Lindaauman's profile page
Recipes
Insecticidal Soap
By lindaauman
Some soaps, when applied to insects, break down their natural outer coatings
- For one gallon (128 oz):
- 4 T Dr. Bronner's Peppermint Soap
- 2 tsp cinnamon
- 1 gallon water
- For reference:
- 3 tsp = 1 T
- 16 T = 1 cup
Pasta alla Norma - Gabriele Corcos
By lindaauman
Cook's Note: Canned tomatoes vary brand by brand
- 3 tablespoons olive oil, plus more for drizzling
- 1 small red onion, diced small
- Pinch red pepper flakes
- Three 15-ounce cans whole peeled tomatoes, crushed by hand
- 2 tablespoons salt, plus more for sprinkling
- Freshly ground black pepper, for sprinkling
- 2 medium eggplants, sliced into thin rounds
- 2 fresh bay leaves
- 2 pounds rigatoni
- Fresh basil leaves, for garnish, optional
- Parmigiano Reggiano, for serving, optional
Face Moisturizer - Homemade
By lindaauman
Use tiny amount of this homemade face moisturizer, if you feel greasy, you used too much
- 1 cup (16 T) melted Shea Butter (food for your skin and incredible moisturizer)
- 16 teaspoons rosehip seed oil (this is a dry, fast absorbing oil. Helps diminish scars and dark spots)
- 8 teaspoons argan oil
- 8 teaspoons cold pressed aloe vera gel
- 1/2 teaspoon vitamin E oil
- 15 drops lavender essential oil
- 5 drops spearmint oil
Mini Vanilla Scones with Vanilla Bean Glaze - Pioneer Woman
By lindaauman
For the scones: Preheat the oven to 350 degrees F
- Scones:
- 2 whole vanilla beans
- 3/4 cups heavy cream
- 3 cups all-purpose flour, plus more for dusting
- 2/3 cups granulated sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, chilled
- 1 whole large egg
- Glaze:
- 1 whole vanilla bean
- 1/2 cup whole milk, plus more if needed
- 5 cups powdered sugar, sifted, plus more if needed
- Dash of salt
Mediterranean Shrimp
By lindaauman
Nutritional analysis per serving: calories 144, carbohydrates 5
- 1 Pound Raw Shrimp peeled and deveined
- 1 Pinch Sea Salt and/or Pepper
- 2 Tablespoon Extra Virgin Olive Oil
- 1 Small Red Onion sliced
- 2 Tablespoons Garlic minced
- 2 Cups Grape Tomatoes halved
- 2 Tablespoons Fresh Basil thinly sliced
- 1/4 Cup Kalamata Olives diced
- 4 Cups Baby Spinach
Dutch Baby - Blueberry
By lindaauman
Heat the oven to 400 degrees F
- 3 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- Powdered sugar, for serving
- Lemon wedges, for serving
Turkey and Stuffing Pot Pie
By lindaauman
Your Thanksgiving leftovers won't go to waste with this flavorful pie
- 6 Rhodes Dinner™ Rolls, thawed to room temperature
- 3 cups leftover stuffing*
- 2/3 cup each frozen, peas, carrots and corn
- 1/2 cup chopped celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon onion powder
- 1/4 teaspoon Italian seasoning
- 1 cup chicken broth
- 1/2 cup milk
- 2 cups cubed turkey
Chicken Fried Steak - Pioneer Woman
By lindaauman
This recipe is packed with savory flavor and you can easily make this dish your go-to brunch option for family and ...
- 3 pounds cube steak, tenderized round steak that's been extra tenderized
- 1 1/2 cups whole milk, plus up to 2 cups for gravy
- 2 whole large eggs
- 3 cups all-purpose flour
- Seasoned salt
- 1/4 teaspoon cayenne
- Lots of Black Pepper
- Canola Oil, For Frying
- Salt and pepper, for both meat and gravy
Roasted Whole Chicken and Vegetables - Dutch Oven
By lindaauman
This is a perfect all-in-one meal straight from your oven
- 1/4 cup avacado oil
- 1 (4 to 5 pound) large chicken for roasting
- 1 cup water
- 1 bag baby carrots
- 6 small new potatoes
- 1 medium onion, cut into chunks
- 1 T Herbs de Provence
- Salt and pepper to taste
Breakfast Casserole
By lindaauman
Mix the eggs, milk/cream, salt, and pepper; set aside
- 5 slices of bread
- 1 pkg (9 oz) Jimmy Dean cooked sausage crumbles (or ham, or any other meat)
- 1 1/2 cups grated cheddar/jack cheese
- 9 eggs, beaten
- 1 sm. pkg hash browns (16 oz)
- 2 cups Half n Half
- Salt/pepper to taste (I use Tony Chacherie’s Creole seasoning)