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Recipes
Peach Pie Smoothie
By Karen_3925
Put all ingredients into a blender and blend until smooth
- 1/2 cup nonfat or 1 percent lowfat milk
- 1/2 cup nonfat plain yogurt
- 1 cup unsweetened frozen peaches
- 1 tablespoon honey, plus more to taste
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- Pinch ground nutmeg
- Pinch ground ginger
Mini_Shepards_Pie
By Karen_3925
Preheat oven to 425 degrees F
- Cooking spray
- 1 can biscuits (12) (recommended: Grands)
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 onion, minced
- 1 1/2 teaspoons salt
- 1 tablespoon cracked black pepper
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1/2 cup beef stock
- 1 cup frozen mixed vegetables
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh rosemary leaves
- 1 1/2 cups leftover mashed potatoes
- 1 tablespoon granulated garlic powder
- 2 tablespoons granulated onion powder
- 2 cups shredded Cheddar
Spaghetti_Asparagus_Mozzarella_Prosciutto
By Karen_3925
Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes
- 2 pounds asparagus, trimmed
- 3/4 pound spaghetti
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- Salt and freshly ground black pepper
- 6 ounces thinly sliced prosciutto, cut crosswise into strips
- 6 ounces smoked mozzarella cheese, diced (about 1 cup)
- 6 tablespoons thinly sliced fresh basil leaves
Peaches in Sauternes
By Karen_3925
Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off ...
- 6 to 8 very ripe yellow or white peaches
- 3 tablespoons sugar
- 1 (375 ml.) bottle good Sauternes
- 1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)
- Serve over Cream Cheese Pound Cake
Pumpkin_Ravioli_Toasted_Hazelnuts
By Karen_3925
Preheat oven to 350 degrees F
- 1/2 cup peeled hazelnuts
- 1/2 cup vegetable oil
- 1 pound fresh pumpkin ravioli
- 1 stick unsalted butter
- 6 fresh sage leaves
- Large pinch grated nutmeg
- 1/2 cup grated Parmesan
- 2 amaretti cookies
Mummy Boomes Shepards Pie
By Karen_3925
Preheat oven at 400 degrees F
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 2 pounds lean ground beef or lamb
- 2 tablespoons Worcestershire sauce
- 1/2 cup beef stock
- 1 1/2 cups garden peas
- Mashed Potatoes
- 4 pounds Yukon gold potatoes, peeled, quartered
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1 cup grated mature white Cheddar
Beef_Cheese_Manicotti
By Karen_3925
Heat a heavy medium skillet over medium heat
- 4 teaspoons olive oil
- 1 medium onion, coarsely chopped
- 1 pound ground beef
- Salt and freshly ground black pepper
- 14 (8-ounce package) manicotti
- 1 (15-ounce) container whole-milk ricotta
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
- 2 garlic cloves, minced
- 3 cups marinara sauce
- 2 tablespoons butter, cut into pieces
Penne_Sun_Dried_Tomato_Pesto
By Karen_3925
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 12 ounces penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan
Grandmother Paul's Sour Cream Pound Cake
By Karen_3925
Preheat oven to 325 degrees F
- 1/2 pound (2 sticks) butter
- 3 cups sugar
- 1 cup sour cream
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 6 large eggs
- 1 teaspoon vanilla
Cheese_Tortellini_Light_Broth
By Karen_3925
Pour the broth into a heavy large saucepan
- 8 cups low-salt chicken broth
- Freshly ground black pepper
- 2 (9-ounce) packages refrigerated cheese tortellini
- 2 tablespoons chopped fresh Italian parsley leaves