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Recipes

Seafood: Pan-Seared Scallops on Linguine

Seafood: Pan-Seared Scallops on Linguine

By

Excellant serve with Sauvignon Blanc

  • 1 cup dry white wine
  • 1/4 cup minced shallots
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated peeled fresh ginger
  • 2 tablespoons whipping cream
  • 1 tablespoon butter, cut into small pieces
  • 2/3 cup chopped seeded plum tomato
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups hot cooked linguine
  • Cooking spray
  • 3/4 pound large sea scallops
  • 1/8 teaspoon
4.6/5 (16 Votes)

B-Light, Tender Buttermilk Biscuits

B-Light, Tender Buttermilk Biscuits

By

Adjust oven rack to middle position and heat oven to 450 degrees

  • Basic:
  • 2 cups bleached all-purpose flour
  • 2 tsps. Baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. sugar
  • 3/4 tsp. salt
  • 6 tbs. unsalted butter, frozen solid
  • Extra ingredients (for flavor variations)
  • 1 cup cold buttermilk (plus a few extra teaspoons, if needed
4.4/5 (11 Votes)

Batter: Arthur Treacher's Batter

Batter: Arthur Treacher's Batter

By

Dip moistened pieces evenly but lightly in the flour

  • 3 Pounds 3 Pounds Fish, chicken or vegetables
  • 2 Cups 2 Cups All−purpose flour
  • 3 Cups 3 Cups Pancake mix
  • 3 Cups 3 Cups Club soda
  • 1 Tablespoon 1 Tablespoon Onion powder
  • 1 Tablespoon 1 Tablespoon Seasoned salt
4.5/5 (2 Votes)

Sausage Pasta Casserole

Sausage Pasta Casserole

By

Preheat the oven to 425 degrees F

  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • Kosher salt
  • 1 pound rigatoni
  • 1 pound sweet Italian sausage, removed from the casings
  • 1 medium onion, sliced
  • 1 medium bulb fennel, trimmed, cored and sliced
  • 3 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • 1 28 -ounce can whole tomatoes, crushed by hand
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, coarsely chopped
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1/2 cup grated parmesan cheese (1 ounce)
4.8/5 (10 Votes)

Soup: Chicken Minestrone

Soup: Chicken Minestrone

By

1. In large saucepan, heat oil over medium-high heat

  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon Italian seasoning
  • 1 package (32 ounces) chicken broth
  • 1 bag (1 pound) frozen Italian-style vegetables
  • 1 can (19 ounces) cannellini beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes
  • 1 pound chicken tenders, cut into bite-size pieces
  • 1 cup small shaped pasta, cooked according to package directions
4.5/5 (2 Votes)

Pasta: Lasagna

Pasta: Lasagna

By

In a Dutch Oven cook sausage, ground beef, onion, and garlic over medium heat until well browned

  • 1 lb. sweet Italian Sausage
  • 3/4 lb lean ground beef
  • 1/2 cup minced onion
  • 2 cloves, crushed
  • 28 oz can crushed tomatoes
  • 2 (6oz) can tomato paste
  • 2 (6.5) cans canned tomato sauce
  • 1/2 cup water
  • 2 tbsp white sugar
  • 1 1/2 tsp dried basil leaves
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 4 tbsp chopped fresh parsley
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 3/4 pound mozzarella cheese
  • 3/4 cup grated Parmesan Cheese
4.5/5 (15 Votes)

Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts

Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts

By

We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegeta...

  • 1 tablespoon chopped fresh sage, divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 4 (10-oz.) bone-in, skin-on chicken breasts
  • 4 cups cubed peeled butternut squash (about 1 lb.)
  • 3 large shallots, peeled and quartered
  • 1/2 acorn squash, seeded and cut crosswise into slices
  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
4.8/5 (4 Votes)

CHICKEN TORTELLINI SOUP(crockpot)

CHICKEN TORTELLINI SOUP(crockpot)

By

Add 6 cups broth, 2 cups water, chicken, carrots to a crockpot

  • 1 bag tortellini
  • 2 cooked and diced chicken breasts
  • 6 cups chicken broth
  • 2 cups water
  • 2 carrots peeled and sliced
  • 1 stalk celery
  • Italian seasoning to taste
4.3/5 (4 Votes)

Chicken Stroganoff, Weight Watchers Crock Pot Chicken Stroganoff

Chicken Stroganoff, Weight Watchers Crock Pot Chicken Stroganoff

By

Only 4 points per serving

  • 1 lb boneless skinless chicken breast, frozen
  • 11 3/4 ounces fat-free cream of mushroom soup
  • 16 ounces fat free sour cream
  • 1 (1 1/4 ounce) envelope dry onion soup mix
4.5/5 (2 Votes)

Side Dish: Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Side Dish: Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

By

Preheat the oven to 400 degrees F

  • 1 tablespoon butter
  • 4 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 1 cup whole milk
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups grated mozzarella
  • 1 cup freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 2 tablespoons plain dry bread crumbs
4.6/5 (26 Votes)