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Recipes
pw rigatoni and meatballs
By beandip
For the meatballs: Preheat the oven to 200 degrees F
- Rigatoni and Sauce:
- 6 thick slices crusty bread
- 12 ounces ground beef
- 12 ounces ground pork
- 3/4 cup freshly grated Parmesan, plus more for serving
- 1/4 cup whole milk
- 1/4 cup minced fresh flat-leaf parsley, plus more for serving
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1/2 cup red wine, optional
- One 28-ounce can crushed tomatoes
- One 28-ounce can whole tomatoes
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/4 cup minced fresh flat-leaf parsley
- 12 fresh basil leaves, cut in chiffonade, optional
- 2 pounds rigatoni, cooked al dente
- Read more at: http://www.foodnetwork.com/recipes/ree-drummond/rigatoni-and-meatballs-recipe/index.html?oc=linkback
skillet baked ziti
By beandip
1. Preheat oven to 475 F 2
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 28 ounce can crushed tomatoes
- 1 teaspoon salt, divided
- 3 cups water
- 12 ounces ziti pasta
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/4 cup fresh basil leaf, minced
- 1 cup mozzarella cheese, shredded
Juicy Lucy Burgers
By beandip
Pre-heat grill to high. 2
- 2 pounds Ground Beef (80% preferred), chilled
- 3 oz Frozen Spinach, frozen and crumbled
- 1 tbsp. Worcestershire Sauce
- 2 tsp. Garlic Powder
- 4 oz. Cheese (American or Fontina, or whatever you like), cut to roughly 1″ squares.
- Kosher Salt
- Ground Black Pepper
Healthy baked chicken nuggets
By beandip
Preheat oven to 425°. Spray a baking sheet with olive oil spray
- 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
- salt and pepper to taste
- 2 tsp olive oil
- 6 tbsp whole wheat Italian seasoned breadcrumbs
- 2 tbsp panko
- 2 tbsp grated parmesan cheese
- olive oil spray (I used my Misto
apple pie caramel apples
By beandip
Wash, scrub, and dry apples
- 1 bag Kraft caramels
- 4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)
- 1 bag white chocolate chips or white chocolate candy melts
- cinnamon sugar
savory cheddar zucchini muffins
By beandip
Preheat oven to 350 degrees F (175 degrees C)
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1 egg, lightly beaten
- 1 cup milk
- 1 cup shredded unpeeled zucchini
- 1 clove garlic, minced
- 3/4 cup shredded Cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- 4 slices bacon, cooked crisp and crumbled
pw pasta primavera
By beandip
For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat
- Vegetables:
- 3 tablespoons olive oil
- 2 large carrots, peeled and sliced diagonally
- 1 cup bite-size broccoli pieces
- 1 whole red bell pepper, seeded and sliced into strips
- 2 tablespoons butter
- 4 ounces white mushrooms, washed and sliced
- 2 medium zucchini, sliced diagonally
- 1 medium summer squash, sliced diagonally
- Sauce:
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan, plus more for serving
- Salt and freshly ground black pepper
- 1/2 cup frozen peas
- 12 whole fresh basil leaves, chopped, plus more for serving
- 1 pound pasta (fettuccini), cooked according to package directions and drained
- Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pasta-primavera-recipe/index.html?oc=linkback
au gratin potatoes
By beandip
Preheat oven to 375 degrees
- 4-5 large Idaho russet potatoes, peeled and sliced 1/8 th inch thick
- 1/4 cup butter
- 1/2 sweet yellow onion, diced
- 1 tbsp flour
- Sea salt and fresh cracked pepper to taste
- 2 cups of non fat milk
- 2 cups of extra sharp cheddar cheese, shredded (divided)
- 1/4 dry Italian bread crumbs
best marinara sauce yet
By beandip
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (6 ounce) can tomato paste
- 4 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons olive oil
- 1/3 cup finely diced onion
- 1/2 cup white wine
guacamole
By beandip
Halve the avocado and remove the pit
- 2 ripe Avocados, peeled and pitted
- juice of 1 Lime
- 1/4 Cup minced Red Onion
- 2 Tablespoons minced Cilantro
- 1 small clove Garlic, minced
- 1 teaspoon Kosher Salt or 1/2 teaspoon Table Salt
- 1/2 teaspoon Pepper
- 1 Tablespoon minced Jalapeño