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Recipes
Boston Baked Beans
By brenie_shydee
Directions: 1. Soak beans overnight in cold water
- 2 cups navy beans
- 1/2 pound bacon
- 1 onion, finely diced
- 3 tablespoons molasses
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
Spiced Tomato Soup
By brenie_shydee
1. In a medium saucepan, heat oil over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, smashed and peeled
- Coarse salt and ground pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups Whole Roasted Tomatoes (see above)
- 1/2 teaspoon sugar
- 1 tablespoon unsalted butter
Pumpkin Roll Cake
By brenie_shydee
Preheat oven to 375 degrees F (190 degrees C)
- 3 eggs
- 1 cup white sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup chopped walnuts
- 6 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
Mediterranean Campanelle With Roasted Red Peppers and Almonds
By brenie_shydee
1.Cook the pasta according to the package directions
- 12 ounces campanelle, penne, or some other short pasta
- 4 red or orange bell peppers, cut into quarters and seeds removed
- 3/4 cup pitted kalamata olives
- 1/2 cup coarsely chopped roasted almonds
- 1/4 cup olive oil
- 1 tablespoon fresh thyme leaves
- kosher salt and black pepper
Fregola Salad with Broccoli and Cipollini Onions
By brenie_shydee
Dressing: For the salad: Bring a large pot of salted water to a boil over high heat
- Salad:
- 1 pound fregola or orzo pasta, or Israeli couscous
- 1/4 cup extra-virgin olive oil
- 2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 pound broccoli, cut into small florets
- 1/3 cup water
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/2 cup grated Parmesan
- 2 large lemons, zested and juiced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons honey
- 3 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoons freshly ground black pepper, divided
- 1 cup (about 1 ounce) chopped fresh chives
Winter Leek w/Potato Soup
By brenie_shydee
1. Melt butter in a pot over medium heat
- 2 tablespoons butter, or more if needed
- 2 leeks, cleaned and chopped
- 1/2 cup chopped onion
- 6 potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup half-and-half
- 4 ounces shredded Cheddar cheese
- (optional)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
Delicious Avocado Egg Salad
By brenie_shydee
1.Place eggs in a saucepan and cover with water
- 4 eggs
- 1/2 avocado - peeled, pitted and diced
- 2 stalks celery, finely chopped
- 2 tablespoons prepared mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Strawberry Cheesecake Ice Cream
By brenie_shydee
Mix first 4 ingred. with mixer until well blended
- 1 pkg (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 c whipping cream
- 2 tsp lemon zest
- 1 1/2 c fresh strawberries
- 3 honey maid grahams coarsely chopped
Potato Breakfast Gratin w/ Peppers & Parmesan
By brenie_shydee
Preheat the oven to 350°F and lightly grease a 9x13-inch, 3-quart baking dish with baking spray or olive oil
- 2 pounds small red potatoes, sliced 1/8- to 1/4-inch thick on a mandoline
- 1 large red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 1/4 cup grated Parmesan cheese, divided
- 10 large eggs
- 1 cup whole milk
- 1/2 cup yogurt
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- Fresh parsley or basil, to garnish
Creamy Chicken Noodle Soup
By brenie_shydee
Remove the skin from the chicken and shred the meat from the bone
- 1 store-bought roasted chicken
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrot
- 4 (14-ounce) cans low-sodium chicken broth
- 2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
- 2 teaspoon fines herbs*
- Salt and pepper
- 2 cups egg noodles, cooked