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Recipes
Easy Homemade Fritters
By lbgtdep
Ricotta cheese adds an Italian twist to these fried dough dessert bites
- 1 1
- 15 ounce container ricotta cheese
- 4 4
- eggs
- 1 1
- tablespoon vanilla
- 1 1/2 1 1/2
- cups all-purpose flour
- 1/2 1/2
- cup granulated sugar
- 2 2
- tablespoons baking powder
- 1/2 1/2
- teaspoon salt
- Cooking oil for frying
- Sifted powdered sugar or granulated sugar or cinnamon/sugar
LITTLE PIZZA TURNOVERS
By lbgtdep
If you haven’t bought a deep frying thermometer yet, this is a good time to do it
- FOR THE DOUGH
- 1 PACKAGE ACTIVE DRY YEAST
- ½ CUP WARM WATER
- 8 TABLESPOONS UNSALTED BUTTER, SOFTENED
- 3 LARGE EGGS
- 3 ½ CUPS ALL-PURPOSE FLOUR, OR AS NEEDED
- ½ TEASPOON SALT
- FOR THE FILLING
- 1 LARGE EGG
- 1 CUP FRESH RICOTTA OR STORE-BOUGHT WHOLE-MILK RICOTTA
- ½ CUP GRATED GRANA PADANO CHEESE
- ½ CUP DICED (1/4-INCH) SMOKED MOZZARELLA
- ¼ CUP CHOPPED CACCIATORINI OR OTHER SALAMI
- 6 CUPS VEGETABLE OIL
Supreme Green Vegetable Bake
By lbgtdep
TOTAL TIME: Prep: 15 min. Bake: 20 min
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/3 cup mayonnaise
- 1-1/2 cups shredded reduced-fat cheddar cheese
- 1 small onion, finely chopped
- 6 cups frozen chopped broccoli, thawed and patted dry
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup French-fried onions
White Bean Tuna Salad
By lbgtdep
Makes: 4 servings Serving Size: 1 1/2 cups Yields: 6 cups Start to Finish: 20 mins
- 1 1
- 15 ounce can cannellini beans, rinsed and drained
- 2 2
- 5 ounce cans tuna packed in water, drained
- 2 2
- cups lightly packed arugula or spinach
- 1/2 1/2
- small red onion, thinly sliced
- 1/4 1/4
- cup fresh flat-leaf Italian parsley, chopped
- 1/4 1/4
- cup red wine vinegar
- 3 3
- tablespoons extra virgin olive oil
- 1/2 1/2
- teaspoon dried leaf oregano, crushed
- 1/4 1/4
- teaspoon salt
- 1/4 1/4
- teaspoon ground black pepepr
- 1/2 1/2
- lemon
- Crusty bread, sliced and toasted (optional)
Peanut Butter Chocolate Chip Cookie Dough Bites
By lbgtdep
Preheat your oven to 350°F / 175°C
- 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
- 1/4 cup (80 grams) honey (agave would be amazing too!)
- 1 teaspoon baking powder**
- a pinch of salt if your peanut butter doesn’t have salt in it
- 1/2 cup (90 grams) chocolate chips
- My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
- If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Basic Potato Gnocchi
By lbgtdep
serves: 6 There are two things to remember, once you have riced the potatoes, spread them out and let them cool co...
- 6 large Idaho or russet potatoes
- 2 tablespoons plus 1 teaspoon salt
- dash of freshly ground white pepper
- 2 eggs, beaten
- 4 cups unbleached flour
- grated Grana Padano or Parmigiano-Reggiano -
Flaky Biscuits and Sausage Gravy
By lbgtdep
Makes: 6 servings Serving Size: 1 biscuit plus 1 cup gravy Prep: 30 mins Bake: 15 mins 450°
- 3 3
- cups all-purpose flour
- 1 1
- tablespoon baking powder
- 1 1
- tablespoon sugar
- 1 1
- teaspoon salt
- 3/4 3/4
- teaspoon cream of tartar
- 3/4 3/4
- cup butter or 1/2 cup butter and 1/4 cup shortening
- 1 1/4 1 1/4
- cups buttermilk or sour milk* or 1 cup milk
- 1 1
- recipe Sausage Gravy
- Snipped fresh chives (optional)
Barley-Beef Soup
By lbgtdep
Makes: 8 servings Yield: 11 cups Prep 25 mins Cook 1 hr 45 mins
- 12 ounces beef or lamb stew meat, cut into 1-inch cubes
- 1 tablespoon cooking oil
- 4 ounces cans beef broth
- 1 cup chopped onion (1 large)
- 1/2 cup chopped celery (1 stalk)
- 1 teaspoon dried oregano or basil, crushed
- 1/4 teaspoon black pepper
- 2 clovesgarlic, minced
- 1 bay leaf
- 1 cup frozen mixed vegetables
- 1 14 1/2ounce candiced tomatoes, undrained
- 1 cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
- 2/3 cup quick-cooking barley
Carrot Cake III
By lbgtdep
1.Preheat oven to 350 degrees F (175 degrees C)
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Shortbread Lemon Bars
By lbgtdep
Yield: 3 Dozen. Reviews
- For the Bars:
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 3/4 cup cold butter or margarine
- For the Filling:
- 4 eggs
- 2 cups sugar
- 1/3 cup lemon juice
- 1/4 cup all-purpose flour
- 2 teaspoons grated lemon peel
- 2 teaspoons grated orange peel
- 1 teaspoon baking powder
- For the Topping:
- 2 cups (16 ounces) sour cream
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract