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Recipes
Creamy Italian Pasta Salad
By Redvettchick
From "Best Foods"
- 1 cup Best Foods Mayonnaise
- 2 Tab red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried basil
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups twist macaroni, cooked, and drained
- 1 cup cherry tomatoes, quartered
- 1/2 cup chopped green pepper
- 1/2 cup sliced ripe olives
- optional: sliced salami, and diced provolone cheese
Herbed Rubbed Sirlion Tip Roast
By Redvettchick
From Taste Of Home
- 1 1/4 tablespoons paprika
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 (3 pound)sirloin tip roast
Ina’s Zucchini Gratin
By Redvettchick
Barefoot in Paris by Ina Garten
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions (3 large), cut in half and sliced
- 2 pounds zucchini, sliced 1/4 inch thick
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup Gruyere cheese, grated
Apple Broccoli Salad
By Redvettchick
From "Taste of Home"
- 6 medium tart apples, chopped
- 3 cups broccoli florets
- 1 small onion, chopped
- 1/2 cup raisins
- 1-1/2 cups mayonnaise
- 2 tablespoons white vinegar
- 1-1/2 teaspoons sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 10 bacon strips, cooked and crumbled
- 1/2 cup coarsely chopped walnuts
Cheesy Baked Spinach Dip
By Redvettchick
Carla Hall (abc.com/thechew)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Extra-Virgin Olive Oil
- 1 medium Yellow Onion; finely diced
- 2 tablespoons Flour
- 3 cups Milk
- 1 packet Hidden Valley® Original Ranch® dip mix
- 6 ounces Cream Cheese
- 1 cup Swiss Cheese; shredded - preferably Gruyere – divided
- 10 ounces Frozen Spinach; thawed and squeezed to remove excess liquid
- Salt
- 6 Pitas; cut into wedges
- Crudité; to serve
Shrimp Soufflé
By Redvettchick
My Mother
- 8-10 slices bread
- 2 c shrimp or crab (canned or fresh)
- 1 1/2 c chopped celery
- 1/2 green pepper
- 1 med onion, chopped
- 3 c milk
- 3/4 c mayonnaise
- 4 eggs
- 1/2 tsp salt
- 1 can cream of mushroom soup
- 1 c grated cheddar cheese
Hamburger Soup
By Redvettchick
From "Penzeys
- 2 1/2 lbs. ground beef (they use chuck)
- 1 large onion, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 14 1/2 oz can whole tomatoes
- 3 cups beef stock
- 1 yellow bell pepper, seeded & diced
- 1 green bell pepper, seeded and diced
- 4 carrots, peeled and sliced on the diagonal
- 5 red potatoes, cut into chunks
- 3 Tab. tomato paste
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp parsley
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
Asparagus Casserole
By Redvettchick
Butter a casserole dish. Put a layer of asparagus on bottom then add soup
- 2 cups fresh asparagus, cut in 2" lengths
- 1 can cream of mushroom soup (10 3/4 oz)
- 4 oz. sliced mushrooms
- 2 cups cheddar cheese, grated
- 1 can French fried onion rings (2 7/8 oz)
HARVEST TURKEY SALAD
By Redvettchick
Prep time, 15 min. Makes 8 servings
- 1/2 c K.RAFT Homestyle Mayo
- 1/4 cup celery, diced
- 1 T fresh orange juice
- 2 green onions, chopped
- 3 c cooked turkey, chopped
- 1/4 cup toasted PLANTERS
- 1 apple, diced
- Pecans, chopped
Cranberry Almond Bark
By Redvettchick
From "The Oregonian Newspaper"
- 2 11 ounce bags white chocolate chips
- 1 cup toasted almonds
- 1 cup dried cranberries