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Recipes
Cracked Hot Kamut Cereal
By AzWench
One of my favorite breakfast cereals
- 1 cup cracked kamut
- 4 cups of water
- Coconut oil
- Slivered almonds
- Dried fruit such as blueberries, cranberries, cherries, plums
- Brown Sugar
- Xagave Nectar
Meatballs a la Pizzaiola
By AzWench
Preheat the oven to 350 degrees F
- 8 ounces smoked mozzarella cheese
- 2 large shallots, chopped
- 1/4 cup (5 to 6) sun-dried tomatoes in oil, drained
- 1/3 cup packed fresh basil leaves
- 1/3 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon tomato paste
- 3/4 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 1/2 pounds ground beef chuck (80% lean)
- 1 pound ground pork
- Olive oil, for frying
- Vegetable oil, for frying
- Marinara sauce, warmed, for serving (optional)
Buttery Lemon Parsley Noodles
By AzWench
Cook the noodles according to package instructions
- 1 pound Pasta (fettuccine, Linguine, Angel Hair)
- 4 Tablespoons Butter
- 1/4 cup Finely Minced Parsley
- 1 whole Lemon
- Salt And Pepper, to taste
Creamy Cheese Grits
By AzWench
Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers
- 1 tablespoon butter
- 1 tablespoon oil
- 2 jalapenos, diced
- 1 whole onion, diced
- 1 whole red bell pepper, diced
- 4 cups stone-ground grits
- 8 cups low-sodium chicken (or beef) broth
- 2 cups half-and-half
- 2 cups grated Cheddar
Spaghetti with Garlic & Spinach
By AzWench
This easy, five-ingredient dinner is one of those gems to keep handy for weeknights when you have no idea what to m...
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 6 to 8 large cloves garlic (1-1/2 oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and thinly sliced
- 10 oz. baby spinach (10 loosely packed cups)
- Freshly ground black pepper
- 1 lb. dried spaghetti
- 1 cup (about 2 oz.) freshly grated Parmigiano-Reggiano
Red Velvet Layer Cake
By AzWench
Classic Red Velvet Cake holds happy memories for many people
- Cake:
- 1 cup butter, softened
- 2 1/2 cups sugar
- 6 large eggs
- 3 cups flour
- 3 Tablespoons unsweetened cocoa
- 1/4 teaspoon baking soda
- 8 ounces sour cream
- 2 teaspoons vanilla
- 2 (1 ounce) bottles red food coloring
- 1 1/2 recipes 5-Cup Cream Cheese Frosting
- 5-Cup Cream Cheese Frosting:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 pound powdered sugar
- 2 teaspoons vanilla
Eggnog French Toast Bake
By AzWench
Arrange the bread cubes in a 9×13 inch baking pan
- 10 slices Texas Toast Style Thick Sliced Bread (or A Loaf Of French Bread) Cut Into 2 Inch Cubes
- 4 cups Eggnog
- 6 whole Eggs
- 1/3 cups Brown Sugar
- 1/2 teaspoons Nutmeg
- 1 teaspoon Cinnamon
Boursin Cheese
By AzWench
Boursin-style cheese can easily be made at home
- 2 garlic cloves
- 8 ounces butter, at room temperature
- 16 ounces cream cheese, at room temperature
- 3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
- 1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon basil
- 1/2 teaspoon chives
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme, crumbled
- 2 tablespoons minced fresh parsley
Shaved Zucchini Salad
By AzWench
Mix all ingredients in a bowl, season with salt and pepper, divide evenly among plates of frittata
- 1 each zucchini, shaved on a mandoline
- 2 cups, packed baby arugula
- 24 each grape tomatoes, halved
- 1/4 cup fresh mint packed
- 1/2 lemon -- lemon zest
- 1/4 cup Extra Virgin Olive Oil
- Salt and Pepper to taste
S’mores Bars
By AzWench
Preheat your oven to 350 degrees F
- 18 crackers or 2 packages plain graham crackers
- 1/3 cup sugar
- 1/2 teaspoon fine sea salt
- 2 sticks unsalted butter, melted, plus more, softened, for pan
- 4 cups milk chocolate chips
- 4 cups mini-marshmallows