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Recipes I've Shared:
Even if you’re a fan of Greek yogurt like I am, use a sweetened yogurt for these, since everything frozen tastes a bit less sweet and you want these to be a treat. I used BaNilla yogurt this time, but I know from years of childhood sampling that strawberry and plain vanilla are also delicious.
NOTE: I substitute orange zest for Meyer lemon zest in this recipe, because in my part of the country it's much easier to find. The calories should be the same.
Adapted from the Happy Herbivore.com
Taken from the Food Network site and modified slightly -- I did not add heavy cream and cut the butter in half, but included 1/2 cup of parmigiano because I misread the recipe at first. I served this in halves of roasted acorn squash, but there are a dozen variations. *Can be made vegetarian using vegetable stock, which I did.*
COURTESY OF LYNNE ROSETTO KASPER and The Splendid Table; http://splendidtable.publicradio.org/
BR>Cooking this Butternut Squash Soup in a large sauté pan saves time and intensifies the flavors and browning the onions supplies the bold foundation you need with sweet ingredients like squash.
These are adapted from "TANGY TART HOT & SWEET", by Top Chef's Padma Lakshmi.
It's a shame to think that some people only know mac and cheese out of a box. The real thing is rich, filling, and delicious. Use nearly any pasta-tube, corkscrew, or cupshaped ones work best because they grab the sauce-just be sure to slightly undercook whatever pasta you use since it will continue to cook in the oven. Vary the type of cheese you use too: try blue cheese, goat cheese, smoked Gouda, or even mascarpone for a decadent version; see the variations.