Lindaauman's profile page
Recipes
Rum Raisin Rice Pudding - Barefoot Contessa
By lindaauman
In a small bowl, combine the raisins and rum
- 3/4 cup raisins
- 2 tablespoons dark rum
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 4 1/2 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, beaten
- 1 1/2 teaspoons pure vanilla extract
Charro Beans - Trisha Yearwood
By lindaauman
In a large saucepan, fry the bacon over medium heat for 3 to 4 minutes
- 4 strips bacon, cut into 1/4-inch slices
- 1/4 medium onion, finely diced
- Two 27-ounce cans pinto beans
- 2 serrano peppers, scored
- 1 medium tomato, finely diced
- 2 cloves garlic, minced
- Salt and pepper
- 1/4 bunch fresh cilantro (don't use the stems and don't chop, just snip or pinch off the leaves)
Green Tomato Relish
By lindaauman
Great on hot dogs, all types of beans, purple hull peas; anything to which you want to add a little zip!
- 24 large green tomatoes
- 3 red bell peppers, halved and seeded
- 3 green bell peppers, halved and seeded
- 4-6 jalapeno peppers
- 8 large onions
- 3 tablespoons celery seed
- 3 tablespoons mustard seed
- 2 tablespoon salt
- 5 cups white sugar (reduce to 4?)
- 2 cups cider vinegar
Quiche
By lindaauman
Toss cheddar cheese with flour
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons flour
- 1 cup milk or Half n Half
- 4 eggs, slightly beaten
- 1 (9 inch) unbaked pie shells
- 1 dash pepper
Beef and Bean Taco Casserole
By lindaauman
1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, u...
- 1 lb lean (at least 80%) ground beef
- 1 can (16 oz) refried beans
- 1 jar (16 oz) Thick ‘n Chunky salsa
- 1 package (1 oz) taco seasoning mix
- 2 1/2 cups coarsely broken tortilla chips
- 1/2 medium green bell pepper, chopped (3/4 cup)
- 4 medium green onions, sliced (1/4 cup)
- 2 medium tomatoes, chopped (1 1/2 cups)
- 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
- 1/4 cup sliced ripe olives
- 1 cup shredded lettuce
Granny's Fruit Salad
By lindaauman
Granny Auman made this every Thanksgiving and Christmas; we're carrying on the tradition!
- Dressing:
- 4 apples (peeled and diced)
- 2 small cans mandarin oranges (drained)
- 3 cans pineapple chunks (drained)
- 2 bunches of sweet grapes
- 3 bananas (sliced)
- 2 jars maraschino cherries, drained
- 3 small jars marshmallow crème
- Juice of 2 lemons
- 1/2 cup of Wesson or Crisco oil
Chicken Florentine Pasta - Pioneer Woman
By lindaauman
One of Ree Drummond's 16-minute meals
- 1 pound pasta (penne, fettucini or any other hearty pasta)
- 4 whole Boneless, Skinless Chicken Breasts, each sliced across so that you have two thin pieces from each breast
- Salt And Pepper, to taste
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 1 onion, chopped
- 5 mushrooms, sliced
- 1/2 bell pepper, chopped
- 1 cup Dry White Wine
- 1 cup Low-sodium Broth, More If Needed
- 2/3 cups heavy cream
- 1 tsp. red pepper flakes (more for more heat)
- 1 bag Baby Spinach
- 2 cups Grape Tomatoes, Halved Lengthwise
- 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Thai Chicken Coconut Soup - Instant Pot
By lindaauman
Pour oil into pot. Turn on the Sauté mode
- 2 tablespoons oil
- 1 small onion, chopped
- 8 oz sliced mushrooms (I use Baby Bella)
- Red pepper flakes to taste
- 2 lbs skinless and boneless chicken breast, cut into cubes
- 2 T Thai red curry paste
- 4 cups chicken stock
- Salt to taste
- 1 heaping tablespoon brown sugar
- 1 12-oz can coconut milk (not “light”, use full fat)
Midnight Spaghetti
By lindaauman
EASY and FAST; reportedly, this Midnight Spaghetti recipe is used by busy chefs after they come home from a long da...
- OPTIONAL:
- Kosher salt
- 1 pound dried spaghetti, such as DeCecco
- 1/3 cup good olive oil
- 8 large garlic cloves, cut into thin slivers
- 1/2 teaspoon red pepper flakes, crushed
- 1/2 cup fresh parsley, minced
- 1 cup Parmesan cheese, freshly grated, plus extra for serving
- 1/2 cup white wine
- 1 cup pasta water (reserved from cooking pasta)
- Sauteed baby portabellas
- Frozen green peas
- Grilled chicken, sliced thin
- Cherry tomatoes (halved)
Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro
By lindaauman
Pour beans into a colander placed in the sink and rinse well until no more foam appears
- 1 can (15 oz.) pinto beans, rinse and drain very well
- 4-5 tsp. white balsamic vinegar or champagne vinegar (or use any mild white vinegar
- 1 avocado, diced into pieces 1/2 inch square (sometimes I use two avocados; if so double the lime juice)
- 2 tsp. fresh lime juice
- 1 cup chopped tomatoes or cherry tomatoes cut in half)
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cilantro
- 1-2 T olive oil, or a bit more
- fresh ground black pepper and sea salt to taste