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Recipes
Creamy Brussels Sprouts
By rmulleni
1.Preheat oven to 350F. Lightly coat a 1-1/2-quart oval gratin baking dish or baking dish with nonstick cooking spr...
- Nonstick cooking spray
- 1 medium onion, quartered and thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 pounds Brussels sprouts, trimmed and halved, or green beans, trimmed
- 1 teaspoon snipped fresh thyme or 1/4 tsp. dried thyme, crushed
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup whipping cream
- 1/4 teaspoon ground nutmeg
- 1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Shrimp and Scallop Bake with Tomato and Feta
By rmulleni
- 3/4 cup white wine
- 3 tbsp. olive oil
- 2 cloves garlic, sliced
- 1 lb ripe tomatoes, diced
- 1/2 tsp honey
- 1 tbsp. fresh oregano, chopped
- salt & pepper to taste
- zest of 1/2 lemon
- 8 oz scallops
- 8 oz large shrimp, peeled and deveined
- 2 oz feta, crumbled
- 1 scallion, thinly sliced
- 4 tbsp. fresh parsley, chopped
Cream of chicken & wild rice soup
By rmulleni
Saute onions, carrots, celery, mushrooms in butter
- 48 oz chicken broth
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced mushrooms
- 1/3 cup uncooked black rice (cook for approx. 45 min.)
- 1/4 cup butter
- 2 cups chicken diced
- 1/2 cup cream
- 1/4 tsp ground thyme
- 1/8 tsp ground turmeric
- salt & pepper to taste
- garlic salt to taste
Yogurt Dipping Sauce
By rmulleni
Combine all ingredients
- 1 container greek yogurt
- 1 tablespoon chives (chopped)
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- garlic powder (to taste)
- parsley (powder, to taste)
- black pepper (to taste)
Sweet and Tangy Four Bean Salad
By rmulleni
1. In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain a...
- 8 ounces fresh green beans, trimmed
- 3/4 cup cider vinegar
- 2/3 cup tomato juice
- 1/4 cup vegetable oil
- 3 tablespoons dry red wine or apple juice
- 1/2 cup sugar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon-style mustard
- 1 clove garlic, minced (1/2 tsp.)
- 1 12 ounce frozen shelled sweet soybeans (edamame), thawed
- 1 14 1/2ounce can cut wax beans, rinsed and drained
- 1 15 ounce can red kidney beans, rinsed and drained
- 1 bunch green onions, finely chopped
- 4 large carrots, coarsely shredded
White Chocolate and Strawberry Cheesecake
By rmulleni
Crust: Position rack in center of oven; preheat to 325°F
- CRUST
- 1 package chocolate wafer cookies --
- (9 oz) broken into pieces
- 1/2 cup unsalted butter --
- (1 stick) melted
- FILLING
- 1 pound good-quality white chocolate (such as Lindt or Bakers) --
- finely chopped
- 4 packages cream cheese --
- (8 ounce) room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sour cream
- 1/2 cup whipping cream
- 2 tablespoons vanilla extract
- 3 1 pint baskets strawberries --
- hulled, halved
- 1/2 cup apricot preserves
- 2 tablespoons brandy
World's Best Lasagna
By rmulleni
1. Bring a large pot of lightly salted water to a boil
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Easy Salmon with Lemon and Capers
By rmulleni
The definition of simple: fresh, skin-on salmon fillets, given a quick marinade with parsley, lemon, and olive oil,...
- For the fish:
- 4 (6-ounce) skin-on salmon fillets, pin bones removed
- Kosher salt
- 2 tablespoons finely chopped flat-leaf parsley leaves
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) unsalted butter
- For the sauce:
- 2 tablespoons (1/4 stick) unsalted butter
- 1 shallot, minced
- 1 small garlic clove, minced
- 2/3 cup dry white wine
- Finely grated zest of 1/2 lemon
- Juice of 1 lemon
- 2 tablespoons capers, quickly rinsed and coarsely chopped
- Freshly ground black pepper
- Kosher salt, as needed
Lemon Crumb Cake
By rmulleni
In a large bowl, beat the first five ingredients until well blended
- TOPPING:
- 2 cups buttermilk
- 1 cup sugar
- 2 eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 can (15-3/4 ounces) lemon pie filling
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1/3 cup cold butter, cubed
- 1/4 cup sliced Diamond of California® Almonds, toasted
- Reduced-fat vanilla ice cream, optional
Spicy Shrimp Tostadas with Jalapeno Avocado Sauce
By rmulleni
Spicy Shrimp Tostadas 1.In a small bowl combine shrimp, paprika, cumin, chili powder and a pinch of salt & pepper
- Spicy Shrimp Tostadas
- 6 corn tortillas
- 18-20 large shrimp, peeled & deveined
- 3-4 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon hot chili powder
- juice of 1/2 a lime
- salt & pepper
- 1 scallion, chopped
- 1 tablespoon cilantro, chopped
- 1/2 cup red cabbage, shredded
- 1/2 cup baby arugula
- Jalapeno Avocado Sauce
- 1/2 avocado
- 1/4 cup plain greek yogurt
- 1 clove garlic
- 1 jalapeno, seeds removed
- juice of 1/2 a lime
- 1 tablespoon cilantro