Mistynoelle13's profile page
Recipes
CREOLE SEASONING
By mistynoelle13
Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano leaves
- 2 tablespoons dried sweet basil
- 1 tablespoon dried thyme leaves
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon celery seed
- 5 tablespoons sweet paprika
Betty Crocker Pie Crust
By mistynoelle13
Mix together flour and salt
- 1 cup flour 2 cups flour
- 1/2 tsp. salt 1 tsp. salt
- 1/3 cup crisco 2/3 cup crisco
- 1/4 cup water 1/2 cup water
Basic Tomato Sauce
By mistynoelle13
This base can be varied with other herbs and spices
- 1/2 medium onion (1 cup)
- 4 large cloves of garlic
- four 28-ounce cans whole tomatoes
- one 5.5-ounce can tomato paste
- 1/4 cup plus 2 tbsp olive oil
- salt (to taste)
- freshly cracked pepper, to taste
- 8 basil leaves
- 2 tbsp extra-virgin olive oil
Swiss Chard Mascarpone Ravioli, Pan-Seared and Drizzled with Truffled Creme
By mistynoelle13
1. To make the sauce: Heat a saucepan over medium heat
- Sauce
- 1/3 cup unsalted butter
- 2 sprigs fresh thyme
- 2 to 3 tablespoons white truffle oil
- 1/3 cup heavy cream
- Pinch sea salt and coarsely ground black pepper
- Ravioli
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- Pinch hot chile flakes
- 2 portabella mushrooms, finely diced
- 2 shallots, minced
- Pinch sea salt and freshly ground black pepper
- 5 Swiss chard leaves, trimmed and julienned
- 1/4 cup mascarpone cheese, softened
- 1/4 cup ricotta cheese, softened
- 1/4 cup Parmesan cheese, finely grated
- 8 fresh pasta sheets, approximately 4 to 8-inches per sheet
- Freshly shaved Parmesan cheese
Bourbon-Glazed Ham
By mistynoelle13
1. Heat oven to 325°F. 2
- 1 fully cooked smoked bone-in half ham (9 to 10 lb)
- 1 teaspoon whole cloves
- 1 cup packed dark brown sugar
- 2 tablespoons ground mustard
- 1/4 cup bourbon or apple juice
Pork Medallions with Fresh Pear Chutney
By mistynoelle13
1. Sprinkle the pork with the salt and pepper
- 3/4 lb pork tenderloin, trimmed and cut into 1-inch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp olive oil
- 2 firm ripe pears, peeled, and chopped
- 2 tsp grated peeled fresh ginger
- 1/4 cup mango chutney
- 1/4 cup chicken broth
Tahini Sauce
By mistynoelle13
1. You can use a food processor to combine the garlic and tahini but we just used our blender
- 1/2 cup tahini
- 4 gloves garlic, minced
- 3/4 teaspoon salt
- 2 1/2 tablespoon olive oil
- 1/4 cup lemon juice
- 2 teaspoon parsley, finely chopped
- 2 teaspoon cilantro, finely chopped
- 1/4 teaspoon ground cumin
- 1/2 tablespoon warm water
Basic Pizza Dough
By mistynoelle13
1. To make the dough, add the lukewarm water to a large bowl, along with the sugar
- 1 1/4 cups lukewarm water (300 ml)
- 1/2 tsp sugar (2 g)
- 2 tsp instant dry yeast (10 g)
- 2 tbsp Extra-virgin olive oil (30 ml)
- 1/2 cup semolina flour (100 g)
- 3 1/4 cups bread flour (400 g)
- 2 tsp sea salt (10 g)
- 1/4 cup coarse cornmeal (for sprinkling on peel)
- 2 tbsp extra-virgin olive oil (for brushing on dough)
Red Beans and Rice
By mistynoelle13
1. Rinse beans, and then soak in a large pot of water overnight
- 1 pound dry kidney beans
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons minced garlic
- 2 stalks celery, chopped
- 6 cups water
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 tablespoon dried parsley
- 1 teaspoon Cajun seasoning
- 1 pound andouille sausage, sliced
- 4 cups water
- 2 cups long grain white rice
Savory White Chicken Chili
By mistynoelle13
1. In 4-quart saucepan or Dutch oven, heat oil over medium heat
- 2 tablespoons olive or canola oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped (1/2 cup)
- 2 cloves garlic, minced
- 1 1/2 cups Progresso® chicken broth
- 1 medium red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon ground red pepper (cayenne)
- 2 cans (15 oz each) cannellini beans, drained
- 1 can (4.5 oz) chopped green chiles
- 1/4 cup chopped fresh parsley
- 1 container (6 oz) Yoplait® Greek Fat Free plain yogurt