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Recipes
Spinach & Salsa Frittata
By brenie_shydee
To make the frittata: Preheat the oven to 350 degrees F
- Frittata:
- 1 tablespoon extra-virgin olive oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 2 large eggs
- 3 egg whites
- 1/3 cup fat-free evaporated milk
- 1/2 cup shredded reduced-fat mozzarella cheese
- Salsa:
- 4 plum tomatoes, seeded and chopped
- 2 scallions, minced
- 1 clove garlic, minced
- 2 tablespoons minced fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Jambalaya
By brenie_shydee
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat
- 2 tablespoons peanut oil, divided
- 1 tablespoon Cajun seasoning
- 10 ounces andouille sausage, sliced into rounds
- 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- 1 onion, diced
- 1 small green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 (16 ounce) can crushed Italian tomatoes
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon file powder
- 1 1/4 cups uncooked white rice
- 2 1/2 cups chicken broth
French Bread
By brenie_shydee
2 lb basic white/French bread for bread maker
- 1 1/2 c warm water
- 2 tbls vegetable oil
- 1 1/2 tsp salt
- 4 c flour
- 2 1/2 tsp active dry yeast
Bodacious Broccoli Salad
By brenie_shydee
Place bacon in a large, deep skillet
- 8 slices bacon
- 2 heads fresh broccoli, chopped
- 1 1/2 cups sharp Cheddar cheese, shredded
- 1/2 large red onion, chopped
- 1/4 cup red wine vinegar
- 1/8 cup white sugar
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 2/3 cup mayonnaise
- 1 teaspoon fresh lemon juice
Shaker Lemon Pie
By brenie_shydee
Perfect Spring-time pie!!!
- 4 large lemons
- 4 cups granulated sugar
- Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
- 9 eggs, well beaten
- 2 egg whites, beaten with a fork
Shrimp, Leek and Spinach Pasta
By brenie_shydee
Cook the pasta according to the package directions; drain and return it to the pot
- 12 oz gemelli, fusilli or other short pasta
- 2 tbs unsalted butter
- 2 leeks (white and light green parts only), cut into half-
- moons
- Kosher salt and pepper
- 1 lb peeled and deveined medium shrimp
- Finely grated zest of 1 lemon
- 3/4 c heavy cream
- 10 oz. baby spinach (about 12 cups)
Hot Butter Rum
By brenie_shydee
Soften ice cream until pourable consistency
- 1/2 lb butter
- 1/2 lb brown sugar
- 1/2 lb powdered sugar
- 1 pint french vanilla ice cream
- 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
Mexican Quesdilla Casserole
By brenie_shydee
Preheat oven to 350 degrees F (175 degrees C)
- cooking spray
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes with lime juice
- 1 (8.75 ounce) can whole kernel sweet corn, drained
- 1 (4.5 ounce) can chopped green chiles, drained
Pistachio Coconut Cake
By brenie_shydee
1. In a large bowl, combine the dry cake mix, oil, eggs, soda and dry pudding mix and mix well
- ICING:
- 1 package white cake mix (regular size)
- 3/4 cup canola oil
- 3 eggs
- 1 cup lemon-lime or club soda
- 1 package (3/4 ounce) instant pistachio pudding mix
- 1 cup chopped pecans
- 1/2 cup flaked coconut
- 1-1/2 cups milk
- 2 envelopes whipped topping mix (Dream Whip)
- 1 package (3/4 ounce) instant pistachio pudding mix
- 3/4 cup chopped pecans
- 1/2 cup flaked coconut
Penne with Herbs, Tomatoes, and Peas
By brenie_shydee
Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked penne pasta
- 1 cup frozen green peas, thawed
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 3 cups cherry tomatoes, halved
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup thinly sliced fresh basil leaves
- 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)