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Recipes
Sweet Slow Tenderloin
By lindaauman
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours
- 2 pound Pork Tenderloin
- 1/4 cup low sodium soy sauce
- 1 TBS Yellow Mustard
- 2-3 TBS maple syrup
- 2 TBS olive oil
- 2 TBS Diced dried onions
- 1 1/2 TSP Garlic Salt or Powder
- Directions
One-Pot Pasta with Tomato-Basil Sauce
By lindaauman
1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient ...
- 12 ounces casarecce or fusilli pasta
- 1 (28-oz.) can diced tomatoes
- 2 cups chicken broth
- 1/2 medium-size yellow onion, sliced
- 4 garlic cloves, sliced
- 1 teaspoon dried oregano
- 1/3 cup firmly packed fresh basil leaves
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1/4 teaspoon dried crushed red pepper (optional)
- 1 (6-oz.) package baby spinach
- Freshly grated Parmesan cheese
Vanilla Ice Cream - Pioneer Woman
By lindaauman
For the Kitchen Aid ice cream attachment, use a low setting to churn (Stir or 2)
- For Chocolate Ice Cream Add to 1/3 of the Vanilla Mixture:
- 1 whole Vanilla Bean, Split And Scraped
- 3 cups Half-and-half
- 2 cups Sugar
- 8 (up To 9) Large Egg Yolks (or 5 whole eggs)
- 3 cups Heavy Cream
- 3 ounces dark chocolate chips
- 1 tablespoons heavy cream
- 2 T cocoa powder
- For Strawberry Ice Cream Add to 1/3 of the Vanilla Mixture:
- 1/2 pound strawberries, hulled
- 1 tablespoon sugar
- 6 drops red food coloring
Pie Crust - Pioneer Woman
By lindaauman
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it...
- 1-1/2 cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
Shrimp Stir Fry - Pioneer Woman
By lindaauman
Melt the butter with the olive oil in a large skillet over a medium-high heat
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds jumbo shrimp, peeled and deveined, tails on
- 4 cloves garlic, minced
- 2 large zucchini, diced
- 2 large ears of corn, kernels removed
- 3/4 cup red grape tomatoes, sliced in half lengthwise
- 3/4 cup yellow grape tomatoes, sliced in half lengthwise
- Salt and freshly ground black pepper
- 12 to 18 fresh basil leaves, cut in chiffonade
- Parmesan shavings
- Juice of 1 lemon
- Rice or pasta, for serving, optional
Summer Vegetable Pasta Salad
By lindaauman
1. Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions
- 8 ounces dried campanelle, penne, or mostaccioli pasta (2-1/3 cups)
- 5 tablespoons extra-virgin olive oil
- 6 - 8 cloves garlic, thinly sliced
- 1 medium zucchini (8 oz.) trimmed and cut into matchstick-size strips (2 cups)
- 8 ounces sugar snap peas, strings removed
- 2 cups cherry or grape tomatoes, halved
- 1 shallot, finely chopped (3 Tbsp.)
- 1 tablespoon sherry vinegar or white wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh parsley
- Finely shredded Asiago cheese (optional)
Thai Shrimp Coconut Soup - Instant Pot
By lindaauman
Pour oil into pot Saute mode Add onion and saute for a minute or so Add curry paste and mushrooms Stir to mix well
- 2 T oil
- 1 small union, chopped
- 8 oz sliced mushrooms (I use baby bella)
- Hot pepper flakes to taste
- 2 T Thai red curry paste
- 4 cups chicken stock
- Salt to taste
- 1 heaping T brown sugar
- 1 1/2 lbs shrimp, raw with tails on
- 1 12-oz can coconut milk (I use whole fat, not "lite")
School House Rolls
By lindaauman
Put ingredients in bread machine on the basic setting and let it mix and knead about 25 to 30 minutes
- 1 1/2 cups warm water
- 2 packages yeast
- 2 beaten eggs
- 1/3 cup oil
- 1/3 cup sugar
- 2 teaspoons salt
- 5 1/2 cups flour
BBQ Chicken Pizza
By lindaauman
Preheat oven to 450 and pre-heat pizza stone
- Dough for one large pizza crust
- 1 1/2 cups shredded chicken (Rotisserie Chicken or about 2 chicken breasts, cooked and shredded)
- 2 cups shredded mozzarella cheese
- 1/2 cup barbeque sauce
- 1/4 large red onion, sliced very thin
Tuscan Pasta Salad With Grilled Vegetables
By lindaauman
Recipe courtesy Food Network Magazine
- 1 small head radicchio, halved lengthwise and cored
- 2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
- 6 assorted baby bell peppers, halved and seeded
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 8 ounces orecchiette (about 2 cups)
- 1 15-ounce can cannellini beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- 3 ounces parmesan cheese, shaved with a vegetable peeler