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Vegetable and Three-Cheese Stuffed Shells Recipe

Vegetable and Three-Cheese Stuffed Shells Recipe

By

Heat oven to 400°F. Cook the pasta according to package directions

  • 16 jumbo shells (from a 12-oz box)
  • 2 cups marinara sauce
  • 1 10-oz pkg frozen leaf spinach, thawed
  • 1/2 16-oz pkg frozen broccoli florets, thawed
  • 1 15-oz container part-skim ricotta
  • 2 oz Parmesan, grated (about 1/2 cup)
  • 4 oz part-skim mozzarella, grated (about 1 cup)
  • Kosher salt and pepper
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 small head romaine lettuce, torn
  • 1 seedless cucumber, thinly sliced
  • 1/2 small red onion, thinly sliced
5/5 (1 Votes)

Chicken Parmesan

Chicken Parmesan

By

Preheat the oven to 350 degrees F

  • 4 slices whole-wheat bread (1-ounce each)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 4 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 egg whites
  • 1/2 cup skim milk
  • 1/2 cup all-purpose flour
  • 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
  • Olive oil cooking spray
  • 1 jar good-quality marinara sauce (about 3 1/2 cups)
  • 3/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons (1/2-ounce) shredded Parmesan
4/5 (1 Votes)

Bonaparte Fondue

Bonaparte Fondue

By

"Mixed with mushrooms and apple cider, this earthy and rich fondue will warm everyone right up

  • 1 cup boiling water
  • 2/3 ounce dried shiitake mushrooms
  • 3 tablespoons butter
  • 2 shallots, finely chopped
  • 1 (500 gram) package Bonaparte cheese,chilled
  • 2 tablespoons cornstarch
  • 1 cup apple cider or light white wine
  • 2 teaspoons garlic, minced
  • 1 pinch white sugar (optional)
4.5/5 (17 Votes)

Meatloaf

Meatloaf

By

1) Lightly mix ingredients for the meatloaf and form a loaf

  • MEATLOAF
  • 1 1/2 lbs ground beef
  • 1 egg beaten
  • 1 cup fresh bread crumbs
  • 1 med size onion, chopped
  • 1 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 small can Hunt's tomato sauce or milk
  • 1 small can Hunt's tomato sauce
  • 2 TBLSPs prepared mustard
  • 2 TBLSPs brown sugar or molasses
  • 2 TBLSPs vinegar
  • 1 cup water
0/5 (0 Votes)

Roasted Asparagus with Pine Nuts

Roasted Asparagus with Pine Nuts

By

1. Preheat oven to 350° F

  • 2 tablespoons pine nuts
  • 1 1/2 pounds asparagus
  • 1 large shallot, thinly sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 1/4 cup balsamic vinegar
0/5 (0 Votes)

Pot Roast

Pot Roast

By

Preheat the oven to 325 degrees

  • 1 (4- to 5- pound) prime boneless beef chuck roast, tied
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Good olive oil
  • 2 cups chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
  • 5 large garlic cloves, peeled and crushed
  • 2 cups good red wine, such as Burgundy
  • 2 tablespoons Cognac or brandy
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock, preferably homemade
  • 1 chicken bouillon cube
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 tablespoon unsalted butter at room temperature
0/5 (0 Votes)

Potatoes Au Gratin

Potatoes Au Gratin

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Preheat oven to 400 degrees

  • 4 whole Russet Potatoes, Scrubbed Clean
  • 2 Tablespoons Butter, Softened
  • 1-1/2 cup Heavy Cream
  • 1/2 cups Whole Milk
  • 2 Tablespoons Flour
  • 4 cloves Garlic, Finely Minced
  • 1 teaspoon Salt
  • Freshly Ground Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, Freshly Grated
0/5 (0 Votes)

Baked Haddock

Baked Haddock

By

Give your baked haddock a crunch with a coating of panko bread crumbs

  • 3/4 cup milk
  • 2 teaspoons salt
  • 3/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground dried thyme
  • 4 haddock fillets
  • 1/4 cup butter, melted
4.3/5 (7 Votes)

Apple Butterscotch Crisp

Apple Butterscotch Crisp

By

This is a delicious dessert that can be made a number of ways, but the tastiest results come out of a crock pot

  • 3 cups thin-sliced Granny Smith apples, peeled
  • 1/3 cup packed brown sugar
  • 1/3 cup cook-and-serve butterscotch pudding mix
  • 1/4 cup flour
  • 1/4 cup quick-cooking oats
  • 1/2 tsp ground cinnamon
  • 1/4 cup cold butter
0/5 (0 Votes)

Crab Dip

Crab Dip

By

Always a favorite. Change the flavor each time you make it: add fresh garlic, horseradish, extra hot sauce, chopped...

  • 2 sprays cooking spray
  • 6 ounces low fat cream cheese, softened to room temperature
  • 1/2 cup plain low fat Greek yogurt
  • 3 tablespoons uncooked onion, finely minced
  • 1/2 pound lump crabmeat, fresh or canned, drained
  • 1/2 teaspoon hot pepper sauce, or more to taste
  • 1/2 teaspoon table salt, or to taste
  • 2 tablespoon sherry (dry or sweet), or sweet sherry (or to taste)
4.5/5 (137 Votes)