all-purpose flour
- Small multicolored decorative candies (optional)
Tomato Pesto Tart
By ezunich
Unfold piecrust on a lightly greased baking sheet
- 1/2 pkg refrigerated pie crusts
- 2 cups shredded mozzarella cheese
- 5 plum tomatoes, sliced
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese
- 2 tbs basil pesto
- 1/2 tsp ground pepper
- 3 tbs chopped fresh basil
Tex-Mex Dip
By ezunich
In a bowl, combine the beans and picante sauce
- 1 can (16 ounces) refried beans
- 1/4 cup picante sauce
- 1-1/2 cups prepared guacamole
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 4-1/2 teaspoons taco seasoning
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- Chopped green onions
- Shredded lettuce
- Chopped tomatoes
- Tortilla chips
Spinach Cheese Triangles
By ezunich
1. In a large skillet, saute onion in butter until tender
- 1 Tbsp. butter
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmesan cheese
- 3/4 cup shredded part-skim mozzarella cheese
- 3 Tbsp. crumbled feta cheese
- 2 eggs, beaten
- 2 tbsp bread crumbs
- 1/4 tsp salt
- 1/4 tsp pepper
- 12 sheets phyllo dough (14 in. x 9 in.)
- Butter-flavored cooking spray
Rib Roast with Fresh Thyme Mustard Jus
By ezunich
Mix mustard and 2 tsp thyme in small bowl
- 1/2 cup honey-Dijon mustard
- 3 tsp chopped fresh thyme
- 1 3 1/2- to 4-pound boneless prime rib beef roast, excess fat trimmed
- 1/4 cup dry white wine