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Recipes

Leftover Pasta Pie

Leftover Pasta Pie

By

Beat 2 or 3 eggs with about a cup of ricotta and a handful of grated Parmesan in a large bowl

  • Eggs
  • Leftover pasta
  • Cooked ham, sausage, vegies, etc.
  • Parmesan
  • Ricotta
  • Olive oil
  • S&P to taste
4.6/5 (10 Votes)

Crispy Chicken Thighs With Cauliflower and Cilantro

Crispy Chicken Thighs With Cauliflower and Cilantro

By

Try this with skinless/boneless thighs

  • 1 tablespoon  olive oil
  • 2 1/2 pounds  bone-in, skin-on chicken thighs (about 8)
  • kosher salt and black pepper
  • 1 head cauliflower (about 11/2 pounds), cut into florets
  • 2 small dried red chilies or 1/4 teaspoon crushed red pepper
  • 1 tablespoon  fresh lime juice, plus lime wedges for serving
  • 1/2 cup  fresh cilantro leaves
4.3/5 (11 Votes)

Cheesy Chicken and Wild Rice Casserole

Cheesy Chicken and Wild Rice Casserole

By

from picky-palate

  • 3 Tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 stalks celery, finely diced
  • 3 carrots, peeled and diced
  • 2 Tablespoons fresh minced garlic
  • 2 Cups shredded, cooked chicken breast
  • 2 Cups steamed white rice
  • 16 oz prepared wild rice (I get mine at Trader Joes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic salt
  • ______
  • Cheese Sauce*
  • 4 Tablespoons butter
  • 1/4 Cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 Cups chicken broth
  • 2 Cups shredded cheddar cheese
  • Top with 1 1/2 Cups shredded cheddar cheese
4.7/5 (17 Votes)

Vegetarian Stir-Fry

Vegetarian Stir-Fry

By

Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt

  • 2 tablespoons vegetable oil
  • 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
  • Coarse salt
  • 2 red bell peppers, ribs and seeds removed, thinly sliced
  • 1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise
  • 2 garlic cloves, slivered
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 2 tablespoon smooth peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • Leftover spaghetti (or six ounces cooked al dente)
0/5 (0 Votes)

Hangtown Fry

Hangtown Fry

By

This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco

  • 12 oysters, such as Bluepoint or Fanny Bay, shucked
  • Kosher salt and black pepper, to taste
  • 1/4 cup flour
  • 7 eggs
  • 1/2 cup bread crumbs
  • 4 tbsp. unsalted butter
  • 4 strips cooked bacon, crumbled
  • 2 scallions, thinly sliced
  • Hot sauce, for serving
4.8/5 (6 Votes)

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken

By

Source: Lake Lure Cottage Kitchen

  • 12 boneless skinless chicken thighs (about 3 pounds)
  • 3/4 cup sugar
  • 3/4 cup low-sodium soy sauce
  • 6 tablespoons cider vinegar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 4 1/2 teaspoons cornstarch
  • 4 1/2 teaspoons cold water
  • Hot cooked long grain rice
4.5/5 (43 Votes)

Canlis Salad

Canlis Salad

By

Featured in the NY Times yesterday

  • 2 heads of romaine, outer leaves discarded, chopped
  • 4 slices bacon, chopped
  • 1 cup cubed fresh Italian bread
  • 1 egg
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup scallions, thinly sliced
  • 3/4 cup fresh mint, roughly chopped
  • 1 tablespoon fresh oregano leaves, roughly chopped
  • 12 cherry tomatoes, halved
  • 3/4 cup freshly grated Romano cheese
4.6/5 (8 Votes)

Lemon Meringue Muffins

Lemon Meringue Muffins

By

Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy

  • 6 tablespoons butter, softened
  • 1 cup sugar, divided
  • 2 eggs
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1/4 teaspoon lemon extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg whites
4.3/5 (26 Votes)

Chicken Verde Stew with Hominy

Chicken Verde Stew with Hominy

By

Ivy Manning, Cooking Light JANUARY 2011

  • 2 Anaheim chiles
  • Cooking spray
  • 1 1/2 pounds tomatillos
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 cups fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups finely chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 3 tablespoons all-purpose flour
  • 4 teaspoons finely chopped garlic
  • 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 (29-ounce) can golden hominy, rinsed and drained
  • 6 tablespoons reduced-fat sour cream
  • Cilantro leaves (optional)
4.7/5 (3 Votes)

Salisbury Steak

Salisbury Steak

By

This Salisbury steak recipe features French onion soup, bread crumbs, mustard powder, ketchup and Worcestershire sa...

  • 1 (10 1/2-ounce) can condensed French onion soup
  • 1 1/2 pounds ground beef or ground turkey
  • 1/2 cup dry bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon mustard powder
4.5/5 (38 Votes)