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Recipes
Fresh Herb Shrimp Linguini
By Valarie
Thaw shrimp, if frozen. Rinse shrimp and set aside
- 1 pound fresh or frozen peeled, deveined medium shrimp
- 6 ounces packaged dried linguini or spaghetti
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons snipped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- Rosemary sprigs (optional)
Grands!® Cinnamon Pull-Apart Coffee Cake - Recipe.com
By Valarie
From Betty's Soul Food Collection
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 cans Pillsbury® Grands!® Homestyle refrigerated buttermilk
- biscuits (16.3 ounces each)
- 1 cup packed brown sugar
- 3/4 cup butter or margarine, melted
Hummus with Sesame
By Valarie
Directions Combine the beans, lemon juice, tahini, cumin and garlic in a food processor
- One 15-ounce can garbanzo beans, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons tahini paste
- 1/4 teaspoon cumin
- 1/2 clove garlic
- 1 tablespoon olive oil, plus more to drizzle
- 1 tablespoon sesame oil
- Kosher salt and freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- For serving: carrot sticks, celery sticks and pita chips
Apple Slab Pie
By Valarie
Heat oven to 425°F. Remove pie crusts from pouches
- Pie
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons apple pie spice or ground cinnamon
- 9 cups thinly sliced peeled apples (9 medium)
- Streusel
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup quick-cooking or old-fashioned oats
- 1/2 cup cold butter, cut into small pieces
Benihana Ginger Sauce
By Valarie
* Sliced onion should be rinsed in running water for 15 minutes
- 5 ounces sliced onion*
- 2 ounces ginger, peeled, sliced thinly
- 1 lemon, peeled, chopped, juice squeezed
- 2 cups soy sauce
- 1 cup vinegar
Mario Batali's Summer Vegetables in Cartoccio
By Valarie
Preheat the oven to 475 degrees F
- 1 1/2 cups Haricots Verts (root end trimmed)
- 2 Corn Cobs (cut into 1/2-inch wheels)
- 1 1/2 cups Baby Yukon Potatoes (cut in half)
- 1 cup Broccoli (florets cut into bite size pieces)
- 1 Yellow Squash (cut in half lengthwise then sliced into 1/4-inch thick half moons)
- 5 Scallions (cut into 1-inch lengths)
- 1 1/2 cups American Country Ham (cut into 1/2-inch cubes)
- 1 Jalapeno (sliced)
- 2 Garlic cloves (thinly sliced)
- 6 Parsley sprigs (roughly chopped)
- 6 Thyme sprigs
- 1 Lemon (zest and juice)
- 1/3 cup White Wine
- 1/2 cup Basil (chopped)
- Olive Oil
- Salt and Pepper
- Warm Crusty Bread (for serving)
Jewel Roasted Vegetables
By Valarie
Preheat the oven to 375 degrees F
- 4 medium beets
- 3 tablespoons olive oil, divided
- 1 1/2 pounds carrots
- 1 1/2 pounds Brussels sprouts
- 8 large garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly chopped thyme leaves
Barilla® Whole Grain Thin Spaghetti with Zucchini and Parmesan
By Valarie
Bring a large pot of water to a boil
- 1 box Barilla Whole Grain Thin Spaghetti
- 4 Small Zucchini Diced
- 2 tablespoons Extra Virgin Olive Oil
- 1 clove Garlic Chopped
- 2 cups Cherry Tomatoes
- 4 leaves Fresh Basil Cut Into Strips
- 1/2 cup Parmesan Cheese Freshly Grated
No-Bake Chocolate-Pretzel-Peanut Butter Squares
By Valarie
In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and st...
- 1 1/2 sticks (12 tablespoons) butter, melted
- 2 cups pretzel rods, crushed into crumbs
- 1 1/2 cups confectioners' sugar
- 1 cup plus 1/4 cup smooth peanut butter
- 1 1/2 cups milk chocolate chips
Bisquick
By Valarie
Combine flour, milk, baking powder, and salt in a very large bowl
- 8 Cups Flour
- 1 1/4 Cups Nonfat Dry Milk Powder
- 1/4 Cup Baking Powder
- 1 Tablespoon Salt
- 2 Cups Shortening