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Recipes
Beet Ravioli with Goat Cheese
By neysa
Do you make your own pasta? I never have, actually, but this recipe is enough to get me to buy a ravioli mold and t...
- for the filling:
- 11 ounces plain goat cheese
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- 1 tablespoon chopped chives
- 1 egg
- salt and pepper to taste
- for the pasta dough:
- 3 small beets, scrubbed
- olive oil
- salt and pepper
- 3 large eggs, room temperature
- 1-1/2 cups all purpose flour (plus more for dusting)
- 1/2 cup semolina flour
- for the sauce:
- 2 tablespoons chopped hazelnuts
- 2 tablespoons extra virgin olive oil
- 1/4 cup butter (real butter)
- 2 tablespoons chopped chives
Spiced Pumpkin Pie
By neysa
Place baking sheet in oven and preheat to 450°F
- 2/3 cup (packed) golden brown sugar
- 1/2 cup sugar
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/2 cups pumpkin (I always use fresh, not canned)
- 2 tablespoons mild-flavored (light) molasses
- 3 large eggs
- 1 cup whipping cream
- 1 9-inch pie crust
Recipes For Vegans: Vegetable Pot Pie
By neysa
Directions: Preheat oven to 400°F
- inch pieces1 cup carrots, small dice1 cup frozen peas1/3 cup flour1 teaspoon sage, finely chopped1 tablespoon habanero sauce1 3/4 cups vegetable broth1/2 cup unsweetened soy milk1 1/2 cups seitan (or your favorite faux meat), cut into small chunks
Stone Fruit Preserves
By neysa
Southern Living AUGUST 2011
- 4 1/2 cups peeled and diced peaches (about 2 1/2 lb.)*
- 1 1/2 cups sugar
- 3 tablespoons fresh lemon juice
- 1 (1.75-oz.) package powdered fruit pectin
Farmers' Market Spaghetti
By neysa
HEAT oven to 400ºF. TOSS tomatoes with garlic, rosemary, 2 Tbsp
- 4 cups cherry tomatoes
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1/2 cup KRAFT Grated Parmesan Cheese, divided
- 2 Tbsp. olive oil
- 3/4 lb. spaghetti, uncooked
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- Freshly ground black pepper
Thin Pear Tart
By neysa
Heat oven to 400 degrees with rack in center
- 2 ounces cream cheese
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup all-purpose flour, plus more for dusting
- 1/2 cup, plus 1 1/2 tablespoons sugar
- 1/8 teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons pear brandy
- 1 Bosc or Red Bartlett pear
- 1/8 teaspoon ground cinnamon
- Directions
Garlic-Rosemary French Rolls
By neysa
Doublecheck your email address and try again
- 1 to 425°F. 4 425°F. Place rolls on ungreased cookie sheet. Bake 4 minutes.
- 3 2 to 3 3 minutes longer or until golden brown. Serve warm.
Brownie Frosting
By neysa
Directions Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a roll...
- 6 tablespoons milk
- 6 tablespoons butter, softened
- 1 1/2 cups white sugar
- 1 cup chocolate chips
- 1 dash vanilla extract
Big Soft Ginger Cookies
By neysa
soft cookies are the best
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
Spider Web Chocolate Stout Cupcakes
By neysa
Bring these chocolate spiderweb cupcakes to your Halloween party and watch them disappear as soon as you put them o...
- 12 tablespoons unsalted butter, 1 1/2 sticks
- 1 cup cocoa powder
- 1 bottle dark stout, such as Guinness, poured and settled before you measure
- 2 large eggs
- 1/2 cup Greek yogurt (or heavy cream)
- 1 1/4 cups unbleached all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 recipes butter cream frosting, or 1 can frosting
- Black gel frosting