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Recipes
Kitchen Trial and Error: Creamy Tomato Pasta
By kelsa94
1. bring a large pot of water to boil for the pasta
- alfredo sauce adapted from cook's illustrated
- 30 minutes, serves 4
- for the tomato sauce -
- 1 1/2 pounds fresh tomatoes (about 9 medium)
- 1 small onion, finely diced
- 3 garlic cloves minced
- 1/4 cup minced fresh basil
- olive oil
- for the alfredo sauce -
- (if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)
- 1 tablespoon unsalted butter
- 2 teaspoons flour
- 3/4 cup whole milk
- 1/4 cup half & half
- 2 garlic cloves peeled and crushed
- 1 cup grated parmesan cheese
- 1/2 pound farfalle or other short cut pasta
Praline Pumpkin Dessert
By kelsa94
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix or spice cake mix
- 1 1/2 cups chopped pecans or walnuts
- 3/4 cup butter or margarine, melted
- Whipped cream, if desired
- Additional pumpkin pie spice, if desired
Best Ever Turkey Chili
By kelsa94
Serves 4 Heat a bit of olive oil in a large pot over medium heat
- Olive oil
- 2 tablespoons tomato paste
- 1 medium to large onion, chopped
- 5 cloves garlic, minced
- 1/2 red bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon hot paprika
- 1/2 teaspoon dried coriander
- 1/4 teaspoon oregano
- Dash of cinnamon
- 1 pound ground turkey breast
- 1 cup dark beer, such as Leffe Brown
- One 28-ounce can diced tomatoes
- One 15 1/2-ounce can kidney beans, drained
- 1/2 teaspoon hot sauce or chile paste
- Salt and pepper
- Sour cream, chopped chives, cilantro, and/or shredded cheese, for topping
HONEY LEMON CAKELETS
By kelsa94
Preheat oven to 300°F. Grease and flour Beehive cakelet pan and set aside
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/4 cups sugar
- 1/3 cup honey
- 4 eggs
- 1/2 teaspoon vanilla
- 3/4 cup milk
- 2 tablespoons lemon juice
Macaroni Salad Made Over
By kelsa94
COOK macaroni in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water fo...
- 1-3/4 cups multi-grain elbow macaroni, uncooked
- 3 cups small broccoli florets
- 1 red pepper, chopped
- 1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 2 Tbsp. GREY POUPON Dijon Mustard
- 2 hard-cooked eggs, chopped
MINI APPLE PIES
By kelsa94
1.Preheat oven to 350°F (180°C)
- 1 pkg 1 pkg (8 oz/235 g) seamless crescent dough
- 1 can 1 can (20 oz or 540 mL) apple pie filling
- 2 tbsp 2 tbsp (30 mL) granulated sugar
- 1/2 tsp 1/2 tsp (2 mL) cinnamon
- Vanilla ice cream (optional
Copycat Mrs. Fields Peanut Butter Cookies
By kelsa94
Directions Preheat oven at 350 degrees F
- 1 1/2 C. butter, unsalted and softened
- 1 1/2 C. peanut butter
- 1 1/2 C. sugar
- 1 1/2 C. packed brown sugar
- 3 eggs
- 3 C. flour
- 1 1/2 tsp. baking soda
- 1 (10-oz.) bag peanut butter chips
Ham and Cheese Crescent Roll-Ups
By kelsa94
Heat oven to 350°F. Separate dough into 8 triangles
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 8 thin slices cooked ham (8 oz)
- 4 thin slices Cheddar cheese (4 oz), each cut into 4 strips
Slightly Smoky Mixed-Bean Chili
By kelsa94
HOW: Cook your beans (whichever you've got!)
- FOR PRE-COOKING THE BEANS:
- 5 cups assorted dried beans, such as Anasazi, pinto, black, adzuki, pink and red, sorted and rinsed well, soaked in ample salted water for 3 or 4 hours or overnight
- 1 small whole onion
- 2 to 3 fresh bay leaves, twisted along their spines to crack them slightly
- CHILI:
- 1 large or 3 small Spanish onions, chopped
- 3 to 4 tablespoons olive oil
- 4 to 5 cloves garlic, minced
- 1 tablespoon 1 teaspoon ground chili, or to taste
- 1/4 to 1/2 teaspoons chipotle chili powder, or to taste
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds, lightly toasted and then pounded in a mortar and pestle
- 1 tablespoon dried oregano
- 1 large can fire-roasted tomatoes. (I use Muir Glen). Otherwise, you could use whole, diced, or petite-diced, according to your preference
- 1/2 naval orange, skin and pith removed, coarsely chopped
- 1 teaspoon salt or to taste
- Rice as an accompaniment (see my brown-rice pilaf within my recipe for Sephardic Megedarra -- if you start it at the same time you saute the aromatics here, it will be done just about when the chili is done)
- Guacamole (see my recipe for Plain and Simple Guacamole and maybe increase by 1 avocado + extra lime juice and garlic)
- Plain or goat's milk yogurt
- Sliced scallions or minced white onions
- Shredded cheddar
- Fresh mild goat cheese, crumbled
- Lemon or lime wedges
- Refrigerated-type salsa (or homemade: chopped tomatoes, fresh jalapeno, seeded & minced, diced onion, minced garlic and a squeeze of lime)
- Chopped fresh tomatoes (optional)
- Shredded iceberg lettuce (optional)
French Potato Salad
By kelsa94
Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt
- 2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
- Coarse salt and ground pepper
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar
- 1 small shallot, minced (2 tablespoons)
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/4 small red onion, sliced