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Recipes
Pasta Fagiolo
By Reen
Heat olive oil in large sauce pan
- 1 1/2 c small pasta (ditalini)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1/2 clove garlic, finely chopped
- 1/2 tsp oregano
- 1 c celery, sliced
- 1 c meatless sauce (OR 1/2 c tomatoes)
- 1 qt warm water
- 1 can cooked white kidney beans with liquid (or strained) (2 c)
- grated parmesan cheese
Strawberries, Peaches, and Basil with Orange Vinaigrette
By Reen
May 2012 Cooking Light
- 1 cup fresh orange juice
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons champagne vinegar or white wine vinegar
- 1 tablespoon extra-virgin olive oil
- Dash of salt
- 1 1/2 cups fresh blueberries
- 1 pound fresh strawberries, halved
- 1 large ripe peach or nectarine, cut into 16 wedges
- 1/4 cup small fresh basil leaves
Whole Wheat Cinnamon Rolls*
By Reen
1. In a small bowl, whisk together the buttermilk, orange zest and eggs
- 1 cup buttermilk plus 2 tablespoons buttermilk, at room temperature
- Zest of 1 orange
- 2 eggs, at room temperature
- 2 cups (9 ounces) whole wheat flour
- 2 cups (8.5 ounces) and 1 tablespoon all-purpose flour, divided, plus extra as needed
- 1/4 cup sugar
- 2 (1/4-ounce) packages active dry yeast
- 1/4 teaspoon baking soda
- 2 tablespoons plus 3/8 teaspoon cinnamon, divided
- Kosher salt
- 6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided
- 1 cup brown sugar
- 2 cups confectioners sugar, sifted
- 1 tablespoon orange juice
- 4 tablespoons milk
Buckeyes
By Reen
Mix together the butter, sugar and peanut butter in a food processor until smooth
- 1 lb. butter, room temperature
- 2 lbs. powdered sugar
- 2 c. smooth peanut butter
- 12 oz. chocolate chips
- 1/2 block parafin
Chicken Pasta Salad
By Reen
From Virginia
- 1 lb pasta
- 1/2 c green pepper, diced
- 2 tomatoes, cut into wedges
- 1 can black olives, halved
- 6 hard boiled eggs, quartered
- 1/2 c. celery, finely chopped
- 2 c. chicken, diced
- 1 c. vinaigrette
- 1/4 c. fresh basil, coarsely chopped
German Chocolate Mousse
By Reen
Preparation 1. Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes
- Ingredients
- 1 1/3 cups 1% low-fat milk
- 2 teaspoons unflavored gelatin
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate chips
- 4 cups frozen light whipped topping, thawed
- 1/4 cup flaked sweetened coconut, toasted
- 1/4 cup chopped pecans, toasted
Broccoli Salad
By Reen
Combine broccoi, onion and cheese in salad bowl
- 6 cups raw broccoli chopped
- 1/2 c. red onion finely chopped
- 1/2 c. bacon fried and crumbled
- 1 c mayonaise or salad dressing
- 1/4 c. sugar
- 2 Tbs red wine vinegar
- 1 c. dried cranberries
Chocolate-Peanut Butter Crunch Bars
By Reen
Coarsely chop peanuts using Food Chopper; set aside
- 1/4 cup dry-roasted peanuts
- 3 cups mini pretzel twists (about 1 2∕3 cups coarsely crushed), divided
- 3 cups crisp rice cereal
- 3/4 cup butter (11/2 sticks), divided
- 1 bag (10.5 oz) miniature marshmallows
- 1/2 cup light corn syrup, divided
- 1 bag (10 oz) peanut butter morsels
- 1 cup semi-sweet chocolate morsels
Chicken Burger Milanese
By Reen
From Redbook
- 1 lb ground Chicken
- 1 med. zucchini (about 6 oz)
- 1/2 c. grated parmasan cheese
- 1 1/2 Tb chopped fresh oregano
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 2 Tb Italian seasoned bread crumbs
- 3 c. baby arugula
- 2 plum tomatoes
- 4 potato or brioche burger buns
Creamy Spaghetti and Beans
By Reen
Place the stock in a sauce pot and warm it over medium heat then reduce to simmer
- 5 to 6 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/4 pound chunk pancetta chopped into small dice
- 4 cloves garlic, chopped
- 1 pound spaghetti
- 1 medium onion, chopped
- 2 carrots, cut into a small dice
- 1 fresh bay leaf
- 5 to 6 sprigs fresh thyme
- 1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
- 1 cup dry white wine, eyeball it
- 1 cup grated Parmigiano-Reggiano
- A generous handful flat-leaf parsley, finely chopped