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Recipes
Raspberry-Cinnamon French Toast
By Dianewaldron
Prep 10 minutes Chilling 8 hours overnight Bake 35 minutes
- 12 slices cinnamon bread, cubed
- 5 eggs, beaten
- 1 3/4 cup milk
- 1 cup packed brown sugar, divided
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmet
- 1/2 cup slivered almonds (optional)
- 1/4 cup butter, melted
- 2 cups fresh raspberries (or other berry)
Cashew Pea Salad
By Dianewaldron
Combine all ingredients in large salad bowl
- 1 pound thick bacon, cooked, drained, and crumbled
- 1/2 cup green onion, chopped
- 2 cups celery, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon basil
- 1 pint sour cream
- 1 cup salted cashews, chopped (or water chestnuts)
- 1-16oz package frozen peas, thawed
CHOCOLATE PEANUT SESAME SUSHI
By Dianewaldron
Fun & easy finger dessert
- 1 package sesame breadsticks (finely crushed)
- 4 tablespoons butter
- 4 cups mini marshmallows
- 2 1/2 cups chocolate crispy cereal (kitchen use cocoa pebbles)
- 1 1/4 cups marshmallow spread
- 1/2 cup crunchy peanut butter
- 1/4 cup bittersweet chocolate (to serve)
- 1/2 cup heavy cream
Roasted Spare Ribs with Black Beans
By Dianewaldron
Recipe by Mario Batali - The Chew
- SPICE RUB
- 2 tablespoons ground annatto seed
- 1/4 cup dried oregano
- 3 tablespoons pickled chilies (chopped)
- 1 tablespoon paprika
- 3 tablespoons sugar cane
- kosher salt and freshly ground black pepper (to taste)
- SPARERIBS
- 4 pounds pork spareribs (cut in 1 to 2-inch pieces)
- 2 tablespoons olive oil
- BLACK BEAN STEW
- 2 tablespoons olive oil
- 1 pound linguica (sliced in 2-inch slices)
- 1 onion (chopped)
- 3 ribs celery (sliced in 1-inch slices)
- 3 carrots (peeled and sliced 1-inch slices)
- 1 1/2 cups manioc (peeled and cut in 1/2-inch cubes)
- 3 cloves garlic (sliced)
- 1 pound black beans (soaked overnight,
- reserve 3 cups of bean water)
- 3 bay leaves
- 1 cup jasmine rice (rinsed, for serving)
- 4 cups water
- 1/2 cup cilantro (chopped)
- 2 jalapenos (sliced plus additional for garnish)
- lime wedges (for garnish)
Donna's Cranberry Sauce
By Dianewaldron
Easy to make and a great change at holiday dinners from the canned variety
- 3 Cups Fresh Cranberries or 1 Package (12 oz) Frozen
- 1 1/4-1 1/2 Cups Sugar
- 1/4 Cup Marmalade
- 1/8 tsp Cinnamon
- 1-2 tsp Lemon Juice (optional)
- 1 Apple, chopped
Quick Beef Bourguignonne
By Dianewaldron
Heat oil in large saucepan over medium-high heat
- 1 tablespoon olive oil
- 1 1/4 pounds sirloin steak, but into 1 inch pieces
- Kosher salt and pepper
- 1 10oz package frozen pearl onions
- 2 cups red wine
- 1 10.75oz can golden mushroom soup
- 1/2 cup flat leaf parsley, chopped (optional)
Steak Supper
By Dianewaldron
In foil
- 1-1/2 pound chuck steak (1inch steak)
- 1 envelope onion soup mix
- 4 celery stacks, cut in sticks
- 2-3 medium potatoes, quartered
- 4 medium carrots quartered
- 2 tbspn butter
- 1/2 tspn salt
Flank Steak with Marinade
By Dianewaldron
Score surface of steak with shallow diagonal cuts at 1 inch intervals, making diamond shapes
- 1 1pound beef flank steak
- 3 tablespoon lemon juice
- 2 tablespoon Dijon mustard
- 2 tablespoon worcestershire sauce
- 2 garlic cloves, minced
Butternut Sqush Puree
By Dianewaldron
Heat oven to 400 degrees. Trim ends from squash, then halve lengthwise, discarding seeds
- 3 Butternut Squash (2lbs each)
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 small shallots, halved
- 4 tablespoons honey
- 6 sprigs fresh thyme
- 6 tablespoons unsalted butter
Teeny Tiny Potatoes with Sweet Roasted Garlic
By Dianewaldron
Preheat oven to 325°. Wrap garlic in a piece of foil with1 tbsp of olive oil and roast in the oven until soft; abo...
- 1/2 pound TJ's Teeny Tiny Potatoes
- 2 cloves TJ's Peeled Garlic (or more, if you like)
- 4 tbsp TJ's Extra Virgin Olive Oil
- TJ's Sea Salt, freshly ground, to taste
- TJ's Black Peppercorn, freshly ground, to taste