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Recipes
Sunny Lemon Pie
By naqgal90
- . 1 (4-serving size) package lemon pie filling, cooked according to the package directions
- . 1/4 cup (1/2 stick) butter
- . 2 tablespoons lemon juice
- . 1 1/2 teaspoons grated lemon peel
- . 1 cup sour cream
- . 1 (9-inch) graham cracker pie crust
- . 2 cups frozen whipped topping, thawed
Lemon Snowball Cookies
By naqgal90
1) Preheat the oven to 350F
- 1 cup (16 tablespoons) unsalted butter
- 1/4 teaspoon salt*
- 1/2 cup confectioners' sugar or glazing sugar
- 1/8 teaspoon lemon oil or 2 teaspoons grated lemon rind (zest)
- 2 cups King Arthur Unbleached All-Purpose Flour
- If you use salted butter, omit the added salt.
- COATING
- 2 cups confectioners' or glazing sugar
- 1/4 to 1/2 cup lemon juice powder
- edible glitter, optional
French Onion Mac ‘n’ Cheese
By naqgal90
For the topping, heat EVOO and butter in a small pan over medium heat
- For the Crispy Topping:
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 3 tablespoons butter
- 4 cloves garlic, finely chopped
- 1 1/2 cups Panko breadcrumbs
- 2 tablespoons fresh thyme, finely chopped
- 1/4 cup parsley, chopped
- 1/2 cup grated Parmigiano-Reggiano cheese
- For the Onions:
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 3 tablespoons butter
- 4 large onions, thinly sliced
- 2 bay leaves
- Salt and pepper
- 1/2 cup dry white wine or 1/3 cup dry sherry
- 1 10-ounce can beef consommé
- For the Cheese Sauce:
- 3 tablespoons butter
- 2 rounded tablespoons flour2 cups whole milk
- Salt and pepper
- Freshly grated nutmeg, to taste
- 2 cups grated Gruyère cheese
- 1 pound short cut pasta of choice, such as penne rigate or cavatappi
Cookie Cutter Roll Cookies
By naqgal90
Preheat oven to 350 degrees F
- DECORATING FROSTING:
- 2/3 cup butter
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 4 cups all-purpose flour
- Decorating Frosting, recipe follows
- 2 cups confectioners sugar, sifted
- 1 teaspoon butter (melted)
- 1/2 teaspoon vanilla
- Milk or cream to moisten
- Blend butter and sugar. Add the vanilla and then the milk a little at a time until you have a stiff mixture to be used for decorating. To use as frosting, add a few more drops of milk and spread over cookie with a knife.
Four Cheese Macaroni and Cheese
By naqgal90
Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside
- 1 spray(s) cooking spray
- 1/8 tsp table salt, or to taste (for cooking pasta)
- 12 oz uncooked macaroni
- 1 Tbsp unsalted butter
- 1 Tbsp all-purpose flour
- 2 1/2 cup(s) 1% low-fat milk
- 2 cup(s) onion(s), finely chopped
- 1/2 tsp paprika
- 2 piece(s) bay leaf
- 1/4 cup(s) blue cheese, crumbled
- 5 oz cheddar or colby cheese, shredded (extra-sharp suggested)
- 3 oz low-fat shredded cheddar cheese
- 3/4 tsp black pepper, freshly ground, or to taste
- 3/4 tsp table salt, to taste
- 2 oz Parmesan cheese, finely grated (Parmigiano Reggiano suggested)
Crescent Jalapeno Poppers
By naqgal90
DIRECTIONS Heat oven to 375°F
- 4 jalapeño chiles (about 3 inches long) (see note)
- 1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
- 8 slices packaged precooked bacon (from 2.2-oz package), halved
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/2 cup pineapple or fruit salsa, if desiredIngredient
- Note: One can (4 oz) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeño chiles.
Icebox Key Lime Pie
By naqgal90
Crust Directions For the crust:
- 8 whole graham crackers, broken into small pieces
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- Filling
- 1/4 cup sugar 1 tablespoon grated lime zest
- 8 ounces cream cheese, softened
- 1 (14 ounce) cans sweetened condensed milk
- 1/3 cup vanilla instant pudding mix
- 1 1/4 teaspoons unflavored gelatin
- 1 cup fresh lime juice ( from 6 to 8 limes)
- 1 teaspoon vanilla extract
Brussels Sprouts with Chestnuts
By naqgal90
Steam Brussels sprouts until tender, about 5 to 8 minutes
- 1 1/2 pound(s) brussels sprouts, outer leaves trimmed, cut in half lengthwise
- 4 slice(s) uncooked turkey bacon
- 1 Tbsp butter, divided
- 3 medium leek(s), thinly sliced (white and light green parts; about 1 1/2 cups)
- 1/4 cup(s) water, divided
- 1/4 tsp table salt
- 1/8 tsp black pepper
- 2 Tbsp maple syrup
- 1 1/2 Tbsp apple cider vinegar
- 8 oz roasted european chestnuts, peeled, quartered (fresh or jarred)
Mediterranean Couscous
By naqgal90
Put the couscous in a large mixing bowl
- 1 1/2 cup instant couscous
- 2 cups low-sodium chicken stock
- 4 ounces dried apricots, about 12, finely diced
- Kosher salt and freshly cracked black pepper
- 1/4 cup pitted kalamata olives, chopped
- 3 scallions, thinly sliced
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE
By naqgal90
1. Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees
- 10 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean
- 4 tablespoons olive oil
- Salt
- 12 ounces baby spinach (about 10 cups)
- 2 tablespoons water
- 2 large slices white sandwich bread , torn into quarters
- 2 tablespoons unsalted butter
- 2 medium onions , diced small (about 2 cups)
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 1/2 cup dry sherry
- 2 tablespoons chopped fresh thyme leaves
- 4 ounces goat cheese , crumbled (about 1 cup), see note
- 1/4 cup heavy cream
- 1 cup walnuts , toasted and roughly chopped
- 2 teaspoons fresh lemon juice
- Ground black pepper