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Nutty Caramel Apple Crisp

Nutty Caramel Apple Crisp

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A double dose of caramel—baked in with the fruit and drizzled on top—elevates the humble crisp to new levels of...

  • 1/2 cup all-purpose flour or whole wheat flour
  • 1/3 cup regular rolled oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon apple pie spice or 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg
  • 6 tablespoons butter
  • 2/3 cup coarsely chopped pecans, walnuts or unsalted dry roasted cashews
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon apple pie spice or 3/4 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg
  • 3 cups thinly sliced, peeled tender-tart apples (such as, Cortland, Empire, McIntosh and/or Jonathan) (3 medium)
  • 3 cups thinly sliced, peeled firm-sweet apples (such as, Braeburn, Honeycrisp, Ginger Gold, Pink Lady and/or Cameo) (3 medium)
  • 2 tablespoons boiled cider (see recipe, Boiled Cider) or milk
  • 3/4 cup caramel ice cream topping
  • Vanilla ice cream
4.3/5 (11 Votes)

Icebox Salad

Icebox Salad

By

The top layers of chopped vegetables keep the dressing from soaking and wilting the bottom layer of lettuce

  • 2 cups plain low-fat yogurt
  • 1 small head romaine lettuce
  • 10 ounce sugar snap peas
  • 1 bunch radishes (about 12)
  • 1 English cucumber
  • 4 green onions
  • 1 package (10 oz.) frozen peas or 2 cups shelled fresh peas (see Notes)
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh dill
  • 4 large leaves fresh mint, minced
  • 1/2 cup finely chopped chives (about 1 bunch)
4.7/5 (13 Votes)

Chop Suey

Chop Suey

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Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in 1890's, requested vegetables with a bit of ...

  • 1 lb pork tenderloin, cut in half lenghtwise, into 1/2-inch thick strips
  • 2 minced garlic cloves
  • 1 tbsp oyster sauce
  • 1/2 tsp cornstarch
  • 2 celery ribs,diced
  • 6 oz snow peas,sliced 1/4 inch
  • 1/2 lb bok choy, leaves and ribs separate
  • 1/4 lb mushrooms,sliced
  • 1 onion, diced
  • 1 green bell pepper, sliced into 1/4 inch pieces
  • 1/4 lb mung bean sprouts
  • 1 5-oz can each sliced water chestnuts and bamboo shoots
  • 1 tsp vegetable oil
  • 1 tbsp water
  • 1/4 cup chicken broth
0/5 (0 Votes)

Lemon Buttermilk Pudding Cake

Lemon Buttermilk Pudding Cake

By

Nancy Oakes' L'Avenue San Francisco Recipe

  • 1 cup sugar
  • 1/8 tsp salt
  • 1/4 cup all purpose flour
  • 1/2 stick butter, melted
  • 1/2 cup lemon juice, freshly squeezed
  • Grated zest of three lemons
  • 4 eggs, separated
  • 1 1/2 cups buttermilk
0/5 (0 Votes)

Tuna Caesar Salad

Tuna Caesar Salad

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1. In a medium-size bowl, combine tuna, celery, scallions, mayonnaise and 2 tablespoons of salad dressing, breaking...

  • 2 cans (5 ounces each) tuna packed in water, drained
  • 1/2 cup chopped celery
  • 2 scallions, chopped
  • 1/4 cup reduced-fat mayonnaise
  • 6 tablespoons Ken's Lite Caesar salad dressing
  • 1 head romaine lettuce, rinsed and torn into bite-size pieces
  • 1 cup whole-wheat croutons
  • 2 tablespoons grated Parmesan cheese
4.8/5 (9 Votes)

Rosanne Cash's Potato Salad

Rosanne Cash's Potato Salad

By

A classic redition of the summer favorite

  • 3 pounds red-skinned potatoes, unpeeled, cut into 1-inch pieces
  • 8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
  • 3 celery stalks, chopped (about 1 cup)
  • 1 medium-size red onion, chopped (about 1 cup)
  • 5 hard-boiled eggs, peeled, chopped
  • 3/4 cup mayonnaise
  • 2 tbsp Dijon mustard
0/5 (0 Votes)

Baked Sage and Saffron Risotto

Baked Sage and Saffron Risotto

By

Martha Stewart Recipe

  • 2 tbsp olive oil
  • 3 shallots, minced
  • 1 cup Arborio rice
  • 1/8 tsp crumbled saffron threads
  • 1/2 cup dry white wine
  • 2 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
  • 4 leaves fresh sage (about 1 tbsp) coarsely chopped, plus more for garnish
  • 1 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp unsalted butter, cut into small pieces
0/5 (0 Votes)

Pumpkin Upside Down Pie

Pumpkin Upside Down Pie

By

Deb Flesher gave mom this recipe

  • Large can of pumpkin (32 oz)
  • 6 eggs
  • 1 can evaporated milk
  • 1 1/2 cups sugar
  • 1 tsp pumpkin pie spice
  • 1 cake mix (butter brickle if you can find, or butter cake mix
  • 1 stick butter
0/5 (0 Votes)

Chicken and Vegetables with Penne

Chicken and Vegetables with Penne

By

Penzey's Spice Recipe

  • 2 lbs. skin-on chicken breasts and thighs
  • 4 TB. olive oil
  • 1 TB. balsamic vinegar
  • 1-2 TB. your favorite herb blend such as TUSCAN SUNSET, PASTA SPRINKLE or ITALIAN HERB MIX
  • 1/2-1 tsp. salt, to taste
  • PENZEYS FRESHLY GROUND PEPPER, to taste
  • 3 garlic cloves, smashed (or 3/4 tsp. PENZEYS MINCED GARLIC rehydrated in 1 tsp. water)
  • 1-2 Cups broccoli florets, cut into bite-sized pieces
  • 11/4 lbs. penne pasta
  • 1 lb. crimini mushrooms, sliced
  • 4-6 shallots, roughly chopped (or 1/3 Cup SHALLOTS)
  • 2 red bell peppers, chopped in large pieces
  • 1/2 Cup chicken stock (or 1/2 Cup water mixed with 1/4-1/2 tsp. CHICKEN SOUP BASE)
  • 1/2-1 Cup freshly grated Parmesan cheese, to taste
  • 1-2 tsp. ALEPPO PEPPER or CRUSHED RED PEPPER (to taste)
4.5/5 (24 Votes)

Asian Chicken, Noodle and Vegetable Salad

Asian Chicken, Noodle and Vegetable Salad

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1. Prepare noodles according to package directions

  • 6 ounces uncooked rice noodles
  • 2 cups cubed skinless, boneless rotissere chicken breast
  • 1/2 cup matchstick-cut carrots
  • 1/2 cup shopped green bell pepper
  • 1/3 cup chopped green onions (about 3)
  • 1/4 cup canned sliced water chestnuts, drained
  • 1/4 cup Thai sweet chili sauce (such as Mae Ploy)
  • 2 tbsp canola oil
  • 1 1/2 tbsp rice wine vinegar
  • 1 1/2 tbsp fresh lemon juice
  • 2 tsp low-sodium soy sauce
  • 1/2 tsp grated peeled fresh ginger
  • 2 tbsp chopped unsalted, dry-roasted peanuts
0/5 (0 Votes)