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Recipes
Pico de Gallo
By glomcrae
from Viking Cooking School uses food processor
- 2 t. whole cumin (toast cumin in skillet - then crush)
- 2 large ripe red tomatoes (or 4 ripe Roma tomatoes)
- 1/2 medium red onion
- 1 to 2 medium serrano chilies, or to taste
- 3 T. freshly squeezed lime juice (about 2 limes), or to taste
- 1/2 cup (packed) chopped fresh cilantro, or to taste
- 3/4 t. kosher salt, or to taste
- 1/2 t. freshly ground black pepper, or to taste
Pistachio Cake
By glomcrae
A green tube cake made by altering a cake mix with pistachio pudding and green food coloring
- 1 package (18 1/4 ounce) yellow cake mix
- 1 package (3.4 ounce) instant pistachio pudding mix
- 4 eggs
- 1 1/2 cups water
- 1/4 cup vegetable oil
- 1/2 teaspoon almond extract
- 7 drops green food coloring
Debbie's Pink Cookies
By glomcrae
from Take Five for Every Occasion
- 1 (2-layer) package strawberry cake mix
- 1/2 cup vegetable oil
- 2 eggs, lightly beaten
- 1/2 cup water
- 1 cup semisweet chocolate chunks
Eggplant Parmesan
By glomcrae
from Take Five for Every Occasion
- 1 large eggplant, peeled
- 1/2 cup flour
- 1/2 cup olive oil
- 1 (26-ounce) jar basil and tomato spaghetti sauce
- 2 1/2 cups shredded mozzarella cheese
Pizza Pasta
By glomcrae
Preheat oven to 350 degrees F (175 degrees C)
- 8 ounces rotini pasta
- 1 pound lean ground beef
- 1 small onion, diced
- 1 (28 ounce) jar spaghetti sauce
- 4 ounces sliced pepperoni sausage
- 2 cups shredded mozzarella cheese
Cranberry Chicken
By glomcrae
from Designing Women cookbook
- 1 can whole berry cranberry sauce
- 1 pkg. onion soup
- 1 small bottle Catalina salad dressing
- 4 boneless chicken breasts
Savory Bean Spinach Soup
By glomcrae
Servings: 6 main-dish servings Calories150 Total Fat (g)3 Saturated Fat (g)1 Monounsaturated Fat (g)0 Polyunsaturat
- 3 14-ounce cans vegetable broth
- 1 15-ounce can tomato puree
- 1 15-ounce can white or Great Northern beans, rinsed and drained
- 1/2 cup converted rice
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried basil, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups coarsely chopped fresh spinach or kale leaves
- Finely shredded Parmesan cheese
Pecan Wild Rice
By glomcrae
from Take Five for Every Occasion
- 4 cups chicken broth
- 8 green onions, chopped
- 1 (10-ounce) can cream of mushroom soup
- 2 (4-ounce) envelopes mixed long grain and wild rice
- 1 1/2 cup chopped pecans
Pork Chops & Squash
By glomcrae
304 cal 17 g fat 26 g protein 13 g carb 4 g fiber
- 2 T. whole-wheat flour
- 1 t. garlic powder
- Salt & pepper to taste
- 4 boneless pork chops, about 1/2 inch thick
- 2 T. olive oil, divided
- 1 onion, chopped
- 2 yellow squash, sliced
- 2 zucchini, sliced
- 1 tomato, diced
- 1 t. basil
- 1 cup chicken broth
- 1 T. butter
Sour Cream Yeast Rolls
By glomcrae
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt
- 2 1/2 to 3 cups all-purpose flour
- 2 T. sugar
- 1 pkg. (1/4 oz.) active dry yeast
- 1 t. salt
- 1 cup sour cream
- 1/4 cups water
- 3 T. butter, divided
- 1 egg