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Recipes
Ravioli and Vegetable Soup
By Golfwidow7
Heat the olive oil in a large pot over medium heat
- 1 tbsp. evoo
- 1 small diced onion
- 3 medium carrots - halved lengthwise and sliced
- 3 stalks celery - sliced
- 1 tsp. chopped fresh thyme
- 2 cups fat free low sodium beef or vegetable broth
- 1 9 oz packed small cheese ravioli
- 1 small bunch escarole or 5 cups spinach, roughly chopped
- Kosher salt and ground pepper
- 3 tbsp. grated parmesan cheese
- 8 slices whole wheat baguette
Three Herb Chicken and Mushrooms
By Golfwidow7
Preheat oven to 400 degrees F
- 8 chicken thighs (about 4 pounds), skin on
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons snipped fresh rosemary
- 2 tablespoons snipped fresh thyme
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh button or cremini mushrooms, halved and/or quartered
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup dry white wine or chicken broth
- 2 tablespoons Dijon-style mustard
- 1 tablespoon snipped flat-leaf Italian parsley
Ruben Spread, Warm
By Golfwidow7
HEAT oven to 350ºF. MIX cream cheese and dressing in medium bowl; stir in all remaining ingredients except cracke...
- 4 oz Cream Cheese, softened
- 1/2 cup KRAFT Thousand Island Dressing
- 1/4 lb sliced deli corned beef, chopped (1 cup)
- 3/4 cup well-drained CLAUSSEN Sauerkraut
- 1 pkg (8oz) KRAFT Big Slice Swiss Cheese Slices, chopped
- TRISCUIT Deli-Style Rye Crackers
Buffalo Chicken Egg Rolls, Baked Mini
By Golfwidow7
Preheat oven to 400°F. Grease a baking sheet with nonstick cooking spray
- For the blue cheese dip:
- 3 cups shredded cooked chicken
- 1/4 cup buffalo sauce (Frank's)
- 4 green onions, sliced thin
- 3 ounces softened, light cream cheese
- 20 wonton wrappers
- 2 teaspoons butter
- 2 teaspoons flour
- 1/2 cup warm milk
- 1/4 cup crumbled blue cheese
- Salt and pepper to taste
Garlicky Lemon-Pepper Shrimp
By Golfwidow7
Rachel Ray 1/22/19
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, thinly sliced or chopped
- 2 lemons, 1 lemon thinly sliced, 1 lemon remove zest then halve
- 2 teaspoons coarse black pepper
- ¾-1 cup white wine or chicken stock, eyeball it
- 2 pounds large shrimp, peeled and deveined, tails intact
- Kosher salt
- 1/22/2019 Rachael's Garlicky Lemon-Pepper Shrimp | Rachael Ray Show
- https://www.rachaelrayshow.com/recipes/rachaels-garlicky-lemon-pepper-shrimp 2/2
- A fat handful of flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano, stemmed and chopped
- Warm, crusty bread, for mopping, or 1/2 pound thin spaghetti, cooked to al dente
Beet Carpaccio with Burrata
By Golfwidow7
Preheat the oven to 425 degrees F
- 2 medium beets, trimmed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 8-ounce ball burrata cheese
- 1 tablespoon fresh orange juice
- 1 tablespoon champagne vinegar or
- white wine vinegar
- 1/2 small shallot, minced
- Freshly ground pepper
- 4 1/2-inch-thick slices crusty bread
- 1 tablespoon chopped fresh chives
- 2 tablespoons roughly chopped pistachios
Peanut Butter Truffles
By Golfwidow7
1. Butter the side of a medium heavy saucepan
- 2 2
- cups sugar
- 1 1
- 5-ounce can evaporated milk
- 1/2 1/2
- cup butter
- 2 2
- cups tiny marshmallows
- 3/4 3/4
- cup creamy peanut butter
- 1/2 1/2
- teaspoon vanilla
- 12 12
- ounces dark or bittersweet chocolate, chopped
- 2 2
- teaspoons shortening
- Finely chopped peanuts (optional)
Cinnamon Rolls, Cast-Iron Skillet
By Golfwidow7
Spray a 10-inch cast-iron skillet with cooking spray
- Sweet Roll Dough (recipe below)
- 1/2 cup plus 4 tablespoons unsalted butter, softened and divided
- 3/4 cup firmly packed light brown sugar
- 2 tablespoons ground cinnamon
- 4 ounces cream cheese, softened
- 1 1/2 cups confectioners' sugar
- 4 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Sweet Roll Dough
- 3 1/2 to 3 3/4 cups all-purpose flour
- 1 (1/4-ounce) package active dry yeast
- 1/2 cup whole milk
- 1/2 cup sour cream
- 6 tablespoons unsalted butter, cubed
- 1/3 cup sugar
- 2 teaspoons kosher salt
- 1 large egg, lightly beaten