Gmbeckett's profile page
Recipes
Vermicelli Frittata
By gmbeckett
In a large bowl, beat eggs with milk, cheese, flour, salt and pepper
- 6 eggs
- 1/2 cup milk or cream
- 1/2 cup grated parmesan cheese
- 1 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup grated cheddar or swiss cheese
- 1/2 cup chopped cooked broccoli
- 2 tbsp chopped fresh parsley
- 3 cups cooked vermicelli noodles, cut up
- 1 tbsp butter or oil
MARYLAND CRAB CAKES
By gmbeckett
1. Line a baking sheet with aluminum foil
- Ingredients:
- 1 large egg
- 2 1/2 tablespoons mayonnaise (I like Hellman’s Real)
- 1 1/2 teaspoons Dijon mustard (I like Maille brand)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery (you’ll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat*
- 1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
- Canola oil
- Quick Tartar Sauce
- 1 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Spiced Rum Punch
By gmbeckett
The perfect punch to welcome the holidays! So tasty and good, this Spiced Rum Punch will serve up smiles of joy all
- 1 cup water
- 3/4 cups sugar
- 6 cinnamom sticks, plus more for serving
- 3 cups pineapple juice
- 1 1/2 cups golden rum
- 3/4 cup lime juice
Veal Patty Melts
By gmbeckett
In large skillet, heat vegetable oil over medium heat; cook sliced onions, salt and pepper, stirring occasionally, ...
- Patties:
- 2 tbsp (30 mL) vegetable oil
- 2 onions, sliced
- 1 pinch salt
- 1 pinch pepper
- 2 tsp (10 mL) Russian mustard or sweet mustard
- 8 slices dark rye bread
- 4 oz (113 g) Canadian Swiss cheese, thinly sliced
- 1 egg
- 1 tbsp (15 mL) water
- 1 garlic clove, minced
- 1/4 cup (60 mL) chopped fresh parsley
- 1 tbsp (15 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) caraway seeds
- 1/4 tsp (1 mL) pepper
- 1 lb (454 g) ground veal
Salt Dough Snowflakes
By gmbeckett
Cover work surface with paper towel
- 2 cups all purpose flour
- 1 cup salt
- 1 cup warm water
Triple Cheesy Lasagna
By gmbeckett
Prepare Hamburger Helper Lasagna in skillet as directed on package
- Hamburger Helper Lasagna
- 1 cup creamed cottage cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
Pancetta and Egg on Hearty Greens
By gmbeckett
Caper Dressing: In bowl, combine shallots, vinegar, capers, mustard, sugar, salt and pepper; whisk in oil until com...
- Caper Dressing:
- 8 thin slices pancetta
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 pkg (340 g) mixed mushrooms, sliced
- 1 pinch salt
- 1 pinch pepper
- 1 head curly endive, torn (about 10 cups)
- 1 head radicchio lettuce, torn (about 4 cups)
- 4 eggs, poached
- 1/3 cup (75 mL) thinly sliced shallots
- 2 tbsp (30 mL) white wine vinegar
- 1 tbsp (15 mL) drained capers, finely chopped
- 2 tsp (10 mL) Dijon mustard
- 1 pinch granulated sugar
- 1 pinch salt
- 1 pinch pepper
- 1/3 cup (75 mL) extra-virgin olive oil
Moussake
By gmbeckett
Drain yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight
- 2 cups plain nonfat yogurt
- 1 pound ground turkey
- 1 yellow onion, cut into 1/4-inch dice
- 1 clove garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon coarse salt, plus more for eggplant
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground pepper
- One 28-ounce can whole peeled tomatoes, coarsely chopped
- 1/4 cup tomato paste
- 1/4 cup chopped fresh oregano
- 1/2 cup chopped fresh flat-leaf parsley
- 2 medium eggplants (about 2 pounds)
- 1/4 cup (1 ounce) grated Parmesan cheese
- 1 large egg, plus 1 large egg white
- Olive-oil, cooking spray
Mushroom-Barley Soup
By gmbeckett
In a large pot, melt butter over medium-high
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced small
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper
- 10 ounces button mushrooms, trimmed and sliced
- 4 cups chicken or vegetable broth
- 1 ounce dried sliced shiitake mushrooms
- 1 cup quick-cooking barley
Creamy Chicken Pot Pie
By gmbeckett
HEAT oven to 400°F. COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 min
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
- 1 tub (10 oz.) PHILADELPHIA Savory Herb & Garlic Cooking Creme
- 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)