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Recipes
cheesecake pancakes
By beandip
Slice cream cheese lengthwise into four pieces
- Pancakes
- 1 package (8 oz) cream cheese 2 cups Original Bisquick® mix 1/2 cup graham cracker crumbs 1/4 cup sugar 1 cup milk 2 eggs
- Strawberry Syrup
- 1 cup sliced fresh strawberries 1/2 cup strawberry syrup for pancakes
marinated peppers olive garden
By beandip
WASH and dry peppers. ROAST whole peppers in oven at 450ºF for 10-15 minutes or until skin blisters and blackens
- 2 red bell peppers
- 2 green bell peppers
- 2 yellow peppers
- 3 garlic cloves, chopped
- 2 Tbsp balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp fresh basil, chopped (1/4 tsp dry)
- 1 tsp fresh parsley, chopped (1/4 tsp dry)
- salt to taste
- pepper to taste
- 1 loaf Italian bread, sliced
- Extra virgin olive oil to drizzle
chicken sausage, pepper and onion pasta fake bake
By beandip
Place a pot of water on the stove to boil for pasta
- 1 pound rigatoni
- Salt
- 1 pound cooked chicken sausages
- 3 tablespoons extra-virgin olive oil, divided
- 1 green or red bell pepper, seeded and sliced
- 1 cubanelle pepper, seeded and sliced
- 1 large onion, thinly sliced
- 3 to 4 cloves garlic, chopped
- Ground black pepper
- 1/2 cup dry white wine or chicken stock, a couple of glugs
- 1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
- Handful chopped flat-leaf parsley
- 1/2 cup fresh basil, 10 leaves, torn or shredded
- 1 cup ricotta cheese
- 1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table
Chipotle Chicken Enchiladas
By beandip
Preheat oven to 375°F. Remove the skin from the chicken and discard
- 1 rotisserie chicken
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 small onion, chopped
- 2 cloves garlic, grated
- 1 to 2 tablespoons chipotle powder (depending on how much spice you like)
- 1/4 teaspoon (2 pinches) ground cinnamon
- 2 15-ounce cans chopped tomatoes with chilies
- Salt
- 1/4 cup (about a palmful) cilantro, chopped
- Juice of 1 lime
- 2 1/2 cups smoked cheddar cheese or any type of cheddar cheese you like, shredded
- 8 corn tortillas
Chick fil A copycat chicken sandwich
By beandip
1.Cut the chicken breast in half horizontally, to make 4 thin pieces
- 2 skinless, boneless chicken breasts
- Kosher salt and ground pepper
- 1 teaspoon paprika
- Peanut oil, for frying
- 1 egg
- 1/2 cup milk
- 3/4 cup all purpose flour
- 1/4 cup whole-wheat flour
- 1 tablespoon dry milk
- 1 tablespoon powdered sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon dry mustard
- 1 sour pickle, cut into eight slices
- 4 soft hamburger buns, split
- 3 tablespoons unsalted butter, softened
penne with artichokes
By beandip
In a skillet over medium-high heat, sauté the sliced onion in the olive oil
- 1 small onion, finely sliced
- ■ 1/4 cup extra virgin olive oil
- ■ 5 artichoke hearts, finely sliced
- ■ 1 tablespoon capers
- ■ 1 1/4 cups canned diced tomatoes
- ■ 1 lb. penne rigate
- ■ 1 tablespoon chopped parsley
- ■ 1/2 cup grated Parmesan cheese
Spaghetti and Meatball Stoup
By beandip
Heat a soup pot over medium-high heat
- Ingredients
- 3 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
- 4 cloves garlic, chopped
- 1 bay leaf, fresh or dried
- 1 large onion, chopped
- 3 carrots, chopped
- 1 15-ounce can tomato sauce
- 1 28-ounce can crushed tomatoes
- 1 quart chicken stock
- 1 1/4 pounds ground beef sirloin
- 1 tablespoon Worcestershire sauce (eyeball it)
- A generous handful of flat-leaf parsley, finely chopped
- 1 egg
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmigiano Reggiano cheese, a generous handful, plus some for passing at table
- Salt and pepper
- 1/2-3/4 pound spaghetti, broken into thirds – depending on how "noodle-y" you like it
Super Sized 7 layer Casserole
By beandip
Preheat oven to 400˚F. If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place the...
- 1 package corn tortillas or any color corn chips
- 2 tablespoons vegetable oil or cooking spray
- 1 box elbow macaroni
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 2 pounds ground beef
- 1 medium onion, finely chopped
- 6 cloves garlic, grated, divided
- 4 jalapeño peppers, finely chopped, divided
- 2 tablespoons chili powder
- 1 tablespoon coriander
- 1 tablespoon cumin
- 3 tablespoons tomato paste
- 1 bottle of beer
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk
- 1 14.5-ounce can chopped tomatoes with chilies, drained
- 3 cups shredded yellow cheddar cheese, divided
- 2 cans vegetarian spicy refried beans
- 5 to 6 plum tomatoes, seeded and diced
- 1 small red onion, finely chopped
- 1/4 cup cilantro, chopped
- Salt
- 2 limes, zest of 1 and juice of 2
- 2 avocados
- 1 cup sour cream
- Juice of 1 lemon
- Hot sauce to taste
- 1/2 head iceberg lettuce, shredded
- 1/2 cup chopped olives with pimientos
- 1 bunch scallions, chopped
homemade mozarella sticks
By beandip
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend
- 1 1/2 cups Italian-style dried breadcrumbs
- 1 1/3 cups freshly grated Parmesan
- 1 teaspoon salt
- 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
- 4 large eggs, beaten to blend
- 1 1/2 cups vegetable oil
- 4 cups Marinara Sauce
taco rice
By beandip
Prepare rice. Brown ground beef and seasoning according to package or recipe directions
- 1 lbs. ground beef
- 3 c cooked rice (1 c raw)
- taco seasoning of your choice (This is my favorite)
- lettuce, chopped
- tomato, chopped
- cheddar cheese, grated