WaffleCrumbs' profile page
Recipes
Pasta, Ham & Pea Salad
By WaffleCrumbs
Copycat Ruby Tuesday
- 1 lb. rotini pasta
- 3/4 c. ranch dressing
- 3/4 c. mayo
- 1/2 t. seasoning salt
- 8 oz. diced ham
- 1 c. frozen green peas, thawed
- 1 c. shredded cheddar cheese (optional and not in the original recipe)
- 1/4 c. chopped green bell pepper
No Bake Chewy Truffle Cookies
By WaffleCrumbs
67 cal, 1.5g fat, 1g. protein, 13g
- 1 c. dried pitted dates, 4 oz. chopped
- 1 c. water
- 1 T. fresh lemon juice
- 2 T. honey
- 2 T. reduced fat or no stir natural chunky peanut butter
- 2 T. unsweetened cocoa powder
- 1 T. unsalted butter
- 1/4 t. kosher salt
- 8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 c.
- 1/2 cup old fashioned rolled oats (not instant)
- Pam
- For coating: unsweetened coconut flakes, crushed graham crackers, finely chopped peanuts, low fat granola, about 1/2 c. of each
Slow Cooker Tangy Italian Beef Sandwiches
By WaffleCrumbs
Spray inside of slow cooker with cooking spray
- 1 3-4 lb. boneless beef sirloin tip roast
- 1/4 c. packed brown sugar
- 1 16 oz. bottle of Italian dressing
- 2 t. Italian seasoning
- 12 burger buns, split
Savory Chicken and Mushrooms
By WaffleCrumbs
Everyone liked this, even the picky kids! Yay!
- 4 slices bacon, chopped
- 4 chicken breasts, cut into pieces
- 1 pkg. (8-10 oz.) mushrooms, quartered
- 1 clove garlic, finely chopped
- 1 envelope Lipton Onion Soup Mix
- 1 1/4 c. water
- 1/2 c. dry red wine or water
- 1/2 t. dried oregano or thyme leaves, crushed
Chicken a la King
By WaffleCrumbs
In a saucepan, melt butter, blend in flour and salt
- 1/4 c. butter
- 1/3 c. all purpose flour
- 1/2 t. salt
- 1 cup chicken broth
- 1 cup milk
- 2 cups diced chicken
- 1/2 cup sliced mushrooms
- 1/4 cup chopped pimento
- Sliced bread
Cheesecake Factory Shrimp Scampi
By WaffleCrumbs
Soak shrimp in milk for 15 minutes
- For Shrimp:
- 1-2 lbs. shrimp
- 1 lb. angel hair pasta
- 2 tomatoes, diced
- 6-8 whole garlic cloves
- 1 shallot, diced
- 1 pint heavy cream
- 1 c. dry white wine
- olive oil
- 5-7 fresh basil leaves
- 2 T. Parmesan cheese, finely grated
- parsley
- Milk
- 4 T. Parmesan cheese, finely grated
- 1 c. all-purpose flour
- 1/2 t. salt
- 1 t. fresh ground black pepper
- 1/2 t. cayenne pepper
Spinach Tomato Tortellini
By WaffleCrumbs
Take store-bought tortellini to the next level with homemade sauce
- 1 (16 ounce) package cheese tortellini
- 1 (14.5 ounce) can diced tomatoes with garlic and onion
- 1 cup chopped fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'
By WaffleCrumbs
Heat the oven to 375°F. Put the carrots in a roasting pan
- 1 pound (455 g) carrots, cut in half crosswise, each half cut lengthwise into quarters
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon good-quality flavorful honey
- 2 teaspoons aged balsamic vinegar, plus more for sprinkling
- 1/2 teaspoon coarse sea salt, plus more for sprinkling
- Freshly ground black pepper
Buca Di Beppo Meatballs
By WaffleCrumbs
Adapted from Food
- 2 1/2 cups ground beef
- 1/2 cup romano cheese, grated
- 3/4 cup dry Italian breadcrumbs
- 4 large eggs
- 2 t. salt
- 1/4 cup fresh garlic
Southern-Style Chicken and Dumplings
By WaffleCrumbs
These were the first homemade dumplings I've ever made other than Bisquick dumplings
- Chicken:
- 1 large fryer chicken (4-5 lbs.), neck and gizzards removed
- 1 large onion, peeled and cut in half
- 3 carrots, cut into large pieces
- 3 stalks of celery, cut into large pieces
- Kosher salt, to taste
- Pepper, to taste
- Dumplings:
- 3 cups cake flour
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 4 1/2 tbsp. shortening or butter
- 1 cup milk