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Recipes
Tomato and Sausage Risotto
By bubsmoljo
In a small saucepan, combine tomatoes with their juice and 3 cups of water
- 1 28 oz. can diced tomatoes in juice
- 1 Tbsp. olive oil
- 3/4 lb. sweet or hot italian sausage, casings removed
- 1 small onion finely chopped
- coarse salt and ground pepper
- 1 c. arborio rice
- 1/2 c. dry white wine
- 1 bunch flat leaf spinich 10-14 oz. chopped (about 7 cups)
- 1/2 c. grated parmesan cheese, plus more for serving
- 2 Tbsp. butter
Sausage and Tortellini Stew
By bubsmoljo
Crumble sausage in slow cooker bowl, stir together with tomatoes, beans, onion, and Italian seasoning
- 4 sweet italian sausage links, casings removed
- 1 28 oz. can crushed tomatoes with basil, garlic and oregano
- 1 9 oz. package frozen cut green beans
- 1 large onion, chopped
- 1/2 tsp. Italian seasoning
- 1 9 oz. package refrigerated tortellini
- 1 Tbs. chopped fresh oregano
Corn Chowder
By bubsmoljo
Heat oil in a saucepan over medium heat
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 celery stalk, finely chopped (about 1/2 cup)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
- 2 cups homemade or low-sodium store-bought chicken stock
- 1 cup nonfat milk
- 3 cups fresh corn kernels (from about 6 ears of corn)
- 1 1/4 teaspoons coarse salt
- Freshly ground pepper, to taste
- 2 ounces sharp white cheddar cheese, grated (about 3/4 cup
Baked Gnocchi with Ricotta and Marinara
By bubsmoljo
Place gnocchi in 8 inch shallow baking dish
- Package potato gnocchi
- salt and pepper
- 1/2 c. marinara sauce
- 1/4 c. parmesan
- 3/4 c. ricotta
Cheese Steak Sandwiches
By bubsmoljo
Place flank steak, red wine vinegar, zest lime juice, cilantro, hot sauce, Worcestershire, salt and ground black pe...
- For the beef:
- 1 pound flank steak
- 1/2 cup red wine vinegar
- 1 lime, zested and juiced
- 1/4 cup chopped cilantro leaves
- 1 tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- For the sauce:
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 chipotle chiles in adobo (canned), chopped
- 1 tablespoon adobo sauce (from chipotle can)
- 1 1/2 cups heavy cream
- 1 cup processed grated Cheddar
- For the sandwich:
- 1 tablespoon vegetable oil, plus more if needed for steak
- 1 red bell pepper, cut into strips
- 4 hoagie rolls
- 1 avocado, pitted and flesh sliced 1/4-inch thick
- 1 cup cilantro leaves
Onion Strips
By bubsmoljo
Place oil in a deep skillet until it comes about 1-inch up the side of the pan
- Vegetable oil, for frying
- 1/2 cup buttermilk
- 1 egg
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper
- Salt
- 1/2 teaspoon freshly ground black pepper
- 2 Vidalia onions, sliced into 1/2-inch thick strips
Coconut Macaroons
By bubsmoljo
Preheat the oven to 325 degrees F
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
Fettucini Alfredo
By bubsmoljo
Mom's home made fettucini alfredo
- 4 chicken breast cut up
- 4 cloves of garlic choppen
- Olive oil
- 2 T. butter
- 1 c. heavy cream
- spinich
- parmesan to taste
Chocolate Coconut Cheesecake Squares
By bubsmoljo
Preheat oven to 350 degrees
- 2 cups finely ground graham crackers (from 15 rectangles)
- 3 cups (10 ounces) finely shredded unsweetened coconut
- 5 ounces semisweet chocolate, finely chopped
- 2 ounces milk chocolate, finely chopped
- 1 cup plus 3 tablespoons granulated sugar
- 1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
- 3 large eggs plus 5 large egg yolks
- 12 ounces cream cheese, room temperature
Whoopie Pies
By bubsmoljo
Preheat oven to 350 degrees
- Whoopie Pie Filling:
- 1/2 cup (1 stick) unsalted butter, preferably organic, room temperature, plus more for muffin pans
- 2 cups sugar
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract, preferably organic
- 1 1/2 teaspoons baking soda
- 1 cup buttermilk, preferably organic
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 cup boiling water
- 1 cup (2 sticks) unsalted butter, preferably organic, room temperature
- 2 cups sifted confectioners' sugar
- 1 jar (7 1/2 ounces) marshmallow Fluff
- 2 teaspoons pure vanilla extract, preferably organic
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.