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Recipes
Corn Muffins (Roni's old recipe)
By rmulleni
Heat oven 425 degrees. Spray muffin pan
- 1/2 c all purpose flour
- 1/2 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1 1/4 c cornmeal
- 1 egg, beaten
- 1 1/4 c buttermilk
- 1/4 c oil
Blackberry dumplings
By rmulleni
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract
- 1 quart fresh or frozen (loose-pack) blackberries
- 1 cup plus 1 tablespoon sugar, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon lemon extract
- DUMPLINGS
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 2/3 cup milk
- Cream or whipped cream, optional
- OR*
- 2 1/4 c bisquick
- 2/3 c milk
Better-Than-Grandma's Chicken and Noodles
By rmulleni
1. In a 5- to 6-quart slow cooker, place carrots, parsnips, onions, and celery
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 cup pearl onions* or frozen small whole onions
- 2 stalks celery, cut into 1-inch pieces
- 3 whole chicken legs (drumsticks and thigh) (about 3 pounds), skin removed
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried sage, crushed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 14 ounce can chicken broth
- 1/4 cup dry sherry
- 1 1/2 ounce package frozen egg noodles
- 3/4 cup frozen peas
- 4 fresh sage leaves (optional)
Green Chile and Corn Cornbread
By rmulleni
This recipe is delicious, very moist
- 1 cup plus 2 Tbsp cornmeal
- 1 cup all purpose flour
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 Tbsp baking powder
- 1/4 cup sugar
- 1/2 cup (1 cube) soften unsalted butter
- 1/2 cup sour cream
- 2 eggs
- 1 3/4 cups milk
- 2 cups chopped roasted green chiles ( 2 7oz chopped, drained)
- 1 cup corn (frozen is fine)
- 1 cup shredded cheddar cheese or Monterey Jack (4 oz)
Grilled Fish with Orange Fennel Salsa
By rmulleni
Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl
- 5 tbsps olive oil
- 3 tbsps white wine vinegar
- 2 tbsps fresh cilantro (chopped)
- 2 tsps soy sauce (1 tablespoon)
- 2 tsps peeled fresh ginger (minced)
- 2 tsps sugar
- 3 oranges
- 1 fennel bulb (trimmed cut into matchstick size strips)
- 1/2 red onion (thinly sliced)
- 1 garlic clove (thinly sliced)
- 28 ozs sea bass fillets (roc
Pecan Pumpkin Bread
By rmulleni
350 degrees Bake 60 - 70 minutes GREASE BOTTOM ONLY of two 9x5 loaf pans or three 8x4 loaf pans
- 2 1/2 c all purpose flour
- 1 c whole wheat flour
- 3 c sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp cinnamon
- 3/4 tsp nutmeg
- 1 c oil
- 2/3 c water
- 4 eggs
- 1 16 oz can pumpkin (or 2 c fresh cooked pureed pumpkin)
- 1 c chopped pecans
chicken Lettuce Wraps
By rmulleni
Directions 1.In a medium wok or skillet set over medium heat, heat 1 tablespoon of the sesame oil
- 2 tablespoons sesame oil, divided
- 1 pound boneless, skinless chicken breast, cubed
- 1 tablespoon vegetable oil
- 2 tablespoons garlic, minced or pressed
- 1 cup mushrooms, chopped
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons fresh ginger, minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha sauce or chili garlic sauce
- 1 8-ounce can sliced water chestnuts, drained and finely chopped
- 1 head bibb or butter lettuce, separated into leaves
- 1 small bunch green onions, sliced
Apple Pie Enchiladas
By rmulleni
Preheat oven to 350 degrees F (175 degrees C)
- 1 (21 ounce) can apple pie filling
- 6 (8 inch) flour tortillas
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup water
Ravioli with Peas and Brown Butter Sauce
By rmulleni
1 Heat a large pot of salted water on high until it begins boiling
- 2 package fresh or frozen large cheese ravioli
- 1 c. frozen peas
- 4 tbsp. butter
- 1/2 c. Chopped walnuts
- 1 tbsp. finely grated lemon peel
- 1/4 tsp. salt
- 1/2 c. grated Parmesan cheese
Eggplant and Mushroom Polenta Bake
By rmulleni
Eggplant has a reputation for either being breaded and fried in oil, or watery and flavorless
- For the filling:
- 3 tablespoons olive oil
- 1 1/2 pounds Japanese eggplant, large dice
- 1 pound cremini mushrooms, stems trimmed and mushrooms quartered
- 1/3 cup dry red wine
- 1/2 medium yellow onion, small dice
- 1 teaspoon dried oregano
- 3/4 teaspoon red pepper flakes
- Kosher salt
- 5 medium garlic cloves, minced
- 1/2 cup green olives, pitted and coarsely chopped
- 1 (14-1/2-ounce) can crushed tomatoes
- 1 cup water
- Freshly ground black pepper
- For the polenta and to assemble:
- 3 cups water, plus more as needed
- 2 cups whole milk
- 2 teaspoons kosher salt
- 1 1/2 cups polenta (or coarsely ground cornmeal)
- 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
- 1 1/2 cups shredded fontina cheese (about 5 ounces)