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Recipes
Whole-Wheat Pizza Margherita
By dgebo
Nutritional Information: 237 calories 7 g total fat (2 g sat) 0 mg cholesterol 31 g carbohydrate 12 g protein
- Crust:
- 1 package (1/4 ounce) active dry yeast
- 1 C warm water
- 1 tbsp extra-virgin olive oil
- 2 tsp salt
- 2 1/2 cups whole-wheat flour, plus additional for kneading
- Topping:
- 2 large tomatoes, thinly sliced, then cut into half circles
- 8 oz part-skim mozzarella, thinly sliced into half circles
- Extra-virgin olive oil
- 8 fresh basil leaves, thinly sliced
- Dash of cornmeal for pizza stone
David Venable's dumplings
By dgebo
Combine the milk, beer, black pepper, and salt in a medium-size saucepan
- 1-1/3 cups milk
- 2/3 cups beer
- 1/4 tsp ground black pepper
- 1 tsp kosher salt
- 1-1/3 cups instant potato flakes
- 2/3 cups baking mix
- 1-1/2 cups flour
- 2 eggs
- 2 (48-oz) cans chicken broth
- Olive oil, for drizzling
Raspberry Lemonade
By dgebo
Combine lemons, raspberries, and sugar in a large pot
- 10 sliced lemons
- 2 cups raspberries
- 1 1/2 cups sugar
- 6 cups water
- 2 1/4 cups tequila blanco (optional)
- Mint, for garnish
Ranch cheese log
By dgebo
Mix cream cheese, mayo and butter milk
- 12 oz pkgs cream cheese
- 1/2 Cup mayo
- 1/2 Cup butter milk
- 1 packet ranch dressing seasoning
- 16 oz sharp cheddar
Tortellini Bake
By dgebo
Preheat oven 350 Cook the tortellini according to package directions
- 1 bag of frozen cheese filled tortellini (19 or 20 oz)
- 1 jar of alfredo sauce (15 oz)
- 1/2 jar of marinara sauce
- 1/2 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
Pumpkin Snickerdoodles
By dgebo
Cream the butter, sugar, and pumpkin puree Add the egg to the creamed mixture and beat it all together Sift ...
- 1/2 C butter
- 1/2 C pumpkin puree
- 3/4 C granulated sugar
- 1 egg
- 2 C flour
- 1/4 t salt
- 1/2 t baking soda
- 1 t cream of tartar
- 1 T granulated sugar
- 1 T cinnamon
Bis-Qwick-Baking-Mix
By dgebo
You can make tons of recipes with this simple baking mix, saving you time and money
- 8 cups flour
- 1-1/4 cups nonfat dry milk powder
- 1/4 cup baking powder
- 1 Tbsp. salt
- 2 cups solid vegetable shortening
Roasted Harvest Vegetables
By dgebo
Roast veggies up to 1 day ahead; refrigerate
- 4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again
- 2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces
- 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces
- 8 garlic cloves, unpeeled
- 2 tablespoons olive oil
- Coarse salt and ground pepper
Cream of Chicken Soup
By dgebo
Melt the butter in a large soup pot over medium heat
- 1/2 cup unsalted butter
- 1 medium Spanish onion, chopped
- 2 stalks celery, chopped
- 3 medium carrots, chopped
- 1/2 cup plus 1 tablespoon flour
- 7 cups chicken broth
- 3 sprigs parsley
- 1 bay leaf
- 2 3/4 cups cooked, diced chicken
- 1/2 cup heavy cream
- 2 1/2 teaspoons dry sherry
- 1 tablespoon kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley
Chocolate cake with divinity frosting
By dgebo
Cake: Place sugar, water, chocolate and vanilla over medium heat - stir until melted
- Cake
- 1/2 C sugar
- 1 C water
- 4 oz unsweetened chocolate
- 1 1/2 t vanilla
- 3 C flour
- 4 1/2 t baking powder
- 3/4 t salt
- 2 sticks butter
- 1 3/4 C sugar
- 4 eggs
- 3/4 C whole milk.
- Frosting
- 3 eggs whites
- 3 C sugar
- 3/4 C water
- 2 T white corn syrup
- 3/4 t white vinegar
- 1 1/2 t vanilla