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Recipes
Eggplant Rolls with Spicy Tomato Sauce
By Dottiejk
Sauce: Cook garlic and red pepper flakes in 1 tablespoon oil in 2 quart heavy saucepan over moderate heat, stirring...
- 1 garlic clove; minced
- 1/4 teaspoon dried hot red pepper flakes
- 7 tablespoon olive oil
- 1-1/2 pound plum tomatoes; chopped
- 1/2 teaspoon Sugar
- 1 teaspoon Salt
- 1 1-1/4 pound eggplant
- 12-1/2 ounce ricotta cheese - 1-1/2 cups
- 1-1/2 ounce parmigiano-reggiano - 1/2 cup; finely grated
- 3 tablespoon fresh basil; chopped
- 1/4 teaspoon pepper
Hot Crab Dip
By Dottiejk
In a double boiler, heat cream cheese and mayonnaise
- 6 oz Cream Cheese; softened
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon garlic; minced
- 1 tablespoon onion; minced
- 1/4 cup dry sherry
- 2 cups fresh or frozen crabmeat
- 1 teaspoon old Bay or seafood seasoning
- 1 french bread or crackers
Bread Pudding with Raisins
By Dottiejk
Add butter to milk and scald
- 2-1/2 cups skim milk
- 3 tablespoon butter or margarine
- 3 eggs
- 1/2 cup Sugar
- 1/4 cup brown sugar
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1-1/2 teaspoon vanilla
- 6 cups soft bread crumbs; 1/2 inch cubes
- 3/4 cups seedless raisins
Baked Pasta with Sausage, Tomatoes and Cheese
By Dottiejk
Preheat oven to 350°F Cook pasta according to package directions, omitting salt and fat
- 1/2 pound uncooked ziti
- 1 pound hot turkey Italian sausage links
- 1/2 cup onion; chopped
- 2 garlic clove; minced
- 1 tablespoon Tomato paste
- 1/4 teaspoon Salt
- 1/4 teaspoon pepper
- 14.5 ounce tomatoes,undrained; diced
- 1/4 cup fresh basil; chopped
- cooking spray
- 4 ounce mozzarella cheese; shredded
- 4 ounce parmesan cheese; grated
Sun-Dried Tomato Spread (Barefoot Contessa)
By Dottiejk
Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted...
- 1/4 cup sun-dried tomatoes, in oil; drained, chopped
- 8 ounces cream cheese; room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonaise
- 10 dashes tabasco
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 scallions, white and green parts; thinly sliced
Crockpot Jambalaya
By Dottiejk
n slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams, and beans
- 1 large onion; chopped
- 2 ribs celery; diced
- 1 green pepper; diced
- 1 red pepper; diced
- 3 clove garlic; chopped
- 10 ounce frozen corn; thawed
- 1/2 pound chorizo; 1/2 inch pieces
- 6.5 ounce chopped clams; drained
- 15.5 ounce red kidney beans; drained
- 1 cup vegetable broth
- 14.5 ounce stewed tomatoes
- 8 ounces tomato sauce
- 1-1/2 teaspoon cajun seasoning
- 1/2 teaspoon Salt
- 1-1/2 cups instant brown rice
- 1/2 pound cooked, cleaned small shrimp
- 3 scallions; thinly sliced
Linguini with Pepperoncini and Bacon
By Dottiejk
Saute bacon in heavy large pot over medium-high heat until crisp and brown
- 1/2 pound bacon; coarsely chopped
- 1 small red onion; chopped
- 4 large garlic cloves; chopped
- 8 pepperoncini from jar; drained,seeded, chopped
- 29 oz tomatoes in juice; diced
- 12 oz linguini
- 12 oz parmesan cheese; grated
Strawberry Trifle
By Dottiejk
Arrange cake cubes in bowl
- 1 layer sponge cake; 1 inch cubes
- 2 tablespoon orange liquer or orange juice
- 4 serving package strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 3/4 cup strawberries or one package frozen; sliced
- 1 banana; sliced
- 4 serving package vanilla instant pudding
- 2 cup skim milk
Baked Tortellini
By Dottiejk
Cook tortellini until just tender and drain and dry
- 24 oz tortellini
- 1-1/2 tablespoon olive oil
- 1 cup bread crumbs
- 1 teaspoon parsley
- 1-1/2 teaspoon oregano
- 1 teaspoon Salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper; ground
- 1/3 cup parmesan cheese; grated
- 1 cup marinara sauce
Roasted Green Beans
By Dottiejk
Preheat oven to 400°F . Brush a large baking tray with 2 tablespoons olive oil
- 2 tablespoon olive oil
- 1 pound fresh whole green beans
- 1 cup onion; thinly sliced
- 10-12 medium cloves garlic; peeled
- salt and pepper
- 1-2 tablespoon balsamic or red wine vinegar
- 1 cup pine nuts; lightly toasted