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Recipes
Italian Stuffed Shells
By randiboyle
Cook shells according to directions
- 1 1 1 lb. ground beef
- 1 1 1 onion, diced
- 1 1 1 garlic clove, minced
- 1 1 1 C. mozzarella cheese
- 1/2 1/2 1/2 C. italian bread crumbs
- 1/4 1/4 1/4 C. parsley
- 1 1 1 egg, beaten
- 26 26 26 oz. spaghetti sauce
- 8 8 8 oz. tomato sauce
- 1/2 1/2 1/2 C. parmesan cheese
- 24 24 24 jumbo pasta shells (cooked)
- salt & pepper
- 1/3 1/3 1/3 C. chicken broth
Lemon Fusilli with Arugula
By randiboyle
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds
- 1 tablespoon good olive oil
- 1 tablespoon minced garlic (2 cloves)
- 2 cups heavy cream
- 3 lemons
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli
- 1 pound dried fusilli pasta
- 1/2 pound baby arugula (or spinach)
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes, halved
Refried Beans
By randiboyle
FAMILY FLAVOR COOKBOOK
- 2 2 2 lb. dried pinto beans
- 1 1 1 onion, halved and one half diced
- 2 2 2 tsp. kosher salt
- 10 10 10 pieces bacon, diced
- 5 5 5 garlic cloves, minced
- kosher salt, for seasoning
Chicken Meatball Noodle Bowl
By randiboyle
Prepare noodles according to package directions; drain and set aside
- 8 ounces thin rice noodles (or angel hair pasta)
- 24 ounces ground chicken
- 2 tablespoon grated fresh ginger
- 4 tablespoons snipped fresh cilantro
- 1 teaspoon salt
- 3 tablespoons coconut oil
- 2 red Fresno chili pepper, seeded and finely chopped
- 1/3 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon lime juice
- 3 cups shredded leaf lettuce
- 1/2 cup finely shredded carrot
- Fresh cilantro, sliced Fresno peppers, lime wedges, and/or sliced green onions (optional)
Pumpkin Chocolate Chip Muffin
By randiboyle
Preheat oven to 350 degrees
- 1 c. Pumpkin
- 1/3 c. Oil
- 2 eggs
- 1 tsp. Pumpkin pie spice
- 1 1/4 c. Sugar
- 1/2 tsp. Baking soda
- 1/2 tsp. Salt
- 1 1/2 c. Flour
- 1 tsp. Baking powder
- 1/2 c. Chocolate chips
Tomato Bisque
By randiboyle
In large pot melt 6 tbsp. butter
- 1/2 C. 1/2 C. onion, diced
- 1/2 C. 1/2 C. unsalted butter
- 2 2 garlic cloves, minced
- 1/2 tsp. 1/2 tsp. dill weed
- 1 tsp. 1 tsp. oregano
- 1 tsp. 1 tsp. basil
- 5 C. 5 C. diced tomatoes (drained)
- 6 oz. 6 oz. tomato paste
- 4 C. 4 C. chicken broth
- 2 Tbsp. 2 Tbsp. flour
- 2 tsp. 2 tsp. salt
- 1/2 tsp. 1/2 tsp. white pepper
- 4 tsp. 4 tsp. honey
- 1 1/4 C. 1 1/4 C. heavy cream
- 2/3 C. 2/3 C. half & half
Strawberry Angel Food Cake Trifle
By randiboyle
Pour milk into large bowl
- 1 1/4 1 1/4 1/4 C. cold milk
- 2 2 2 C. thawed cool whip
- 4 4 4 oz. Vanilla Instant Pudding
- 4 4 4 C. angel food cake cubed
- 2 2 2 C. cubed strawberries
TAco Macaroni Skillet
By randiboyle
Cook beef until brown, drain fat
- 1 1 1 lb. ground beef
- 14 14 14 oz. diced tomatoes
- 1 1 1 can diced green chilies
- 1 1 1 pkg. taco seasoning
- 2 2 2 C. water
- 1 1/2 1 1/2 1/2 C. dried macaroni
- 2/3 2/3 2/3 C. evaporative milk
- 1/2 1/2 1/2 C. cheese
Lemon Cake
By randiboyle
Preheat oven to 350 ̊F. Grease 2 8 ½ x 4 ¼ x 2 ½ inch loaf pans
- Glaze:
- 1 C. unsalted butter, softened
- 2 1/2 C. sugar
- 4 XL eggs (room temp.)
- 1/3 C. lemon zest
- 3 C. flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 3/4 C. fresh lemon juice
- 3/4 C. buttermilk (room temp.)
- 1 tsp. vanilla
- 2 C. powdered sugar
- 3 1/2 Tbsp. fresh lemon juice
SUGAR COOKIES (CUTLER'S)
By randiboyle
Cream butter and sugar. Add eggs and vanilla and mix until blended well
- GLAZE:
- 1 1/2 cups butter (3 sticks)
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 cups cake flour
- 4 cups powdered sugar
- 1/2 teaspoon almond emulsion* or almond extract
- 1/2 teaspoon meringue powder**
- 1/2 cup milk will make a thicker glaze, OR water for a thinner glaze
- sprinkles