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Snowball cookies

Snowball cookies

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Preheat oven to 325 degrees F (165 degrees C)

  • 1 1/2 cups unsalted butter
  • 3/4 cup confectioners' sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups finely ground almonds
  • 4 1/2 teaspoons vanilla extract
  • 3 cups sifted all-purpose flour
  • 1/3 cup confectioners' sugar for rolling
4/5 (1 Votes)

Italian wedding soup

Italian wedding soup

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To make the meatballs: Stir the first 6 ingredients in a large bowl to blend

  • Meatballs:
  • 1 small onion, grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice fresh white bread, crust trimmed, bread torn into small pieces
  • 1/2 cup grated Parmesan
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper
  • Soup:
  • 12 cups low-sodium chicken broth
  • 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
  • 2 large eggs
  • 2 tablespoon freshly grated Parmesan, plus extra for garnish
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Escarole and Bean Soup

Escarole and Bean Soup

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Recipe courtesy Giada De Laurentiis

  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 pound escarole, chopped
  • Salt
  • 4 cups low-salt chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (1-ounce) piece Parmesan
  • Freshly ground black pepper
  • 6 teaspoons extra-virgin olive oil
  • Serving suggestion: crusty bread
0/5 (0 Votes)

Creamy broccoli soup

Creamy broccoli soup

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1. In a little bit of olive oil, crisp up the Canadian Bacon

  • 1.5 Pounds of Broccoli with Stems
  • 1 Onion Chopped
  • 1 Carrot Chopped
  • 1 Celery Stalk, Chopped
  • 2 Shallots Chopped
  • 2 Garlic Cloves Chopped
  • 3 Slices of Canadian Bacon
  • 5 Cups Chicken Stock
  • 1/4 Cup of Milk
  • Salt and Pepper to Taste
  • Olive Oil
5/5 (2 Votes)

Orzo & chicken meatball soup

Orzo & chicken meatball soup

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1. After your meatballs are done cooking remove them into a seperate bowl and turn the heat down to a medium low

  • Mini Chicken Meatballs
  • 1 -1 pound ground chicken
  • 1 -1 egg
  • 1/2 -1/2 tsp garlic powder
  • 1/2 -1/2 tsp onion powder
  • -salt and pepper to taste
  • -olive oil to sautee
  • 1 . Combine all the ingredients in a bowl.
  • 2 . Make little meatbals about the size of a quarter.
  • 3 . Preheat your oil in your soup pot and sautee your meatballs until they are golden brown in color.
  • Soup
  • 2 -2 quarts chicken stock/broth (storebought or homemade)
  • 1 -1 medium sized onion, diced
  • 15 -15 baby carrots, sliced into rounds
  • *I prefer to use baby carrots because I don't have to peel or wash them, they are just ready to go*
  • 2 -2 Stalks of celery
  • 1 -1 bay leaf
  • 1/2 -1/2 cup orzo
  • -zest and juice off 1/2 a lemon
  • 1 -1 tbsp chicken base
  • -Salt and Pepper to taste
  • -a handful of parsley, chopped for garnish
4/5 (1 Votes)

Balsamic and Basil chicken

Balsamic and Basil chicken

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1. Place all ingredients into plastic bag

  • 1 Whole Chicken, Cut up into Wuarters
  • 2 Tablespoons Chopped Fresh Basil
  • 2 Cloves of Garlic, Minced
  • 1/4 Cup Balsamic Vinegar
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • Salt and Pepper to Season
  • 1 Plastic Bag
0/5 (0 Votes)

Chicken Marsala

Chicken Marsala

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1. Season chicken cutlets liberally with salt and pepper

  • 1.5 Pounds Chicken Cutlets
  • 1 10 Oz Package of Crimini Mushrooms
  • 1 Shallot, Chopped Small
  • 1/2 Cup Sherry Wine (or Marsala of course)
  • 1/2 Cup Dry White Wine
  • 1/4 Cup Chicken Stock
  • Olive Oil
  • Salt and Pepper
0/5 (0 Votes)

Minestrone Soup

Minestrone Soup

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1.In a heavy bottomed pan, pour 1 tsp olive oil and add in the bacon

  • 1 Large Onion, Chopped
  • 2 Medium Carrots, Chopped into Half Moons
  • 2 Stalks of Celery, Sliced
  • 1 Yellow Squash, Cut into Half Moons
  • 5 Stewed Tomatoes and 1/4 Cup of its Juice
  • 1 Can of Cannolinni Beans
  • 3 Cloves of Garlic, Thinly Sliced
  • 3 Pieces Smoky Bacon, Sliced
  • 1/8 Tsp Red Pepper Flakes
  • 5 Quarts Chicken Stock
  • Salt and Pepper to taste
  • Olive Oil
0/5 (0 Votes)

Creamy macaroni and cheese

Creamy macaroni and cheese

By

Paula Deen

  • 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
  • 4 tablespoons (1/2 stuck) butter, cut into pieces
  • 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
4/5 (2 Votes)

Braised Short Ribs with Creamy Parmesan Polenta

Braised Short Ribs with Creamy Parmesan Polenta

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1. In a heavy pan, heat olive oil until it smokes

  • 3 Pounds of Beef Short Ribs
  • 3 Stalks of Celery, cut into large chunks
  • 4 Carrots, peeled and cut into large chunks
  • 2 Large Onions, cut into large chunks
  • 1 Whole Garlic Head, with the top removed
  • 4 Sprigs of Rosemary
  • 4 Sprigs of Thyme
  • Handful of Parsley Stems
  • 1 Bay Leaf
  • 2 Cups of Good Red Wine
  • 1 Cup of Chicken Broth/Stock (if you have beef broth, go ahead and use it)
  • 1 28 Oz Can of Tomato Puree
  • Salt and Pepper
  • Olive Oil
4/5 (1 Votes)