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Recipes
Pasta - Penne Alla Vodka
By BlueSchmoo
1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat
- Salt
- One 35-ounce can Italian plum tomatoes with their
- liquid
- 1 pound penne or Pasta of choice
- 1/4 cup extra-virgin olive oil
- 10 cloves garlic, peeled
- Crushed hot red pepper
- 1/4 cup vodka
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
- 2 to 3 tablespoons chopped fresh Italian parsley
- 3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you lik
Eggs - Toad in the hole
By BlueSchmoo
Kraftfoods.com Calories 150 Total fat 7 g Saturated fat 2
- 1 slice whole wheat bread
- 1 egg
- 1/8 tsp. ground black pepper
- 1 Tbsp. KRAFT 2% Milk Shredded Cheddar Cheese
- 1 Tbsp. chopped fresh chives
Crab Cakes - Mini w/Remoulade Sauce
By BlueSchmoo
In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the ve...
- 2 tablespoons unsalted butter
- 2 scallions, white and green parts minced
- 1 rib celery, minced
- 1 medium clove garlic, minced
- 1 pound lump crab meat, cleaned and picked over to remove any bits of shell
- 2 large eggs, lightly beaten
- 2 teaspoons fresh lemon juice
- 2 tablespoons whole grain mustard
- 2 tablespoons minced fresh flat-leaf parsley
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1/3 cup cracker meal, plus more for dredging
- 2/3 cup vegetable oil, for frying
Miracle Whip - Homemade
By BlueSchmoo
1. Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice
- 1 egg yolks
- 1/4 teaspoon salt
- 1/2 tablespoon powdered sugar
- 1 1/2 tablespoons lemon juice or 1 1/2 tablespoons vinegar
- 3/4 cup oil
- 3/4 tablespoon flour or 3/4 tablespoon cornstarch
- 1/2 teaspoon dry mustard
- 1/4 cup boiling water
- 1 tablespoon vinegar
- 1/2 to taste salt
Vegan - Lettuce Wraps
By BlueSchmoo
1.) Heat the oil in a wok or saucepan over medium-high heat
- Homemade Hoisin Sauce:
- 1 Tbsp. cold pressed olive or coconut oil
- 1 small red onion, chopped
- 1 cup/250g of baby corn, chopped
- 1 cup/ 250g chinese or champion mushrooms, chopped (or a combination of both)
- 1 carrot chopped
- 2 celery sticks
- 2 kale leaves, remove stem and finely chop
- 3 eschalots (shallots), trimmed, chopped
- 2 garlic cloves
- 1 teaspoon freshly chopped or grated ginger
- 1 Tbsp. tamari
- 1 Tbsp. homeade hoisin sauce* (If you choose to use storebought, make sure it is MSG free)
- 1 Tbsp. sesame seed oil
- 4-8 iceberg leaves
- Corainder leaves and sesame seeds or any other toasted nut to serve
- 1-2 chillies, sliced (optional)
- 4 Tbsp. soy sauce
- 2 Tbsp. all natural peanut butter
- 1 Tbsp. pure maple syrup
- 2 teaspoons white vinegar
- 1/8 teaspoon each of garlic powder and black pepper
- Add preferred hot sauce or chili powder to taste
Cookies - Pecan Caramel Cookies
By BlueSchmoo
Place chopped pecans in shallow dish, then set aside
- Ingredients:
- Wednesday, November 09, 2011
- Wonderful holiday recipe sure to be a favorite for many years.
- Serving size: 6 dozen
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 salt
- 1/2 cup butter or margarine
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/2 cup finely ground pecans
- 1 cup rough chopped pecans
- Topping:
- 1 cup packed brown sugar
- 1/4 cup butter (softened)
- 1/4 cup light cream
- 1 cup powdered sugar
Reboot - Juice - Winter White Juice
By BlueSchmoo
Pass all ingredients through juicer and serve
- 1 fennel bulb with fronds
- 2 Bartlett pears
- 1 ″ piece of ginger
Beans - Root Beer Baked Beans
By BlueSchmoo
Preheat the oven to 400 degrees F
- 4 slices bacon, cut into 1-inch pieces
- 1 large white onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons tomato paste
- 1 (12-ounce bottle) root beer
- 2 teaspoons apple cider vinegar
- 2 teaspoons molasses
- 1 tablespoon grainy mustard
- Hefty pinch red pepper flakes
- 1/4 teaspoon garam masala, store bought or homemade, recipe follows
- 2 (14-ounce cans) cannellini beans (white kidney beans), rinsed and drained
- Kosher salt and freshly ground pepper
- 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
- 3 tablespoons whole cloves
- 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
- 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
Vegan - Pasta - Smoky Butternut Squash Sauce w/Pasta and Greens
By BlueSchmoo
1. Add cashews in a small bowl and cover with water
- 1/4 cup raw cashews, soaked
- 1 (3.5-4 pound) butternut squash, peeled, seeded, and diced (or two (450g) packages chopped squash)
- 3/4 cup water
- 2 garlic cloves
- 2 tablespoons nutritional yeast (optional, but recommended)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1 teaspoon fine grain sea salt, or to taste
- 1/8 teaspoon liquid smoke
- hot sauce, to taste
- 1 (450g) package mini shell or macaroni pasta (use gluten-free, if desired)
- roasted broccoli or sauteed kale leaves, to stir into pasta
Salad - Lentil Salad with Bacon and Frisee
By BlueSchmoo
Marthastewart
- 4 (2)
- 1 cup brown lentils, picked over and rinsed (1/2 Cup)
- 2 strips bacon, cut crosswise into 1/4-inch pieces (1 strip)
- 1/2 medium onion, finely chopped (1/4 onion)
- 2 carrots, finely chopped (1 Carrot)
- 2 garlic cloves, minced (1 Clove)
- 3 tablespoons red-wine vinegar (1 1/2 Tbsp)
- 1 tablespoon Dijon mustard (1 1/2 tsp)
- 3 tablespoons olive oil (1 1/2 Tbsp)
- Coarse salt and ground pepper
- 6 cups frisee or baby lettuce, torn into bite-size pieces (3 Cups)