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Recipes
Awesome Oatmeal Cookies
By ngaldi
Heat oven to 350ºF. In large bowl, beat brown sugar, egg, oil, applesauce and vanilla on medium speed of electric ...
- 1 cup firmly packed brown sugar
- 1 egg
- 1/2 cup vegetable oil, preferably canola
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 3/4 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Quaker oats (quick or old fashioned, uncooked)
- 1 cup “mix-ins” (dried cranberries, mixed dried fruit pieces, raisins, mini chocolate chips or chopped nuts)
Artichoke, Cherry Tomato & Feta Salad with Artichoke Pesto Crostini
By ngaldi
For pesto: Place all ingredients in processor
- Pesto:
- 1 12-ounce jar marinated artichoke hearts, drained
- 3 tablespoons (packed) finely grated Parmesan cheese
- 2 tablespoons olive oil
- Salad:
- 1/4 cup chopped shallot (about 1 large)
- 1/4 cup red wine vinegar
- 2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
- 1 tablespoon whole grain Dijon mustard
- 1 garlic clove, minced
- 3/4 cup olive oil
- 12 1/2-inch-thick diagonal baguette slices, toasted
- 3 5-ounce packages mixed baby greens
- 2 12-ounce jars marinated artichoke hearts, drained
- 1 12-ounce container yellow and red cherry tomatoes, halved
- 1 cup crumbled feta cheese (about 4 ounces)
Sweet-and-Sour Pineapple Chutney
By ngaldi
Mixing sweet pineapple, onion and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour ch...
- 1/4 cup sugar
- 3/4 cup plus 2 tablespoons water
- 2 cups diced fresh pineapple (12 ounces)
- 1 small red onion, finely diced
- Pinch of crushed red pepper
- 1/4 cup plus 2 tablespoons distilled white vinegar
- Salt
- 2 tablespoons slivered mint leaves
Shrimp Gazpacho
By ngaldi
This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used on...
- 1 tablespoon olive oil
- 1 pound medium shrimp, peeled and deveined, tails removed
- Coarse salt and ground pepper
- 6 plum tomatoes, chopped (about 3 cups)
- 1/2 small red onion, chopped
- 2 garlic cloves, chopped
- 1/2 cucumber, peeled and chopped
- 1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
- 1 1/2 cups tomato juice
- 2 tablespoons red-wine vinegar
Light & Crispy Popovers
By ngaldi
Preheat oven to 425°. Pour 1 teaspoon of the vegetable oil into each cup of a 6-cup popover pan
- 3 tablespoons canola oil
- 2 large eggs, a room temperature
- 1 cup whole milk
- Pinch of salt
- 1 cup all-purpose flour
- Softened butter and jam or preserves, for serving
Frosted Pumpkin Brownies
By ngaldi
Rich, soft, and moist pumpkin brownies topped with luscious pumpkin cream cheese frosting
- Brownies:
- 12 oz unsalted butter
- 2 oz dark chocolate chips
- 1 1/4 cups brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin spice extract
- 1/2 cup buttermilk
- 3 eggs
- 1 cup pumpkin puree
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1 Tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Frosting:
- 1/2 cup unsalted butter room temperature
- 8 oz cream cheese softened
- 1/3 cup pumpkin puree
- 3 cups powdered sugar
- 1/2 Tbsp pumpkin pie spice
- Recipe Notes
PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
By ngaldi
Pan frying to get the golden brown crunchy bits after the pork is cooked and shredded is not optional! Broiling/gri...
- 5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone) (Note 3)
- 1 onion, coarsely chopped
- 1 jalapeno, seeded and ribs removed, chopped
- 1 1/4 tbsp table salt OR 2 tbsp kosher salt or sea salt flakes
- 1 tsp black pepper
- 4 cloves garlic, minced
- 2 oranges, juice only (or sub with 3/4 cup fresh orange juice)
- Rub
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
Flaky Pizza Snack
By ngaldi
Heat oven to 375°. Spray cookie sheet with cooking spray
- 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
- 1/3 cup pizza sauce
- 1/4 cup grated Parmesan cheese
- 16 pepperoni slices (about 1 ounce)
- 1/3 cup shredded mozzarella cheese (1 1/2 oz)
PF Changs Copycat Chicken Lettuce Wraps
By ngaldi
Cover mushrooms with boiling water, let stand 30 minutes then drain
- Cooking Sauce:
- 8 dried shiitake mushrooms
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons water
- salt and pepper
- 1-1/2 pounds boneless, skinless chicken, minced
- 5 tablespoons oil
- 1 teaspoon fresh minced ginger
- 2 cloves garlic, minced
- 2 green onions, minced
- 2 small dried chilis (optional)
- 1 8 oz. can bamboo shoots, minced
- 1 8 oz. can water chestnuts, minced
- 1 package cellophane Chinese rice noodles, fried in oil for a minute or two (until they puff up)
- 1 tablespoon Hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- Iceberg lettuce "cups" leaves OR
- Bibb lettuce leaves or other leaf lettuce
Vidalia Onion Soufflés
By ngaldi
In a very large skillet, melt the stick of butter over moderately low heat
- 1 stick unsalted butter, plus more for greasing
- 4 pounds Vidalia or other sweet onions, thinly sliced
- Salt
- 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 6 large eggs
- 2 cups heavy cream
- 3/4 cup freshly grated Parmigiano-Reggiano cheese