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Recipes
FOOLPROOF RIB ROAST
By arserrano
Prep Time: 5 Min Cook Time: 5 Hrs Ready In: 5 Hrs 5 Min Serves 6 the butcher "boned and tied" the roast for me
- 1 (5 pound) standing beef rib roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- Just remember NO PEEKING from the time the roast goes in
BANANA BREAD CHOCOLATE CHIP CAKE
By arserrano
KATHY PALLOTTA'S RECIPE
- Topping:
- 1/2 cup butter-(room temp)
- 1 cup sugar
- 2 eggs
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp salt
- Cup of ripe mashed bananas (about 2)
- 1/2 cup of sour cream
- 1 tsp of vanilla
- 1/2 cup chopped walnuts
- 1/2-1 cup of choc chips
- 1/2 cup flour
- 1/3 cup light brown sugar
- 1/4 cup butter softened
LAGOS CHICKEN MARSALA
By arserrano
8 oz cut chicken 4oz sliced mushrooms 1oz minced shallots 1oz minced garlic 1oz julienne sliced proscuitto
- 8 oz cut chicken
- 4 oz sliced mushrooms
- 1 oz minced shallots
- 1 oz minced garlic
- 1 oz julienne sliced proscuitto
- 3 oz marsala wine
- 4 oz chicken stock
- 1 oz chiffonade basil
- 2 oz sweet tomato sauce
- 2 oz whole butter
- 2 oz oil
- Salt and pepper to taste
MINI PEANUT BUTTER CUPS
By arserrano
1. Heat oven to 325°F. Line muffin pans with 24 paper (not foil) baking cups
- 1 pkg (9.5 oz) Keebler Fudge Shoppe Peanut Butter Filled cookies
- 2 bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel), softened
- 11 ⁄4 cups sugar
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- Chocolate Glaze
- 3 oz semisweet baking chocolate
- 2 Tbsp unsalted butter
- 2 Tbsp light corn syrup
- 1 ⁄2 tsp vanilla extract
- 1 ⁄4 cup roasted peanuts, chopped
PIGS IN A BLANKET
By arserrano
1. Preheat oven to 375°F
- 1 pkg. Hillshire Farm® Lit’l Smokies®
- 2 cans (8 ounces each) refrigerated crescent rolls
- 3 tablespoons Dijon mustard plus extra for dipping if desired
- 1/2 cup whole berry cranberry sauce
BLUEBERRY POUND COFFEE CAKE
By arserrano
LISA HANSON/COOKING LIGHT RECIPE
- 2 cups granulated sugar
- 1/2 cup light butter
- 1/2 (8-ounce) block 1/3-less-fat
- cream cheese, softened
- 3 large eggs
- 1 large egg white
- 3 cups all-purpose flour, divided
- 2 cups fresh or frozen blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) carton lemon low-fat yogurt
- 2 teaspoons vanilla extract
- Cooking spray
- 1/2 cup powdered sugar
- 4 teaspoons lemon juice
PASTA ALLA NORMA
By arserrano
CAKE BOSS RECIPE
- 2 medium eggplants
- Olive oil
- 1 small white onion, peeled and diced small
- 3 plump cloves garlic, minced
- 1 750-gram box Pomi Strained Tomatoes (or similar)
- 1 bunch fresh basil, roughly chopped
- 1 tablespoon sweet butter
- 1 pound short, forkable pasta, such as gemelli
- 1 cup flour
- 2 eggs, beaten
- Master breadcrumbs
- Salt
- 3/4 cup crumbled ricotta salata (the fresher, not the harder/dried)
RED VELVET WHOOPIE PIES
By arserrano
Make the cookies: -Preheat the oven to 375 degrees F
- For the Cookies:
- 1 ounce semisweet chocolate, chopped
- 1/2 ounce milk chocolate, chopped
- 12 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- For the Filling:
- 8 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 2 1/2 cups confectioners' sugar, sifted
- 1 vanilla bean, halved lengthwise and seeds scraped
TOFFEE-Lisa Hanson
By arserrano
Christmas Specialty
- 2 sticks butter
- 1 C sugar
- 4 Hersey bars
PUMPKIN BREAD
By arserrano
KATHIE RAIMO'S RECIPE
- 2 eggs beaten
- 1 1/2 cups sugar
- 1 cup pumpkin (such as one-pie)
- 1/2 cup vegetable or canola oil
- Mix above ingredients
- Sift together: (into same bowl)
- 1/4 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1 2/3 cup flour