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Recipes
Turkey Biscuit Pie
By garry53
Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil
- For the filling:
- Extra-virgin olive oil, for drizzling
- 2 large onions (1 cut into wedges, 1 diced)
- 1 2 1/2-pound skin-on boneless turkey breast half
- 3 thyme sprigs, plus 2 teaspoons chopped thyme
- Kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 tablespoon whole-grain mustard
- 1/4 cup all-purpose flour
- 2 cups low-sodium turkey or chicken broth
- 1/2 cup whole milk
- 1 cup frozen peas
- For the topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons chopped fresh chives
- 2 teaspoons baking powder
- 2 teaspoons sugar
- Kosher salt
- 1/4 teaspoon baking soda
- Freshly ground pepper
- 6 tablespoons cold unsalted butter, cubed
- 3/4 to 1 cup buttermilk
Sour Cream Coffee Cake
By garry53
Preheat oven to 350, grease 12 cup fluted tube cake pan In a small bowl mix all filling ingredients and set aside...
- Filling
- 1/2 Cup packed brown sugar
- 1/2 cup chopped pecans
- 1 1/2 tsp ground cinnamon
- Coffee cake
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups sugar
- 3/4 cup softened butter
- 1 1/2 tsp vanilla
- 3 eggs
- 1 1/2 cups sour cream
- Light Brown Glaze ( I sometimes to this or just leave it as it is)
- 1/4 cup butter
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 to t tbsp. milk
Strawberry-Rhubarb Crumble Pie
By garry53
Heat oven to 350°F. Use pulsing action of food processor to process flour, nuts, butter and 3/4 cup sugar unt...
- 1 cup flour
- 1/2 cup chopped PLANTERS Walnuts
- 1/2 cup butter, cut up
- 1 cup packed brown sugar, divided
- 3/4 cup quick-cooking oats
- 1 lb. rhubarb, cut into 3/4-inch pieces
- 2 cups sliced strawberries
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
Tomato, and Arugula Fettuccine
By garry53
Ivy Manning, Cooking Light DECEMBER 2010
- 1 (9-ounce) package refrigerated fettuccine
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 pint cherry tomatoes
- 1/4 teaspoon freshly ground black pepper
- 3 cups baby arugula leaves
- 2 ounces pecorino Romano cheese, shaved
Meatless Cheeseburger Pizza
By garry53
HEAT oven to 425°F. BRUSH crust with oil
- 1 ready-to-use baked pizza crust (12 inch)
- 1 Tbsp. oil
- 1 cup frozen BOCA Ground Crumbles
- 1/2 cup pizza sauce
- 1/4 cup ketchup
- 1 small onion, thinly sliced
- 1 tomato, sliced
- 3/4 cup KRAFT Pizza Shredded Low-Moisture Mozzarella & Cheddar Cheeses
Grilled Chicken and Vegetable Quesadillas
By garry53
1. Preheat grill to medium-high heat
- 1 1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1 small onion, cut into 1/2-inch-thick slices
- 1 small orange bell pepper, cut into 1/2-inch-thick wedges
- Cooking spray
- 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
- 4 (6-inch) flour tortillas
- 1/4 cup reduced-fat sour cream
Tuna Noodle Casserole
By garry53
Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-quart casserole
- 1 (10.75 ounce) can Campbells Condensed Cream of Mushroom Soup or
- 1/2 cup milk
- 2 tablespoons chopped pimentos (optional)
- 1 cup frozen peas
- 2 (6 ounce) cans tuna, drained and flaked
- 2 cups hot cooked medium egg noodles
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter or margarine
Shrimp with Zucchini and Tomatoes
By garry53
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat
- 1 1 1 Tbsp olive oil, extra-virgin, divided
- 1 1 1 Tbsp olive oil, extra-virgin, divided
- 1 1 1 Tbsp olive oil, extra-virgin, divided
- 1 1 1/4-inch medium uncooked zucchini, cut into 1/4-inch slices
- 1 1 1/4-inch medium uncooked zucchini, cut into 1/4-inch slices
- 1 1 1/4-inch medium uncooked zucchini, cut into 1/4-inch slices
- 1 1 1 pound(s) uncooked shrimp, large-size, peeled and deveined
- 1 1 1 pound(s) uncooked shrimp, large-size, peeled and deveined
- 1 1 1 pound(s) uncooked shrimp, large-size, peeled and deveined
- 1 1 1 cup(s) grape tomatoes, cut in half
- 1 1 1 cup(s) grape tomatoes, cut in half
- 1 1 1 cup(s) grape tomatoes, cut in half
- 1/2 1/2 1/2 tsp dried oregano
- 1/2 1/2 1/2 tsp dried oregano
- 1/2 1/2 1/2 tsp dried oregano
- 1/2 1/2 1/2 tsp table salt
- 1/2 1/2 1/2 tsp table salt
- 1/2 1/2 1/2 tsp table salt
- 1/4 1/4 to tsp black pepper, freshly ground, or to taste
- 1/4 1/4 to tsp black pepper, freshly ground, or to taste
- 1/4 1/4 to tsp black pepper, freshly ground, or to taste
- 1 1/2 1 1/2 1/2 tsp minced garlic
- 1 1/2 1 1/2 1/2 tsp minced garlic
- 1 1/2 1 1/2 1/2 tsp minced garlic
- 1/4 1/4 1/4 cup(s) water
- 1/4 1/4 1/4 cup(s) water
- 1/4 1/4 1/4 cup(s) water
Fettuccine with Squash Ribbons
By garry53
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked fettuccine
- 2 small zucchini
- 1 large yellow squash
- 3 tablespoons olive oil, divided
- 1 cup grape tomatoes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 6 garlic cloves, thinly sliced
- 1 ounce Parmesan cheese, shaved (about 1/4 cup)
- 3 tablespoons torn fresh mint
Spring Vegetable Penne with Lemon-Cream Sauce
By garry53
1. Heat a large skillet over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 3/4 cup chopped Vidalia or other sweet onion
- 1 (4-ounce) package presliced mushrooms
- 1 teaspoon chopped fresh thyme
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 cup half-and-half
- 3/4 cup frozen green peas
- 3 tablespoons shaved Parmesan cheese, divided
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces uncooked penne
- 1 pound (1-inch) diagonally cut asparagus