Cacelias' profile page
Recipes
"Two Please" Thanksgiving Dinner Orange Rolls
By cacelias
These are golden, sweet dinner rolls
- Rolls:
- 6 tablespoons whole milk
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2- 2 1/4 teaspoons (1 package) active dry yeast
- 1/4 cup warm water (110-115 degrees F)
- 2- 2 1/4 cups all-purpose or bread flour, divided
- 1 egg, at room temperature
- Filling:
- 1/3 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons grated orange zest
Apple Berry Salsa with Cinnamon Chips
By cacelias
Delicious summer salsa. Great for entertaining
- For the Cinnamon Chips:
- 2 packages- 10 inch flour tortillas
- 3 tablespoons water
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- For the Salsa:
- 2 medium granny smith apples
- 1 cup strawberries, hulled and sliced
- 1 kiwi, peeled, cored and chopped
- 1 small orange (2 tablespoons orange zest and 1/4 cup orange juice)
- 2 tablespoons brown sugar
- 2 tablespoons apple jelly
Norwegian Pancakes
By cacelias
These are great for breakfast, but can also be a delicious dinner! They are made like a crepe and can be filled wi...
- 1 cup milk
- 3 or 4 eggs
- 3/4 cup flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
White Bean and Rosemary Soup
By cacelias
Creamy, tender white beans and rosemary combine for a hearty soup that is terrific to serve for lunch or as part of...
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 stalks of celery with leaves, finely chopped
- 3 medium carrots, finely chopped
- 2 teaspoons finely minced fresh rosemary
- One 14-to 15- ounce can plum tomatoes, crushed and drained
- 2 cups dried beans, picked over for stones, soaked (see quick soak method), or two 14- to 15- ounce cans small white beans, drained and rinsed
- 6 cups chicken or vegetable broth
- salt and freshly ground black pepper
Black Bean Cakes with Salsa
By cacelias
Good Vegetarian dish to serve with Jamaican Pork Tenderloin, corn bread muffins, and "Green Rice"
- 1 1/2 cups prepared salsa
- 1 jalapeno pepper
- 2-15 oz cans black beans, rinsed and drained
- 1 8.5-oz pkg. corn muffin mix
- 1 Tbsp chili powder
- 2 Tbsp olive oil
- 1/2 cup sour cream
- 1/2 tsp. chili powder
Simple Smashed Potatoes
By cacelias
These are delicious and super easy to make
- 1 pound red potatoes, peel left on
- 1- 8 oz. package of cream cheese
- 1 bunch of green onion, chopped
- ground white pepper
Hashed Browns
By cacelias
These are delicious served for breakfast with scrambled eggs and bacon or sausage
- 5 tablespoons unsalted butter
- 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced scallions, white and green parts
Lemon Garlic Chicken
By cacelias
This recipe is from my friend Ann Robinson
- 1/2 teaspoon garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt, or veggie salt
- freshly ground black pepper
- 4 boneless, skinless chiken breasts
Blue Cheese Coleslaw
By cacelias
Excellent cole slaw recipe
- 2 pounds napa cabbage, shredded (1 head)
- 8 oz. blue cheese, crumbled (Maytag)
- 1/4 cup chopped green onion, with some of the white
- 3/4 cup vegetable oil
- 1/3 cup cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seeds
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon dry mustard
Minestrone with Parmigiano-Reggiano
By cacelias
Delicious vegetarian soup! I added extra vegetable broth to the soup even though the recipe calls for only 2 cups
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup coarsely chopped sweet onion
- 1 cup coarsely chopped carrots
- 1 cup coarsely chopped celery
- 1 tablespoon finely chopped fresh rosemary
- One 14- to 15-ounce can plum tomatoes, with their juice (I use a 28 oz. can)
- 1/4 cup dry white wine
- 2 medium zucchini, cut into 1/2-inch rounds
- One 14- to 15-ounce can small white beans, drained and rinsed
- 1 head Savoy cabbage, cut into small pieces
- 8 ounces green beans, ends snipped, cut into 1-inch pieces
- 1 medium head cauliflower, cut into florets
- 2 cups vegetable broth (here I added 3 cups of vegetable broth, 2 cups water, and 1 cup of pasta water for a total of 6 cups)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces cooked small pasta shells, ditalini, or other short tubular pasta (I used mini penne)
- 1/2 to 1 cup finely grated Parmigiano-Reggiano cheese