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Recipes
Marinade for Antipasto
By Rander9576
Mix above ingredients together and pour over blanched vegetables such as cauli, brochlii and carrots
- 1/2 cup olive oil
- 1/2 cup vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
- salt and pepper
- 1 tablespoon fresh basil, chopped
- 1/4 teaspoon dried oregano
- 1 teaspoon garlic, minced
Glazed Orange and Ginger Baby Carrots
By Rander9576
Preheat oven to 350 degrees F
- serves 8-10 servings
- 2 tablespoon(s) margarine or butter
- 2 bag(s) (16 ounces each) baby carrots
- 1/4 cup(s) sweet orange marmalade
- 1/2 teaspoon(s) ground ginger
- 1/2 teaspoon(s) salt
Eight-Hour Coq au Vin
By Rander9576
1.In 12-inch nonstick skillet, cook bacon over medium heat until browned
- 3 slice(s) bacon, cut crosswise into 3/4-inch pieces
- 1 package(s) (10-ounce) mushrooms, each cut in half
- 2 cup(s) frozen pearl onions
- 1 (4-pound) cut-up chicken, skin removed from all pieces except wings
- Salt and pepper
- 1 medium onion, chopped
- 1 large carrot, chopped
- 4 clove(s) garlic, chopped
- 1 cup(s) dry red wine
- 2 tablespoon(s) tomato paste
- 1 bay leaf
- 3/4 cup(s) chicken broth
Rosemary-Grilled Pork Chops with Potatoes and Zucchini - 6 points
By Rander9576
Combine the lemon zest, rosemary, garlic, and oil in a small bowl
- yields 4 servings
- 1/8 tsp lemon zest, or to taste
- 1 tsp fresh lemon juice, juice of 1 large lemon
- 2 Tbsp rosemary, fresh, chopped
- 3 clove(s) garlic clove(s), crushed with a garlic press
- 1 Tbsp olive oil, extra-virgin
- 16 oz lean boneless pork chop, center-cut, trimmed of all visible fat, 4 (4-ounce)
- 1 tsp table salt
- 1/2 tsp black pepper, freshly ground
- 1 pound(s) Yukon Gold potato(es), or any baby potatoes, scrubbed and halved
- 2 medium zucchini, cut lengthwise into 1⁄8-inch-thick slices
- Instructions
Roasted Broccoli or Cauliflower with Parmesan
By Rander9576
Preheat oven to 400 degrees F
- yields 4 servings
- • One bunch broccoli or cauliflower florets
- • ¼ cup grated parmesan cheese – the best is fresh grated with the microplane grater
- • 1 Tablespoon olive oil
- • Salt and pepper to taste
White Seafood Lasagna Recipe
By Rander9576
Preheat oven to 350°. Cook lasagna noodles according to package directions; drain
- CHEESE SAUCE:
- 9 uncooked lasagna noodles
- 1 tablespoon butter
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 pound bay scallops
- 5 garlic cloves, minced
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1 pound fresh crabmeat
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 3 cups 2% milk
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash ground nutmeg
- RICOTTA MIXTURE:
- 1 carton (15 ounces) part-skim ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
- 1 large egg, lightly beaten
- TOPPING:
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Minced fresh parsley
SLOW-COOKER PORK POT ROAST
By Rander9576
Pat roasts dry with paper towels and season with salt and pepper
- yields 8 servings
- 2 (2 1/2- to 3-pound) boneless pork shoulder roasts , netting removed and tied
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 onions , chopped
- 6 garlic cloves , minced
- 1 tablespoon tomato paste
- 1/2 cup white wine
- 3 tablespoons Minute Tapioca
- 1 28-ounce can diced tomatoes , drained
- 2 teaspoons minced fresh thyme leaves
- 1 pound carrots , peeled, halved lengthwise, and cut into 2-inch pieces
- 1 pound parsnips , peeled, halved lengthwise, and cut into 2-inch pieces
- 2 teaspoons white wine vinegar
Brown Rice Pilaf 4 pts per serving
By Rander9576
In a saucepan over high heat, combine the rice, water, 1/4 teaspoon of the salt and the saffron
- Yields 8 servings
- 1 1/8 cups dark brown rice, rinsed and drained
- 2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon saffron threads or ground turmeric
- 1/2 teaspoon grated orange zest
- 3 tablespoons fresh orange juice
- 1 1/2 tablespoons pistachio oil or canola oil
- 1/4 cup chopped pistachio nuts
- 1/4 cup dried apricots, chopped
One Pot Penne & Meatballs (in the Instant Pot) – Lemon Lavender Love
By Rander9576
Add meatballs to the bottom of your Instant Pot
- 1-2 pounds frozen meatballs (I used about 1/3 bag of Kirkland Signature Italian Style Beef Meatballs)
- 3 cups (24 ounces) water
- 16-18 ounces penne pasta (the bag I used was 17.6 ounces)
- 48 ounces pasta sauce, divided (I used two 24 ounce jars of pasta sauce)
- 1 tablespoon red pepper flakes, optional to add some heat
- Parmesan, grated
Blueberry Crumble
By Rander9576
Preheat the oven to 350 degrees F
- For the topping:
- Yields 4 servings
- 3 cups fresh blueberries
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- 1-1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup finely chopped pecans or almonds, optional
- 1 stick (8 tablespoons) unsalted butter, chilled and cut into bits