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Recipes
Drinking Custard
By Joan_Z
In a medium pan over medium heat, bring the milk to a simmer
- 1 qt. Whole Milk
- 3 lge Eggs
- 1/3 cup Granulated sugar (more if you prefer)
- 1/2 tsp. Salt
- 1 tsp. Pure Vanilla Extract
Wine Braised Oxtails
By Joan_Z
Total cooking time: 6 hrs 30 miutes
- 5 lbs. oxtails OR use 1 5 lb. boneless chuck roast cut into 2 inch pieces
- 2 carrots - chopped
- 2 med. onions - chopped
- 6 garlic cloves - sliced
- 6 fresh flat leaf parsley sprigs
- 2 bay leaves
- 2 (3 inch) fresh rosemary sprigs
- 2 tsp. kosher salt
- 1 tso. freshly ground pepper
- 1/4 cup all purpose flour
- 2 Tbsp. olive oil
- 2 cups dry red wine
- 1 (6 oz) can tomato paste
- 1 (8 oz) pkg fresh mushrooms - quartered
- Hot cookedrice
Creole Shrimp
By Joan_Z
Heat 1 tablespoon oil in large nonstick skillet on medium high
- 2 tablespoons canola oil - divided
- 1 lb shrimp - uncooked, shelled & deveined tails on
- 3 tsp. creole seasoning - divided
- 2 lge Green bell peppers - chopped
- 1/2 lge chopped onion
- 3 ribs celery - thinly sliced
- 2 cloves minced garlic
- 1 14.5 oz undrained stewed tomatoes
Old Fashioned Cheesecake
By Joan_Z
No crust to this one
- 5 large eggs, room temperature
- 2 cups (one pint) sour cream, room temperature
- 4 8-ounce packages cream cheese, room temperature
- 8 tablespoons (one stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
Cream Cheese Pound Cake & glaze
By Joan_Z
Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy
- 1 1/2 cups butter, softened
- 1 8 oz package Cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 1 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/8 tsp salt
- Glaze-
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1 TBS milk, to consistency
- Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.
Meatball & Vegetable Soup with Pasta
By Joan_Z
Serves 8. Cal. 266; protein: 13; 29 grams carbo
- 3 cans Beef Broth
- 1 15 oz can cannellillini beans - rinsed & drained
- 1 14.5 oz can diced tomatoes with basil, garlic & oregano - undrained
- 1 12-16 oz., pkg frozen cooked meatballs - thawed
- 1 10 oz pkg. frozen mixed vegetables
- 1 cup small pasta (such an elbow macaroni or small shells)
- Snipped fresh parsley for garnish
Parmesan Baked Pork Chops
By Joan_Z
Oven at 350 for 40-45 mins
- 4 boneless pork chops
- 1 T. olive oil
- 1 C. Parmesan cheese
- 1 C. Italian bread crumbs
- 1 tsp. pepper
- 1 tsp. garlic powder
Walnut Meringues
By Joan_Z
These will keep about to 2 weeks in an airtight tin at room temp
- 1 lb. walnut halves
- 1-2 tsp melted butter for pan
- 3 large egg whites
- 2 cups powdered sugar
- 2 Tbsp self-rising flour
- 1/4 tsp vanilla extract
Strawberry Swirl Cream Cheese Pound Cake
By Joan_Z
Preheat oven to 350 Beat butter at medium speed with a heavy-duty mixer until creamy
- 1 1/2 cups Butter - soft
- 3 cups Sugar
- 1 8 oz pkg Cream Cheese - soft
- 6 large Eggs
- 3 Cups All-purpose Flour
- 1 tsp. Almond Extract
- 1/2 tsp. Vanilla Extract
- 2/3 cup Strawberry Glaze
- 1 wooden skewer
Sausage Alfredo
By Joan_Z
Prepare pasta; drain and set aside
- 1 pkg. Hillshire Farm Smoked Sausage
- 8 oz pasta, cooked and drained
- 2 cups heavy cream
- 2 tsp. Cajun seasoning
- 1/2 cup grated Parmesan cheese