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Mexican Zucchini Burrito Boats

Mexican Zucchini Burrito Boats

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Directions: 1.Start by greasing a 9 x 13” casserole dish then set aside

  • 4 large zucchini
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup salsa (use your preferred level of spiciness)
  • 1 red bell pepper, cored and diced
  • 1/2 red onion, diced
  • 1/2 cup corn kernels
  • 1 jalapeno (or poblano pepper), cored and diced
  • 1 tablespoon + 1 teaspoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 cup fresh cilantro, finely chopped
  • salt to taste
  • 1 cup shredded cheddar/monterey jack cheese
0/5 (0 Votes)

Coleslaw (Roni's version)

Coleslaw (Roni's version)

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What To Do: In a large bowl, combine mayonnaise, milk, sugar, mustard, vinegar, celery seed, if desired, salt, and...

  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons sugar
  • 1/2 tablespoon yellow mustard
  • 2 teaspoons white vinegar
  • 1/2 teaspoon celery seed (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (16-ounce) package shredded coleslaw mix (see Note)
  • 1 red bell pepper,sliced thin
  • 1/2 cup cilantro
  • 1/4 sweet onion sliced thin
0/5 (0 Votes)

Parmesan Polenta Stuffed Peppers

Parmesan Polenta Stuffed Peppers

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Prep: 15 minutes, Cook: 20 minutes, Serves: 4 1

  • 2 small red bell peppers
  • 2 cups water
  • 1/3 cup Polenta Valsugana (instant polenta)
  • 3/4 tsp. Raley's Isle of Capri Sea Salt
  • 1/3 cup shredded Parmesan cheese + 1 tbsp. for topping
  • 1/3 cup sliced ripe olives
  • 1-1/2 tbsp. minced smoked sun-dried tomatoes
  • 2 tsp. pine nuts
  • Snipped fresh basil
4.3/5 (16 Votes)

Brussels Sprouts With Bacon and Balsamic Vinegar

Brussels Sprouts With Bacon and Balsamic Vinegar

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Trim ends of Brussels sprouts and cut any large ones in half

  • 1 lb Brussels sprout
  • 1/4 lb bacon, chopped
  • 1/2 cup finely chopped shallot
  • 1 -2 tablespoon butter
  • 3 tablespoons balsamic vinegar
  • salt and pepper
4.4/5 (10 Votes)

Summer Berry Triffle

Summer Berry Triffle

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Instructions 1. FOR THE PASTRY CREAM: Heat 3 cups milk in medium saucepan over medium heat until just simmering

  • For the best texture, this trifle should be assembled at least 6 hours before serving. Use a glass bowl with at least a 3 1/2-quart capacity; straight sides are preferable.
  • Ingredients
  • PASTRY CREAM
  • 3 1/2 cups whole milk
  • 1 cup (7 ounces) sugar
  • 6 tablespoons cornstarch
  • Pinch salt
  • 5 large egg yolks (reserve whites for cake)
  • 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
  • 4 teaspoons vanilla extract
  • CAKE
  • 1 1/3 cups (5 1/3 ounces) cake flour
  • 3/4 cup (5 1/4 ounces) sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 5 large egg whites (reserved from pastry cream)
  • 1/4 teaspoon cream of tartar
  • FRUIT FILLING
  • 1 1/2 pounds strawberries, hulled and cut into 1/2-inch pieces (4 cups), reserving 3 halved for garnish
  • 12 ounces (2 1/3 cups) blackberries, large berries halved crosswise, reserving 3 whole for garnish
  • 12 ounces (2 1/3 cups) raspberries, reserving 3 for garnish
  • 1/4 cup (1 3/4 ounces) sugar
  • 1/2 teaspoon cornstarch
  • Pinch salt
  • WHIPPED CREAM
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon plus 1/2 cup cream sherry
4.5/5 (15 Votes)

Pan Fried Garlic Steak

Pan Fried Garlic Steak

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1. Drizzle steaks lightly with olive oil; sprinkle with salt and pepper

  • 4 4 - 5 ounces beef rib eye steaks (Delmonico)
  • Olive oil
  • Salt and ground black pepper
  • 6 cloves garlic, peeled and thinly sliced
  • 2 tablespoons butter
  • 1 15 - 19 ounce can cannellini beans (white kidney beans)
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley
4.3/5 (14 Votes)

Razor Clam Saute

Razor Clam Saute

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•Dredge the razor clam meat, shake off excess flour •In a large frying pan, sear the clams in canola oil until

  • 1/2 pound razor clam meat cut into bite size
  • 3 oz asparagus cut into 1 inch pieces
  • 3 oz. thin sliced crimini mushrooms
  • 1/3 cup all purpose flour
  • 1/4 stick of butter
  • 3 tablespoons of canola oil
  • 1/2 cup of dry white wine
  • 3 tablespoons of soy sauce
  • 1/2 lemon cut into wedges
  • Crusty bread
0/5 (0 Votes)

Berry Slab Pie

Berry Slab Pie

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1. Preheat oven to 400 degrees F

  • 1/2 17.3ounce packagefrozen puff pastry, thawed (1 sheet)
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped crystallized ginger
  • 1 12 ounce packagefrozen mixed berries, thawed and drained (about 2-1/2 cups)
  • 1 egg
  • 2 tablespoons water
  • Coarse sugar (optional)
4.5/5 (22 Votes)

Grilled Calamari with Minted Red Pepper

Grilled Calamari with Minted Red Pepper

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1Grate garlic over a large bowl

  • 1 clove garlic
  • 2 1/2 tbsp. extra-virgin olive oil
  • 3 1/4 tsp. kosher salt
  • 1 1/3 lb. calamari (about 10 small)
  • 3 large red bell peppers
  • 2 tsp. sherry vinegar
  • 10 fresh mint leaves
4.3/5 (4 Votes)

Lemon Cake Cookies

Lemon Cake Cookies

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1 Heat oven to 350°F. Spray cookie sheet with cooking spray

  • 1 box Betty Crocker® SuperMoist® lemon cake mix
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 egg
  • 1/2 cup powdered sugar
4.6/5 (56 Votes)