Katiemwilson's profile page
Recipes
Almond Tart
By katiemwilson
Mix together in food processor
- 8 oz almond
- 8 oz sugar
- 8 oz butter
- 6 eggs
Pork And Apple Stew
By katiemwilson
In a large pot heat 1 tablespoon of the oil; add onions and garlic
- 1/4 cup vegetable oil
- 1 cup chopped onions
- 5 cloves garlic, minced
- 1/3 cup flour
- 1 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 pounds lean pork cut in 1-inch cubes
- 2 cups apple-juice
- 2 teaspoon dijon mustard
- 1 tablespoon cider vinegar
- 3 cups thickly sliced apples, peeled
- 2 cups chopped rutabaga or carrot cut in 1/2-inch cubes
Mesa Verde Stuffed Flank
By katiemwilson
In a large bowl, mix parmesan, bread crumbs, artichoke hearts, green onions, bacon, spinach, 1/2 cup parsley and 1/...
- 1 1/2 cups freshly grated parmesan or romano cheese
- 1/2 cup soft bread crumbs
- 2 6-ounce jars marinated artichoke hearts, drained and chopped (optional)
- 2 cups finely chopped green onions
- 1 pound bacon, chopped, fried crisp and drained (optional)
- 2 cups chopped fresh spinach
- 1/2 cup minced fresh parsley
- 1/2 cup chopped mushrooms (optional)
- 2 beef flank steaks, about 1 1/2 pounds each (have butcher run through tenderizer twice)
- 2-4 cloves garlic, minced
- 1/2 cup butter
- Cotton twine to tie meat
- 1/2 pound mushrooms, sliced
- 1 large onion, thinly sliced
- 1/2 cup minced fresh parsley
- 2 1/2 cups strong beef broth sprigs of fresh parsley
Sautéed Apple Salad with Roquefort Cheese and Walnuts
By katiemwilson
Combine vinegar and thyme in small bowl
- 1/4 c sherry wine vinegar or red wine vinegar
- 1 T chopped fresh thyme or 1 t dried
- 1/2 c plus 1 T olive oil
- 6 c mixed baby greens
- 3 c trimmed watercress
- 1 Belgian endive, sliced
- 1 1/2 lbs Golden Delicious apples, peeled, cored, cut into 1/2" thick slices
- 1 T sugar
- 1 c crumbled Roquefort cheese
- 1/2 c chopped toasted walnuts
Lamb and Zucchini Fusilli Tossed with Basil Butter
By katiemwilson
Melt butter in small saucepan over medium heat
- 1/4 c (1/2 stick) butter
- 1/2 c chopped fresh basil
- 2 T olive oil
- 1 onion, chopped
- 3 large shallots, chopped
- 8 oz ground lamb
- 1 lb zucchini, trimmed, grated (about 3 1/2 c)
- 1/4 c dry white wine or 2 T fresh lemon juice
- 1 lb fusilli or other corkscrew pasta
- 3/4 c grated parmesan cheese (about 2 1/2 oz)
Fruit Cobbler
By katiemwilson
Pour pie filling into 9" x 13" pan
- 2 cans cherry pie filling
- 1 c. chopped nuts
- 1 stick butter
- 1 box yellow cake mix
Mango Chutney Torta
By katiemwilson
Process cottage cheese in a food processor until smooth
- 1 cup low-fat cottage cheese
- 2 (8 ounce) packages cream cheese, softened
- 1 teaspoon ground curry
- 1 (9-ounce) jar mango chutney, divided
- 1 cup dry roasted peanuts, divided
- 1 cup sliced green onions divided
- 1 cup golden raisins, divided
- Garnishes: sliced green onions, chopped peanuts, toasted coconut
Rigatoni with Escarole and Sausage
By katiemwilson
Cook sauasage in a heavy skillet over medium heat until brown and cooked through, about 10 min
- 1 lb sweet Italian sauasage
- 1 head escarole, leaves cut into 1" long strips
- 1/2 c olive oil
- 2 garlic cloves, minced
- 1 lb rigatoni
- 1/2 c grated Romano cheese
- salt
- 1/4 c fresh breadcrumbs
Basil-Cheese Terrine
By katiemwilson
Garnishes: fresh basil sprigs, cherry tomato wedge
- 1 8 ounce package cream cheese, softened
- 1 94-ounce package crumbled blue cheese
- 1 cup loosely packed spinach leaves
- 3/4 cup loosely packed italian parsley leaves
- 1/4 cup loosely packed basil leaves
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup chopped pine nuts
- 1 cup freshly grated
- parmesan cheese
- 1/2 cup dried tomatoes in oil, sliced
Mary's Perciatelli
By katiemwilson
Cook pasta until al dente
- 1 lb pasta
- garlic
- olive oil
- pepper
- cheese
- broccoli