Cortanez's profile page
Recipes
Not Yo' Mama's Banana Pudding
By cortanez
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Grilled Garlic Artichokes
By cortanez
Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer
- Boiling Liquid:
- 4 sprigs parsley
- 4 garlic cloves
- 2 bay leaves
- 2 lemons, cut in half
- 1/4 cup white wine
- 2 tablespoons olive oil
- 1 quart chicken broth or water
- Salt and pepper, to taste
- 2 large artichokes
- Marinade/Dip:
- 1 lemon
- 3/4 cup olive oil
- 4 cloves garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Saffron Risotto with Butternut Squash
By cortanez
Preheat the oven to 400 degrees
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan cheese
Orzo with Feta and Tomatoes
By cortanez
Heat water in large sauce pot to boil and add pasta, cook to al dente
- 1/2 pound orzo
- Salt
- 2 tablespoons butter
- 1 cup feta cheese crumbles
- A handful of parsley leaves, chopped
- 1/2 pint grape tomatoes, halved
- Freshly ground black pepper
Hot Spinach-Artichoke Dip
By cortanez
Preheat the oven to 350 degrees F
- 1 (10-ounce) package frozen chopped spinach
- 1 (13 3/4-ounce) can artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly grated Parmesan
- 1 cup grated pepper jack cheese
- 1 garlic clove
Perfect Scrambled Eggs
By cortanez
Heat a large non-stick frying pan to a setting just above medium
- 6 large eggs (2 -3 eggs per serving)
- 6 teaspoons (1 teaspoon for each egg) low-fat milk
- 3 dashes of salt (1 dash for every two eggs)
- 1 Tablespoon butter for frying
Wild Mushroom Risotto with Peas
By cortanez
Bring the broth to a simmer in a heavy medium saucepan
- 8 cups canned low-salt chicken broth
- 1/2-ounce dried porcini mushrooms
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice or short-grain white rice
- 2/3 cup dry white wine
- 3/4 cup frozen peas, thawed
- 2/3 cup grated Parmesan
- Salt and freshly ground black pepper, optional
Lemon and Ricotta Spelt Pancakes
By cortanez
In a large mixing bowl, combine the ricotta cheese, milk and egg yolks
- 1 cup soft ricotta cheese
- 1/2 cup 2% milk
- 2 large eggs, separated
- 1/2 cup of spelt flour
- 1 tsp of baking powder
- 1 tsp of finely grated lemon zest (about 3 lemons)
- 1 tbsp of agave or maple syrup, plus extra to serve
- 1 tsp of sunflower oil
S’mores Dip
By cortanez
Preheat broiler. In a medium sauce pan, add chocolate chips, milk and 6 marshmallows
- 1 cup Milk Chocolate Chips
- 2 Tablespoons Milk
- 30 Marshmallows, Divided
- Graham Crackers For Dipping
Beer Lime Grilled Chicken
By cortanez
1.In a bowl, mix 1 lime (juiced), beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves
- 2 limes, juiced
- 1 (12 fluid ounce) can light colored beer
- 2 teaspoon honey
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- Salt and pepper
- 4 skinless, boneless chicken breast halves