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Recipes
SHONEY'S JELLO SALAD
By rmulleni
Fold in cool whip with cottage cheese
- I large container of cottage cheese
- 12 oz cool whip
- 1 small strawberry Jell-O
- 1 pound container of strawberries (cut in fourths)
Lemon Yogurt Pancakes
By rmulleni
1 In bowl, beat the egg and mix in the yogurt, milk and oil
- 1 egg
- 1/2 cup fat-free lemon yogurt or 1/2 cup plain nonfat yogurt
- 1/2 cup milk
- 2 tablespoons canola oil
- 1 tablespoon sugar
- 1/2 teaspoon nutmeg
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- (For extra lemon flavor add 1 tsp lemon extract)
Cream Cheese Brownies
By rmulleni
1. FOR THE CREAM CHEESE FILLING: Microwave cream cheese until soft, 20 to 30 seconds
- Cream Cheese Filling
- 4 ounces cream cheese, cut into 8 pieces
- 1/2 cup sour cream
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- Brownie Batter
- 2/3 cup (3 1/3 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces unsweetened chocolate, chopped fine
- 8 tablespoons unsalted butter
- 1 1/4 cups (8 3/4 ounces) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Strawberry Tart
By rmulleni
Press pastry onto the bottom and up the sides of an ungreased 9-in
- 1 sheet refrigerated pie pastry
- 3 ounces German sweet chocolate, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1-3/4 cups confectioners' sugar
- 2-1/2 cups sliced fresh strawberries
- 1/4 cup red currant jelly
Olive Garden's Lasagna Classico Recipe
By rmulleni
Make the sauce: Heat the olive oil in a large sauce pot
- For the meat sauce:
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 pound ground beef
- 6 ounces Italian sausage, removed from their casings and crumbled
- 2 16-ounce cans crushed tomatoes
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
- For the cheese mixture:
- 16 ounces whole milk ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup romano cheese, grated
- 1 tablespoon parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 1 tablespoon basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 egg, lightly beaten
- For the lasagna:
- 12 cooked or no-boil lasagna noodles
- Cooking spray
- 1 cup mozzarella cheese, shredded
Shrimp with Bacon and Polenta
By rmulleni
Bring the water to a boil and slowly pour in the polenta
- 5 cups water
- 1 cup instant dry polenta
- 2 Tbs. olive oil
- 6 slices of bacon, chopped into bite-size pieces
- 2 cloves garlic, minced
- 1 (28 oz.) can whole tomatoes
- 1 lb. fresh or thawed frozen shrimp, peeled, deveined and washed
- Small handful of parsley
Watercress and Leek Soup
By rmulleni
Saute onions and leeks until tender
- 1 tsp EVOO
- 1 onion, chopped
- 1 lg Leek, white part only chopped
- 3 tbs flour
- 2 medium potatoes, peeled and sliced
- 4 c chicken stock
- 1 bunch fresh watercressed, chopped
- 1/4 tsp ground cumin
- 1/4 tsp ground oregano
- 1 c sliced mushrooms
- garlic powder, salt and pepper to taste
Sparkling Cherry Mold
By rmulleni
Drain cherries, reserving 3/4 cup liquid
- 17 oz can pitted dark sweet cherries
- 3 oz pkg cherry or black cherry gelatin
- 1 cup boiling water
- 1 cup ginger ale
- 8 oz pkg of cream cheese
- 3 oz pkg cherry or black cherry gelatin
- 1 cup boiling water
- 1 cup cold water
Peppermint Cream Brownie Torte
By rmulleni
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- Brownie
- 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies)
- Peppermint Cream
- 1/2 cup whipping (heavy) cream 1/2 package (8-ounce size) cream cheese, softened 1/4 cup powdered sugar 1/2 teaspoon peppermint extract
- Dark Chocolate Ganache
- 1/4 cup whipping (heavy) cream 1/2 cup semisweet chocolate chips
- Chocolate Trees
- 1 cup semisweet chocolate chips 1 teaspoon shortening
Lemon Meringue Pie (Mile-High)
By rmulleni
Weep No More: For our meringue, you don’t need a thermometer, but you do need a timer
- Lemon Filling1 1/4 cups sugar
- 1 cup lemon juice (from 6 lemons)
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 teaspoon table salt
- 8 large egg yolks (reserve 4 whites for meringue)
- 2 tablespoons grated lemon zest
- 3 tablespoons unsalted butter, cut into pieces and softened
- 1 (9-inch) pie shell, fully baked and cooled