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Recipes

Ryan Scott's Spinach Pasta

Ryan Scott's Spinach Pasta

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Cook pasta according to the package directions

  • 1 Wacky Mac pasta
  • 1 Barilla pasta sauce
  • 1 9-ounce Dole Spinach Cello pack
  • Salt and freshly ground pepper
0/5 (0 Votes)

Mexican-Style Shrimp Pizza

Mexican-Style Shrimp Pizza

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Preheat oven to 400 degrees F

  • 2 8-inch flour tortillas
  • 1 teaspoon olive oil
  • Nonstick cooking spray
  • 1 cup thin, bite-size red and/or yellow sweet pepper strips
  • 1/3 cup thinly sliced green onions
  • 1/2 of a medium fresh jalapeno chile pepper, seeded and thinly sliced* (optional)
  • 1 tablespoon water
  • 2 -3 tablespoons purchased green salsa
  • 4 ounces peeled and deveined cooked medium shrimp
  • 1/3 cup shredded Monterey Jack cheese
  • 1 tablespoon snipped fresh cilantro
5/5 (1 Votes)

Roasted Fall Vegetables

Roasted Fall Vegetables

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This recipe showcases the natural flavors of fall vegetables by seasoning them simply with salt and pepper and roas...

  • 2 portobella mushrooms
  • 2 sweet potatoes
  • 3 tablespoons olive oil
  • 4 shallots
  • 2 garlic cloves
  • 2 teaspoons fresh thyme
  • Salt
  • Pepper
  • 2 tablespoons parsley
4.3/5 (19 Votes)

Dulce de Leche from Sweetened Condensed Milk

Dulce de Leche from Sweetened Condensed Milk

By

Can cook several cans at once

  • 1 14-ounce can Sweetened Condensed Milk
0/5 (0 Votes)

Vegetarian Tostada

Vegetarian Tostada

By

On a serving plate, layer rice and beans

  • 1/3 cup cooked brown rice
  • 1/3 cup canned pinto beans, black beans, or red beans, rinsed and drained
  • 1 1/2 cups coarsely shredded mixed greens or fresh spinach
  • 1/2 cup chopped tomato
  • 2 tablespoons chopped onion
  • 1 tablespoon shredded carrot
  • 1 tablespoon sliced pitted ripe olives, halved
  • 1 tablespoon purchased salsa
  • 1 tablespoon light dairy sour cream
  • 1/8 medium avocado, peeled and sliced (optional)
4.5/5 (14 Votes)

Slow-Cooker Rustic French Onion Soup

Slow-Cooker Rustic French Onion Soup

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Spray 6- to 7-quart slow cooker with cooking spray

  • 6 large onions, cut in half, then thinly sliced (14 cups)
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon dried thyme leaves
  • 5 tablespoons all-purpose flour
  • 3/4 cup dry sherry
  • 1/4 cup water
  • 1 carton (32 oz) Progresso® beef-flavored broth (4 cups)
  • 20 slices (1/2 inch thick) baguette (about 10 oz)
  • 6 oz Gruyère cheese, shredded (1 1/2 cups)
  • Fresh thyme leaves, if desired
4.7/5 (29 Votes)

Portobello & Beef Patty Melt

Portobello & Beef Patty Melt

By

Position rack in upper third of oven; preheat broiler

  • 12 ounces 93%-lean ground beef
  • 2 cups finely chopped portobello mushroom caps, (about 2), gills removed
  • 3 tablespoons plain dry breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 slices rye bread
  • 1 clove garlic, peeled
  • 8 teaspoons pickle relish
  • 4 slices Swiss cheese, (2 ounces)
4.5/5 (11 Votes)

Jill Sockwell's Sassy Summer Salmon

Jill Sockwell's Sassy Summer Salmon

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step 1 ingredients 2 pounds Salmon Filets 1/2 cup Honey 1/4 cup Soy Sauce 1 Lemon (Juiced) 1 tablespoon Orie...

  • 2 pounds Salmon Filets
  • 1/2 cup Honey
  • 1/4 cup Soy Sauce
  • 1 Lemon (Juiced)
  • 1 tablespoon Oriental Sesame Oil
  • 1/4-1/2 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon Black Pepper
  • Cooking Oil
4.6/5 (8 Votes)

Pork and Mushrooms Stir Fry

Pork and Mushrooms Stir Fry

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For the noodles: Make a well in the center of the flour and add the salt, eggs and 2 tablespoons water

  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 4 whole eggs
  • 8 ounces pork tenderloin, cut into thin strips
  • 3 ounces portabella mushrooms, chopped
  • 2 teaspoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fresh ginger, zested
  • 1 tablespoon sugar
  • 1 clove garlic, zested
  • Zest and juice of 1 lemon
  • 2 tablespoons canola oil
  • 1 cup napa cabbage, shredded
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/2 cup roasted peanuts, finely chopped
  • 1 lime, cut into wedges
4.6/5 (11 Votes)

Spicy Red-Wine Spaghetti

Spicy Red-Wine Spaghetti

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Bring a large pot of salted water to the boil

  • Kosher salt
  • 1 pound spaghetti
  • 1/4 cup extra-virgin olive oil
  • 3 large cloves garlic, chopped
  • 1 large shallot, halved, thinly sliced into strips
  • 1/2 teaspoon dried crushed red pepper
  • One 750ml bottle zinfandel
  • 1 tablespoon tomato paste
  • 1 tablespoon butter
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 4 ounces coarsely crumbled goat cheese
0/5 (0 Votes)