AnneS' profile page
Recipes
Roasted Garlic and Vegetable Soup with Pasta
By AnneS
Preheat oven to 400 degrees
- 1 garlic bulb, separated and peeled
- 1 Tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cups chicken broth
- 2 cups water
- 2 carrots, peeled and thinly sliced
- 1 Tablespoon tomato paste
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 4 cups shredded escarole
- 1 1/2 cups tiny broccoli florets
- 1 cup elbow macaroni
- salt
- grated Parmesan cheese
Toll House Cookies
By AnneS
1. Preheat oven to 375 degrees
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)
Steamed Mussels (Mom's)
By AnneS
1. Put the olive oil, lemon juice, water, and garlic in a large pot over medium-high heat
- 2 Tbsp. olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 2 cloves garlic, peeled & minced
- 50 mussels
Pecan Turtles
By AnneS
Combine caramels and butter in top of a double boiler
- 1 bag (14 oz) caramels
- 3 Tablespoons butter
- 1 1/2 cups pecans
- 1 cup semi-sweet chocolate chips
Suet Balls for the Birds
By AnneS
Form into balls and roll in more bird seed
- Save leftover grease from frying hamburgers or bacon and cool until it turns white.
- 4 cups flour
- 2 cups grease
- 2 handfuls of birdseed
- 1 handful of crushed eggshells or sand (the bird uses this instead of
- teeth to grind its food)
French Onion Soup (Julia Child)
By AnneS
Cook onions slowly with the butter and oil in a covered saucepan for 15 minutes
- 1 1/2 pounds (about 5 cups) thinly sliced yellow onions
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoons sugar
- 3 Tablespoons flour
- 2 quarts boiling brown stock, or canned beef boullion
- 1/2 cup cup dry white vermouth
- Salt and pepper to taste
- 3 Tablespoons cognac
- Rounds of hard-toasted French bread
- 1-2 cups grated Swiss or Parmesan cheese
Sour Cream Coffee Cake
By AnneS
Preheat oven to 350 degrees
- Topping:
- 1/2 cup shortening
- 3/4 cup sugar
- 3 eggs
- 1 cup sour cream
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup chopped walnuts
- 1 Tablespoon melted butter
- 1 teaspoon cinnamon
Coffee Fudge Ice Cream Torte
By AnneS
Stunning ice cream cake with buttercrunch candy on top!
- Bittersweet Fudge Sauce:
- 10 oz. almond macaroon cookies, crushed (2 cups crumbs)
- 1 pint chocolate ice cream, softened
- 1 pint coffee ice cream (or vanilla)
- 8 oz. buttercrunch candy, coarsely chopped
- 6 Tablespoons unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup firmly packed dark brown sugar
- 1 cup unsweetened cocoa powder
- 2/3 cup heavy cream
- 1/8 teaspoon salt
Pork & Lettuce Fried Rice
By AnneS
1. Heat the oil and add the garlic and pork
- 1/4 tsp. olive oil
- 1 clove garlic
- 1/2 lb. leftover roast pork
- 1 cup cooked rice
- 1 dash pepper
- 1 1/2 Tbsp. soy sauce
- 1 egg
- 1/2 small head lettuce
Mushroom Triangles
By AnneS
In a large skillet over medium heat, cook the mushrooms and green onions in 2 tablespoons butter for 3 minutes
- 1/2 pound mushrooms (white button or mixed such as baby bellas, shitakes), finely chopped
- 2 green onions (including tops), finely chopped
- 2 Tablespoons butter
- 2 Tablespoons vermouth or dry white wine
- 1 (8 oz. pkg.) cream cheese, softened
- 2 Tablespoons Parmesan cheese, grated
- 2 Tablespoons minced fresh dill (or 2 teaspoons dried dill weed)
- Salt and pepper to taste
- 16 sheets filo
- 3/4 cup butter, melted for brushing filo
- Grated Parmesan cheese for topping