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Recipes
Vegetarian Mexican Inspired Stuffed Peppers
By Iggiewoman
Preheat oven to 350 degrees F (175 degrees C)
- 1 tablespoon salt
- 4 large green bell peppers - tops, seeds, and membranes removed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cups cooked rice
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can chili-style diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Hard Boiled Eggs
By Iggiewoman
Cover eggs with cold water
- A dozen eggs
- Large pot (eggs should not be crowded at the bottom)
- Cold water
Chicken with eggplant and mozzarella
By Iggiewoman
Season eggplant with salt and pepper
- 1 small eggplant, sliced lengthwise 3/8-inch thick
- Salt and pepper
- 3 tbsp. of extra-virgin olive oil
- 1 cup all-purpose flour
- 4 chicken breasts, 4 ounces each
- 1 tbsp. white wine
- 5 ounces of fresh mozzarella
- 1/4 cup marinara sauce, warmed
- 6 fresh basil leaves
- 1/4 cup extra-virgin olive oil, plus more for the parchment paper
- Four 7- to 8-ounce salmon fillets, skin removed
- Salt and freshly ground black pepper
- 1 medium carrot, cut into thin matchsticks
- 1 large turnip, cut into thin slices
- 1 small onion finely chopped
- 2 cups of chopped cherry tomatoes
- 2 tablespoon chopped fresh tarragon
- 1/4 cup dry white wine
- Lemon wedges, for serving
- 1/4 cup extra-virgin olive oil
- 1 cup panko
- 1/4 cup grated pecorino
- 1/3 cup fresh thyme leaves chopped
- 2 garlic cloves
- Pepper
- 1 1/2 lb. large shrimp, peeled and deveined
- 2 large lemons cut into wedges
- 1 lb. jumbo pasta shells
- 3 tbsp. extra-virgin olive oil
- 1 1/2 lb. lean ground beef
- 2 garlic cloves, peeled and crushed
- 1 1/2 teaspoons of salt
- 1 can crushed tomatoes
- 1 container whole milk ricotta
- 1 1/2 cup grated parmigiano
Red Lobster's Cheese Biscuit recipe done in a loaf pan
By Iggiewoman
Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil
- 3 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 4 ounces cheddar cheese, cut into 1/4 inch cubes
- 1 1/4 cups milk
- 3/4 cup sour cream
- 3 Tablespoons of butter, melted
- 1 egg, lightly beaten
How to cook corn perfectly, without having to peel all the husks and silky strings off! Slides right out of the husk!
By Iggiewoman
How to cook corn perfectly, without having to peel all the husks and silky strings off! Slides right out of the hus
- See below
Tofu chocolate mousse
By Iggiewoman
1. Add tofu to a blender or food processor and blend for one minute until smooth
- 14 ounces soft tofu
- 2.8 ounces bittersweet chocolate
- 2 tbsp unsweetened cocoa powder
- 1.8 ounces honey
Not another bean burger
By Iggiewoman
What you do: 1. To begin, add quinoa to pot with water, and bring to boil
- 1 cup dry quinoa
- 2 cups water
- 2 jalapenos, roughly chopped
- 2 carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 3 (15 ounce) cans black beans, rinsed and drained
- 2 cups oats
- 2 tablespoons paprika
- 2 tablespoons garlic powder or minced garlic
- pinch salt (I used raw pink salt)
- 2 tablespoons flax
- oil, as needed (I used organic cold pressed olive oil)
Bittersweet Chocolate & Cardamom Cream Jalousie
By Iggiewoman
Directions Heat the oven to 400°F
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 pkg. (3 ounces) cream cheese, softened
- 1/4 tsp. ground cardamom or cinnamon
- 4 oz. bittersweet chocolate, chopped
3 Envelope Roast
By Iggiewoman
Pot roast is the definition of a comfort food, all you need is mashed potatoes and some veggies!
- 3 pounds beef roast, chuck roast
- 1 (7-ounce) envelope, dry Italian salad dressing mix
- 1 (1-ounce) envelope, dry ranch salad dressing mix
- 1 (.75-ounce) envelope, dry brown gravy mix
- 2 cups water
Candied Walnuts
By Iggiewoman
I love using candied walnuts or pecans in salads, particularly spinach salads
- 1 pound shelled walnut halves (or pecans)
- 2/3 cup powdered sugar
- 1 teaspoon salt
- 2 pinches (approximately 1/4 teaspoon) cayenne pepper or chili powder (optional)