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Recipes
Monterey Chicken Tortilla Casserole
By lbgtdep
Active Time: 15 Minutes Total Time: 55 Minutes Yield: 4 An easy version of a south-of-the-border classic "chilaq...
- 1 cup coarsely crumbled tortilla chips
- 2 cups cubed cooked chicken or turkey
- 1 can (about 15 ounces) cream-style corn
- 3/4 cup Pace® Picante Sauce
- 1/2 cup sliced pitted ripe olives
- 2 ounces shredded Cheddar cheese (about 1/2 cup)
- Chopped green or red pepper
- Tortilla chips
Apple Dumplings with Orange Sauce
By lbgtdep
Makes: 8 servings Prep 20 mins Bake 350°F 35 mins Cool 15 mins
- Nonstick cooking spray
- 1 teaspoon finely shredded orange peel
- 1 cup orange juice
- 3 tablespoons butter
- 2 tablespoons sugar
- 2 3 inches cinnamon sticks
- 1 8 ounce package refrigerated reduced-fat crescent rolls (8)
- 2 tart cooking apples, peeled, cored, and quartered
- 1/2 cup frozen fat-free whipped dessert topping, thawed
Lemon-Poppyseed Cupcakes
By lbgtdep
Makes: 18 to 48 servings Serving size: 1 cupcake Prep 35 mins Stand 40 mins Bake 350°F 10 mins to 12 mins 1-3/4-
- 1/2 cup butter
- 2 eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons poppy seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 1/2 teaspoons lemon extract
- 1/2 teaspoon vanilla
- 2/3 cup milk
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 1 recipe Lemon Glaze
- Lemon peel twists (optional)
Pepperoni Pizza Cups
By lbgtdep
Makes: 12 servings Serving Size: 1 pizza cup Yields: 12 pizza cups Prep: 30 mins Bake: 25 mins 375°F Cool: 5 mins
- 1 pound frozen pizza dough, thawed
- Cornmeal
- 1 cup pasta sauce
- 2 teaspoons dried oregano, crushed
- 2 cups shredded mozzarella or cheddar cheese (8 ounces)
- 1/2 of a 3.5-ounce package sliced pepperoni, chopped*
- 1/4 cup finely shredded Parmesan cheese (1 ounce)
- Snipped fresh oregano and/or sliced pitted black olives (optional)
- Crushed red pepper (optional)
Pasta Bolognese
By lbgtdep
If using whole tomatoes, in blender or food processor, purée tomatoes with juice
- 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
- 3 tablespoons olive oil
- 6 ounces pancetta or 6 slices bacon, finely chopped
- 1/4 pound ground pork (not lean)
- 1/4 pound ground beef chuck (not lean)
- 1/4 pound ground veal
- 1 small onion, finely chopped (about 1 cup)
- 1 carrot, finely chopped (about 1 cup)
- 1 cup dry red wine
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound small pasta such as orecchiette or rotini
- Garnish: Freshly grated Parmigiano-Reggiano cheese
- Read More http://www.epicurious.com/articlesguides/cuisines/aroundtheworldin80dishes/italybologneserecipe/recipes/food/views/Pasta-Bolognese-352493#ixzz2VTIkRAif
RAW SALSA VERDE WITH AVOCADO
By lbgtdep
Serves: makes about 2 cups salsa
- 1 pound tomatillos, husks removed, rinsed and halved
- 1 ripe avocado, halved, pitted, meat scooped out
- 2 tablespoons coarsely chopped white onion
- 1/4 cup coarsely chopped cilantro leaves and top part of stems
- 1 jalapeño or serrano chile
- 3/4 teaspoon kosher or coarse sea salt, or to taste
Classic Southern Hushpuppies with Jalapeño Cilantro Aioli
By lbgtdep
Makes 15
- For the batter:
- 1 cup stone ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup full-fat buttermilk
- 7 dashes hot sauce
- 1/4 cup chopped green onions
- Peanut or rice bran oil, for frying
- Sea salt, for sprinkling
- For the aioli:
- 1 egg yolk
- 2 to 4 teaspoons acid
- 1 large garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 cup grapeseed or olive oil
- 1 pinch salt and white pepper
- 1 tablespoon chopped cilantro
- Chopped fresh or pickled jalapeño, to taste
- In a stand mixer with whisk attachment (or in a bowl with a hand mixer), beat egg yolk with 2 teaspoons acid (lemon juice, lime juice and white balsamic vinegar all work well), garlic, and mustard.
- While whisking, stream in oil slowly until the mixture thickens. If it doesn't thicken, add more acid. Fold in cilantro.
- Season with salt, pepper, and jalapeños to taste.
Butternut Squash Casserole
By lbgtdep
Heat the butter in a large skillet and brown the onions, stirring constantly
- 2 1/2 pounds butternut squash, peeled, seeded, cubed
- 4 cups thinly sliced sweet onions
- 4 tbsp butter
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 3/4 cup vegetable stock
- 2 cups bread crumbs
- 2 cups sharp white cheddar cheese, grated
- 1 1/2 tbsp. fresh rosemary, chopped
- 1/2 tsp. thyme, dried
Food Processor Flatbread Dough
By lbgtdep
Coat a medium bowl with olive oil or cooking spray
- Olive oil or nonstick cooking spray
- 2 2 2 cups all-purpose flour
- 1 1 1 package active dry yeast
- 1 1 1 teaspoon sugar
- 1/2 1/2 1/2 teaspoon kosher salt
- 1 1 1 tablespoon olive oil
- 2/3 2/3 to 115 warm water (105 degrees F to 115 degrees F)
Pate Sucree Extra
By lbgtdep
YIELD:makes two 8- to 10-inch tarts or single-crust pies
- 2 1/2 cups all-purpose flour 1/3 cup sugar 1 pinch of salt 1 cup (2 sticks) unsalted butter, cut into pieces 1/4 cup ice water 3 large egg yolks