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Recipes
Zucchini Flan
By GratefulSea
Heat oven to 375. Bring a large pot of salted water to boil
- 1-1/2 pounds zucchini, thinly sliced
- Salt and pepper
- 4 eggs
- 2-1/2 cups milk or half-and-half
- Pinch of grated nutmeg
- 1 teaspoon chopped thyme
- A few torn basil leaves
- 2 Tablespoons butter for greasing baking dish
- 4 ounces grated cheese, such as Gruyère or Cheddar
ATK Blueberry Muffins for Two
By GratefulSea
Frozen blueberries can be substituted for the fresh blueberries; rinse and dry the frozen blueberries (do not thaw)...
- TOPPING
- 1 tablespoon sugar
- 1/4 teaspoon finely grated lemon zest
- MUFFINS
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup plain whole-milk yogurt or plain low-fat yogurt
- 1 large egg , room temperature
- 1/4 teaspoon finely grated lemon zest
- 3 Tablespoons unsalted butter , melted and cooled
- 2-1/2 ounces (1/2 cup) fresh blueberries
Spicy Wine Mustard
By GratefulSea
Put all ingredients into a deep, medium-sized bowl, stir well, cover and set aside at room temperature, stirring on...
- 3/4 cup brown mustard seeds
- 3/4 cup yellow mustard seeds
- 1 cup white wine vinegar
- 1 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 1/4 cup sugar
- 2 tablespoons dry mustard
- 1 tablespoon salt
- 1 teaspoon red pepper flakes (optional)
- 1/2 teaspoon ground black pepper
Easy Creamy Tomato Soup
By GratefulSea
It's easy to lighten this recipe by substituting Half & Half, milk, or 1% milk for the heavy cream
- 2 (28-ounce) cans crushed tomatoes
- 1 tablespoon sugar
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups (1 pint) heavy cream
Creamy Chicken Enchilada Skillet
By GratefulSea
source: https://www.bettycrocker
- 3 Tablespoons butter
- 1 medium yellow onion, diced (1 cup)
- 1 serrano chile, seeded and finely diced, if desired
- 3 Tablespoons all-purpose flour
- 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 cup sour cream
- 3 cups shredded deli rotisserie chicken
- 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
- 12 corn tortillas (6-inch), cut into 1-inch squares
- 1 cup shredded Colby-Jack cheese (4 oz)
- 1/4 cup chopped fresh cilantro leaves (or substitute green onions or ripe olives)
- 1/2 cup diced red onion
- Lime wedges
Butternut Squash Canapes
By GratefulSea
Cut a large butternut squash horizontally below the neck; reserve bulb for another use
- 1 large butternut squash
- Small squares of a dense brown bread, such as pumpernickel
- Goat cheese
- Butter, for cooking squash
- Salt, for sprinkling squash
Frozen Mojito
By GratefulSea
This one comes from Bobby Flay at the Food Network
- 1/4 cup simple syrup (equal parts sugar and water boiled together until sugar melts)
- 2 limes, juiced
- 12 fresh mint leaves, plus mint sprigs for garnish
- 4 ounces white rum
- 2 cups crushed ice
Slow Cooker Cheesy Bacon Chex Mix
By GratefulSea
In an oval 5- to 6-quart slow cooker, stir together 3 cereals, pretzels, cheese crackers, bacon bits and Parmesan c...
- 3 cups Corn Chex® cereal
- 3 cups Rice Chex® cereal
- 2 cups Wheat Chex® cereal
- 2 cups bite-size pretzels
- 2 cups bite-size cheese crackers
- 1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
- 1/3 cup grated Parmesan cheese
- 1/2 cup butter or margarine, melted
- 1/3 cup canola or vegetable oil
- 1 package (1 oz) ranch dressing and seasoning mix (milk recipe)
Mini Hotdogs in Puff Pastry
By GratefulSea
If you've never made these before, check out the very detailed instructions, complete with photos, on this webpage:...
- 1/2 package Pepperidge Farm Puff Pastry
- 1 pack mini hotdogs or smokey links
Salmon Cakes
By GratefulSea
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat
- 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
- 1/4 cup chopped onion
- 1 egg
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sugar
- 1/2 lemon, zested
- 1 (14-ounce) can wild salmon, checked for large bones
- 1 baked or boiled russet potato, peeled, and fluffed with a fork
- 1/4 cup bread crumbs
- 2 Tablespoons grated Parmesan
- Freshly ground black pepper
- 1/2 cup vegetable oil