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Recipes
Spaghetti Pie
By nlhartman
This spaghetti-casserole fusion adds in some sure-to-please ingredients like bacon and cheese
- 1 pound(s) spaghetti
- 4 strip(s) bacon, chopped
- 1 large (10- to 12-ounce) red onion, finely chopped
- 1 container(s) (15-ounce) part-skim ricotta cheese
- 4 large eggs
- 2 cup(s) (2-percent) reduced-fat milk
- 1 teaspoon(s) cayenne (ground red) pepper
- 1 cup(s) freshly grated Parmesan cheese
- Salt
- 2 cup(s) frozen peas
Imitation Crab Salad
By nlhartman
An old favorite!
- 1/2 c. Miracle Whip
- 1/4 c. Kraft Zesty Italian Dressing
- 2 T. grated parmesan cheese
- 2 c. corkscrew noodles, cooked, drained
- 1 1/2 c.(8 oz) chopped imitation crabmeat
- 1 c. broccoli floweretes, partially cooked
- 1/2 c. copped green pepper
- 1/2 c. chopped tomato
- 1/4 c. green onion slices
Orange Crush
By nlhartman
From Better Homes and Gardens
- 6 cups brewed cinnamon spice tea
- 1 2/3 c. blood orange juice
- 1 c. sugar
- 1 oz. dark rum
Lasagna Florentine
By nlhartman
Heat oven to 350. Cook noodles according to pkg
- 9 long lasagna noodles
- 1 pkg. Lean Ground Turkey
- 2 T. bottled or fresh minced garlic
- 1 jar(28 oz)spaghetti sauce
- 1 15 oz. container ricotta cheese
- 1 large egg
- 1 10 oz. pkg. frozen chopped spinach, thawed, well drained
- 1/4 to 1/2 t. crushed red pepper flakes, as desired
- 1/8 t. nutmeg
- 2 c. (8 oz.) pkg. shredded mozzarella or Italian blend cheese
Hashbrown Breakfast Bake
By nlhartman
Heat the oven to 350 degrees
- 5 cups frozen shredded hashbrowns, thawed
- 3 cups chopped cooked ham
- 1 chopped green bell pepper
- 3 cups shredded Mexican cheese blend
- 5 eggs
- 1 1/4 cups Daisy Brand Sour Cream
- 1 cup milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 3/4 cup Pico de Gallo
Cold Chicken Salad
By nlhartman
From Simek's
- 2 lb. pasta shells mixed with vegetables
- 1 lb. chicken tenders
- 1/2 small onion, chopped
- 1 c. Miracle Whip
- 1/4 t. mustard
Peas and Ham Salad
By nlhartman
To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste
- Dressing:
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup low-fat mayonnaise
- 3 tablespoons chopped fresh dill or 1 tablespoon dried
- 1 tablespoon distilled white vinegar
- Pasta Salad:
- 10 ounces (about 2 cups) whole-wheat elbow noodles
- 1 3/4 cups sliced button mushrooms
- 1 3/4 cups peas, fresh or frozen (thawed)
- 1 cup diced ham
- 1/4 cup finely chopped sweet onion, such as Vidalia
- 2 hard-boiled eggs (see Tip), chopped
- 1/2 cup diced Cheddar cheese
- Freshly ground pepper to taste
Cinnamon Waffles with Caramelized Apples
By nlhartman
In a fry pan over medium-high heat, melt the 3 Tbs
- 3 Tbs. unsalted butter, plus 8 Tbs. (1 stick) melted butter
- 6 Fuji apples, peeled, cored and cut into 1/4-inch slices
- 1/2 cup plus 1/3 cup sugar
- 1 tsp. cornstarch
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 3/4 tsp. salt
- 2 1/2 tsp. vanilla extract
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- Whipped cream for serving
Crab Meat and Pasta Salad
By nlhartman
Cook pasta according to pkg
- 4 oz. mini bow-tie pasta
- 1/2 c. cubed fresh tomato
- 1/2 c. chopped red, orange and yellow bell peppers
- 1/2 c. diced zucchini
- 1/2 c. diced yellow squash
- 1/2 c. freshly shredded Parmesan
- 1/4 c. freshly shredded basil
- 3/4 c. zesty Italian dressing
- 1 (4 oz.)can crabmeat, drained
Blue Ocean
By nlhartman
Fill glass with ice. Put in all ingredients
- 1 oz. vodka
- 1/2 oz. Blue curacao
- 1/3 oz. grapefruit juice or Fresca
- 1-2 splashes simple syrup