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Recipes
Pumpkin Gooey Butter Cake
By kgl1255
Preheat oven to 350 degrees
- Cake:
- 1 18 1/4-ounce package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- Filling:
- 1 15-ounce can of pumpkin
- 1 8-ounce package cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 1 16-ounce box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Turkey Stock
By kgl1255
I. ln a 3-gallon stockpot,combine all ingredients and fill with enough chicken broth/stock to cover ingredients b...
- 5 pounds leftover turkey bones (with some meat still attached), broken into large sections if necessary
- 1 pound yellow onions, skins on, halved or quartered depending on size
- 1/2 pound carrots, cut into 4-inch lengths
- 1/2 pound celery stalks, cut into 4-inch lengths
- 1/2 teaspoon whole black peppercorns
- 8 sprigs parsley
FRENCH TOAST BAKE
By kgl1255
1. Melt butter in microwave & add brown sugar
- 1/2 cup melted butter (1 stick)
- 1 cup brown sugar
- 1 loaf of thickly sliced bread
- 4 eggs
- 1 1/2 cup milk
- 1 teaspoon vanilla
- Powdered sugar for sprinkling
- Cinnamon for sprinkling
TURKEY NOODLE SOUP
By kgl1255
ln a 6-quart saucepan, melt butter over medium-high
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 2 celery stalks, diced medium
- 3 carrots, cut into 1/2 inch-thick rounds
- 1 medium white onion, diced medium
- coarse salt and ground Pepper
- 8 cups Easy Turkey Stock
- 2 cups wide egg noodles
- 1 sprig rosemary, about 2 inches long
- 3/4 pound shredded cooked turke
Marinara Sauce
By kgl1255
In a large pot, brown pork chop (or sausage or beef)
- 10 Cups Tomato Sauce
- 1 can (35 oz of plum tomatoes - blended)
- 1 6oz can of tomato paste
- Fresh garlic
- Fresh onion (chopped)
- Fresh basil
- Pork chops
Asparagus Parmesan
By kgl1255
Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Servings: 10
- 2 tablespoons butter
- 1/2 cup olive oil
- 2 pounds fresh asparagus spears,trimmed
- 1-1/2 cups grated Parmesan cheese
- salt and pepper to taste
Summer Vegetable Rigatoni with Chicken
By kgl1255
Adam Hickman, Cooking Light JUNE 2014
- 12 ounces uncooked rigatoni
- 1 1/2 cups sliced zucchini
- Cooking spray
- 3 (6-ounce) skinless, boneless chicken breast halves
- 1 teaspoon freshly ground black pepper, divided
- 3/4 teaspoon kosher salt, divided
- 1/4 cup olive oil
- 2 tablespoons sliced garlic
- 2 oregano sprigs
- 2 thyme sprigs
- 1/2 cup unsalted chicken stock
- 3 ounces Parmigiano-Reggiano cheese, grated and divided (about 3/4 cup)
- 2 cups multicolored cherry tomatoes, halved
- 1/4 cup small fresh basil leaves
- 1 teaspoon fresh oregano leaves
- 1 teaspoon fresh thyme leaves
Holiday Pumpkin Crunch
By kgl1255
In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and sugar until well combined
- FROSTING:
- 1 (15 oz.) can fresh pumpkin
- 1 (12 oz.) can evaporated milk
- 1 teaspoon cinnamon
- 1 c. sugar
- 3 eggs, beaten
- 1 box yellow cake mix
- 1 cup chopped pecans
- 2 sticks butter, cut into pieces
- 1 (8 oz.) pkg. softened cream cheese
- 1 cup Heavy Whipping Cream
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
Irish Whiskey Cake
By kgl1255
For the cake: Preheat the oven to 325 degrees
- For the cake
- 1 18.5-ounce package yellow cake mix
- 8 ounces vanilla pudding mix
- 1/2 cup whole or low-fat milk
- 1/2 cup corn oil
- 1 cup Irish whiskey
- 4 large eggs, lightly beaten
- 1 cup (4 1/2 ounces) coarsely chopped black walnuts
- For the glaze
- 4 ounces (1 stick) unsalted butter
- 1 cup sugar
- 1 cup Irish whiskey
- 1 tablespoon water
Meatballs with Red-Wine Tomato Sauce
By kgl1255
Rachel Ray's
- 2 cups fresh breadcrumbs
- 2 to 3 tablespoons whole milk
- 3/4 pound ground beef
- 1/2 pound ground pork
- 2 About 2 ounces prosciutto or pancetta,
- finely chopped Salt and pepper
- 1/2 cup fresh ricotta, drained
- 1/2 cup flat-leaf parsley, finely chopped
- A handful grated Parmigiano-Reggiano or Pecorino Romano (about 1/4 cup),
- plus more to pass at table
- 1 large egg, beaten
- 1 teaspoon (about 1/3 palmful) fennel seed
- 1 teaspoon (about 1/3 palmful) crushed red pepper
- 1 teaspoon (about 1/3 palmful) dried oregano or marjoram leaves, lightly crushed
- 1/2 About 1/2 teaspoon ground allspice
- 1/2 About 1/2 teaspoon ground cumin
- A fat drizzle plus 2 tablespoons EVOO – Extra Virgin Olive Oil
- 4 cloves garlic, 2 grated, 2 sliced
- 1 small onion, grated
- 2 tablespoons tomato paste
- 1 cup red dry wine
- 1/2 cup beef or veal stock
- 2 cups passata (Italian tomato purée) or tomato sauce -