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Recipes
Chopped Iceburg Wedge
By debbreck
Make the dressing. Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste in a small b...
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 tbsp horseradish
- 1 or 2 dashes of Worcestershire sauce
- Kosher salt
- 6 thick strips smoked bacon, cut into 1 inch pieces
- 1 head iceburg lettuce
- 6 cherry tomatoes, halved
- 4 scallions, thinly sliced
- 1/2 cup crumbled bleu cheese
- Freshly ground pepper
- 1 tbsp chopped fresh parsley
Pumpkin Bars
By debbreck
These bars were made by one of our teachers, Julia Richardson, and are to die for
- For Frosting:
- 4 eggs
- 2 cups Sugar
- 2 cups Pumpkin
- 3/4 cups melted butter
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- Pumpkin spice to taste
- 1 cup walnuts
- 16 oz cream cheese, room temperature
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup heavy cream, cold. Higher the fat content, the better.
Lemon Curd with Berries
By debbreck
David Bonom, Cooking Light MAY 2012
- 2/3 cup sugar
- 1/2 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1/8 teaspoon salt
- 6 large egg yolks
- 3 tablespoons butter, cut into small pieces
- 2 teaspoons grated lemon rind
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 8 teaspoons graham cracker crumbs
Puttanesca Sauce
By debbreck
Heat olive oil in a medium saucepan and saute garlic until golden brown
- 1 can chopped tomatoes (approx. 2.14 oz.)
- 3 cloves garlic, crushed
- 1/4 cup olive oil
- 1/2 cup large pitted black olives
- 3 pieces anchovies, rinsed and sliced
- 2 tbsp. capers
- 2 tbsp. tomato paste
- 1/2 tsp red pepper flakes
- 3 tbsp chopped parsley
- 1 lb. pasta of choice (spaghetti suggested)
- salt and pepper to taste
Angel Hair Pasta with Cilantro, Sun-dried Tomatoes, and Feta
By debbreck
Combine the first 3 ingredients and set aside
- 10 oz. sun-dried tomatoes in oil, coarsely chopped
- 2 tbsp olive oil from tomatoes
- 8 oz. feta cheese crumbled (herbed feta optional)
- 1 bunch fresh basil, coarsely chopped
- 4 oz. angel hair pasta, cooked
Aunt Valerie's Crock Pot Roast
By debbreck
This meat can be used for French Dip sandwiches, beef tacos or enchiladas, or served alone
- 1 chuck roast (can use other cut of roast if desired)
- 1 can of beer
- 1 can beef bouillon/broth
- 1 jar of Greek Pepperocinis
Chocolate Bar
By debbreck
Bottom Layer Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring const...
- Bottom Chocolate Layer
- 1 cup milk chocolate chips (or half semi-sweet)
- 1/3 cup butterscotch chips
- 1/3 cup peanut butter
- Nougat Layer
- 4 tablespoons butter
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup evaporated milk
- 1-1/2 cups marshmallow creme
- 1/3 cup peanut butter
- 1-1/2 cups chopped salted peanuts (optional)
- Caramel Layer
- 1 (14-ounce package) caramel candy
- 1/4 cup cream
- 1 tablespoon butter
- Top Chocolate Layer
- 1 cup milk chocolate chips (or half semi-sweet)
- 1/3 cup butterscotch chips
- 1/3 cup creamy peanut butter
Broccoli & Cauliflower Casserole
By debbreck
Preheat oven to 350 degrees
- 2 boxes frozen broccoli
- 1 box frozen cauliflower
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can fried onion rings
- 8 oz. jar Cheese Whiz (or grated cheese)
Knorr Spinach Dip
By debbreck
Combine all ingredients and chill about 2 hours
- 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
- 1 container (16 oz.) sour cream*
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 package Knorr® Vegetable recipe mix
- 1 can (8 oz.) water chestnuts, drained and chopped (optional)
- 3 green onions, chopped (optional)
Strawberry Gorgonzola and Chive Bruschetta
By debbreck
Heat broiler. In small bowl, combine oil and vinegar
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 12 slices crusty french bread (3/8 inch thick)
- 1/4 tsp salt
- 6 oz. Gorgonzola cheese, softened
- 4 tbsp chopped chives
- 2 cups thinly sliced strawberries
- 1/8 tsp freshly ground pepper