Nlhartman's profile page
Recipes
Wholesome Shrimp & Veggie Pasta
By nlhartman
Sit down to a fresh, fast and nourishing dinner with gourmet edge
- 1 16 oz. box whole grain pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 small red onion, diced
- 1/2 c. pine nuts, toasted
- 1-2 T. garlic paste
- 1/4 c. olive oil
- 1/3 c. packed basil, thinly sliced
- 1 t. crushed red peper (optional)
- 15 medium-sized un-cooked shrimp, thawed
- 1 c. Kraft Italian Shredded Cheese
Crockpot Beef Roast
By nlhartman
From my original crockpot cookbook
- 3-4 lb. brisket, rump roast or pot roast
- 2-3 potatoes, pared and thinly sliced
- 2-3 carrots, pared and thinly sliced
- 1-2 onions, peeled and sliced
- 1/2 c. water or beef consomme
- Salt and pepper to taste
Crab Delights Stir Fry
By nlhartman
Combine crab, vegetables with seasoning, garlic and ginder
- 1 8 oz. pkg. Kemps Crab Delights, flakes or chunks
- 1 10 oz. pkg. frozen Oriental-style vegetables with seasonings
- 1/8 t. garlic powder
- 1/8 t. ground ginger
- Soy sauce
Cream Cheese Frosting
By nlhartman
BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup butter or margarine, softened
- 1 tsp. vanilla
- 1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted
Baked Ravioli
By nlhartman
Preheat oven to 425 degrees
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Coarse salt and freshly ground pepper
- 1 1/2 teaspoons dried thyme, or oregano
- 1 can (28 ounces) whole tomatoes
- 1 can (28 ounces) crushed tomatoes
- 2 pounds store-bought frozen ravioli
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese
Pasta Primavera
By nlhartman
Jim Fobel, Cooking Light MAY 2000
- 12 ounces uncooked spaghettini or vermicelli
- 2 1/2 cups (3-inch) diagonally sliced asparagus (about 1 pound)
- 1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled)
- 1 tablespoon olive oil, divided
- 2 cups diced zucchini
- 1/2 cup sliced green onions
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup dry white wine
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 ounces thinly sliced prosciutto or ham, chopped
- 3/4 cup (3 ounces) grated Asiago or fresh Parmesan cheese
Slow Cooker Meatballs with Spaghetti
By nlhartman
This is great for a hearty winter supper because they're versatile and filling--and you can make them ahead of time
- 1 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/4 c. grated parmesan
- 1/4 c. dry bread crumbs
- 3 T. chopped fresh parsley
- 1 egg, beaten
- 2 t. minced garlic
- 2 T. olive oil
- 1 t. salt
- 1/4 t. pepper
- 1 28 oz. can tomatoes, drained
- 1 28 oz. can tomato puree
- 1 t. dried basil
- 1/4 t. crushed red pepper
- 1/2 t. salt
- 1 lb. spaghetti
Easy Oven Beef Stew
By nlhartman
Heat oven to 325 Combine all ingredients except parsley in Dutch oven; cover Bake 2 1/2 to 3 hours or until meat an
- 2 lb. boneless beef stew meat, cubed
- 1 can tomatoes, undrained, cut up
- 1 can condensed beef broth
- 1 c. red cooking wine
- 1 T. Italian seasoning spice
- 6 potatoes, peeled, quartered
- 6 carrots, cut into small slices
- 3 celery stalks, cut into 1-inch pieces
- 2 medium onions, peeled, quartered
- 1/3 c. instant tapioca
- 1/2 t. black pepper
- Chopped fresh parsley
Apple Crisp
By nlhartman
Preheat the oven to 400 degrees
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon freshly ground black pepper
- Pinch of ground cloves
- 2 tablespoons fresh lemon juice
- 4 apples, 2 tart and 2 sweet
- 2 tablespoons granulated sugar
- 1/8 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 2 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup rolled oats
- 1/2 cup brown sugar, light or dark
- 1/4 cup walnuts or pecans, coarsely chopped
- 1/2 teaspoon coarse salt
- 3 tablespoons all-purpose flour
- 1/2 teaspoon coarse salt
- 6 tablespoons cold unsalted butter, cut into small pieces
Hearty Chicken & Noodle Casserole
By nlhartman
This comforting and delicious casserole features chicken, veggies, noodles and lots of cheese
- 1 Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
- 2 Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Sprinkle with the Cheddar cheese.
- Serve with a steamed vegetable blend: broccoli, cauliflower and carrots, and a Caesar salad. For dessert serve fresh strawberries topped with whipped topping.
- Transforming leftovers is simple with easy casserole recipes like this one. Cooked chicken, turkey or ham will all work in this recipe.
- For Golden Onion Chicken & Noodle Casserole, substitute 1/2 cup crushed French fried onions for the Cheddar cheese.
- For Hearty Chicken Casserole with a Twist, substitute 2 cups cooked rotini pasta for the egg noodles.