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Recipes
Sara Lee French Toast
By Dglmedia
In a medium bowl, whisk together eggs, cream or milk, extracts and spices
- 4 slices, each 3/4" thick, frozen Sara Lee pound cake, thawed
- 2 eggs
- 1/4 cup heavy cream or 2/3 cup milk
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp salt
- 3 T butter or margarine
- confectioners' sugar
Tagliatelle with Smoked Ham and Peas
By Dglmedia
1. Bring a large pot of lightly salted water to a boil
- Ingredients:
- 1 1 8 pound tagliatelle or linguini pasta, preferably 8 ounces each plain and spinach
- 3 3 3 tablespoons extra virgin olive oil
- 1 1 1 medium onion, chopped
- 2 2 2 garlic cloves, minced
- 2 2 2 tablespoons butter
- 5 5 1/2-inch ounces thick-sliced smoked ham, trimmed of excess fat, cut into 1/2-inch cubes
- 1 1 1 cup cooked fresh or thawed frozen peas
- 1/4 1/4 1/4 teaspoon salt
- 1/8 1/8 1/8 teaspoon freshly ground black pepper
Baked Pumpkin Custard
By Dglmedia
A smart take on classic Pumpkin Pie Skip the crust and try this recipe for Pumpkin Custard, which has 70% fewer...
- 6 6 12 4 sugar pumpkins, 12 -16 ounces each, and about 4 inches in diameter (to be used as decorative bowls)
- 3/4 3/4 3/4 cup sugar
- 1 1 1 teaspoon cinnamon
- 1/2 1/2 1/2 teaspoon ground ginger
- 1/4 1/4 1/4 teaspoon ground cloves
- 1/4 1/4 1/4 teaspoon salt
- 2 2 2 eggs
- 2 2 2 cups pumpkin puree
- 1 1 1 cup nonfat or lowfat evaporated milk
- 6 6 6 tablespoons chopped, toasted California walnuts
- NOTE: These crustless, individual custards can be baked either in small, hallowed-out pumpkins, or in ramekins. Instructions for both methods are given.
O'Charley's Loaded Potato Soup
By Dglmedia
- 3 pounds red potatoes
- 1/4 cup margarine, melted
- 1/4 cup flour
- 8 cups half-and-half
- 1 (16 ounce) block Velveeta cheese, melted
- White pepper, to taste
- Garlic powder, to taste
- 1 teaspoon hot pepper sauce
- 1/2 pound bacon, fried crisply
- 1 cup Cheddar cheese, shredded
- 1/2 cup fresh chives, chopped
- 1/2 cup fresh parsley, chopped
1-Dish Hot Fudge Swirl
By Dglmedia
Makes: 8 Servings Prep Time: 20 minutes Bake Time: 25 to 30 minutes
- Batter **
- Mazola® Pure® Cooking Spray
- 1-3/4 cups all-purpose flour
- 2 envelopes Fleischmann's® RapidRise Yeast
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup very warm water (120° to 130°F)2 tablespoons butter OR margarine, melted
- Topping **
- 1 cup (11.75 ounce jar) hot fudge sauce, regular OR dark chocolate(Don't substitute chocolate syrup for hot fudge sauce)
- Icing **
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Orange Chiffon Pie
By Dglmedia
In a saucepan, combine the gelatin, sugar and salt
- 1 envelope unflavored gelatin
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 egg yolks, lightly beaten
- 3/4 cup orange juice
- 1/4 cup lemon juice
- 1 teaspoon grated orange peel
- 1/2 teaspoon grated lemon peel
- 1 cup heavy whipping cream, whipped
- 1 pastry shell (9 inches), baked
- Oranges slices
- Fresh mint, optional
Honey-Mustard Salmon
By Dglmedia
Prepare salmon: Preheat broiler
- Honey-Mustard Salmon
- 2 tbs dijon mustard
- 1 tbs honey
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 pieces salmon with skin (about 6oz each)
- Bibb Lettuce Salad
- 1 gala or red delicious apple, cored and cut into thin wedges
- 2 tbs seasoned rice vinegar
- 1 tbs extra virgin olive oil
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 bag baby lettuces (5oz)
- Lemon slices for garnish
Cranberry Pear Tarts
By Dglmedia
A smart alternative to pie
- 1/2 cup fresh cranberries
- 1/4 cup honey
- 1/4 teaspoon allspice
- 1/8 teaspoon cinnamon
- 2 ripe pears, peeled, cored and chopped
- 2 (2.1-oz.) boxes mini Fillo (Phyllo) shells, thawed
- 1/4 cup chopped walnuts
- Finely grated orange zest
Tomato-Goat Cheese Bruschetta
By Dglmedia
Heat oven to 350°F. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in ...
- 2 logs (4 oz each) soft goat cheese, cut into 8 (1-inch) slices
- 1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
- 1/4 cup coarsely chopped pitted kalamata olives
- 1 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 24 slices (1/2 inch thick) baguette (about 8 oz), toasted
Red-Wine-Poached Pears
By Dglmedia
From Country Living After a rich feast, a simple but special dessert -- like these pears, poached in red wine ...
- 6 firm pears, peeled, cored, and rubbed with fresh lemon
- 2 bottle(s) red wine
- 1 teaspoon(s) whole cloves
- 4 stick(s) cinnamon
- 2 oranges, zested (zest cut into 1-inch strips)
- 1/2 cup(s) fresh orange juice
- 10 cardamom pods
- 1 cup(s) sugar