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Recipes
Puff Pastry-Wrapped Brie
By kas_9232
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 (8 ounces) Brie cheese round
- 1 egg
- 1 tablespoon water
Baked Chinese Egg Rolls
By kas_9232
Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface
- 2 cups thawed frozen stir-fry vegetables
- 1 cup diced or shredded cooked chicken
- 2 tablespoons hoisin sauce
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 egg, beaten
- Sesame seed
Spaghetti Carbonara
By kas_9232
Bring a large pot of salted water to a boil
- Kosher salt
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, crushed
- 1/2 teaspoon minced fresh rosemary
- 2 red jalapeno peppers, seeded and minced
- 1/4 cup cognac or brandy (optional)
- 12 ounces spaghetti
- 3 large eggs
- 3/4 cup freshly grated parmesan cheese, plus more for garnish
- 1/2 cup freshly grated pecorino romano cheese
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper
Turkey Picadillo Sandwiches
By kas_9232
Preheat the oven to 350°F
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, diced
- 8 cloves garlic, chopped
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground allspice
- 1 1/4 pounds ground turkey
- Kosher salt and freshly ground pepper
- 1 6-ounce can tomato paste
- 1/3 cup golden raisins
- 1/2 cup chopped pimiento-stuffed olives, plus 2 tablespoons olive juice
- 4 soft sesame buns or Portuguese rolls, split
- Sliced avocado, for garnish (optional)
Vegetable Fried Rice with Bacon
By kas_9232
Place a large skillet over high heat
- 1 tablespoon vegetable oil
- 1/4 pound thick-cut bacon, cut into 1/4-inch pieces
- 3/4 teaspoon sugar
- 2 1/4 teaspoons soy sauce
- 3 cloves garlic, thinly sliced
- 1 2-inch piece ginger, peeled and minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
- 5 cups cooked long-grain white rice
- 1/4 cup low-sodium chicken broth
- 4 large eggs
- 1 bunch watercress, stems removed
- Spicy mustard or chili sauce, for serving (optional)
Carrot-Mushroom-Barley Stew
By kas_9232
Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat
- 2 cups carrot juice
- 10 ounces shiitake mushrooms, stems removed and reserved, caps sliced
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 cup instant barley
- 1 medium onion, chopped
- 1 stalk celery with leaves, finely diced
- 1/4 teaspoon dried rosemary, crumbled
- Kosher salt and freshly ground pepper
- 4 medium carrots, cut into 1/2-inch pieces
- 4 cups kale or mustard greens, stems removed and leaves torn
- 1 tablespoon grated peeled ginger
Chicken Schnitzel with Mustard Sauce
By kas_9232
Whisk the yogurt and mustard in a bowl until smooth; set aside
- 1/2 cup plain low-fat Greek yogurt
- 1/4 cup whole-grain mustard
- 5 slices white bread, torn
- 3/4 teaspoon dried marjoram
- Kosher salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- Pinch of freshly grated nutmeg
- 2 large eggs
- 4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total)
- Vegetable oil, for frying
Roasted Red & Green Pepper Quesadillas
By kas_9232
Try savory quesadilla appetizers stuffed with Monterey Jack cheese, red peppers, and poblano peppers
- 4 poblano peppers (12 oz.)
- 2 lg. red peppers (8 to 10 oz. ea.)
- 1 lg. onion (10 to 12 oz.), cut
- into 1/4-in. pieces
- 1 pint grape tomatoes
- 1 tsp. vegetable oil
- 16 soft-taco-size (8-in.) flour tortillas
- 4 c. shredded Monterey Jack
- cheese (1 lb.)
- 1/2 c. packed fresh cilantro leaves, chopped
- 5 ripe avocados (2 lbs.)
- 3 tbsp. fresh lime juice
- salt
Spanish-Style Noodles with Chicken and Sausage
By kas_9232
Bring a large kettle or pot of water to a boil
- 3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks
- 1/2 pound sweet or hot Italian sausage, cut into 1/2-inch chunks
- Kosher salt and freshly ground pepper
- 1 teaspoon dried marjoram or oregano
- 1/3 cup extra-virgin olive oil
- 2 medium onions, diced
- 3 cloves garlic, chopped
- 2 bay leaves
- 3/4 cup tomato puree
- 12 ounces spaghetti, broken into 3-inch pieces
- Grated manchego or parmesan cheese, for garnish (optional)
Slow-Cooker Pork Stew
By kas_9232
Classic pork stew fixings simmer all day in the slow cooker, filling the house with comforting smells
- 1 pound fingerling potatoes
- 3 carrots, cut into 2-inch chunks
- 2 stalks celery, cut into 2-inch chunks
- 3 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and grated
- 1/3 cup all-purpose flour, divided
- Kosher salt
- Black pepper, freshly ground
- 3 bay leaves
- 1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 2 cups water
- 1 (14-ounce) can diced tomatoes