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Recipes
Cheesy Spinach Squares
By missy55
1. Heat the olive oil in a large saucepan over medium heat
- 4 tbsp olive oil
- 1 onion, peeled and chopped
- 8 scallions, white and green parts, chopped
- 2 lb (900g) spinach, rinsed and shredded, but not dried
- 3 tbsp chopped dill
- 3 tbsp chopped parsley
- 4 large eggs
- 8 oz (225g) feta cheese, finely crumbled
- Freshly ground black pepper
- 10 tbsp butter, melted
- 14 sheets thawed frozen filo dough
- 11 1/2 × 8in (29 × 20cm) baking or roasting pan
Hearty Navy Bean Soup
By missy55
Karen A. Levin, Cooking Light MARCH 2000
- 1 pound dried navy beans (about 2 cups)
- 8 cups water
- 1 cup chopped onion
- 3 garlic cloves, chopped
- 2 smoked ham hocks (about 10 ounces)
- 2 bay leaves
- 2 cups thinly sliced carrot
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Parmesan-Garlic Monkey Bread
By missy55
HEAT oven to 350ºF. SEPARATE biscuits; cut into quarters
- 1 can (12 oz.) refrigerated biscuits
- 2 Tbsp. margarine, melted
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1/2 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
- 1/2 cup spaghetti sauce
Hearty Chicken And Sausage Gumbo
By missy55
In Dutch oven, combine chicken, celery, garlic, bay leaf, water and salt to taste and bring to boil over high heat
- 4 chicken thighs (about 1 1/4 pounds)
- 2 celery stalks with leaves, chopped
- 4 garlic cloves, halved
- 1 bay leaf
- 4 cups water
- Salt
- 1/4 cup vegetable oil
- 1/4 cup (1/2 stick) butter
- 1/2 cup flour
- 1 large red onion, chopped
- 1 yellow bell pepper, cored, seeded and chopped
- 1/2 pound andouille or other spicy smoked sausage, cut into 1/4-inch slices
- 1/2 teaspoon file powder
- Freshly ground pepper
- 1/2 cup finely chopped green onions
- 1/2 cup finely chopped fresh parsley
- Hot cooked rice
Classic Bran Muffins
By missy55
Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 cups wheat bran
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 2/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
Rachael Ray's Veal and Eggplant Ragu
By missy55
Season the eggplant with salt and let drain on a kitchen towel for a few minutes
- 1 small to medium eggplant, half the skin peeled off in strips, then flesh diced
- Salt and pepper
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon butter
- 1 1/2 pounds ground veal
- 10-12 leaves fresh sage, thinly sliced
- A few grates of fresh nutmeg or a pinch of ground nutmeg
- 1 small onion, finely chopped
- 2-3 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1/3 cup half-and-half
- 1 pound strozzapreti, pici or other sturdy cut pasta
- Grated Parmigiano Reggiano cheese
White Cheese Chicken Lasagna
By missy55
Preheat oven to 350 degrees F (175 degrees C)
- 9 lasagna noodles
- 1/2 cup butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 cups chicken broth
- 1 1/2 cups milk
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 2 cups ricotta cheese
- 2 cups cubed, cooked chicken meat
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese for topping
Flank Steak
By missy55
In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano
- 1 clove garlic, minced
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 pounds flank steak
Chicken Cakes Parmigiana
By missy55
1 In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt
- 1/2 cup Progresso™ Italian-style bread crumbs
- 1 egg
- 2 tablespoons milk
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 2 cups finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
- 1/4 cup vegetable oil
- 1 cup tomato pasta sauce, heated
- 1/2 cup shredded mozzarella cheese (2 oz)
Randy's Slow Cooker Ravioli Lasagna
By missy55
Heat a large skillet over medium-high heat
- 1 pound ground beef
- 1 tablespoon chopped garlic
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 (24 ounce) jars prepared pasta sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (25 ounce) package frozen cheese ravioli
- 2 cups shredded mozzarella cheese