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Sausage Bean Soup

Sausage Bean Soup

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In a large saucepan, cook sausage, onions and garlic until sausage is browned

  • 1 lb ground Italian sausage
  • 1 chopped onion
  • 1 minced garlic clove
  • 1 15oz can butter beans, drained & rinsed
  • 1 15oz can black beans, drained & rinsed
  • 2 c. beef broth
  • 1 14oz can diced tomatoes
  • 1 tbs minced fresh basil
  • 2 tbs shredded parmesan cheese
0/5 (0 Votes)

Pesto Spinach Lasagna

Pesto Spinach Lasagna

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Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan

  • 1 26oz jar pasta sauce
  • 1 10oz box lasagna noodles
  • 11-oz pesto
  • 1 15-oz container ricotta cheese
  • 1 12-oz bag baby spinach
  • 1 c. grated Parmesan cheese
  • 16 oz mozzarella cheese, sliced
  • 1/4 c. water
0/5 (0 Votes)

Butternut Squash Stew

Butternut Squash Stew

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Bake butternut squash by cutting in half and placing face down in a baking dish for 50 minutes at 350 degrees

  • 1 butternut squash
  • 1 can chickpeas
  • 2/3 c. couscous
  • 1 lg handful of spinach
  • 1/2 c. frozen peas
  • 1 sm onion
  • 2 cloves garlic
  • 2 lg stalks celery
  • 1 heaping tbs cumin
  • 1 tbs cinnamon
  • 1/3 c. maple syrup
  • 1 tbs oil
  • 4 c. of water
0/5 (0 Votes)

Stone Fruit Galette

Stone Fruit Galette

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Recipe courtesy Claire Robinson, 2010

  • 1 puff pastry sheet (from a 17 1/4-ounce package), thawed
  • 3 tablespoons granulated sugar, divided
  • 4 to 6 pieces stone fruit, pitted and cut into 1/8-inch thick wedges
  • 1/4 cup sliced almonds
  • 1/3 cup apricot jam
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Sausage, Peppers & Onions

Sausage, Peppers & Onions

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Heat the oil in a heavy large skillet over medium heat

  • 1/4 c. olive oil
  • 1 lb sweet Italian sausage
  • 1 red bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 2 yellow onions, sliced
  • 4 oz mushrooms, cut in thirds
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried oregano
  • 1/2 c. fresh basil, chopped
  • 4 minced garlic cloves
  • 2 tbs tomato paste
  • 1 c. white wine
  • Italian sandwich rolls of choice (opt)
0/5 (0 Votes)

Poached Salmon

Poached Salmon

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Great Dinner. Any leftover can be chilled and served over salad or salmon salad

  • 1 1/2 c. fry white wine
  • 1 1/2 c. water
  • 1 lemon, sliced
  • 1 sm onion, sliced
  • 1 bay leaf
  • 6 whole peppercorns
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 3# salmon fillet
0/5 (0 Votes)

Scampi on Couscous

Scampi on Couscous

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Recipe courtesy Giada De Laurentiis

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
  • 2 (8 ounce) cans chopped tomatoes in their juice
  • 1 (8ounce) bottle clam juice
  • 1/4 cup dry white wine
  • 1 cup water
  • 2 cups plain couscous
  • 2 pounds large shrimp, peeled and deveined
  • 1 lemon, juiced
  • 1 tablespoon red pepper flakes
  • Chopped parsley leaves, for garnish
0/5 (0 Votes)

Curried Cabbage

Curried Cabbage

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Heat oil in a large nonstick skillet over medium-high heat

  • 1 tbs olive oil
  • 1/2 c. minced shallots
  • 2 garlic cloves, minced
  • 2 tbs Dijon mustard
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 12 c. thinly sliced green cabbage (about 3 pounds)
  • 1/2 c. chicken broth
  • salt & pepper to taste
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Hasselback Potatoes

Hasselback Potatoes

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Preheat the oven to 425 degrees

  • 4 med baking potatoes
  • 2-3 thinly sliced garlic cloves
  • 2 tbs olive oil
  • Butter
  • Sea salt and pepper
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Romaine with Oranges & Pecans

Romaine with Oranges & Pecans

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Combine vinegar, oil, sugar, salt, onion, mustard and water in blender

  • 1/2 c. canola oil
  • 1/4 c. vinegar
  • 1/2 sm red onion, chopped
  • 1/4 tsp dry mustard
  • 1/4 c. sugar
  • 1/2 tsp salt
  • 1/2 tbs water
  • 1 heads romaine lettuce, washed & torn into bite size pieces
  • 3/4 c. pecans
  • 1/2 - 1 can mandarin oranges
0/5 (0 Votes)