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Recipes
Egg Custard Pie
By Joan_Z
Preheat oven to 350 Set aside nutmeg
- Prepared pie crust
- 3 large eggs
- 1/2 c. sugar
- 1//2 tsp salt
- 1/2 tsp nutmeg (reserve)
- 2 2/3 c milk
- 1 tsp. vanilla
Coconut Cream Pie
By Joan_Z
Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C)
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 large eggs eggs, beaten
- ¾ cup white sugar
- ½ cup all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Navy Bean Soup
By Joan_Z
Instructions Start off by adding Navy Beans to a large stockpot and boil for 10 minutes
- 2 Tbsp. extra virgin olive oil
- 4 cloves garlic minced
- 1 yellow onion diced
- ½ pound carrots sliced into thin rounds
- 4 stalks celery sliced
- 1 pound dry navy beans (you do not need to soak these overnight)
- 1 bay leaf
- 1 tsp. dried rosemary
- ½ tsp. dried thyme
- ½ tsp. smoked paprika
- ½ tsp. black pepper
- 1½ tsp. sea salt
- 6+ cups chicken stock
Oven Baked Risotto with Ham, Leeks & Peas
By Joan_Z
Preheat oven to 400. Heat oil in large ovenproof Dutch oven over med
- 1 Tbsp Olive Oil
- 6 oz. diced ham
- 1 large leak (white part only chopped = 2 cups)
- 4 garlic cloves minced
- 2 Tbsp fresh thyme leaves divided
- 1 1/2 cups uncooked Arborio rice
- 1/2 cup dry white wine
- 1/2 tsp kosher salt
- 3 1/2 cups unsalted chicken stock divided
- 1 cup frozen sweet peas thawed
- 2 Tbsp unsalted butter
- 3 oz. Parmesan cheese grated (about 3/4 cup) divided
Asparagus with Cheese Sauce
By Joan_Z
Melt butter i a small skillet over med high heat
- 2 Tbsp unsalted butter
- 1/2 cup Panko bread crumbs
- 1/2 tsp crushed red pepper
- 1/4 tsp. plus 1/8 tsp. kosher salt divided
- 3 Tbsp finely chopped fresh flt leaf parsley
- 1 Tbsp finely hopped fresh tarragon
- 2 lb. med. size fresh asparagus spears trimmed
- 1 Tbsp olive oil
- 1/2 cup heavy cream
- 4 oz. Parmigiano-Reggiano cheese finely shredded (1 1/2 cups)
- 1 tsp. lemon zest fm 1 small lemon
Buttered Shrimp & Rice Casserole
By Joan_Z
Prepare rice according to the package directions
- 1 cup dry rice
- 6 tbsp butter
- 3-4 garlic gloves, minced
- 1 bag extra large, cooked, peeled, deveined shrimp
- 1/4 cup parmesan cheese, shredded
- 3 tbsp skim milk
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Shredded parmesan cheese for garnish, optional
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Mongolian Beef #2 Slow Cooker
By Joan_Z
Add steak strips and cornstarch to a large resealable bag, and shake until beef is thoroughly coated
- 2 1/2 pounds flank steak, cut into thin strips
- 1 cup carrot, shredded
- 3/4 cup soy sauce
- 3/4 cup packed brown sugar
- 3/4 cup water
- 1/4 cup cornstarch
- 2 Tbsp olive oil
- 1 Tbsp garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 Tsp red chili flakes
Broiled Tilapia Parmesan
By Joan_Z
Preheat broiler. Grease a broiling pan or line pan with aluminum foil
- 1/2 cup Parmesan cheeses
- 1/4 cup butter - softened
- 3 Tbsp. mayonnaise or sour cream
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. dried basil
- 1/4 tsp. ground black pepper
- 1/8 tsp. onion powder
- 1/8 tsp. celery salt
- Old Bay seasoning
- Bread crumbs and parsley for garnish
- 2 lbs. tilapia fillets
Light & Fluffy Icing
By Joan_Z
Stir together the first 3 ingredients, fold in Cool Whip
- 1 small box Jello instant pudding mix - chocolate
- 1/4 cup Confectioners sugar
- 1 cup Milk
- 1 Cool Whip Lite® regular size
Brussel Sprouts - Carmelized with Bacon
By Joan_Z
Wash and remove the outer leaves from brussel sprouts, trim stem end and cut in half
- 1 1/2 – 2 pounds brussel sprouts
- 5 slices bacon, diced
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 shallot, diced
- 1/3 cup hot water (if needed)