SandiB2010's profile page
Recipes
Traditional Creamed Onions
By sandiB2010
Traditional creamed onions are pearl onions served in a cream sauce made from flour and cream
- 2 pounds unpeeled white pearl onions
- 1 1/4 teaspoons salt
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups heavy cream or half-and-half
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg (My addition)
Perfect French Fries
By sandiB2010
Recipe courtesy Ree Drummond for Food Network Magazine
- 2 1/2 pounds russet potatoes
- Vegetable or peanut oil, for frying
- Sea salt, for sprinkling
- Ketchup and mayonnaise, mixed, for serving
Chocolate Cream Pie
By sandiB2010
So good the entire table will be fighting over the last slice, this chocolate pie from reader Christi Fratantuono i
- 2 3.9-oz. boxes instant chocolate pudding
- 1 1/2 cups whole milk, chilled
- 1/2 cup vanilla yogurt (not nonfat)
- 1 9-inch purchased or homemade chocolate crumb crust
- 1/2 cup heavy cream, chilled
- 1 tablespoon confectioners' sugar, optional
- 10 strawberries, hulled and cut into eighths
Creamy Cheesecake
By sandiB2010
"This cheesecake is creamier than most cheesecakes, and very easy to make
- 1 (9 inch) prepared graham cracker crust
- 16 ounces cream cheese
- 2 eggs
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon grated lemon zest
Lemon-Lime Miniature Bundt Pound Cakes
By sandiB2010
A citrusy lemon-and-lime glaze tops these elegant miniature bundt cakes
- For the Miniature Bundt Pound Cakes:
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 tablespoon grated lemon peel
- 1 tablespoon grated lime peel
- For the Lemon-Lime Glaze Topping:
- 2 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons heavy whipping cream
- 2 teaspoons grated lemon peel
- 2 teaspoons grated lime peel
Slow-Cooker Bolognese Sauce
By sandiB2010
You don’t have to cook all day to create a high-quality version of this classic Italian sauce
- 1 medium onion, finely chopped (1/2 cup)
- 1 stalk celery, finely chopped (1/2 cup)
- 1 carrot, finely chopped (3/4 cup)
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup milk
- 1 6-ounce can tomato paste
- 6 14-ounce cans diced tomatoes
- 4 teaspoons kosher salt
- 1/2 teaspoon ground nutmeg
- Long pasta (such as pappardelle), for serving
Old School Mac n' Cheese
By sandiB2010
"This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made
- 1 3/4 pounds whole-wheat macaroni
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 6 cups milk, divided
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 (8 ounce) package shredded Cheddar cheese, divided (I like extra sharp)
- 3 (8 ounce) packages shredded American cheese (Can use Velveeta; prefer more cheddar)
- 1 tablespoon Worcestershire sauce
- 1 (8 ounce) bag potato chips (such as Lay's®), crushed
- 1 cup shredded Cheddar cheese
- 1/3 cup grated Parmesan cheese
- butter-flavored cooking spray
Three Cheese Baked Ziti with Spinach (Campbell's)
By sandiB2010
Save valuable time by putting together the casserole, covering and refrigerating it to bake later to everyone's del...
- 1 package (16 ounces) uncooked medium tube-shaped pasta (ziti)
- 1 bag (6 ounces) baby spinach, washed (about 4 cups)
- 1 jar (1 pound 9 ounces) Prego® Marinara Italian Sauce
- 1 cup ricotta cheese
- 4 ounces shredded mozzarella cheese (about 1 cup)
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Easy Blender Eggnog
By sandiB2010
Nothing a like a warm, soothing glass of creamy eggnog to bring in the holidays
- 2 cups heavy cream
- 1/2 cup sugar
- 1/4 teaspoon nutmeg
- 4 large eggs
- 3/4 cup brandy
Super Moist Pork Chops
By sandiB2010
Golden mushroom soup makes a simple and tasty sauce for tender sautéed pork chops
- 1 Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
- 2 Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.