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Shared Recipes by Recipe Box Members (page 973)
FRENCH ONION MASHED POTATOES
2 pounds russet potatoes, peeled and quartered 3/4 cup milk, heated to boiling 1 package dry onion soup mix 1/2 cup sour cream 2 Tablespoons chopped fresh chives Freshly ground black
by sgre52160
added 2011-09-29
added 2011-09-29
2 pounds russet potatoes, peeled and quartered 3/4 cup milk, heated to boiling 1 package dry onion soup mix 1/2 cup sour cream 2 Tablespoons chopped fresh chives Freshly ground black
CARAMEL-PECAN PIE
1/2 (15-oz) package refrigerated piecrusts 28 caramels 1/4 cup butter 1/4 cup water 3/4 cup sugar 2 large eggs 1/2 tsp vanilla extract 1/4 tsp salt 1 cup coarsely chopped pecans,
by sgre52160
added 2011-09-29
added 2011-09-29
1/2 (15-oz) package refrigerated piecrusts 28 caramels 1/4 cup butter 1/4 cup water 3/4 cup sugar 2 large eggs 1/2 tsp vanilla extract 1/4 tsp salt 1 cup coarsely chopped pecans,
CREAMY STRAWBERRY SALAD
1 (6-ounce) package strawberry-flavored gelatin 2 cups boiling water 1 1/2 cups cold water 1 (16-ounce) container sour cream 1 (10-ounce) package frozen sliced strawberries, thawed 2 (8-ounce)
by sgre52160
added 2011-09-29
added 2011-09-29
1 (6-ounce) package strawberry-flavored gelatin 2 cups boiling water 1 1/2 cups cold water 1 (16-ounce) container sour cream 1 (10-ounce) package frozen sliced strawberries, thawed 2 (8-ounce)
BAKED SHELLS WITH PESTO, MOZZARELLA, AND MEAT SAUCE
1 tablespoon cooking oil 1 onion, chopped 1 pound ground beef 2 cups chopped canned tomatoes, drained (from one 28-ounce can) 1 1/2 teaspoons salt 1/2 cup store-bought or homemade pesto
by sgre52160
added 2011-09-29
added 2011-09-29
1 tablespoon cooking oil 1 onion, chopped 1 pound ground beef 2 cups chopped canned tomatoes, drained (from one 28-ounce can) 1 1/2 teaspoons salt 1/2 cup store-bought or homemade pesto
Beef Tips With Gravy
Slow-cook your way to a comforting dish with beef tips in a savory red wine and golden mushroom gravy, served over rice or wide egg noodles for a hearty
by dougslay
added 2011-09-28
added 2011-09-28
Slow-cook your way to a comforting dish with beef tips in a savory red wine and golden mushroom gravy, served over rice or wide egg noodles for a hearty
Goat Cheese–Stuffed Mushrooms with Bread Crumbs
24 large cremini mushrooms (1 1/2 pounds), stems discarded 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary Kosher salt and
by ICOOK2
added 2011-09-28
added 2011-09-28
24 large cremini mushrooms (1 1/2 pounds), stems discarded 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary Kosher salt and
Hazelnut Profiteroles with Blue Cheese and Grapes F&W
1/2 cup hazelnuts 1 cup milk 1 stick plus 1 tablespoon unsalted butter 2 tablespoons Frangelico or other nut-flavored liqueur 2 teaspoons sugar 3/4 teaspoon salt 1 cup all-purpose flour
by ICOOK2
added 2011-09-28
added 2011-09-28
1/2 cup hazelnuts 1 cup milk 1 stick plus 1 tablespoon unsalted butter 2 tablespoons Frangelico or other nut-flavored liqueur 2 teaspoons sugar 3/4 teaspoon salt 1 cup all-purpose flour
Savory Ricotta-Squash Tart F&W
2 large eggs 14 ounces frozen all-butter puff pastry, thawed but chilled All-purpose flour, for rolling Two 11-ounce organic acorn squash, rinsed and dried 1 tablespoon plus 1 teaspoon
by ICOOK2
added 2011-09-28
added 2011-09-28
2 large eggs 14 ounces frozen all-butter puff pastry, thawed but chilled All-purpose flour, for rolling Two 11-ounce organic acorn squash, rinsed and dried 1 tablespoon plus 1 teaspoon
Butternut Squash Soup with Crisp Pancetta (F&W)
4 medium butternut squash (6 pounds) 6 tablespoons unsalted butter, cut into 8 pieces Kosher salt and freshly ground pepper 12 very thin slices of pancetta (3 ounces) 2 tablespoons
by ICOOK2
added 2011-09-28
added 2011-09-28
4 medium butternut squash (6 pounds) 6 tablespoons unsalted butter, cut into 8 pieces Kosher salt and freshly ground pepper 12 very thin slices of pancetta (3 ounces) 2 tablespoons
PANCETTA-WRAPPED BEEF TENDERLOIN WITH WHIPPED HORSERADISH CREAM
1 (5- to 6-lb.) beef tenderloin, trimmed 2 tsp kosher salt 1 tsp coarsely ground pepper 3 tbsp olive oil, divided 14 very thin pancetta slices Wax paper 3 garlic cloves, minced 2 tbsp
by sgre52160
added 2011-09-28
added 2011-09-28
1 (5- to 6-lb.) beef tenderloin, trimmed 2 tsp kosher salt 1 tsp coarsely ground pepper 3 tbsp olive oil, divided 14 very thin pancetta slices Wax paper 3 garlic cloves, minced 2 tbsp
TOFFEE-MOCHA TRIFLE
4 slices angel-food cake, cut into cubes (approximately 2 cup) 1/2 cup strong brewed coffee, cooled 4 ounces cream cheese, softened 6 tablespoons chocolate syrup 1 1/2 tablespoon sugar 1 1/2 cup
by sgre52160
added 2011-09-28
added 2011-09-28
4 slices angel-food cake, cut into cubes (approximately 2 cup) 1/2 cup strong brewed coffee, cooled 4 ounces cream cheese, softened 6 tablespoons chocolate syrup 1 1/2 tablespoon sugar 1 1/2 cup
BAKED TEX-MEX PIMIENTO CHEESE DIP
1 1/2 cups mayonnaise 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped 1/4 cup chopped green onions 1 jalapeno pepper, seeded and minced 1 (8-oz.) block extra-sharp Cheddar
by sgre52160
added 2011-09-28
added 2011-09-28
1 1/2 cups mayonnaise 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped 1/4 cup chopped green onions 1 jalapeno pepper, seeded and minced 1 (8-oz.) block extra-sharp Cheddar