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Recipes

Alley Restaurant Pumpkin Crunch

Alley Restaurant Pumpkin Crunch

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Creamy and crunchy this pumpkin crunch recipe with satisfy your pumpkin craving

  • 21/2 cups pumpkin purée
  • 1 cup evaporated milk
  • 2 large eggs
  • 3/4 cup sugar
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Seeds scraped from 1/4 vanilla bean (or 1 teaspoon vanilla extract)
  • 2 cups yellow cake mix
  • 1 cup chopped pecans
  • 10 tablespoons melted butter, 1 1/4 sticks
  • WHIPPED CREAM TOPPING
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 2 drops vanilla extract
4.2/5 (23 Votes)

Copycat Panera Bread Broccoli Cheddar Soup

Copycat Panera Bread Broccoli Cheddar Soup

By

Cook the butter, onion, and garlic on about medium heat until tender

  • 1/2 stick of butter (1/4 cup)
  • 1/2 of a medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
  • 3 cups chicken stock
  • 1/4 cup corn starch
  • 1/4 teaspoon nutmeg
  • 2 bay leaves
  • 1 large carrot, peeled and chopped small
  • 4 cups broccoli florets (about 1 head)
  • 2 1/2 cups grated cheddar cheese (about 8 ounces)
  • Salt and Pepper to taste
  • Small Bread Bowls
4.3/5 (26 Votes)

Chicken Ragu with Fennel

Chicken Ragu with Fennel

By

Bring a large pot of water to a boil

  • 2 to 4 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 1/2 teaspoons fennel seed (about 1/2 palmful)
  • 1 1/4 pounds ground chicken
  • 1/2 small bulb fennel, finely chopped, plus a few tablespoons chopped fronds for garnish
  • 1 rib celery, finely chopped, plus a few tablespoons chopped leaves for garnish
  • 1 small onion, finely chopped
  • 2 to 3 cloves garlic, finely chopped
  • Salt and pepper
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1 cup whole milk or half-and-half
  • 1 rind from Grana Padano or Parmigiano-Reggiano
  • 1 pound egg tagliatelle or fettuccine
  • 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving
4.3/5 (4 Votes)

Tiny Taters

Tiny Taters

By

Preheat oven to 400 degrees F

  • 3 cups prepared warm mashed potatoes (see Note)
  • 2 egg yolks, beaten
4.6/5 (9 Votes)

Banana Cake with Fluffy Cream Cheese Frosting

Banana Cake with Fluffy Cream Cheese Frosting

By

Fluffy cream cheese frosting totally takes this moist banana cake over the top! Buttermilk gives that bit of acidit...

  • FLUFFY CREAM CHEESE FROSTING:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed bananas, from about 4 medium bananas
  • 1 teaspoon lemon juice
  • 1/2 cup butter, softened
  • 1/4 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 1/2 cup light-brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1 1/4 cups heavy cream
  • 14 ounces cream cheese, softened slightly
  • 1/3 cup salted butter, softened
  • 1 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
4.5/5 (35 Votes)

Apple Pie Bars

Apple Pie Bars

By

Preheat oven to 350 degrees F

  • TOPPING:
  • 1 cup (2 sticks) butter, softened
  • 1/3 cup plus 1/2 cup sugar, divided
  • 1 tablespoon sour cream
  • 1 egg
  • 2 1/4 cups flour
  • 3 Granny Smith apples, cored, peeled and sliced thin
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
4.6/5 (16 Votes)

Hungarian Goulash

Hungarian Goulash

By

In a 5-quart slow cooker, combine beef, onion, and garlic; mix well

  • 2 pounds top round beef, cut into 1-inch pieces
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 (28-ounce) can whole tomatoes, undrained, coarsely chopped
  • 3 carrots, peeled and cut into 1-1/2-inch chunks
  • 1 bay leaf
  • 1 (8-ounce) container sour cream
  • Warm cooked buttered noodles or rice
4.7/5 (13 Votes)

Slow-Cooker Barbecue Ribs

Slow-Cooker Barbecue Ribs

By

Mix brown sugar, salt and pepper; rub mixture onto ribs, coating both sides

  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 lb pork loin back ribs
  • 1 medium onion, sliced
  • 1/2 cup cola carbonated beverage
  • 1 1/2 cups barbecue sauce
4.4/5 (14 Votes)

Dulce de Leche Nut Tart

Dulce de Leche Nut Tart

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1. Preheat oven to 375°F (190°C)

  • Preparation:
  • 2 frozen unbaked tart shells
  • 1 can Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
  • 1 cup coarsely chopped mixed salted nuts
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
4.4/5 (16 Votes)

Louisiana-Style Linguine

Louisiana-Style Linguine

By

In a large pot of boiling salted water, cook the pasta to desired doneness; drain and place in a large serving bowl

  • 12 ounces linguine or your favorite long pasta shape
  • 1/2 cup (2 ounces) diced cooked lean ham or turkey ham
  • 1 garlic clove, minced
  • 1/2 cup chopped onion
  • 2 tablespoons dry white wine
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/2 cup minced celery
  • Hot pepper sauce to taste
  • 1 can (4.25 ounces) tiny shrimp
4.5/5 (2 Votes)