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Recipes
Casserole Queen Pot Pie
By cirql8or
Recipe courtesy Sandy Pollock and Crystal Cook
- 1 sheet frozen puff pastry
- 2 tablespoons butter
- 1 roasted chicken, shredded
- 1/4 cup chopped red sweet pepper
- 2 medium shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon dried tarragon, crushed
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 cup heavy cream
- 1/3 cup dry white wine
- 1 1/2 cups peas, blanched
- 1 1/2 cups carrots, blanched
- 2 potatoes, peeled, diced, and boiled
- 1 egg plus 1 tablespoon milk, for egg wash
Roasted Tomato Dressed Romaine Salad
By cirql8or
Recipe courtesy Rachael Ray, 2007
- 1 pint grape or cherry tomatoes
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- Salt
- Freshly ground black pepper
- 1/4 small red onion, minced
- 1/2 tablespoon Dijon mustard, eyeball it
- 3 tablespoons balsamic vinegar, eyeball it
- 3 hearts romaine lettuce, roughly chopped
Better-Than-Almost-Anything Cake
By cirql8or
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® German chocolate cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 can (14 oz) sweetened condensed milk
- 1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
- 1 container (8 oz) frozen whipped topping, thawed
- 1 bag (8 oz) toffee chips or bits
Crunchy Noodle Salad
By cirql8or
2006, Ina Garten, All Rights Reserved
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves
Tijuana Kitchen Rice
By cirql8or
Recipe courtesy Guy Fieri
- 3 tablespoons canola oil
- 1 jalapeno, chopped
- 1 red onion, diced
- 3 Roma tomatoes, diced
- 2 cups long-grain rice
- 3 ounces white wine
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon black pepper
- 2 cups low-sodium chicken stock
- 3/4 cup water
- 3/4 cup tomato sauce
- 1 teaspoon sea salt
- 3 green onions, diced
- 1/2 cup crumbled queso fresco (Mexican cheese)
Nacho Potatoes
By cirql8or
Recipe courtesy Sandra Lee
- 1/2 (22-ounce) bag waffle fries (recommended: Ore-Ida)
- 1 (16-ounce) can black bean refried beans (recommended: Rosarita)
- 1 cup Mexican style shredded cheese (recommended: Kraft)
- 1 (2 1/4-ounce) can sliced black olives (recommended: Early California)
- 1/2 cup mild chunky salsa (recommended: Pace)
- 1/2 cup sour cream
Turkey Taco Mac
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 1 pound ground turkey
- 1 (14-ounce) package macaroni and cheese dinner with 4-cheese sauce (recommended: Kraft Deluxe)
- 1 (4-ounce) jar pimentos
- 1 cup frozen corn, thawed
- 1 cup tortilla chips
- 1/4 cup preshredded Mexican style Cheddar
Corn Salad
By cirql8or
Recipe courtesy Sandra Lee
- 2 cups frozen corn, thawed
- 1 Granny Smith apples, peeled, cored and chopped
- 1 fennel bulb, quartered, cored, and thinly sliced
- 1/2 medium red onion, chopped
- 2 tablespoons chopped parsley leaves
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon spicy brown mustard
- 1/4 cup canola oil
Potato-Bacon Torte
By cirql8or
Recipe courtesy Melissa d'Arabian
- 4 strips bacon
- 3 sprigs fresh thyme
- 2/3 cup heavy cream
- 2 Pie Crusts, recipe follows
- 3 medium baking potatoes, peeled
- Salt and freshly ground black pepper
- 1/4 cup grated Gruyere cheese
- 1 egg yolk, whisked with a splash of water
- 1 cup butter (2 sticks), cubed and chilled
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water
Stuffed Young Zucchini
By cirql8or
Recipe courtesy Rachael Ray
- 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
- 2 tablespoons extra-virgin olive oil
- 12 crimini mushrooms, chopped
- 1 small to medium yellow onion, chopped
- 3 to 4 cloves garlic, grated or chopped
- Salt and freshly ground black pepper
- 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
- 2 slices white toasting bread
- Softened butter
- A small handful flat-leaf parsley
- A few sprigs fresh tarragon or a small handful basil leaves
- 3/4 cup shredded Parmigiano-Reggiano
- 1 egg, beaten