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Recipes
Granite Steps Country Blueberry Coffee Cake
By GratefulSea
Quick and easy to put together, and my husband loved it
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 (12-ounce) can buttermilk biscuits
- 1/2 cup (1 stick) butter, melted
- 1 cup quick-cooking rolled oats
- 1-1/2 cups fresh or frozen blueberries
- 1/2 cup sugar
Cocktail Measurements
By GratefulSea
Basic Measurements: 1 dash = 4 to 5 drops = 1/6 teaspoon 3 teaspoons = 1 tablespoon 1 tablespoon = 1/2 oz 1 pony =...
- Here are some good translations for the kind of measurements found in cocktail recipes.
Artichokes in a Slow Cooker
By GratefulSea
Trim the artichokes, cutting off the stem and snipping the tips of the leaves
- Artichokes
- Lemon juice
- Olive oil
- minced garlic
Zucchini Tots
By GratefulSea
source: http://www.yummly
- 1 heaping cup grated zucchini (1 medium zucchini = ~ 2/3 cup shredded)
- 1/4 cup finely chopped shallot or yellow onion
- 1/4 cup shredded mozzarella cheese
- 1 Tablespoon grated Parmesan cheese
- 1/4 cup whole wheat panko or other unseasoned dried breadcrumbs
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Olive oil
- Marinara sauce for serving
Crispy Baked Potatoes
By GratefulSea
Photo by Anna Williams
- 6 Russet potatoes
- Olive oil
- Kosher salt
- Black pepper
- Butter and chives
Mushroom Fettuccine Alfredo
By GratefulSea
Easy, delicious, and vegan!
- 1 12-ounce package extra-firm silken tofu
- 1-1/2 cups unsweetened soy milk
- 1/4 cup white wine
- 1/4 cup nutritional yeast
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 teaspoon nutmeg
- 2 Tablespoons arrowroot powder (or cornstarch)
- Water
- Salt, to taste
- 16 ounces uncooked fettuccine
- 8 ounces sliced cremini mushrooms (optional)
- Black pepper, to taste
Equivalents
By GratefulSea
juice of one lemon = 2-3 Tablespoons juice of one lime = 2 Tablespoons 3/4 teaspoon granulated garlic (garlic pow
- juice of one Lemon = 2-3 Tablespoons
- juice of one Lime = 2 Tablepoons
- 16 T. = 1 Cup
- 48 tsp. = 1 Cup
- 1/3 cup = 5 Tblsp + 1 tsp
- 4 Cups = 2 Pints = 1 Quart
Parmesan-Butternut Squash Gratin
By GratefulSea
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 butternut squash (2 1/2 lb)
- 1/4 cup butter or margarine
- 2 large cloves garlic, finely chopped
- 1/4 cup Progresso™ panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup chopped fresh parsley
Mac 'n Cheese Cups
By GratefulSea
Heat oven to 375 degrees. Bring a large pot of lightly salted water to a boil
- 1 16-ounce package elbow macaroni
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 2 1/2 cups milk
- 1 teaspoon Dijon mustard
- 2 teaspoons onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch nutmeg
- Pinch cayenne
- 1/4 pound sliced American cheese
- 1 8-ounce bag shredded cheddar cheese
- 1 egg, lightly beaten
Quick Ratatouille
By GratefulSea
Serve with lemon wedges and crusty bread
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 1 pound eggplant, peeled and cut into 1-inch pieces
- 12 ounces yellow summer squash, cut into 1-inch pieces
- 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
- 1 onion, chopped
- Salt and pepper
- 3 garlic cloves, minced
- 1 cup canned crushed tomatoes
- 1/2 cup fresh basil leaves
- 1/4 cup pitted kalamata olives