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Recipes

Parmesan Roasted Asparagus

Parmesan Roasted Asparagus

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Preheat the oven to 400 degrees F

  • 2 1/2 pounds fresh asparagus (about 30 large)
  • 2 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan
  • 2 lemons cut in wedges, for serving
4.6/5 (45 Votes)

Chicken and Spinach Ravioli

Chicken and Spinach Ravioli

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In a bowl, mix the eggs, water, 2 cups flour, and salt

  • 4 eggs, beaten
  • 3/4 cup water
  • 3 3/4 cups sifted all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 pound ground chicken
  • 3/4 cup chopped fresh spinach
  • 2 tablespoons finely chopped onion
  • 3 tablespoons melted butter
  • 3 tablespoons freshly grated Asiago cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground black pepper to taste
  • 1 (16 ounce) jar marinara sauce
  • 1/4 cup freshly grated Asiago cheese for topping
4.5/5 (16 Votes)

Vegetable & Rice Casserole

Vegetable & Rice Casserole

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Preheat oven to 375 degrees F

  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 2 1/2 cups baby bella mushrooms, sliced
  • 3 cloves garlic, peeled and minced
  • 2 cups fresh spinach (1/2 cup frozen spinach)
  • 4 cups cooked brown rice
  • 1/2 cup grated cheese (Havarti, manchego, cheddar, or cheese of your choice)
  • 2 cups skim milk
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated cheese
4.7/5 (3 Votes)

Crisp Crab Cakes

Crisp Crab Cakes

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Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 2 scallions, thinly sliced
  • 1/2 cup finely chopped red bell pepper
  • 1 cup panko (Japanese breadcrumbs)
  • 1 large egg, lightly beaten
  • 2 tablespoons nonfat milk
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 1/2 teaspoon Old Bay Seasoning
  • Dash of hot sauce
  • 1 pound lump crab or crab claw meat, picked over
  • Kosher salt and freshly ground pepper
  • Olive-oil cooking spray
5/5 (2 Votes)

Meringue II

Meringue II

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In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch

  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 tablespoon cornstarch
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 pinch salt
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons white sugar
4.2/5 (14 Votes)

Herbed Garlic Bread

Herbed Garlic Bread

By

Preheat oven to 350 degrees F

  • 1 stick butter (1/2 cup), at room temperature
  • 2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
  • 2 tablespoons chopped parsley leaves
  • 2 tablespoons chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1 loaf crusty baguette
  • Extra-virgin olive oil
4.6/5 (37 Votes)

Crock Pot Pineapple Chicken Burritos

Crock Pot Pineapple Chicken Burritos

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Place the chicken, pineapple, beans, and salsa in a gallon size ziplog freezer bag

  • ◦3 fresh or frozen chicken breasts
  • ◦1/2 (20-ounce) can crushed pineapple, drained
  • ◦1 (15-ounce) cans black beans, rinsed and drained
  • ◦1 cups medium salsa
  • ◦5-6 burrito sized flour tortillas
  • ◦1 (10 oz) cans green enchilada sauce
  • ◦1 cups shredded cheddar/monterry jack blend
  • ◦1 cup cooked rice
4.5/5 (20 Votes)

Five Layer Mexican Dip

Five Layer Mexican Dip

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Heat the oil in a skillet over medium-high heat

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
  • 1 tablespoon minced chipotle pepper in adobo
  • 4 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 2 cups corn kernels (10-ounce box frozen corn)
  • 1/4 cup chopped cilantro leaves
  • 2 ripe avocados
  • 4 medium tomatoes, seeded and diced (about 2 cups)
  • 1/4 cup thinly sliced scallion
  • 1 tablespoon finely diced jalapeno pepper, optional
  • 3/4 cup shredded extra-sharp Cheddar
0/5 (0 Votes)

Fresh Cornbread Dressing

Fresh Cornbread Dressing

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Fresh Cornbread Dressing is the best way to bring the flavors of fall to your Thanksgiving table

  • 2 tablespoons canola oil, divided
  • 2 cups self-rising white cornmeal mix
  • 1 1/3 cups buttermilk
  • 1 cup self-rising flour
  • 2 large eggs, lightly beaten
  • 5 to 6 cups reduced-sodium chicken broth
  • 3/4 cup butter, divided
  • 3 cups chopped sweet onion
  • 2 cups chopped celery
  • 4 large eggs, lightly beaten
  • 2/3 cup chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon kosher salt
4.6/5 (8 Votes)

Banana Walnut Cupcakes With Cream Cheese Frosting

Banana Walnut Cupcakes With Cream Cheese Frosting

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Cupcake batter: Cream butter and sugars, add mashed bananas

  • 1 cup flour
  • 2 bananas (mashed)
  • 1 ⁄2 teaspoon baking soda
  • 1 ⁄4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 ⁄2 cup granulated sugar
  • 3 ⁄4 cup brown sugar
  • 2 eggs
  • 1 ⁄2 cup butter
  • 3 ⁄4 cup walnuts (in small pieces)
  • 1 ⁄4 cup vanilla yogurt
  • Cream Cheese Frosting
  • 4 ounces cream cheese
  • 1 teaspoon vanilla
  • 1 3⁄4 cups confectioners' sugar
0/5 (0 Votes)