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Recipes
Supreme Pizza Burgers
By AzWench
Combine ground beef, Italian sausage, and Italian seasoning in a bowl
- 1-1/2 pound Ground Beef
- 1/2 pounds Italian Sausage ( A Little More Is Fine!)
- 1/2 teaspoons Italian Seasoning
- 8 slices Mozzarella Or Provolone Cheese
- Pepperoni Slices
- 8 Tablespoons Jarred Marinara Sauce, Plus A Little More
- Grated Parmesan Cheese
- 4 whole Kaiser Rolls Or Good Hamburger Buns
- Thinly Sliced Red Onion
- 1 whole Green Bell Pepper, Sliced Thick
- Sliced Black Olives
- Sliced Mushrooms
Vegetable Vinaigrette Pasta Salad
By AzWench
To prepare the vinaigrette, in a food processor, blend the carrots, zucchini, Dijon and salt until smooth
- 1/2 cup diced raw carrot
- 1/2 cup sliced raw zucchini
- 2 tablespoons Dijon mustard
- 1 teaspoon sea salt
- 1/2 cup grapeseed oil
- 1 pound cooked pasta of choice
- 1/4 cup grated Parmesan
Copycat IKEA Swedish Meatballs
By AzWench
1. Toss frozen meatballs with allspice and place on rimmed baking sheet
- 2 pounds frozen, fully cooked meatballs
- 1 teaspoon allspice
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/4 cups beef broth
- 1/4 cup sour cream
- 1 tablespoon minced parsley
Bacon and Egg Salad
By AzWench
Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate t...
- 6 ounces slab bacon, cut into 1/2-inch pieces
- 1 shallot, sliced
- 3 tablespoons champagne vinegar, divided
- 4 large fresh farm eggs
- 1/2 pound frisee (about 2 large heads) washed, dried, and chopped into bite-size pieces
- Kosher salt and freshly cracked black pepper
Basic White Cake
By AzWench
Frost with Milk Chocolate Frosting
- Milk Chocolate Frosting:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 3 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 2 teaspoons vanilla
- 3/4 teaspoon almond extract
- 6 egg whites
- 1 cup butter, softened
- 6 cups powdered sugar
- 1/3 cup unsweetened cocoa
- 1/2 cup milk
- Garnish:
- Rainbow candy sprinkles
Fish and White Bean Tostadas
By AzWench
In a small bowl, combine the lime juice, zest, garlic and olive oil
- Sauteed White Beans:
- 1 lime, zested and juiced, plus lime wedges for garnish
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, plus extra for baking sheet
- Kosher salt and freshly ground black pepper
- 1 pound white fish fillets, like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces
- 1/4 cup vegetable oil
- 8 (6-inch) corn tortillas
- Sauteed White Beans, recipe follows
- 1/2 cup shredded purple cabbage
- Pineapple and Avocado Salsa, recipe follows
- Sour cream, for garnish
- 2 tablespoons extra-virgin olive oil
- 1/2 white or yellow onion, finely chopped
- Kosher salt
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 cup white wine
- 1 1/2 cups cooked navy beans
- 2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
- Freshly ground black pepper
- Pineapple and Avocado Salsa:
- 1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1 small jalapeno, seeds removed and diced
- Kosher salt and freshly ground black pepper
- 1/2 red onion, finely chopped
- 1 medium avocado, halved, pitted and flesh cubed
- 2 tablespoons minced cilantro leaves
Morton Bay "Bugs" with Ginger-Mint Butter
By AzWench
Preheat the grill to high
- 4 lobster tails (8 to 9 ounces each), thawed if frozen, or 4 live Maine
- lobsters (1-1/4 to 1-1/2 pounds)
- 8 tablespoons (1 stick) butter
- 2 tablespoons chopped fresh mint or 1-1/2 teaspoons dried
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- 1 teaspoon grated lime zest
- 3 tablespoons Asian fish sauce or soy sauce
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper, to taste
Pineapple Limeade
By AzWench
In a pitcher combine limes, mint leaves and sugar
- 2 limes, each cut into eighths
- 20 mint leaves
- 1 tablespoon sugar
- 5 cups pineapple juice, chilled
- 1 (12-ounce) can seltzer water, chilled
Sticky Brick Chicken with Creamed Corn and Crispy Kale
By AzWench
Special equipment: 1 brick, wrapped in foil Preheat the oven to 375 degrees F
- 4 ears white corn with husks
- 1/2 cup heavy cream
- 3 tablespoons butter
- 1/2 bunch chives, finely chopped
- Kosher salt and freshly ground black pepper
- 1 bunch Tuscan kale, rinsed and dried, tough stems removed and roughly chopped
- 4 tablespoons extra-virgin olive oil
- 1 small chicken
- 1 tablespoon whole fennel seeds
- 1 tablespoon whole black peppercorns
- 1/2 bunch fresh thyme
- 1/2 cup chicken stock
- 3 tablespoons honey
- Flaky sea salt
Pumpkin Puree
By AzWench
Heat the oven to 400 degrees F
- 1 (4 to 6-pound) baking pumpkin, rinsed and dried
- Kosher salt