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Recipes
Chart House Mud Pie
By Tincard
Crush wafers and add butter mix well
- 1 Package Nabesco Choclate Wafers
- 1/2 cube butter melted
- 1 gallon coffe ice cream
- 1 1/2 cup fudge sauce
- Whipped cream
- slivered almonds
Bacon Cheddar Ranch Dip
By Tincard
Place Neufchatel cheese in a medium mixing bowl and using an electric hand mixer whip until smooth
- 8 slices bacon (9 oz) cooked until crisp, cooled and crumbled into bits
- 1 (8 oz) pkg. Neufchatel cheese, softened
- 1 1/4 cups sour cream
- 1 (1 oz) pkg. Hidden Valley® Original Ranch® Dressing Mix
- 1 cup finely shredded sharp cheddar cheese
- 1/3 cup chopped green onions (from about 2)
- Fresh vegetables and crackers, for serving
Easter Pie Sweet
By Tincard
Mix together place in 9x10 inch pie crust strip top crust Bake at 350 for 1 hur 15min Insert Knife if Clean it ...
- 1 1/2 cups sugar
- 4 eggs
- 1 1/4 cup Rocotta
- 3/4 cup Barley (Measure then cook)
- 3 t orange
- 2 t Lemon
- 3 t Vinilla
Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives with Sauce Vierge
By Tincard
For the Fish: Season the fish fillets with salt and pepper
- For the ragout:
- 4 (7-ounce) snapper fillets, skin on, scaled
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons extra-virgin olive oil
- 12 fingerling potatoes or small new potatoes
- 12 cipollini onions, roasted, peeled, and halved
- 12 artichoke hearts, cooked and quartered
- 24 green olives, pitted
- 1/2 cup chicken stock
- Salt and freshly ground black pepper
- For the Sauce Vierge:
- 1 lemon
- 3 cloves garlic, chopped
- 2 tomatoes, peeled, seeded, and diced small
- 1/2 cup parsley leaves
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
Bacon Macaroni and Cheese Bites
By Tincard
Preheat the oven to 425°F
- 1/2 pound elbow macaroni
- 1 1/2 tablespoons unsalted butter, plus melted butter for greasing the tins
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 4 ounces cheddar cheese, shredded (about 1 packed cup)
- 4 ounces deli-sliced American cheese, chopped
- 1 large egg yolk
- 1/4 teaspoon smoked Spanish paprika
- 2 slices thick-cut bacon (about 3 ounces), cooked and chopped
Baked Shrimp Scampi
By Tincard
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Quichi
By Tincard
Bake at 350 45 min
- 1 1/2 cups Milk
- 4 eggs Slightly beated
- 1/2 tsp salt
- 2 cups shredded swiss cheese
- 2 tbs flour
- Pie Crust
White Sausage Gravy
By Tincard
Heat a large cast-iron skillet over medium-high heat
- One 12-ounce tube bulk pork sausage
- 2 tablespoons all-purpose flour
- 2 cups milk
- Freshly ground black pepper, to taste
- Baking Powder Biscuits, recipe follows
Meatball Sub on a Stick
By Tincard
Meatball Sub on a Stick Instructions: Preheat oven to 375° Line 2 baking sheets with parchment paper
- Ingredients:
- 1 lb lean ground turkey
- 1/2 cup whole wheat bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 Tbsp dried Oregano
- 1 Tbsp dried Basil
- 1 Tbsp dried Parsley or 1/4 cup fresh chopped
- 1/2 tsp Crushed Red Pepper
- 2 cloves garlic, minced
- 1 can Pillsbury Original breadsticks
- 1 cup shredded mozzarella cheese
- 12 (10"-12") wooden skewers
- Marinara sauce for dipping
Grandma's meat stuffing
By Tincard
Thanksgiving meat stuffing
- 1 egg
- 1 bunch of green onions you stems
- 1 pound ground sirloin
- 3 pieces celery with tops
- 1/2 a bunch of parsley choped
- salt and pepper to taste
- half loaf stale Italian bread
- 1 cup fresh mushrooms choped
- 1/2 cup grated Parmesan Romano cheese