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Fresh Pesto - Pioneer Woman

Fresh Pesto - Pioneer Woman

By

Add basil leaves to a food processor or blender

  • 2 cups packed fresh basil leaves
  • 1 clove garlic
  • 1/4 cup pine nuts, lightly toasted (see note)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup olive oil, more for storing
4.4/5 (13 Votes)

Beef Barley Stew - Instant Pot

Beef Barley Stew - Instant Pot

By

A hearty, health stew that makes a pot full! I don't know why the picture is turned sideways

  • 1 to 2 pounds beef roast/stew meat, cut into bite sized pieces
  • 1 garlic clove, minced
  • 1/2 cup onion, diced
  • 1 package onion mushroom soup
  • Water
  • Better Than Bullion – Beef to taste
  • Beef Stock –add for as “soupy” as you like it
  • 1 tablespoon dried basil
  • Salt & pepper, to taste
  • Brussel sprouts, quartered
  • Carrots, chunked
  • Celery tops, chopped fine
  • Cabbage, chopped fine
  • Broccoli stems, chopped fine
  • 8 ounces fresh baby portobello mushrooms, sliced
  • 1 cup dry barley, rinsed
  • 1 tablespoon honey, optional
0/5 (0 Votes)

Roasted Veggies with Balsamic Glaze - Trisha Yearwood

Roasted Veggies with Balsamic Glaze - Trisha Yearwood

By

For the roasted vegetables: Preheat the oven to 400 degrees F

  • Roasted Vegetables:
  • 2 large sweet onions, peeled and cut into quarters
  • 2 sweet potatoes, peeled and cut into 1-inch pieces
  • 8 ounces Brussels sprouts, trimmed and halved
  • 1/2 medium butternut squash, peeled and diced
  • 8 ounces carrots, peeled and cut on the bias into 1-inch slices
  • 8 ounces fingerling potatoes, halved
  • 1 head garlic, cloves separated and left unpeeled
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Glaze:
  • 1/3 cup vegetable broth
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 teaspoons country Dijon mustard (see Cook's Note)
  • 1 teaspoon lemon juice
  • Kosher salt and freshly ground
4.3/5 (9 Votes)

Chocolate Devils - Pioneer Woman

Chocolate Devils - Pioneer Woman

By

A stand mixer would almost be a must in this instance, as the filling takes a good 30 minutes to beat so the grit o...

  • The Best Chocolate Sheet Cake:
  • Baking spray, for spraying parchment
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) butter
  • 4 heaping tablespoons cocoa
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • White Frosting:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 sticks (1 cup) butter
  • 1 cup granulated sugar (not powdered sugar!)
  • Ganache:
  • 3 cups heavy cream
  • 2 teaspoons vanilla
  • 24 ounces semisweet chocolate, broken into pieces
  • 1 jar maraschino cherries
4.6/5 (34 Votes)

Philly Cheesesteak French Bread Pizza

Philly Cheesesteak French Bread Pizza

By

1) Preheat oven to 400°F

  • 1 loaf crusty French bread, split in half lengthwise, insides scooped out to create a well
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 3 to 4 cloves garlic
  • 3 tablespoons butter
  • 2 rounded tablespoons flour
  • 2 cups milk
  • 2 bags Chef Blends 4 Cheese Pizzeria Shreds
  • 8 ounces thinly sliced medium-rare roast beef, cut into 2-inch strips
  • 1 cup sliced mushrooms
  • 1/4 cup (about a handful) Italian parsley, chopped
4/5 (3 Votes)

Prosciutto-Wrapped Scallops

Prosciutto-Wrapped Scallops

By

Preheat the oven to 350 degrees F

  • 1/4 cup chopped sun-dried tomatoes
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped pitted black olives (about 10 olives)
  • 1/4 cup extra-virgin olive oil
  • 12 medium scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 slices prosciutto
  • 2 cups arugula
  • 1 1/2 tablespoons balsamic vinegar
4.5/5 (6 Votes)

No Baste, No Bother Roasted Turkey - Trisha Yearwood

No Baste, No Bother Roasted Turkey - Trisha Yearwood

By

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

  • 1/2 stick salted butter, softened
  • One 12-pound turkey, completely thawed and all giblets removed
  • 2 tablespoons salt
  • 2 teaspoons pepper
  • 2 stalks celery, cut in lengths to fit turkey cavity
  • 1 medium sweet onion, such as Vidalia, cut in half
  • 1 large carrot, cut in lengths to fit the turkey cavity
  • 2 cups boiling water
4.7/5 (12 Votes)

Chicken Alfredo - Instant Pot

Chicken Alfredo - Instant Pot

By

Looking for a quick and easy dinner?! You can't go wrong with this time saving pressure cooker Chicken Alfredo dish

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, chopped
  • 8 ounces pasta (rotini or bowtie)
  • 2 chicken breasts, cubed
  • 2 cups chicken broth
  • Red pepper flakes (optional)
  • 1/2 cup heavy cream + 1 cup grated Parmesan cheese or 1 jar of alfredo sauce
  • Salt and pepper, to taste
  • Parsley, chopped
4.3/5 (93 Votes)

Maple Baked Salmon

Maple Baked Salmon

By

I added 1 Tbsp of maple balsamic vinegar to the marinade

  • 1 pound of salmon
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp minced garlic
  • 1/8 tsp black pepper
4.6/5 (14 Votes)

Grilled Okra

Grilled Okra

By

Brush okra pods with olive oil and season them with garlic-herb-flavored salt

  • Okra pods
  • Olive oil
  • Seasoned salt
  • Kabob skewers
4.4/5 (10 Votes)