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Recipes
Barley Risotto with Asparagus and Parmesan
By rmulleni
Warm the broth in a small saucepan over low heat
- Serves 4| Hands-On Time: 45m | Total Time: 45m
- Ingredients
- 5 cups low-sodium vegetable or chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 large clove garlic, finely chopped
- 1 1/2 cups barley
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 pound asparagus, cut diagonally into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup (2 ounces) grated Parmesan
Chile Rellenos Quiche
By rmulleni
•Line unpricked pastry shell with a double thickness of heavy-duty foil
- Pastry for single-crust pie (9 inches)
- 2 tablespoons cornmeal
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (4 ounces) chopped green chilies
- 3 eggs
- 3/4 cup sour cream
- 1 tablespoon minced fresh cilantro
- 2-4 drops hot pepper sauce optional
Impossible Coconut Pie
By rmulleni
This recipe's ingredients are blended in the blender and baked, which then yields a crust with a custard center and...
- 4 eggs
- 1/4 cup margarine or butter
- 1 cup sugar
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups milk
- 1 cup coconut
- 1 teaspoon vanilla
Razor Clams, Italian
By rmulleni
Place sauté pan on medium heat
- 2 tablespoons butter
- 2 tablespoons light olive oil
- 4 medium-to-large cleaned, fresh razor clams
- Seasoned flour
- 1 tablespoon chopped garlic
- 1 tablespoon capers
- Juice of 1/2 lemon
- 3 tablespoons dry white wine
- salt and pepper
- 2 tablespoons fresh, chopped parsley
Razor Clam Linguine with Parsley and Chives
By rmulleni
1.Bring a large pot of salted water to a boil
- 1/4 cup extra-virgin olive oil
- 3 large garlic cloves, finely chopped
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 cup heavy cream
- 3/4 pound linguine or other long pasta
- 1 1/2 cups razor clam meat, chopped into 1/2-inch pieces
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1/2 cup finely chopped fresh chives
- 1/4 cup finely chopped fresh Italian parsley
- 1/2 cup freshly grated Parmesan cheese, plus additional for garnish
Pretzel Turtles
By rmulleni
Preheat oven to 300 degrees F (150 degrees C)
- 20 small mini pretzels
- 20 chocolate covered caramel candies (Rolos)
- 20 pecan halves
Sour Cream Enchiladas
By rmulleni
Preheat an oven to 350 degrees F (175 degrees C)
- 2 skinless boneless chicken breasts, cut into 1-inch cubes
- 1 1/2 cups shredded Cheddar cheese
- 1 onion, chopped
- 12 (10 inch) flour tortillas
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (3 ounce) can chopped green chiles, undrained
- 1 (8 ounce) container sour cream
- 1/2 cup shredded Cheddar cheese
Marinated Skirt Steak (for street tacos)
By rmulleni
Combine all above ingredients, and marinade skirt steak for two days
- 1/2 cup orange juice
- 2 lemons, juiced
- 2 limes, juiced
- 1/4 cup soy sauce
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped cilantro
- 1 1/2 pound skirt steak (thin)
Beefy Wild Rice Soup
By rmulleni
•In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1/2 teaspoon Italian seasoning
- 6 cups water, divided
- 2 large onions, chopped
- 3 celery ribs, chopped
- 1 cup uncooked wild rice
- 2 teaspoons beef bouillon granules
- 1/2 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1 can (4 ounces) mushroom stems and pieces, drained
- Read more: http://www.tasteofhome.com/recipes/beefy-wild-rice-soup#ixzz3PwpfMrq0
Camper's Breakfast Hash Recipe
By rmulleni
Directions 1. In a large skillet, melt butter
- 1/4 cup butter, cubed
- 2 packages (20 ounces each) refrigerated shredded hash brown potatoes
- 1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 12 eggs, lightly beaten
- Salt and pepper to taste
- 1 cup (4 ounces) shredded cheddar cheese
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