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Recipes
Tuna Noodle Casserole
By Cookie67
Cooking Light Recipe
- 8 ounces wide egg noodles
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 1/3 cup chopped carrot
- 2 tablespoons all-purpose flour
- 2 3/4 cups fat-free milk
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen peas, thawed
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
- 2 (5-ounce) cans albacore tuna in water, drained and flaked
- Cooking spray
Lasagne de Familia
By Cookie67
In a large skillet over medium-high heat, heat the olive oil
- 1 TB. olive oil
- 1 large yellow onion, chopped
- 3 TB. minced fresh garlic
- 11/2 lbs. lean ground beef (Dave uses ground sirloin)
- 1/2 lb. sweet Italian sausage, casings removed
- 1/2 lb. hot Italian sausage, casings removed
- 1 TB. ITALIAN HERB MIX, TUSCAN SUNSET or PASTA SPRINKLE
- 2 TB. fresh basil, chopped
- 1 9-oz. bag baby spinach
- 1 Cup grated Parmesan cheese (Dave uses Parmigiano-Reggiano)
- 1 lb. ricotta cheese
- 8 oz. mascarpone cheese
- 1/2 lb. sliced pepperoni (Dave prefers Molinari)
- 3 24-oz. jars pizza sauce (or 72 oz. of tomato sauce plus 4 TB. PIZZA SEASONING)
- 1 lb. shredded Italian blend cheese
- 1 16-oz. box lasagna noodles
Oven-Baked Stew
By Cookie67
Preheat oven to 250°. Heat the oil in a large frying pan over medium heat
- 1 TB. vegetable oil (Kristine uses canola)
- 21/2 lbs. round steak, cut into pieces
- 2 baking potatoes, cut into pieces (peel if desired)
- 2 Cups sliced carrots or baby carrots
- 1 Cup chopped celery (2 ribs)
- 1 medium onion, chopped (Kristine likes NY Bold Onions)
- 1 TB. sugar
- 2 TB. tapioca
- 1 11-oz. can tomato soup or sauce
- 1 soup can water
- 1-2 WHOLE BAY LEAVES
- 1/2-1 tsp. KOSHER-STYLE FLAKE SALT, to taste
- 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
- 1 tsp. HERBS such as OREGANO, CRACKED ROSEMARY, THYME or your favorite blend
Pumpkin-Honey Beer Quick Bread
By Cookie67
Give the second loaf away, or wrap in plastic wrap and freeze for up to two months
- 14.6 ounces all-purpose flour (about 3 1/4 cups)
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup water
- 1/3 cup ground flaxseed
- 2 1/2 cups sugar
- 2/3 cup canola oil
- 2/3 cup honey beer (at room temperature)
- 1/2 cup egg substitute
- 2 large eggs
- 1 (15-ounce) can pumpkin
- Cooking spray
Fried Green Cabbage
By Cookie67
Penzey's Recipe
- 1 head cabbage (with 1 tsp. salt for soaking)
- 1/2 tsp. CARAWAY SEED
- 1 medium onion, minced or 4-5 scallions, chopped
- 4 TB. butter (1/2 stick)
- 1/2 tsp. prepared mustard
- 1 tsp. salt
- 1/2 tsp. PEPPER
- 1/2-1 tsp. lemon juice
- 2 TB. sour cream
Apple Pumpkin Sunflower Bread
By Cookie67
We packed a bushel of fall into this homey loaf: pumpkin, apple, nuts and spices
- 1 1/2 cups whole wheat flour or white whole wheat flour
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons pumpkin pie spice or 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup walnut oil or vegetable oil
- 4 eggs
- 1/2 cup boiled cider (see recipe, Boiled Cider), applejack, apple brandy, apple cider or apple juice (below)
- 1 15 - ounce can pumpkin
- 1 1/2 cups finely chopped, peeled firm, sweet apples (such as, Golden Delicious, Jonagold, Pink Lady, Braeburn and/or Cameo) (2 medium)
- 1/2 cup dry-roasted sunflower seeds or chopped walnuts
Baked Oatmeal
By Cookie67
Beat together the butter and sugars
- 1/2 Cup butter, softened (1 stick)
- 1/4 Cup white sugar
- 1/2 Cup brown sugar
- 2 eggs
- 1 Cup milk
- 1/2-1 tsp. PENZEYS CINNAMON
- 1/2 tsp. salt
- 1 TB. baking powder
- 3 Cups regular or quick-cooking oats
- 1/2 Cup fresh or frozen blueberries
- 1 peach, skinned, chopped, pit removed
- 2 TB. VANILLA SUGAR
- warm milk (optional)
Key Lime Coconut Cake
By Cookie67
1. Preheat oven to 350 degrees with rack in middle
- 1 cup sweetened flaked coconut
- 1 stick unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tbsp grated Key Lime zest
- 2 large eggs
- 1 3/4 cups self-rising flour
- 3/4 cup whole milk
- 1/4 cup fresh Key Lime juice, divided
- 1 cup confectioners sugar
- 1 tbsp rum (optional)
Honey and Saffron Cake
By Cookie67
Penzey's Recipe
- Cake:
- 3 Cups flour (Shereen uses cake flour)
- 1 TB. baking powder
- 1-2 tsp. GROUND CARDAMOM
- 1/2 tsp. salt
- 1 small pinch SAFFRON steeped in 1/4 Cup hot water
- 3/4 Cup honey (Shereen uses a mild flavored honey for the cake)
- 1/2 Cup butter (1 stick), room temperature (Shereen uses unsalted)
- 3/4 Cup sugar
- 3 eggs, room temperature
- 3/4 Cup whole milk (take out of the fridge
- 1/2 hour before making the cake)
- Syrup:
- 1/3 Cup honey (Shereen uses wildflower honey for the syrup)
- 1/3 Cup hot water
- 1 TB. lemon juice (juice of 1/2 lemon)
- Topping:
- 2 Cups whipping cream
- 1/4 Cup honey (Shereen uses wildflower honey for the topping)
Sausage -Stuffed Manicotti
By Cookie67
1. Cook pasta according to package directions, omitting salt and fat
- 10 uncooked manicotti
- Cooking spray
- 1 pound sweet turkey Italian sausage
- 1 1/2 cups chopped onion
- 1 cup chopped green bell peppper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups fat-free milk
- 1/8 tsp black pepper
- 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 2 cups tomato-basil pasta sauce (such as Newman's Own)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese