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Recipes
Linguine alla Carbonara
By Iggiewoman
In a large bowl, combine the eggs, Parmesan cheese, parsley, pepper and salt
- 4 eggs
- 3/4 cup grated Parmesan cheese
- 2 Tbs. minced fresh flat-leaf parsley
- 1 tsp. coarsely cracked pepper
- 1/2 tsp. salt
- 1 lb. dried linguine
- 1 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1/4 lb. pancetta, coarsely chopped
- 2 garlic cloves, minced
Savory Skillet Pie
By Iggiewoman
To make the cornmeal crust, in a food processor, combine the flour, cornmeal, salt and sugar and pulse to combine, ...
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 tsp. salt
- 2 tsp. sugar
- 8 Tbs. (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 3 Tbs. ice water, plus more as needed
- 4 thick-cut bacon slices, diced, cooked and fat reserved
- 1 small yellow onion, diced
- 1 small red bell pepper, seeded and cut into 1/4-inch strips
- 2 ears of corn, kernels cut off cobs, kernels and cobs reserved
- 4 oz. green beans, trimmed and cut thinly on the bias
- Kosher salt and freshly ground pepper, to taste
- 1 bunch chard, ribs removed and leaves cut into strips
- 1 1/4 cups half-and-half
- 3 eggs
- 1 cup shredded cheddar cheese
- 2 Tbs. minced fresh chives
Diane's Freezer bread and butter pickles
By Iggiewoman
Mix first 3 ingredients in bowl
- 4 c thinly sliced cucumbers
- 2 teas salt
- 2 Tbl water
- 3/4 to 1 c sugar
- 1/2 c vinegar
- 1 teas dill weed
- 1 small onion sliced very thin
- 1/2 teas tumeric, celery seed, + mustard seed
Famous Oatmeal Cookies
By Iggiewoman
classic family favorite in every house
- Ingredients
- 3/4 C. vegetable shortening
- 1 C. brown sugar
- 1/2 C. granulated sugar
- 1 egg
- 1/4 C. water
- 1 tsp. vanilla
- 3 C. uncooked oats
- 1 C. flour
- 1 tsp. salt
- 1/2 tsp. soda
Spanakopita Puffs
By Iggiewoman
Directions Heat the oven to 375°F
- Vegetable cooking spray
- 1 tbsp. butter
- 1 large onion, chopped (about 1 cup)
- 1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained
- 2 eggs
- 1 pkg. (3 ounces) cream cheese, softened
- 1/4 tsp. garlic powder
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
- 1 tbsp. water
- 1/2 cup crumbled feta cheese
Pork Lo Mein
By Iggiewoman
Cook the noodles Bring a large pot of water to a boil over high heat
- 1 Tbs. salt, plus more, to taste
- 3/4 lb. dried lo mein noodles or spaghetti
- 3 Tbs. Asian sesame oil
- 3 large garlic cloves, minced
- 2 carrots, peeled, halved lengthwise and thinly sliced crosswise
- 3/4 cup chicken broth
- 2 Tbs. soy sauce
- 2 Tbs. oyster sauce
- 1 Tbs. dry sherry
- 2 cups shredded roast pork (see related recipe at right)
- 4 green onions, white and pale green parts only, thinly sliced
Jalapeno Cream Cheese Crescent Rolls
By Iggiewoman
1.Preheat oven to 375 degrees Fahrenheit and grease a cookie sheet
- 1 (8oz.) block of cream cheese, softened
- 1/4 cup minced jalapenos (or 1/2 can, drained, if that’s easier for ya)
- 1 tube of regular crescent rolls
Spinach & Feta Pie
By Iggiewoman
Directions Thaw the pastry at room temperature for 40 minutes
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
- 2 tbsp. olive oil
- 2 large onions, finely chopped (about 2 cups)
- 1 tsp. minced garlic
- 2 pkg. (about 10 ounces each) frozen chopped spinach, thawed and well drained
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 2 eggs
- 1 tsp. dried dill weed, crushed
- 1 pkg. (8 ounces) feta cheese, crumbled
Easy Cheesy Macaroni
By Iggiewoman
Melt the butter Before you start, be sure an adult is nearby to help
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 1/2 teaspoons salt
- 2 big pinches ground nutmeg
- 2 big pinches freshly ground pepper
- 2 cups shredded white or yellow cheddar cheese (8 ounces)
- 2 tablespoons grated Parmesan cheese
- 1/2 pound elbow macaroni
Fresh Pasta with Prawns and Lemon Oil
By Iggiewoman
Bring a large pot of water to a boil over high heat
- Kosher salt, to taste
- 3/4 lb. fresh pasta dough, cut into tagliolini (see related recipe at left)
- 1 1/4 cups olive oil
- 2 lemons, 1 zested
- 3 cups coarse bread crumbs
- 2 lb. prawns, peeled and deveined
- Freshly ground pepper, to taste
- 2 tsp. minced garlic
- 1 Tbs. fresh lemon juice
- 1 tsp. anchovy paste
- 1/4 cup capers, rinsed and drained
- 2 Tbs. chopped fresh flat-leaf parsley
- Grated Parmigiano-Reggiano cheese for serving (optional)