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Recipes
Dairy Free Whipped ‘Cream’ (Vegan, Gluten-Free)
By Peggio
Place all the ingredients in a blender or food processor and process until very smooth
- 225 g/8oz firm Silken Tofu
- 75 g/3oz Demarera Sugar
- 2 TBSP Soy Milk
- 1-2 TBSP Vanilla Extract
Sloppy Joe Pasta Recipe
By Peggio
In a large saucepan, cook beef over medium heat until no longer pink; drain
- 1 pound ground beef
- 1 envelope sloppy joe mix
- 1 cup water
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 package (7 ounces) small shell pasta, cooked and drained
- 1 cup (8 ounces) 4% cottage cheese
- 1/2 cup shredded cheddar cheese
Spaghetti and Meatballs for a Crowd
By Peggio
Making spaghetti and meatballs to serve a crowd can try the patience of even the toughest Italian grandmother
- Meatballs
- 2 1/4 cups (about 6 ounces) panko bread crumbs
- 1 1/2 cups buttermilk (see note)
- 3 large eggs, lightly beaten
- 2 pounds 85 percent lean ground beef
- 1 pound ground pork
- 6 ounces thinly sliced prosciutto, chopped fine
- 3 ounces Parmesan cheese, grated (about 1 1/2 cups)
- 6 tablespoons minced fresh parsley leaves
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
- Table salt and ground black pepper
- Sauce
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups grated onion from 1 to 2 onions (see note)
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 6 cups tomato juice (bottled)
- 3 (28-ounce) cans crushed tomatoes
- 6 tablespoons dry white wine
- Table salt and ground black pepper
- 3 pounds spaghetti
- 1/2 cup minced fresh basil leaves
- 3 tablespoons minced fresh parsley leaves
- Granulated sugar
- Parmesan cheese, grated, for serving
Panera Bread Breakfast Souffle
By Peggio
Todd Wilbur, author of "Top Secret Restaurant Recipes 2," revealed his recipes for re-creating your favorite dishes...
- 3 tablespoons frozen spinach, thawed
- 3 tablespoons minced artichoke hearts
- 2 teaspoons minced onion
- 1 teaspoon minced red bell pepper
- 5 eggs
- 2 tablespoons milk
- 2 tablespoons heavy cream
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1 tablespoon shredded Parmesan cheese
- 1/4 teaspoon salt
- 1 8-ounce tube Pillsbury Crescent butter flake dough
- melted butter
- 1/4 cup shredded Asiago cheese
COFFEE FLAN WITH TEQUILA WHIPPED CREAM
By Peggio
To Prepare the Flan: In a heavy medium saucepan, cook the sugar over medium heat, stirring frequently, until melte...
- FOR THE FLAN:
- Flan de café con crema batida al tequila
- 10 about 10 individual flans
- 1 1 1 cup sugar
- 1 14oz 1 14oz 14oz can sweetened condensed milk
- 1 12oz 1 12oz 12oz can evaporated milk
- 1 1 1 cup whole milk
- 6 6 6 large eggs
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1 tablespoon Mexican instant coffee, dissolved in 1 tablespoon boiling water
- FOR THE WHIPPED CREAM:
- 1 1/2 1 1/2 1/2 cups cold heavy cream
- 1 1 1 tablespoon confectioners’ sugar
- 1/2 1/2 1/2 teaspoon pure vanilla extract
- 2 2 2 tablespoons white or silver tequila
- TO PREPARE
- Prepare the Flan:
- 6 to 8 to 350 cook the sugar over medium heat, stirring frequently, until melted and golden brown, 6 to 8 minutes. Quickly pour the caramelized sugar syrup into individual molds. Set aside. Preheat the oven to 350 degrees.
- 40 uncovered, about 40 minutes, or until the center comes out moist but clean. Remove the individual molds from the water bath and let them cool completely. Refrigerate the molds, covered with plastic.
- To to to to thin knife around the edge of the pan between the custard and the pan. Invert the flans onto plates to unmold them. Carefully lift up the molds to allow the syrup to run over the flan.
- Prepare the Whipped Cream:
- to to cold cream in the bowl of an electric mixer. When it starts to hold peaks, add the confectioners’ sugar, vanilla, and tequila. Continue to whip until it forms stiff peaks. Serve flan with a generous dollop of whipped cream; serve cold.
MOLASSES OATMEAL COOKIES
By Peggio
These were my dad's favorite cookie, so of course, as a kid who loved her dad, they were mine
- 3 C SIFTED flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cloves
- 1 tsp ground ginger
- 2 C sugar
- 1.5 C butter, softened
- 2 eggs
- 1/2 C molasses
- 1.5 C oatmeal
Bacon Cheeseburger Meatloaf Recipe
By Peggio
: Paula Deen : Recipes : Food Network
- 1 pound ground chuck
- 10 slices bacon, cooked and crumbled
- 1 (8-ounce) package sharp Cheddar, grated
- 2 large eggs, lightly beaten
- 1/4 cup bread crumbs, toasted
- 1/4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup ketchup
- 2 tablespoons prepared mustard
- 1 (3-ounce) can French fried onions
Cheese Enchiladas Recipe
By Peggio
In a large saucepan, combine the first six ingredients
- 2 cans (15 ounces each) tomato sauce
- 1-1/3 cups water
- 2 tablespoons chili powder
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 16 flour tortillas (8 inches), warmed
- 4 cups (16 ounces) shredded Monterey Jack cheese
- 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
- 2 medium onions, finely chopped
- 1 cup (8 ounces) sour cream
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Shredded lettuce, sliced ripe olives and additional sour cream, optional
Buttermilk Dinner Rolls
By Peggio
A soft, comfort-food, James-friendly dinner roll, the kind of Parker House roll that’s slightly sweet and yeasty ...
- 25 ounces/750 grams AP flour (5 1/2 cups if your scale is broken but no guarantees!)
- 18 ounces/510 grams buttermilk, room temp or microwaved for 40 to 60 seconds to take the chill off it
- 1/4 ounce/7 grams (1 package) active dry yeast
- 1/2 ounce/14 grams kosher salt (1 tablespoon)
- 1.5 ounces/40 grams honey (2 tablespoons)
- Vegetable spray or butter for greasing a springform pan (can use 9-inch cake pan but may be hard to remove rolls)
- 1 egg
- 1 teaspoon poppy seeds (or as desired)
- 1 tablespoon melted butter, optional (good for photos!)
Strawberry Cake - Martha Stewart Recipes
By Peggio
Preheat oven to 350 degrees
- Yield
- Makes one 10-inch cake
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 pound strawberries, hulled and halved