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Recipes
Creamy Chickpea Pasta With Spinach
By aggiebutch
Bring a large pot of salted water to a boil over high
- Kosher salt
- ¼ cup olive oil
- 1 (14-ounce) can chickpeas, rinsed and drained
- 2 teaspoons finely chopped fresh rosemary, plus more for garnish
- ½ teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
- Black pepper
- 1 large shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup heavy cream
- 1 (6-ounce) bag baby spinach
- 12 ounces spaghetti or bucatini
- ½ cup finely grated Parmesan
- Lemon wedges, for serving
Lemon Impossible Pie
By aggiebutch
from Heather Andres
- 2 cups of milk
- 1 cup coconut flakes
- 3/4 cup sugar
- 1/2 cup - 1 stick butter
- 1/2 cup flour
- 4 eggs
- 1/2 lemon juiced and zested
- 1 tsp vanilla extract
Basic Quiche by Shelly
By aggiebutch
Directions Preheat oven to 425 degrees F (220 degrees C)
- 4 eggs
- 2 cups half-and-half cream
- 1/8 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- 4 ounces Jarlsberg cheese, shredded
- 2 ounces mozzarella cheese, shredded
- 1 (9 inch) unbaked pie shell
Beef stroganoff is simple, quick to make
By aggiebutch
Beef stroganoff is simple, quick to make - Houston Chronicle Place an Ad Top Workplaces Arts & Theater Linda Ed...
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Butch's Lemon Pie
By aggiebutch
Said to be Abe Lincoln's favorite
- Filling
- 1 cup sugar
- 1 tbsp cornstarch
- 1/8 tsp salt
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 2/3 cup of water
- 4 egg yolks
- 1 egg
- 2 tbsp s melted butter
- Meringue
- 4 egg whites
- 3 tbsp s sugar
Cornbread
By aggiebutch
Preheat oven to 375 degrees
- 4 tablespoons butter, olive oil, lard or bacon drippings
- 1 1/2 cups medium-grind cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 to 1/2 cup sugar
- 2 eggs
- 1 1/4 cups milk, more if needed
Pork Onion Stroganoff
By aggiebutch
1 Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch
- 1 1/2 pounds pork boneless loin
- 1 tablespoon butter or margarine
- 8 ounces fresh mushrooms, sliced (3 cups)
- 3 medium onions, sliced
- 1 garlic clove, finely chopped
- 1 tablespoon butter or margarine
- 1 cup Progresso™ beef flavored broth (from 32-ounce carton)
- 1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
- 1 tablespoon Worcestershire sauce
- 1/8 teaspoon pepper
- 1 cup sour cream
- 2 medium tomatoes, peeled, seeded and chopped (1 1/2 cups)
- 3 tablespoons Gold Medal™ all-purpose flour
- 6 cups hot cooked noodles
Enchilada Chicken Spaghetti Skillet
By aggiebutch
Cook spaghetti according to package directions
- 8 ounces dry Pot-Sized(tm) Thin Spaghetti, uncooked
- 1 tablespoon Pure Wesson® Canola Oil
- 3/4 cup chopped yellow onion
- 2 cups shredded cooked chicken
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1 can (10 oz each) mild red enchilada sauce
- 1 can (8 oz each) Hunt's® Tomato Sauce
- 1 cup shredded Mexican blend cheese
- 8 ounces dry Pot-Sized(tm) Thin Spaghetti, uncooked
- 1 tablespoon Pure Wesson® Canola Oil
- 3/4 cup chopped yellow onion
- 2 cups shredded cooked chicken
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1 can (10 oz each) mild red enchilada sauce
- 1 can (8 oz each) Hunt's® Tomato Sauce
- 1 cup shredded Mexican blend cheese
GYRO CUCUMBER SAUCE
By aggiebutch
Pronunciation: Tsah-ZEE-kee
- 8 oz. plain yogurt (not low-fat)
- 1 medium cucumber
- 1/8 teaspoon white pepper or 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon white sugar (I do not add sugar - Butch)
- 2 tablespoon dill
- 2 peeled garlic cloves, finely minced
- Juice of 1/2 lemon
The Ultimate Paella
By aggiebutch
Recipe courtesy Tyler Florence
- Spice Mix for chicken, recipe follows
- 1 (3-pound) frying chicken, cut into 10 pieces
- 1/4 cup extra-virgin olive oil
- 2 Spanish chorizo sausages, thickly sliced
- Kosher salt and freshly ground pepper
- 1 Spanish onion, diced
- 4 garlic cloves, crushed
- Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
- 1 (15-ounce) can whole tomatoes, drained and hand-crushed
- 4 cups short grain Spanish rice
- 6 cups water, warm
- Generous pinch saffron threads
- 1 dozen littleneck clams, scrubbed
- 1 pound jumbo shrimp, peeled and de-veined
- 2 lobster tails
- 1/2 cup sweet peas, frozen and thawed
- Lemon wedges, for serving
- Large paella pan or wide shallow skillet
- 1 tablespoon sweet paprika
- 2 teaspoons dried oregano
- Kosher salt and freshly ground pepper