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Recipes
Baked Tortellini and Chicken Gratinati
By Peggio
Place tortellini in an oven proof casserole dish
- Serves 2
- 8 oz. cheese filled tortellini (cooked)
- 4 oz. chicken breast (cooked & diced)
- 3 oz. cream
- 2 oz. Ricotta cheese
- 2 oz. shredded mozzarella
- 2 oz. Romano
- 1 oz. parmigiano (parmesan cheese)
- 2 oz. Alfredo sauce
- 3 oz. diced plum tomatoes
Tomato Basil Pasta
By Peggio
Throw it all in the pot, including the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer
- 1 (12-ounce) package pasta
- 1 (15-ounce) can diced tomatoes with liquid
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper, flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- Parmesan cheese, for garnish
Grilled Stuffed Pork Tenderloin
By Peggio
1. Combine sugar, 2 teaspoons salt, and 1 teaspoon pepper in bowl
- 4 teaspoons packed dark brown sugar
- 2 1/4 teaspoons kosher salt
- 1 1/4 teaspoons pepper
- 2 (1 1/4 to 1 1/2-pound) pork tenderloins, trimmed
- 1 recipe stuffing (see related recipes)
- 1 cup baby spinach
- 2 tablespoons olive oil
Daisy Brand Sour Cream Chocolate Cake
By Peggio
Heat the oven to 350 degrees
- CAKE
- 3/4 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 1-ounce squares semi-sweet baking chocolate, melted
- 2 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 cup warm water
- 1 cup Daisy Brand Sour Cream
- FROSTING
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 1/4 cup Daisy Brand Sour Cream
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup 2% milk
Pumpkin Spice Muffins (With Cream Cheese Frosting)
By Peggio
Preheat oven to 400 degrees
- Muffin Ingredients:
- 1 cup All-purpose Flour
- 1/2 cups Sugar
- 2 teaspoons Baking Powder
- 1-1/2 teaspoon Cinnamon
- 1/4 teaspoons Ground Ginger
- 1/2 teaspoons Nutmeg
- 1/2 teaspoons Salt
- 4 Tablespoons Butter, cut into pieces
- 1 cup (heaping) Pumpkin Puree
- 1/2 cups Evaporated Milk
- 1 whole Egg
- 1-1/2 teaspoon Vanilla
- 1/2 cups Golden Raisins (optional!)
- _____
- Topping
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoons Nutmeg
- _____
- FOR FROSTING:
- 1/4 cups Softened Butter
- 4 ounces, weight Cream Cheese
- 1/2 pounds Powdered Sugar
- 1/2 teaspoons Vanilla
Homemade Tomato Frito
By Peggio
This sauce is perfect for serving with meatballs, over pasta or even cold with tortilla espanola! Or better still i...
- 1 kg very ripe tomatoes [or equivalent tinned tomatoes]
- 3 tbs of olive oil
- 1 teaspoon sugar
- 1 medium onion
- Salt
- Basil
- 1 clove garlic (optional)
No Beans Chili
By Peggio
*
- Your Worlds Best No Beans Chili Recipe You Will Need:
- 1 lb Of Bacon Cut Into Very Small Pieces.
- 1 lb Of Red Sweet Onion Diced Very Fine.
- 5 lb Of Lean Trimmed Small Cubes Of Beef Brisket
- 1/3 Cup McCormick Chili Powder.
- 1 Large Heaping Tablespoon Minced Fresh Garlic.
- 1 Large Heaping Tablespoon Ground Cayenne Pepper.
- 1 Tablespoon Cumin.
- 1 Tablespoon Oregano.
- 1 Tablespoon Ground Sea Salt.
- 1 Tablespoon Black Pepper.
- 3 Four Ounce Cans Green Chilis.
- 3 12 Ounce Bottles Corona Beer.
- 1 28 Ounce Can Diced Tomatoes.
- 1 Teaspoon Coriander.
- 1 6 oz Can Tomato Paste.
- 1 oz Unsweetened Chocolate Very Coarsely Chopped.
Jacques Pepin's Flatbread
By Peggio
Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says
- 1 1/2 cups flour
- 1 cup water
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons water
Momma’s Carrot Cake w/Lemon Frosting
By Peggio
For Cake: Mix first 5 ingredients and crushed pineapple in one bowl
- Carrot Cake
- 3 cups unsifted flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1 ⁄2 tsp salt
- 3 eggs
- 1 1⁄2 cups sugar
- 3 ⁄4 cup mayonnaise
- 1 can 20 oz. crushed pineapple (well-drained – reserve 1/2 cup juice for later use)
- 3 cups shredded carrots
- 1 cup raisins
- 1 cup chopped walnuts
- Silky Lemon Frosting
- 1 pkg 8oz. cream cheese
- 1 ⁄2 cup margarine
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Lemon Zest
- 1 1⁄2 cups confectioners sugar
Coconut Banana Bread
By Peggio
Instructions Preheat oven to 350F
- 1/2 cup canola oil
- 1 cup granulated sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup bananas, mashed
- 1 cup coconut milk
- 1 cup coconut, shredded