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Recipes
3 Cheese Beef Pasta Shells
By bns0607
Heat oven to 350°F. Cook and drain pasta shells as directed on package
- 24 uncooked jumbo pasta shells
- 1 lb lean (at least 80%) ground beef
- 1 jar (26 oz) chunky tomato pasta sauce
- 1 cup water
- 1 container (8 oz) chive and onion cream cheese spread
- 2 cups shredded 6-cheese Italian cheese blend (6 oz)
- 2 cup grated Parmesan cheese
- 1 egg
- 11 to 2 tablespoons chopped fresh parsley, if desired
Pasteis de Nata
By bns0607
The secrets to a crispy, flaky pastry is to make sure the butter is evenly layered, all excess flour is removed, ...
- For the dough:
- 2 cups minus 2 tablespoons all-purpose flour
- 1/4 teaspoon sea salt
- 3/4 cup plus two tablespoons water
- 16 tablespoons unsalted butter, room temperature, stirred until smooth
- For the custard:
- 3 tablespoons all-purpose flour
- 1 1/4 cups milk, divided
- 1 1/3 cups granulated sugar
- 1 cinnamon stick
- 2/3 cup water
- 1/2 teaspoon pure vanilla extract
- 6 large egg yolks, whisked
- Powdered sugar
- Cinnamon
Perico Venezolano
By bns0607
Venezuelan Scrambled Eggs
- 2 tablespoons of Oil
- 1 Onion, finely chopped
- 1 Bell pepper (red, green or yellow),
- finely chopped
- 2 cloves of Garlic, minced
- 2 Tomatoes, seeded and chopped
- 6 Eggs, lightly beaten
- Salt and pepper to taste
Octopus Salad with Potatoes and Green Beans
By bns0607
When octopus is slowly simmered, it becomes delicate and tender
- 1 onion, halved
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 bay leaf
- 1 1/2 pounds octopus tentacles, separated
- 1/2 pound green beans, cut into 1 1/2-inch lengths
- 1 1/2 pounds Yukon Gold potatoes
- 1 garlic clove, minced
- 1 tablespoon chopped parsley
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
Asian Ginger Carrot Dressing
By bns0607
Place all the ingredient in the blender and process until smooth
- 1/4 cup shredded carrots
- 1/4 cup minced onion
- 1 tbsp minced fresh ginger
- 1 small clove garlic
- 1 tbsp minced celery
- 3 tbsp peanut oil (or sesame oil)
- 3 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp tomato paste
- 2 tsp low sodium soy sauce (use tamari for gluten-free)
- 1 1/2 tsp raw sugar
- 1 tsp lemon juice
- salt and fresh ground black pepper
Spaghetti with Clams and Garlic
By bns0607
1. In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well
- 1 pound spaghetti
- Salt 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 2 dozen littleneck clams, scrubbed
- 1/4 cup water
- 1/4 cup finely chopped parsley
- Freshly ground black pepper
Salsa Verde
By bns0607
1. In a food processor, combine all of the ingredients except the salt and pepper
- 2 cups basil leaves
- 3 cups flat-leaf parsley leaves
- 1/4 cup plus 2 tablespoons chopped cornichons
- 2 tablespoons drained capers
- 1 medium shallot, chopped
- 1 tablespoon chopped garlic
- 2 tablespoons fresh lemon juice
- 1 cup extra-virgin olive oil
- 3/4 cup vegetable oil
- Salt and freshly ground pepper
Oreo Upside Down Mini Cheesecake
By bns0607
Make Ahead: Wrap each cheesecake with foil; place in freezer-weight resealable plastic bag
- 19 OREO Cookies, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 tsp. vanilla
- 2 eggs
Bacon Cheese Pull-Aparts
By bns0607
1. Heat oven to 350 degrees F
- 1 egg
- 2 tablespoons milk
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 1 package (2.2 oz) precooked bacon, cut into 1/2-inch pieces
- 3/4 cup shredded Cheddar cheese (3 oz)
- 1/4 cup finely chopped green onions (4 medium)
Lasagna Roll-Ups
By bns0607
Preheat oven to 375 degrees
- 4 Tbsp extra virgin olive oil, divided
- 1/2 lb lean ground beef
- 1/4 cup finely chopped yellow onion
- 1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
- 2 cloves garlic, minced
- 1/2 Tbsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 (15 oz) container Ricotta Cheese
- 1 large egg
- 1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
- 2 1/4 cups freshly grated Mozzarella Cheese, divided
- 3/4 cup freshly, finely grated Parmesan Cheese, divided
- 1/3 cup freshly, finely grated Romano Cheese
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 12 uncooked lasagna noodles