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Recipes
Almond-Crusted Talapia
By FFPMaMMa
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside
- 2 eggs
- 1 teaspoon lemon pepper
- 1 teaspoon garlic pepper
- 1 cup ground almonds
- 1 cup freshly grated Parmesan cheese
- 8 (6 ounce) tilapia fillets
- 1/4 cup all-purpose flour for dusting
- 6 tablespoons butter
- salt to taste
- 1 cup freshly grated Parmesan cheese
- 8 sprigs parsley
- 8 lemon wedges
Garlic Lemon Dip (fondue)
By FFPMaMMa
recommend with chicken
- 1 1/2 cup Mayonnaise
- 1 1/2 tbsp Lemon juice
- 1 tbsp Garlic, crushed
- 1/2 tsp Tabasco sauce
- Salt and pepper
Creamy Curry Apple Dip (fondue)
By FFPMaMMa
recommended with seafood
- 1/2 cup Plain yogurt
- 3 tbsp Apple sauce
- 1 tsp Prepared curry paste
- 1/2 tsp Lime juice
- Salt and pepper
Easy Mac & Cheese
By FFPMaMMa
In a large pot, boil 4 quarts water
- 1 pound elbow noodles or mini shells
- 6 oz Velveeta or Gouda
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons half-and-half
- 1/2 teaspoon kosher salt
Oven-Fried Catfish
By FFPMaMMa
Preheat the oven to 425 degrees F (220 degrees C)
- 1 1/2 pounds catfish fillets
- 1/2 cup yellow cornmeal
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 cup skim milk
- 1 egg
- cooking spray
Sausage Lasagna (slow cooker)
By FFPMaMMa
Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray
- Vegetable oil spray
- 8 Curly-edged lasagna noodles (7 ounces), broken in half
- Salt and pepper
- 1 3/4 cups ricotta cheese (15 ounces)
- 11/4 cups grated Parmesan cheese (21/2 ounces)
- 1/2 cup minced fresh basil
- 1 large egg
- 1 (24-ounce) jar tomato sauce
- 1 pound Italian sausage, removed from its casing
- 4 cups shredded mozzarella cheese (1 pound)
Grilled Watermelon Salad
By FFPMaMMa
Place watermelon slices on the grill until they get nice char marks
- 1 (5-pound) watermelon, sliced
- 1 carton raspberries
- 1 cup finely chopped fresh coconut
- 4 ounces feta, crumbled
- 1/4 cup chopped sweet onion
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Vanilla salt
- Pinch cayenne
- 1 cup chopped mint leaves
Lemon Teriyaki Dip (fondue)
By FFPMaMMa
1. Combine all ingredients in a pot
- 1/2 cup Soy sauce
- 1/4 cup Sugar (try honey first)
- 1/2 tsp Ground ginger
- 2 tbsp Lemon juice
Cappellini al Forno
By FFPMaMMa
Place an oven rack in the center of the oven
- 1 pound cappellini (angel hair) pasta
- 1 cup plain breadcrumbs
- 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing the springform pan
- 1 cup grated Parmesan cheese, plus 1/2 cup
- 3 eggs, at room temperature, beaten
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups (8 ounces) shredded smoked mozzarella cheese
- 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
- 3 tablespoons olive oil
- 1 (25-ounce) jar marinara or tomato-basil sauce, warmed
Crockpot Autumn Soup
By FFPMaMMa
ace the butter, onion, squash and orange juice in the slow cooker
- 1 stick butter-melted
- 1 onion-chopped
- 5 pounds butternut squash, peeled and cut into 1/2 inch pieces
- 1 1/2 cups orange juice
- 1/2 cup maple syrup
- 1 teaspoon cinnamon