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Recipes

Pasta Primavera

Pasta Primavera

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Prepare spaghetti; drain and keep warm

  • 16 oz spaghetti or linguine
  • 1/2 small bunch broccoli; cut into 1 inch pieces
  • 2 tablespoon olive oil
  • 12 oz package mushrooms; cut in half
  • 1 small onion; minced
  • 1 small carrot; cut into strips
  • 1 small red pepper; cut into strips
  • 12 oz evaporated skimmed milk
  • 2 teaspoon chicken flavor bouillon
  • 1-1/4 teaspoon cornstarch
  • 1/2 teaspoon Salt
  • 1 medium tomato; seeded and diced
  • 2 tablespoon parmesan cheese; grated
  • 2 tablespoon parsley; minced
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Creole Sole

Creole Sole

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Saute pepper, celery and onion in olive oil until tender but not brown

  • 1 green pepper; cut into strips
  • 1 rib celery; minced
  • 1/2 small onion; minced
  • 1 teaspoon olive oil
  • 1 cup fresh tomato; diced
  • 1 small bay leaf
  • 1/2 teaspoon fresh thyme; minced
  • 1 pinch ground clove
  • 1 dash tabasco sauce
  • 1 Salt and pepper to taste
  • 1/2 pound sole, flounder or other white fillet
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Croutons

Croutons

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Heat butter and oil in 12 inch skillet over medium heat

  • 3 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 large high quality sandwich bread; 1/2 inch pieces
  • table salt
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Pasta with Sun Dried Tomatoes

Pasta with Sun Dried Tomatoes

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Heat oil in heavy large pot over medium-high heat

  • 3 tablespoon olive oil
  • 4 large shallot; sliced
  • 3/4 cup oil-packed sun dried tomatoes; drained, sliced
  • 1/2 cup kalamata or other brine-cured black; sliced, pitted
  • 6 clove garlic; chopped
  • 1 teaspoon lemon peel
  • 1/2 teaspoon red pepper; dried, crushed
  • 1 28 ounce can tomatoes in juice; diced, drained
  • 1/2 cup fresh basil; chopped
  • 1 12 ounce linguini
  • 1 cup feta cheese; crumbled
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Brisket Stew

Brisket Stew

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Lightly dust both sides of brisket with cake meal

  • 1 4-6 pound brisket
  • cake meal to dust brisket
  • oil to sear brisket
  • 6-8 potatoes
  • 6-8 carrots
  • 4 large onion; sliced
  • 2 cups red wine
  • 2-3 cup beef broth, or more
  • Salt, pepper, garlic to taste
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Cherry Ice Cream

Cherry Ice Cream

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In mixing bowl, combine heavy cream, milk and sugar

  • 2 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 1 whole vanilla bean pod
  • 2 cup fresh cherries, pits removed; cut in quarters
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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

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Mix together all ingredients, except cabbage and set aside

  • Sauce:
  • 1 large head cabbage
  • 1-1/2 pound ground beef
  • 1 cup rice; parboiled
  • 1 small onion; chopped
  • 2 egg
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 2 tablespoon Heinz 57 steak sauce
  • 2 small cans tomato sauce
  • 1 can tomatoes
  • 1/3 cup lemon juice
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup brown sugar
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Shrimp Fra Diavalo

Shrimp Fra Diavalo

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Saute onion and garlic in oil in saucepan 3 minutes

  • 1 large onion
  • 1 clove garlic; finely chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 14-1/2 oz Italian-style stewed tomatoes
  • 8 oz tomato sauce
  • 1/2 pound shrimp, peeled and deveined; cut in half
  • 12 oz angel hair pasta
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Easy Chicken Enchiladas

Easy Chicken Enchiladas

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Heat oven to 350°F. Cook and stir onions in hot oil in large skillet on medium heat 4-5 minutes or until crisp te...

  • 1 small onion; chopped
  • 2 teaspoon oil
  • 3 cup cooked chicken breast; shredded
  • 14-1/2 ounces diced tomatoes; drained
  • 1 tube philadelphia Santa Fe Cooking Creme
  • 2 cup mexican style four cheese; shredded
  • 8 flour tortilla
  • enchilada sauce
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Spaghetti Pie

Spaghetti Pie

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Cook pasta; drain. Beat egg, add parmesan cheese

  • 6 oz spaghetti
  • 8 oz mozzarella cheese; shredded
  • 1 tablespoon parsley leaves
  • 2 teaspoon basil
  • 2 teaspoon oregano
  • 2 garlic cloves; finely chopped
  • 1 onion; chopped
  • 3 oz parmesan cheese; shredded
  • 1 egg
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 28 oz tomatoes; drained
  • 6 oz Tomato paste
  • 1 bay leaf
  • 1 bell pepper; sliced
  • 1 cup cottage cheese; small curd
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