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Recipes
Pioneer Women Creamy Mashed Potatoes
By á-32
Peel and cut the potatoes into pieces that are generally the same size
- 5 pounds Russet Or Yukon Gold Potatoes
- 3/4 cups Butter
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cup (to 3/4 Cups) Half-and-Half
- 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
- 1/2 teaspoon (to 1 Teaspoon) Black Peppe
Apricot Nectarine Shortcake with Vanilla Whipped Cream
By á-32
Shortcakes: Preheat the oven to 425 degrees F
- Shortcakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar, plus 2 tablespoons for sprinkling
- 1 tablespoon baking powder
- Pinch salt
- 1 stick unsalted butter, chilled, cut into pea-size pieces
- 1/2 cup heavy cream
- Fruit:
- 1/4 cup unsalted butter
- 5 apricots, pitted, cut into sixths
- 5 nectarines, pitted, cut into sixths
- 2 tablespoons sugar
- Whipped cream:
- 1 1/2 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
Eggplant Parmesan Meatloaf
By á-32
Directions Watch how to make this recipe
- 2 pounds ground beef
- 2/3 cup chopped fresh basil
- 2/3 cup finely grated Parmesan
- 2/3 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
- 1/3 cup panko breadcrumbs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large cloves garlic, minced
- 2 large eggs, at room temperature
- 1 small onion, finely chopped
- 1/4 cup extra-virgin olive oil
- 1 medium eggplant, trimmed and cut into six to eight 1/2-inch-thick slices
- 1/4 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
- 1/3 to 3/4 cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for serving
- 1/2 cup coarsely grated whole milk mozzarella
Fennel Martini
By á-32
Directions Add the fennel vodka, orange juice and bitters to a cocktail shaker filled with ice
- 2 1/2 ounces Fennel Vodka, recipe follows
- 1/2 ounce freshly squeezed orange juice
- 2 dashes Angostura bitters
- Fennel fronds, for garnish, optional
- 2 cups vodka
- 1 teaspoon fennel seed
- 1 cup fennel fronds and stems, roughly chopped
Watermelon-Strawberry Sangria
By á-32
Directions Combine the watermelon and strawberries in a blender and blend until smooth; add a splash of the vodka ...
- 1 small seedless watermelon, rind removed, flesh cut into large chunks (about 4 cups)
- 1 pound strawberries, hulled and sliced, 1 cup reserved for garnish
- 1 bottle rose wine, cold
- 1 cup vodka
- 1 cup fresh orange juice
- 1/2 cup orange liqueur
- 1 orange, sliced
- 1 lime, sliced
Snap Peas with Pancetta and Parmesan
By á-32
Directions Preheat the oven to 450 degrees
- 1/4 pound pancetta, thinly sliced
- Kosher salt
- 1 pound sugar snap peas, trimmed
- 1/4 cup minced red onion
- 1/2 cup good olive oil
- 2 tablespoons Champagne or white wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon freshly ground black pepper
- 5 tablespoons freshly grated Parmesan cheese
Sweet 'n Sticky Sesame Chicken
By á-32
Directions Preheat oven to 375 degrees F
- 10 ounces raw boneless skinless lean chicken breast, cut into nuggets
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fat-free liquid egg substitute
- 1/4 cup whole-wheat flour
- 1/4 cup fat-free chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons sugar-free pancake syrup
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon ketchup
- 1/2 tablespoon reduced-sodium or lite soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon crushed garlic
- 1 teaspoon sesame seeds
- 2 tablespoons thinly sliced scallions
- Red pepper flakes, optional
Annette's Spicy Italian Spaghetti Sauce
By á-32
Mix all ingredients together, bring to a boil stirring continuously
- 2 Large cans tomatoes
- 2 6oz cans tomato paste
- 1 1/2 cans water from tomato cans
- 1 T sugar
- 1 T salt
- 1/4 t crushed red pepper
- 1/2 t baking soda
- 2 garlic cloves
- dash white pepper, red pepper, cinnamon, cloves and nutmeg
Instant Pot Chicken Enchilada Soup
By á-32
Deep Flavor
- 2 boneless skinless chicken breasts (about 1 pound)
- 3 cups chicken stock or broth
- 1 1/4 cup (or 1 10-ounce can) red enchilada sauce, homemade or store-bought (see recipe below)
- 1 (14-ounce) can diced tomatoes, with juice
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can whole-kernel corn* drained
- 1 (4-ounce) can diced green chiles
- 1/2 cup (93 grams) uncooked quinoa
- 2 cloves garlic, minced
- 1 medium white onion (or 1 cup), peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon sea salt (or to taste)
- optional toppings
- chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips, squeeze of lime juice
- Homemade Enchilada Sauce
- 1 tablespoons olive oil
- 1 tablespoons. gluten free all purpose flour (can sub with arrowroot or tapioca starch for grain free version)
- 2 tablespoons chili powder (mild, medium, or hot)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 1 teaspoon tomato paste
- 1 cup chicken or vegetable stock
Avocado dressing to replace ranch!
By á-32
blend
- Combine onions, tomato soup, diced tomatoes and tomato sauce and place in the slow cooker.
- Add all of the spices and bouillon cubes to the slow cooker.
- Add water and spread your broken UNCOOKED lasagna noodle pieces all around.
- Crumble RAW ground beef over top.
- Cover. Cook on Low for 7-8 hours or on High for 4-5 hours.
- Approximately half hour or so before done, stir in the Ricotta cheese.
- Serve with shredded Mozzarella Cheese on top and savor the deliciousness!
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