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Recipes
Stuffed Cheese Bread
By Peggio
Stuffed Italian Bread is like onion-garlic bread on crack
- 1 Italian loaf, about 12 inches long
- 1 stick butter, melted
- 1/8 cup olive oil
- 3 tsp minced onion
- 2-3 cloves garlic, grated
- 1 tbsp dijon mustard
- 1 tbsp poppy seeds
- 3 tsp chopped parsley (add more if you wish)
- 12 oz grated cheese (I used a mix of white cheddar and monterey jack.)
Naan Bread With Roasted Garlic
By Peggio
Preheat oven to 475 Combine the yeast, water and sugar and stir gently
- roasted garlic:
- makes 4 naan breads
- 1.5 cups warm water, about 100 degrees farenheight
- 1 tsp active dry yeast
- 3-3.5 cups all purpose flour
- 1.5 tsp salt
- 1/2 tsp sugar
- 4 cloves garlic
- 4 T butter, softened
- 1/4 cup olive oil
Chocolate Sheet Cake with Peanut Butter Frosting
By Peggio
Yield: Serves 24 Rich chocolate sheet cake with peanut butter frosting
- CHOCOLATE SHEET CAKE
- 2 cups granulated sugar
- 2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter
- 1/4 cup cocoa powder
- 1 cup hot water
- PEANUT BUTTER FROSTING
- 3 cups sifted powdered sugar
- 1/2 cup milk
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- Reese's Peanut Butter Cups, chopped-optional
Bananas Foster Upside Down Cake
By Peggio
Instructions Preheat oven to 400F degrees
- 3 to 4 bananas, halved lengthwise
- 4 tablespoons butter
- 1 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup dark rum
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2-cup sugar
- 1/2-teaspoon salt
- 3 eggs, separated
- 1/2-cup apple juice
- 1 teaspoon pure vanilla extract
- 1 stick (8 tablespoons) butter, melted (cool for at least 3 minutes before using)
Gnocchi with Squash & Sweet Corn Recipes from The Kitchn
By Peggio
Serves 2 to 4 Bring a pot of water to a boil
- 1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle)
- 4 tablespoons unsalted butter, divided
- 1 small zucchini, very thinly sliced
- 1 small yellow squash, very thinly sliced
- 1 cup sweet yellow corn kernels (from about two ears)
- 2 small cloves garlic, peeled and minced
- Squeeze of lemon
- 2 ounces soft goat cheese
- 1 tablespoon finely chopped flat leaf parsley
- Salt and pepper, to taste
Crock Pot Breakfast Casserole
By Peggio
Spray crock pot and evenly spread hash browns at the bottom
- 1 bag frozen hash browns
- Since Tim doesn't eat white potatoes, I peeled and shredded about 8 red potatoes, but I'll be the first to tell you it's not as tasty.
- 12 eggs
- 1 cup milk
- 1 tablespoon ground mustard
- 1 16 oz. roll sausage
- I've used the maple sausage, and I really liked. This time I just used regular.
- Salt and pepper
- 16 oz. shredded cheddar cheese
No-Bake Chocolate Peanut Butter Coconut Bites
By Peggio
Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat
- No-Bake Chocolate Peanut Butter Coconut Bites
- Yield: 24 bars or 60+ bite size pieces
- 1 cup peanut butter
- 1/2 cup honey
- 1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
- 2 cups rolled oats (not instant oats)
- 1 cup coconut
- 1/2 cup chopped pecans
- 1 1/4 cups dark or semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Optional: toasted coconut for topping
Farçon-French Glazed Mashed Potatoes
By Peggio
Adopted from The French Country Kitchen by James Villas
- 4 large baking potatoes, peeled and cut into quarters
- 5 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, passed through a press
- 3 large eggs, beaten
- 2 tablespoons minced fresh parsley
- 1 teaspoon chopped fresh rosemary
- Salt and pepper to taste
- 1/4 cup half-and-half
Texas caviar (Homesick Texan)
By Peggio
Mix everything together, chill for four hours
- 4 cups of cooked black-eyed peas (or 2 16-oz cans), drained and rinsed of all juice
- 1 bunch scallions, thinly sliced, green part only
- 1 tablespoon fresh oregano
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 bunch cilantro, chopped
- 3 canned or fresh jalapeño chiles, chopped
- 1 can Rotel tomatoes or 1 ripe, chopped tomato
- 3/4 cup olive oil
- Juice from one lime
- 1 yellow bell pepper, finely chopped
- 3 cloves fresh garlic, pressed or minced
Bolillo
By Peggio
Bolillo originated in Mexico and is a variation of the French baguette
- 1 package (1/4 ounce or 7 g) active dry yeast
- 1 1/3 cups (330 mL) warm water (105 to 115°F or 40 to 46°C)
- 1 tablespoon (15 mL) honey
- 1 tablespoon (15 mL) lard orvegetable shortening,melted and cooled
- 1 1/2 teaspoons (7 mL) salt
- 3 1/4 to 4 cups (810 mL to 1 L) bread flour
- 1/4 cup (60 mL) cold water
- 1 teaspoon (5 mL) cornstarch