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Recipes
stuffed mushroom caps
By retret111
Preheat the oven to 400 degrees F
- 4 large (4 to 5-ounce) portobello mushroom caps, stemmed
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
- 3/4 teaspoon freshly ground white pepper
- 2 tablespoons unsalted butter
- 1/4 cup small-diced onions
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Pinch freshly grated nutmeg
- 1/2 pound lump crabmeat, picked over
- 1/3 cup grated Gruyere
- 4 teaspoons bread crumbs
zuchini parmesan chips
By retret111
Preheat the oven to 450 degrees F
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
macaroni salad
By retret111
In a large pot with salt, boil pasta for 12 to 15 minutes until cooked
- 2 pounds elbow noodles
- 10 hard boiled eggs, peeled and diced
- 1/2 onion, finely diced
- 4 celery stalks, finely diced
- 1/4 cup pickle relish
- 3 cups heavy mayonnaise
- 2 tablespoons salt, or to taste
- 1 tablespoon Worcestershire sauce