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Pinn Cosmo

Pinn Cosmo

By

shake with ice and strain into a chilled martini glass

  • 2 parts Pinnacle vodka
  • splash triple sec
  • 1 part cranberry juice
0/5 (0 Votes)

Cheesy Pasta with Spinach and Artichokes

Cheesy Pasta with Spinach and Artichokes

By

1. Cook the pasta according to the package directions

  • 8 ounces mezzi rigatoni or some other short pasta (1/2 box)
  • 1 14-ounce can artichoke hearts, rinsed and quartered
  • 1 9-ounce package frozen creamed spinach, thawed
  • 1/4 cup grated Parmesan (1 ounce)
  • 2 cups grated mozzarella (8 ounces)
  • black pepper
5/5 (1 Votes)

Microwave Mac 'n Cheese

Microwave Mac 'n Cheese

By

Stir the macaroni, 1 cup of the milk and 1/4 teaspoon salt in a microwave-safe 4-quart bowl

  • 1-1/2 cups elbow macaroni
  • 2 cups whole milk
  • Kosher salt
  • 1 cup shredded deli yellow American cheese (about 4 ounces)
  • 1 cup shredded pepper Jack or Monterey Jack cheese (about 4 ounces)
  • 1/4 cup grated Parmesan
  • 2 ounces cream cheese
  • 1 teaspoon Dijon mustard
4.3/5 (13 Votes)

Baked Beef & Bean Chimichangas

Baked Beef & Bean Chimichangas

By

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

  • 1 pound lean ground beef
  • 3/4 cup chopped onion
  • 3/4 cup diced green bell pepper
  • 1-1/2 cups whole kernel corn
  • 2 cups taco sauce
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • 1 (16 ounce) can refried beans
  • 8 (12 inch) flour tortillas
  • 1 (16 ounce) package shredded Monterey Jack cheese
  • 1 Tablespoon butter, melted
  • shredded lettuce 1 tomato, diced
4.6/5 (8 Votes)

Curried Cream of Broccoli Soup

Curried Cream of Broccoli Soup

By

From, "Jane Brody's Good Food Book" We added 1 teaspoon of sherry, and sprinkled some grated Parmesan on top

  • 1 Tablespoon butter or Smart Balance
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, chopped (2 teaspoons)
  • 3/4 teaspoon curry powder, or more to taste
  • freshly ground black pepper, if desired, to taste
  • 1-2/3 cups chicken broth
  • 1 cup water
  • 1 bunch broccoli (about 1 lb), cut into flowerets, stems cut into 1/2-inch pieces
  • 1 large potato, peeled and cut into 1/2-inch cubes
  • 1 cup low-fat or nonfat milk
  • 1 teaspoon sherry (optional)
5/5 (1 Votes)

Lemon Herb Roasted Potatoes

Lemon Herb Roasted Potatoes

By

This one is easy to scale down for two people: use one potato, drizzle with lemon juice and olive oil, season to ta

  • 6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
  • juice of one lemon
  • 1/4 to 1/3 cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1-1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices
  • 1 whole garlic bulb broken into about 4 pieces (optional)
4.6/5 (16 Votes)

Mushroom Rice

Mushroom Rice

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Preheat oven to 375 degrees F

  • 1-1/2 cups long- or whole-grain rice, uncooked
  • 2 cups sliced fresh mushrooms (about 8 ounces)
  • 1 small onion, chopped
  • 1 (10-1/2-ounce) can condensed beef broth
  • 1 (10-3/4-ounce) can condensed cream of mushroom soup
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 teaspoon black pepper
  • Scallions, optional
4.5/5 (12 Votes)

Stir-fried Asparagus with Shiitaki Mushrooms

Stir-fried Asparagus with Shiitaki Mushrooms

By

NOTE FROM THE TEST KITCHEN To allow it to brown, stir the asparagus only occasionally

  • 2 2 2 Tablespoons water
  • 1 1 1 Tablespoon soy sauce
  • 1 1 1 Tablespoon dry sherry
  • 2 2 2 teaspoons packed brown sugar
  • 2 2 2 teaspoons grated fresh ginger
  • 1 1 1 teaspoon toasted sesame oil
  • 1 1 1 Tablespoon vegetable oil
  • 1 1 2-inch pound asparagus, trimmed and cut on bias into 2-inch lengths
  • 4 4 4 ounces shiitake mushrooms, stemmed and sliced thin
  • 2 2 2 scallions, green parts only, sliced thin on bias
5/5 (1 Votes)

Gingersnaps

Gingersnaps

By

Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and...

  • 4 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1/4 cup canola oil
  • 1/2 cup granulated or coarse decorating sugar
4.5/5 (17 Votes)

Tomato, Fresh Fig, & Blue Cheese Salad

Tomato, Fresh Fig, & Blue Cheese Salad

By

In a small bowl, whisk together vinegar and salt

  • 1 Tablespoon balsamic vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 cup extra-virgin olive oil
  • 3 Tablespoons pine nuts
  • 1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
  • 1/2 pound fresh figs, cut into quarters
  • 1 ounce crumbled blue cheese, like Fourme d’Ambert, more to taste
  • 1 teaspoon fresh thyme leaves
  • Black pepper
3.8/5 (11 Votes)