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Recipes
City Hall Mac and Cheese
By GratefulSea
This is both a classic **and** grown up version of a favorite comfort food
- Butter for pan
- 1 pound penne regate
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 2 cups (8 oz) grated cheddar cheese
- 1-1/3 cup (6 oz) grated Monterey Jack
- Kosher salt
- Freshly ground pepper
- 1/2 cup panko bread crumbs
- 2 teaspoons chopped fresh parsley
- 2 teaspoons grated Parmesan cheese
Taco Cupcakes
By GratefulSea
I wonder if I should try these before making them for company—nah
- 1 pound ground beef
- 1 (1.25 ounce) package of Old El Paso taco seasoning mix
- 36 wonton wrappers
- 1 (16 ounce) can Old El Paso refried beans
- 36 tortilla chips
- 2 cups shredded cheddar cheese
- sour optional toppings: cream, diced tomatoes, cilantro, onion
Blueberry Monkey Bread
By GratefulSea
Preheat oven to 350°
- 1 cup white sugar
- 1 tablespoon ground cinnamon
- 4 cans (10 ounces each) refrigerated buttermilk biscuit dough
- 1 cup frozen or fresh blueberries
- 3/4 cup margarine
Spinach and Ravioli Lasagna
By GratefulSea
Ravioli in Alfredo sauce layered with spinach tossed in basil pesto and topped with Italian cheeses and fresh basil
- 1 (6 ounce) bag fresh baby spinach leaves, chopped
- 1/3 cup refrigerated basil pesto
- 1 (15 ounce) jar Alfredo pasta sauce
- 1/4 cup vegetable or chicken broth
- 1 (25 ounce) package frozen cheese-filled ravioli (do not thaw)
- 1 cup shredded Italian cheese blend
- Fresh basil leaves, chopped, if desired
- Paprika, if desired
Mac 'n Cheese - Pioneer Woman
By GratefulSea
Preheat the oven to 350 degrees F
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2-1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated, plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
Shelly's Cut-Out Cookies With Cream Cheese Icing
By GratefulSea
Originally posted by Shelly L
- FOR COOKIES
- 1 cup butter (no substitutions)
- 1 1/2 cups sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1 cup sour cream, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 5 cups flour
- FOR ICING
- 1/2 cup butter (no substitutions)
- 8 ounces cream cheese (at room temperature)
- 1 teaspoon vanilla
- 1 lb powdered sugar
- milk, to thin if needed
Creamy Farfalle with Cremini, Asparagus & Walnuts
By GratefulSea
Bring a large pot of salted water to a boil
- Salt
- 1 pound farfalle pasta
- 3 tablespoons butter
- 1 pound cremini mushrooms, thickly sliced
- 1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
- 1 cup mascarpone cheese
- Pinch freshly grated nutmeg
- 3/4 cup walnuts, toasted
- 1/4 cup freshly grated Parmesan
Pot Pie Turnovers
By GratefulSea
These are fun and easy to put together, store well in the freezer, and make a great snack, light lunch, or main cou...
- 1-1/3 cups shredded cooked chicken
- 1-1/3 cups shredded jack or swiss cheese
- 1 cup frozen peas
- 1/4 cup (4 Tblsp) mushroom sauce or cream of mushroom soup (directly from can, without adding anything)
- 2 sheets (1 package) puff pastry, thawed
- 1/3 cup Egg Beaters, other egg substitute, or 1 egg
- 8 teaspoons mustard of choice
Pumpkin Pie Spice Blend
By GratefulSea
Combine all ingredients in a small bowl and mix well, using a small wisk
- 4 tablespoons ground cinnamon
- 4 teaspoons ground nutmeg
- 4 teaspoons ground ginger
- 3 teaspoons ground allspice
Miso-Glazed Fish
By GratefulSea
"Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or h...
- 1-1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
- 1 Tablespoon white miso
- 1 Tablespoon red miso
- 1 Tablespoon sake
- 1 Tablespoon mirin
- 2 teaspoons soy sauce
- 2 teaspoons grated ginger
- 1 Tablespoon sugar
- 2 egg yolks
- Salt
- 1 pound tender mustard greens or spinach, stemmed and washed
- 1 teaspoon toasted sesame oil
- Pickled ginger, for garnish