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Recipes
Peach Sangria
By Carolanne
Description: This recipe is adapted from Everyday Food magazine
- 1 bottle (750 milliliters) Sauvignon Blanc, chilled
- 2 peaches or nectarines, pitted and sliced
- 1 plum, pitted and sliced
- 16 cherries, halved and pitted
- 1/2 cup peach schnapps
- 3 cups ginger ale, chilled
- Ice cubes
Pesto Presto
By Carolanne
Place ingredients in a food processor or blender container; cover Process until well blended
- 3 cups fresh basil leaves, washed and dried
- 1/2 cup Zesty Italian Dressing
- 1/4 cup Grated Parmesan Cheese
Thanksgiving Sandwich
By Carolanne
In a small bowl, combine the mayonnaise and sage
- 1/2 cup mayonnaise
- 1 tablespoon chopped sage
- 8 slices whole-grain bread
- 3/4 cup Cranberry Sauce (recipe follows)
- 1 pound sliced turkey
- Lettuce, as needed
- Sliced tomatoes, as needed
- Sliced crisp bacon (optional)
- CRANBERRY SAUCE
- 3/4 cups fresh cranberries
- 2 tablespoons sugar
- 1/2 cup water
- 2 teaspoons grated orange zest
Jello-O Jigglers Halloween Mold
By Carolanne
To make black gelatin: mix 2 pkg of grape and 1 pkg of lime!
- 1 1/4 ?cups boiling water
- 2 pkg (3oz each) jell-o any flavor
Spaghetti and Meatballs
By Carolanne
Prepare the meatballs: preheat the oven to 350° F
- Meatballs
- 1 pound Meatloaf Mix (Meatloaf Mix recipe)
- 2 garlic cloves, minced or pressed
- 1 tablespoon dried oregano
- Spaghetti and Sauce
- 6 ounces tomato paste
- Two garlic cloves, minced or pressed
- 3 teaspoons kosher salt, divided
- 1 (32-ounce) can diced tomatoes
- 2 cups low-sodium chicken or vegetable broth
- 12 ounces whole-wheat spaghetti
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, melted
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 cup grated Parmesan cheese
Freezing Fresh Cherries
By Carolanne
Pit, measuring 5 cups per plastic bag or container
- 5 cups cherries
VEGAN GLUTEN FREE RASPBERRY RHUBARB CRISP
By Carolanne
Preheat oven to 350 degrees F and butter an 8x8 (or similar size) baking dish
- 4.5 cups (total) raspberries & rhubarb mixed (if using frozen, place in colander and briefly rinse under cold water)
- 2-3 Tbsp cane sugar (or sub sweetener of choice, such as maple syrup or coconut sugar)
- 1 cup gluten free rolled oats
- 1/2 cup almond meal, ground from raw almonds
- 1/2 cup raw pecans, chopped
- 1/4 cup packed light brown sugar
- pinch sea salt
- 4 Tbsp cold vegan butter, or sub olive oil
Raspberry Turnovers
By Carolanne
Sanford D'Amato-Journal Sentinal Journal 8-19-2007
- 1 sheet of puff pastry (see recipe) or use prepared pastry
- 1/2 cup sugar to roll out puff pastry, plus sugar to sweeten berries if needed (divide)
- 4 ounces fresh raspberries
- 1/2 tsp flour to coat berries
- 2 TBSP good-quality raspberry preserves
- 4 fresh mint sprigs
- 1 large egg yolk
- 2 TBSP heavy whipping cream
- 1 TBSP sugar mixed with 1/2 tsp ground cinnamon
- FRESH PUFF PASTRY
- 1/2 cup very cold water
- 1 3/4 cup flour (divided)
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter (divided)(see note)
Beef Noodle Bowl
By Carolanne
cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time
- 8 oz linguine, uncooked
- 3 cups broccoli florets
- 3 carrots, peeled and sliced
- 2 tsp oil
- 1 lb beef sirloin steak, cut into strips
- 1/4 cup Asian Toasted Sesame Dressing
- 1 Tbsp teriyaki sauce
Flourless Rasberry Chocolate Cake
By Carolanne
Preheat oven to 350. Lightly grease 2 ramkins using 1 TBSP of butter
- 1/3 cup plus 1 TBSP butter, divided
- 2 (1oz) squares bittersweet chocolate
- 2 (1oz) squares unsweetened chocolate
- 7 TBSP seedless red rasberry jam, divided
- 2 TBSP orange zest
- 2 lg eggs
- 1/3 cup sugar
- 1/4 orange juice
- Garnish: frozen whipped topping, fresh rasberries