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Recipes
Roasted Green Beans
By Tingrin3
Directions Preheat the oven to 425 degrees F
- Ingredients
- 4 pounds fresh green beans, topped and tailed
- 16 slices thin bacon, cut into tiny pieces
- 1 large onion, finely chopped
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Peanut Butter Oatmeal Cookies
By Tingrin3
Beat sugars, butter, peanut butter, vanilla and egg til creamy Mix in oats, baking soda, salt
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 cup softened butter
- 1/2 teasp vanilla
- 1 egg
- 1 cup flour
- 1/2 cup quick oats
- 1 teasp. baking soda
- 1/4 teasp. salt
- 6 oz. semi sweet chocolate bits
Perfect Pie Crust
By Tingrin3
Directions Dice the butter and return it to the refrigerator while you prepare the flour mixture
- Ingredients
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
Almond Biscotti
By Tingrin3
PREPARATION: 1.Preheat oven to 375°F
- INGREDIENTS
- 1/4 cup finely chopped slivered almonds
- 1/2 cup sugar
- 2 tablespoons margarine
- 4 egg whites, lightly beaten
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Jamie Deen's Bow Tie Pasta Salad
By Tingrin3
Directions Add the pasta to a large pot of boiling salted water
- Ingredients
- 1 pound bowtie pasta
- Kosher salt
- 1 cup frozen edamame (out of the pods)
- 2 carrots, sliced into 1/2-inch chunks
- One 12-ounce broccoli crown, cut into bite-size florets
- 1 cup shredded part-skim mozzarella
- 1 cup grape tomatoes, halved (preferably yellow and red)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/3 cup mayonnaise
- 1 teaspoon sugar
- 1 large clove garlic, minced
- Freshly ground black pepper
- 3 green onions, thinly sliced
Stuffed Shells
By Tingrin3
Place 1 Tbsp. filling in each cooked shell Arrange the stuffed shells in a buttered baking dish Pour over tomato ...
- Filling:1 1/4 lbs. ricotta cheese
- 2 beaten eggs
- 3 Tbsp parmesan cheese
- salt and pepper
Rugelach-Ina Garten
By Tingrin3
Ina Garten's recipe
- Ingredients
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
Chicken Cacciatore
By Tingrin3
Directions Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper
- Ingredients
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
Coconut Cake with Coconut Lemon Glaze
By Tingrin3
Directions Preheat the oven to 325 degrees F
- Cake:
- Ingredients
- 1 cup (2 sticks) butter, room temperature, plus more for greasing
- Flour, for dusting pan
- 2 cups sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- One 12-ounce box vanilla wafers, finely crushed
- One 6-ounce package frozen or fresh grated coconut, thawed
- 1/2 cup chopped pecans
- Coconut Lemon Glaze:
- 2 cups sugar
- 2 tablespoons cornstarch
- Pinch of salt
- Grated zest of 2 large lemons
- 1/4 cup fresh lemon juice (about 2 large lemons)
- One 6-ounce package frozen or fresh grated coconut, thawed
Pork Chops and Gravy
By Tingrin3
Sprinkle pork chops with meat tenderizer, salt and pepper Brown both sides well
- 6- 3/4 " pork chops with tenderloin in
- 1 med. chopped onion
- 1 cup beef bouillion
- 1 cup water