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Ratatouille Pasta

Ratatouille Pasta

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Bring a large pot of salted water to a boil

  • Kosher salt
  • 12 ounces lasagnette or other long ribbon pasta
  • 3 cloves garlic, thinly sliced
  • 3 to 4 large tomatoes, halved crosswise and cored
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • 1 bell pepper (any color), cut into 8 strips
  • 2 small zucchini, sliced lengthwise 1/2 inch thick
  • 1 Japanese eggplant, sliced lengthwise 1/2 inch thick
  • 3/4 cup fresh basil and/or parsley, chopped, plus more for topping
  • 2 ounces goat cheese, crumbled
4.5/5 (10 Votes)

Summer Pea Pasta

Summer Pea Pasta

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1. Bring 4 quarts water to a boil in a large saucepan

  • 4 quarts water
  • 8 ounces uncooked linguine
  • 3 tablespoons butter
  • 5 garlic cloves, thinly sliced
  • 2 cups frozen green peas, thawed
  • 1/2 teaspoon sugar
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 6 tablespoons torn fresh mint leaves
  • 1 teaspoon grated lemon rind
4.5/5 (6 Votes)

Vegetarian Chicken Spaghetti

Vegetarian Chicken Spaghetti

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Cook spaghetti in vegetable broth until al dente

  • 2 cups soy Chicken
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup
  • 2 cups Grated Sharp Cheddar Cheese
  • 1/4 cup Finely Diced Green Pepper
  • 1/4 cup Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained
  • 2 cups vegetable Broth
  • 1 teaspoon Lawry's Seasoned Salt
  • 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
  • Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese
4/5 (2 Votes)

Plainville Turkey Dressing

Plainville Turkey Dressing

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Cook chopped celery and onions in melted turkey fat and giblet broth

  • 2 loaves of bread, dried and cubed
  • 1 cup celery, chopped
  • 2/3 cup onion, chopped
  • Melted fat (drippings from turkey)
  • 1 1/2 cups turkey broth (can be made from giblets cleaned and cooked while turkey is roasting)
  • 3 tablespoons sage
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 4 eggs
  • milk
  • paprika, (optional)
0/5 (0 Votes)

Vegetarian Taquitos

Vegetarian Taquitos

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Heat oven to 425ºF. Heat dressing in medium nonstick skillet on medium-high heat

  • 1 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
  • 1/2 cup finely chopped red peppers
  • 1/4 cup finely chopped carrots
  • 1 cup TACO BELL® Refried Beans
  • 1 cup KRAFT Finely Shredded Cheddar Cheese
  • 1/4 cup TACO BELL® Thick & Chunky Salsa
  • 24 extra-thin corn tortillas (5 inch), warmed
4.3/5 (3 Votes)

TOLL HOUSE® Chocolate Chip Cookies

TOLL HOUSE® Chocolate Chip Cookies

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PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
4.7/5 (6 Votes)

Blueberry Refrigerator Pie

Blueberry Refrigerator Pie

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HEAT oven to 350°F. RESERVE 1 Tbsp

  • 7 Tbsp. butter, divided
  • 50 vanilla wafers, finely crushed (about 1-1/2 cups)
  • 4 cups fresh blueberries, divided
  • 1/2 cup plus 1 Tbsp. sugar, divided
  • 3/4 cup cold water, divided
  • 2 Tbsp. cornstarch
  • Zest and juice from 1 lemon, divided
  • 3/4 cup boiling water
  • 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
  • Ice cubes
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4.6/5 (12 Votes)

Blueberry Crumb Bars

Blueberry Crumb Bars

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Prep: 15 min Cook: 45 min Ready in: 1 hr, 30 min

  • 3 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 pinch ground cinnamon
  • 1 cup shortening
  • 1 egg
  • 3 teaspoons cornstarch
  • 4 cups fresh blueberries
0/5 (0 Votes)

White Bean Soup

White Bean Soup

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•Add onion, celery, carrot, garlic and rosemary to food processor; pulse until roughly minced

  • 1/2 of a medium red onion, peeled, chopped
  • 1 stalk celery, chopped
  • 1 Carrot, peeled, chopped
  • 9-10 Peeled Garlic
  • 1 Tbsp chopped Rosemary leaves
  • 2 Tbsp Pure Olive Oil
  • 4 oz Diced Pancetta
  • 1/2 lb butter potatoes, peeled, 1/2-inch dice
  • 4 cans (15.5 oz each) Cannellini Beans, undrained, + 2 cans water
  • Salt and pepper
  • Extra Virgin Olive Oil, for garnish
  • Grated parmasean Cheese, for garnish
  • Cracked Black Pepper, for garnish
  • Italian Parsley, thinly sliced for garnish -
4.2/5 (10 Votes)

Creamy Beef Stroganoff Meatballs

Creamy Beef Stroganoff Meatballs

By

PREPARE and bake Basic Meatballs as directed

  • 1 recipe Basic Meatballs
  • 1 Tbsp. oil
  • 1 lb. fresh mushrooms, quartered
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6 cups egg noodles, uncooked
  • 2 Tbsp. flour
  • 1 tub (8 oz.) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
  • 3/4 cup fat-free reduced-sodium beef broth
  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. paprika
4.6/5 (9 Votes)