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Recipes
Ribbon Pasta with Lemon
By lindsayvk
This extremely simple sauce is perfect for fresh pasta, whether homemade or purchased from a specialty store or sup...
- 1 lb tagliolini or other fresh ribbon pasta
- 1 Tbsp butter
- 1/2 cup white wine
- 1/2 cup light cream
- 1/8 tsp paprika
- 1/4 cup grated Parmesan cheese
- grated zest of 1 lemon
- 1 Tbsp fresh lemon juice
Curry Chicken Salad
By lindsayvk
1. Combine all ingredients
- 2 cups cooked chicken breast meat, chopped
- 1 apple, peeled, cored, & small-diced (I used a McIntosh)
- 1 rib celery, small-diced
- 1/2 cup pecans, toasted & chopped
- 1/4 cup red onion, small-diced
- 1 cup mayonnaise
- 1/2 cup Dijon mustard
- 1 tsp. curry powder
- splash of white wine vinegar or lemon juice
- salt & pepper to taste
Red beans and rice
By lindsayvk
*Stir in rice at very end Always brown meats first and sautée and onions, garlic, peppers, and celery—it soft...
- 1 pound kielbasa, sliced
- 1 – 1.5 cups dry rice, cooked
- 3 cups water
- 1 small can red kidney beans
- 1-2 onions, diced
- 1 bell pepper, diced
- 1 rib celery, diced
- 2 cloves garlic, minced
- Thyme, paprika, pepper – to taste + a bay leaf
Almond Crescents
By lindsayvk
Almond Crescents made during the holidays--Mom made the best ones Christmas 2009
- 1 cup of butter, room temperature
- 2/3 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
- 2 1/2 cups of flour
- 1 cup of almond flour (can substitute ground almonds*)
- 1/4 cup of powdered sugar for sprinkling
Monster Candy Eyeballs
By lindsayvk
1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl
- 1 1/2 cups creamy peanut butter
- 1/2 cup (1 stick) butter, at room temperature
- 1 (1-pound) package confectioners’ sugar (about 4 cups)
- 1 teaspoon vanilla extract
- 1 (12-ounce) package semisweet chocolate chips (2 cups)
- 2 tablespoons solid vegetable shortening
- 1 package M&Ms
Spinach and Rice Soup
By lindsayvk
1. Wash the spinach leaves thoroughly and place in a saucepan
- 12 oz fresh spinach leaves
- 2 Tbsp butter
- salt
- 1 1/4 quarts meat stock or broth
- 1 cup short grain rice
- 1 large egg
- freshly ground white pepper
- 3 Tbsp freshly grated Parmesan cheese
Lentil casserole
By lindsayvk
*Add 1-2 blocks of cheddar in the last hour Always brown meats first and sautée and onions, garlic, peppers, an...
- 1 pound lentils
- 1 cup brown rice
- 3 cups chicken broth
- 1-2 onions, diced
- 1 carrot, sliced thin
- 1 large can of diced tomatoes
- 2 cloves garlic, minced
- Thyme, basil, oregano, salt, sage, garlic powder to taste
Warm Artichoke Parmigiano Dip
By lindsayvk
1. In a medium bowl, combine all the ingredients and mix well
- 1 (14 oz) can artichoke hearts, drained and finely chopped
- 3/4 cup reduced-fat mayonnaise
- 1 cup grated Parmiginao-Reggiano cheese
- 2 large cloves garlic, finely chopped or put through a garlic press
- 2 Tbsp chopped fresh basil
Not Steve's Authentic Key Lime Pie
By lindsayvk
To make the crust, combine graham cracker crumbs, butter, sugar and lime zest thoroughly in a bowl
- 1 1/4 cups graham cracker crumbs
- 5 Tbsp butter, melted
- 1 Tbsp sugar
- 2 tsp lime zest
- 4 egg yolks
- 1 14oz can sweetened condensed milk
- 1/2 cup fresh squeezed lime juice (preferably from key limes, if you can find them)
French Pear Tart
By lindsayvk
1. Getting ready: 2. If you are using canned pears, you have nothing to do now
- For the pears:
- 6 canned pear halves OR 3 medium pears, firm but ripe
- 1 lemon
- 4 cups water, optional
- 1 1/4 cups sugar, optional
- For the almond cream:
- 6 tbsp. unsalted butter, at room temperature
- 2/3 cup sugar
- 3/4 cup ground blanched almonds
- 2 tsp. all-purpose flour
- 1 tsp. cornstarch
- 1 large egg
- 2 tsp. dark rum or 1 teaspoon pure vanilla extract
- 1 partially-baked 9-inch tart shell, made with Sweet Tart Dough (see below), at room temperature
- Confectioners' sugar for dusting, or apple jelly for glazing