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Recipes

Truffles, Chocolate Raspberry

Truffles, Chocolate Raspberry

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In the top part of a double boiler over simmering water, melt the chocolate chips with the jam

  • 6 oz (1 cup) semi-sweet chocolate chips
  • 2 TB seedless raspberry jam
  • cocoa powder to coat truffles
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Ham and Bean Soup

Ham and Bean Soup

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Soak beans overnight in the fridge

  • 16 oz dry navy beans
  • 6 cups water (or stock for cooking)
  • 1 lb ham shanks or handful of bacon crumbles
  • 1 small onion
  • salt
  • 1/4 tsp dry mustard
  • 1 clove garlic, minced
  • 6 peppercorns
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Southwest Chicken Soup

Southwest Chicken Soup

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Empty salsa into large saucepan

  • 10 oz jar salsa verde
  • 3 cups cooked chicken pieces
  • 2 15 oz cans cannellini beans, drained
  • 3 cups chicken broth
  • 1 tsp ground cumin, optional
  • 2 green onions, chopped
  • 1/2 cup sour cream
  • tortilla chips
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Muffins, Lime-Coconut Banana with Macadamias

Muffins, Lime-Coconut Banana with Macadamias

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Preheat oven to 350. Line a 12 cup muffin pan with paper liners and spray top of pan with Pam to prevent muffin to...

  • 1/2 cup macadamia nuts
  • 2 1/4 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsweetened coconut, shredded
  • 2 large overripe bananas
  • 1 cup brown sugar
  • 4 limes
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
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Gingerbread Pancakes

Gingerbread Pancakes

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In a large bowl, combine the first six ingredients

  • 1 cup flour
  • 2 TB sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp each ginger and allspice
  • 1 egg
  • 3/4 cup milk
  • 2 TB molasses
  • 1 Tb canola oil
  • 6 TB maple pancake syrup
  • 3/4 cup apple pie filling, warmed
  • 3 TB dried cranberries
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Blueberry Poppy Seed Brunch Cake

Blueberry Poppy Seed Brunch Cake

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Preheat oven to 350. Grease and flour bottom and sides of 9 or 10 inch springform pan

  • Cake:
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 2 tsp lemon peel, grated
  • 1 large egg
  • 1 1/2 cups flour
  • 2 TB poppy seeds
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • Filling:
  • 2 cups fresh or frozen blueberries, thawed
  • 1/3 cup sugar
  • 2 tsp flour
  • 1/4 tsp nutmeg
  • Glaze:
  • 1/3 cup confectioners sugar
  • 1-2 tsp milk
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Green Beans with Carmelized Shallots

Green Beans with Carmelized Shallots

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Steam green beans until tender, about 5 minutes

  • 1 lb green beans, trimmed
  • 2 TB butter
  • 4 medium shallots, thinly slices
  • salt
  • pepper
  • 1 tsp lemon zest
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Salsa

Salsa

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Combine drained tomatoes, onion, chile, lime juice, cilantro and oil in a food processor and pulse until well combi...

  • 28 oz can San Marzano tomatoes, drained with liquid reserved
  • 1 small red onion, roughly chopped
  • 1/2 serrano chile, or more
  • 2 limes, juice only
  • 4 sprigs fresh cilantro
  • 1/4 cup olive oil
  • salt and pepper
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Butternut Squash Soup

Butternut Squash Soup

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Preheat oven to 400 degrees

  • 1 3-lb butternut squash; peeled, seeded, and cut into 1 inch cubes (5-6 cups)
  • 3 TB olive oil
  • 3 tsp. Kosher salt
  • pinch of fresh ground black pepper
  • 1 TB butter
  • 1 large yellow onion, diced (1 1/2 cups)
  • 3 stalks of celery, chopped (1 1/2 cups)
  • 1 TB chopped fresh sage (optional)
  • 6 Cups chicken broth
  • 1/2 Cup Parmesan cheese
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Cranberry Rhubard Pie

Cranberry Rhubard Pie

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Measure rhubard while frozen

  • 3 Cups frozen sliced rhubard
  • 1 Cup halved cranberries
  • 1 1/2 Cups sugar
  • 3 TB quick-cooking tapioca
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 6 drops red food color (optional)
  • Pastry for 9" double-crust pie
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