Menu Enter a recipe name, ingredient, keyword...

GratefulSea's profile page

Recipes

Slow Cooker Pork Chops

Slow Cooker Pork Chops

By

In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt

  • 3/4 cup all-purpose flour, divided
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic pepper blend
  • 1/4 teaspoon seasoned salt
  • 4 boneless pork loin chops (4 ounces each)
  • 2 Tablespoons canola oil
  • 1 can (14-1/2 ounces) chicken broth
4.3/5 (9 Votes)

Blueberry Crumble with Cornmeal-Almond Topping

Blueberry Crumble with Cornmeal-Almond Topping

By

Preheat the oven to 375 degrees F

  • TOPPING:
  • 7 tablespoons unsalted butter, softened, plus more for the baking dish
  • 1/2 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • Pinch of salt
  • 3/4 cup chopped almonds
  • FILLING
  • 4 cups blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons cold unsalted butter, cut into small pieces
4.4/5 (10 Votes)

Comfort Manhattan

Comfort Manhattan

By

Shake and strain into a martini glass

  • 2-1/4 oz Southern Comfort
  • 3/4 oz Sweet Vermouth
  • Dash of bitters
0/5 (0 Votes)

Pasta with Artichoke Pesto

Pasta with Artichoke Pesto

By

In large pot of boiling, salted water, cook bow ties per package directions

  • * 1 pound box bow tie pasta
  • 2 * 2 (6.5-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)
  • 1 * 1 teaspoon lemon juice (recommended: ReaLemon)
  • 2 * 2 tablespoons grated Parmesan, plus more for serving
  • 1/4 * 1/4 cup chopped walnuts
  • 3 * 3 tablespoons extra-virgin olive oil
  • * Salt and freshly ground black pepper
  • * Grated Parmesan, for serving
4.5/5 (2 Votes)

Macaroni and Cheese - New York Times

Macaroni and Cheese - New York Times

By

Original title, "Crusty Macaroni and Cheese"

  • 3 tablespoons butter
  • 12 ounces extra-sharp cheddar cheese, coarsely grated
  • 12 ounces American cheese or cheddar cheese, coarsely grated
  • 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
  • 1/8 teaspoon cayenne (optional)
  • Salt
  • 2/3 cup whole milk.
4/5 (1 Votes)

Cream Cheese Squares

Cream Cheese Squares

By

Directions Preheat oven to 350 degrees F (175 degrees C)

  • 2 (8 ounce) cans refrigerated crescent roll dough
  • 2 (8 ounce) packages cream cheese
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup margarine, melted
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
0/5 (0 Votes)

The Lady and Sons Peach Cobbler

The Lady and Sons Peach Cobbler

By

I used fresh peaches, and only about a third, maybe half, of the syrup

  • 1/2 cup (1 stick) butter
  • 3/4 cup sugar
  • 3/4 cup self-rising flour
  • 1 cup milk
  • 1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
  • Cinnamon, for sprinkling, optional
  • Vanilla ice cream or fresh whipped cream, for serving
  • NOTE: I have substituted canned unsweetened pie fillings of both cherry and strawberry to vary the cobbler. I add a bit of nutmeg when using cherry to the topping. Every one of these have turned out awesome!
0/5 (0 Votes)

Popcorn

Popcorn

By

salt the popcorn before popping MICROWAVE VERSION Mix 1/2 cup kernels with 1 tsp canola oil and 1/2 tsp salt in a...

  • 1/2 cup popcorn kernals
  • 1 T. neutral oil, such as peanut oil
  • 1/4 teaspoon fine salt
  • 3 T. butter if desired (not needed)
0/5 (0 Votes)

Fruit and Nut Crisps

Fruit and Nut Crisps

By

See additional photos of cooking steps at http://www

  • Seeds:
  • Crisps Base Recipe
  • 1 cup organic whole-wheat flour
  • 1 cup organic all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups buttermilk
  • 1/4 cup whole cane sugar
  • 1/4 cup honey
  • 1/2 cup roasted pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup flax seed, ground
  • Suggested Add-ins:
  • 1/2 cup apricots
  • 1/2 cup dried figs, chopped
  • 1/2 cup chopped hazelnuts
  • 1 Tbsp. chopped fresh rosemary
  • or
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup figs
  • 1/2 cup pecans, chopped
  • Zest of one orange
4.3/5 (3 Votes)

Creamy Lite Artichoke & Asparagus Lasagna

Creamy Lite Artichoke & Asparagus Lasagna

By

This one originated in Cooking Light magazine

  • 1 Tablespoon olive oil
  • 2 cups thinly sliced leek (about 2 large)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • 7 ounces frozen artichokes, thawed and coarsely chopped (about 2 cups)
  • 1-1/2 cups 1% low-fat milk, DIVIDED
  • 3 Tablespoons all-purpose flour
  • 1 cup organic vegetable broth
  • 1-1/2 teaspoons grated lemon rind
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • Dash of ground red pepper
  • 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
  • 2 ounces vegetarian Parmesan cheese, grated (about 1/2 cup)
  • Cooking spray
  • 6 cooked lasagna noodles
4.6/5 (5 Votes)