Dig Into Desperate Housewives Recipes

On wisteria lane there is always something cooking up, which brings me to this next article on dishes from the Desperate housewives show, this american drama sitcom entertained thousands around the world! Having had up to 8 seasons, it really has been through all plots and stories. So here you can dig in and be one of the girls with your cooking skills. Secrets and truths unfold through the lives of female friends in one suburban neighborhood, after the mysterious suicide of a neighbor.... Susan's Spicy Mac And Cheese Ala Karl: INGREDIENTS YOU'LL NEED 1 1/2 cups finely chopped onion 2 large garlic cloves, minced 1 1/2 tablespoons minced pickled jalapeño chilies, or to taste 1 teaspoon ground coriander 1 1/2 teaspoons ground cumin 1/2 stick (1/4 cup) unsalted butter 1/4 cup all-purpose flour 4 cups milk a 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well cayenne to taste if desired 1 pound elbow macaroni 1 1/2 cups coarsely grated Monterey Jack (about 6 ounces) 1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces) 1 1/2 cups fresh bread crumbs 1 1/3 cups freshly grated Parmesan (about 1/4 pound) DIRECTIONS In a large heavy saucepan cook the onion, the garlic, the jalapenos, the coriander and the cumin in the butter over moderately low heat, stirring, until the onion is softened. Stir in the flour and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking. Bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste. In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente. Drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14-by-9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375-degree oven for 20 to 25 minutes, or until it is golden and bubbling. Katherine's Lemon Meringue Pie: INGREDIENTS YOU'LL NEED 1/2 (15 ounce) package refrigerated pie crusts or make your own single pie crust Lemon Meringue Pie Filling: 1 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 4 large egg yolks (save whites for meringue) 2 cups milk 1/3 cup fresh lemon juice 3 tablespoons butter 1 teaspoon grated lemon rind 1/2 teaspoon vanilla extract Meringue: 6 egg whites, 1/2 teaspoon vanilla extract, 6 tablespoons sugar DIRECTIONS Bake single pie crust as directed on package. To make lemon filling: Whisk together first 3 ingredients in a heavy non-aluminum saucepan. Whisk together egg yolks, milk and lemon juice in a bowl; whisk into sugar mixture in pan over medium heat. Bring to boil, and boil, whisking constantly, for 1 minute. Remove pan from heat and stir in butter, lemon rind, and vanilla until smooth. Pour into pie crust. Cover with plastic wrap placed directly on filling. Make meringue immediately as it must be spread on hot pie filling. To make meringue: Beat egg whites and vanilla at high speed with a mixer until they are foamy. Add sugar, 1 tablespoon at a time and beat 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Remove plastic wrap from pie and spread meringue evenly over warm filling, making sure to seal the edges with meringue. Bake pie at 325º for 25 minutes or until golden brown. Cool pie completely on a wire rack. Lynette's Mother's Day French Toast Waffles: INGREDIENTS YOU'LL NEED 1 cup pancake/waffle mix 2 teaspoons white sugar 1 teaspoon ground cinnamon 1/2 cup cold milk 2 eggs 1 teaspoon vanilla extract DIRECTIONS Preheat waffle iron. In a large mixing bowl, combine waffle mix, sugar and cinnamon. Stir in milk, eggs and vanilla extract. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. Edie's Quick And Easy No-Fail Lasagna: INGREDIENTS YOU'LL NEED 1 lb lasagna noodle 2 lbs lean ground beef or lean ground turkey 1 (32 ounce) jar spaghetti sauce 1 (15 ounce) can pizza sauce 4 cups ricotta cheese 4 cups shredded mozzarella cheese, divided 2 cups shredded cheddar cheese 1/4 cup Parmesan cheese 2 eggs 1 tablespoon parsley 1 teaspoon basil 2 teaspoons oregano 1/4 teaspoon pepper DIRECTIONS Brown meat and drain off fat. Add spaghetti sauce, pizza sauce, salt and pepper. Cook noodles in boiling water until tender. Preheat oven to 350°F. In separate bowl, mix together ricotta, 2 cups mozzarella, parmesan, eggs and herbs. In a 9x13 pan lay down layer of cooked noodles only slightly overlapping. Cover noodles with 1/3 of meat sauce and 1/2 cheese mixture. Cover with another layer of noodles. Cover with 1/3 meat sauce and rest of the cheese mixture. Cover with another layer of noodles. Cover with remaining meat mixture and top with remaining shredded cheeses. Bake at 350F for 30 minutes. Remove from oven and let stand for at least 10 minutes. Gabrielle's Low-Fat Beef Enchiladas: INGREDIENTS YOU'LL NEED 1 pound Lean ground beef 1 Medium onion, chopped (1/2 cup) 1/2 cup Sour cream 1 cup Shredded cheddar cheese (4 ounces) 1/4 teaspoon Pepper 1/3 cup Chopped green bell pepper 2/3 cup Water 1 tablespoon Cumin 1 clove Garlic, finely chopped 1 can (15 ounces) tomato sauce 8 Flour tortillas Shredded cheese, sour cream and chopped onions, if desired DIRECTIONS Heat oven to 350. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese and pepper. Cover and set aside. Heat bell pepper, water, cumin, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9x1 1/4 inches. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11x7x1 1/2 inches. Pour remaining sauce over enchiladas. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions. Orange Blossom Muffins: INGREDIENTS YOU'LL NEED 1 slightly beaten egg 1/2 cup sugar divided 1 cup orange juice 4 Tablespoons melted butter, divided 2 cups package biscuit mix 1/4 cup orange marmalade 1/4 cup chopped pecans 1 1/2 Tablespoons all-purpose flour 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg DIRECTIONS Preheat oven to 400 degrees. Combine egg, 1/4 cup sugar, orange juice and 2 tablespoons butter. Add biscuit mix and mix for 30 seconds. Stir in marmalade and pecans. Grease muffin pans or line with paper baking cups, fill 2/3 full. Combine 1/4 cup sugar, flour, cinnamon, nutmeg and 2 tablespoons butter. Sprinkle over batter. Bake at 400 degrees for 20 to 25 minutes. Katherine's Modern Waldorf Salad: INGREDIENTS YOU'LL NEED 1/4 cup low-fat mayonnaise 1/4 cup nonfat plain yogurt 2 tablespoons orange juice 2 teaspoons grated orange peel 1/2 teaspoon Cajun seasoning 1 head romaine lettuce 1 grapefruit 1 firm but ripe Bosc pear, peeled, cored, diced 1 tart green apple (such as Pippin), peeled, cored, diced 1 cup seedless grapes, halved 1/3 cup chopped dates 1/4 cup pine nuts, toasted DIRECTIONS Mix mayonnaise, yogurt, orange juice, orange peel and Cajun seasoning in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with large outer leaves of lettuce. Chop enough remaining leaves into bite-size pieces to measure 6 cups (reserve remaining lettuce for another use). Place chopped lettuce in another large bowl. Using small sharp knife, cut off peel and white pith from grapefruit. Cut between membranes to release grapefruit segments. Cut segments in half. Place in bowl with chopped lettuce. Add diced pear, diced apple, halved grapes and chopped dates. Add dressing to salad and toss to coat. Transfer salad to leaf-lined bowl. Sprinkle salad with pine nuts and serve. Bree's Grandma's Apple Crumble: INGREDIENTS YOU'LL NEED 5 med. apples, pared and cored (about 2 1/4 lbs.) 3 tbsp. lemon juice 1/2 c. sugar 2 tbsp. all-purpose flour 1 tsp. grated lemon peel 1 unbaked (9-inch) pie shell 1 recipe crumble topping DIRECTIONS Slice apples to make 5 cups. Sprinkle with lemon juice. Mix together sugar, flour, and lemon juice. Spoon into pastry shell. Sprinkle with crumble topping: 1/2 c. all-purpose flour 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground mace Mix all together and cut in 4 tablespoons butter to make coarse crumbs. Bake in 400 degree oven for 45-50 minutes. Serve warm with cheese slices or ice cream. Susan's Caribbean Chimichangas: INGREDIENTS YOU'LL NEED 4 chicken breast halves, cooked, diced 1 (15-ounce) can black beans, drained, rinsed 1/2 cup diced red onions 1 cup frozen corn, thawed, drained 1/4 cup diced fresh cilantro 2 jalapeno peppers, seeded, diced 1 cup cooked rice, cooled 1 tablespoon Jamaican jerk seasoning 12 large (burrito size) flour tortillas Jamaican Pepper Sauce: 2 cups mango juice 3 tablespoons minced cilantro 2 teaspoons hot pepper sauce 2 tablespoons brown sugar 2 teaspoons Jamaican jerk seasoning DIRECTIONS In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeno peppers, rice and Jamaican jerk seasoning. On each tortilla, spoon about 1/3 cup chicken mixture just below center. Fold two sides of tortillas over filling. Fold over top and bottom edges of tortillas, making rectangles; secure with wooden picks. On greased baking sheet, place tortillas, folded side down. Spray chimichangas with cooking spray and bake in 425*F oven for 15 minutes, turning once. Remove picks and serve with Jamaican Pepper Sauce for dipping. Jamaican Pepper Sauce: In medium bowl, whisk together 2 cups mango juice, 3 tablespoons minced cilantro, 2 teaspoons hot pepper sauce, 2 tablespoons brown sugar and 2 teaspoons Jamaican jerk seasoning. Store in refrigerator until chimichangas are finished baking. Whisk again just before serving. Scavo Family Mini Chicken Pizzas: INGREDIENTS YOU'LL NEED Pillsbury pizza crust in tube (psst - ready made pie crust is a huge time saver) 2 cups cooked chicken 1 medium onion 1 lb. Monterey Jack cheese onion and chive cream cheese salt pepper DIRECTIONS Divide pizza crust into 12 small pizzas. Bake 10 minutes on cookie sheet. Remove and spread with cream cheese. Saute the onions. Mix the chicken onions and salt and pepper to taste. Divide onto the pizzas. Cover with the cheese. Bake 15 minutes at 350 degrees. Angie's Grandma's Italian Pizzelle Cookies: INGREDIENTS YOU'LL NEED 12 eggs 2 cup sugar 1.5 cups vegetable oil 6 cups all-purpose flour 2 tablespoon baking powder 6 tablespoons fennel seeds Optional:

1/2 cup unsweetened cocoa powder, and 2 additional egg, or

1/2 cup amaretto and an additional 1/2 cup all-purpose flour

You must use a Pizzelle Iron to bake these one! DIRECTIONS In a large bowl, combine the eggs, sugar and oil and mix until well combined. Add the flour, baking powder, fennel seeds, and optional ingredients if desired, and mix well to form a homogenous batter. Set aside at room temperature for 30 minutes. Heat the pizzelle iron until very hot. Pour 2 tablespoons of batter onto the iron, close it, and return to the heat. Cook until golden brown, about 2 minutes. Repeat until all the batter is used. Once the pizzelle is done cooking carefully remove it with a fork and cool on a rack or wax paper. Broiled Sweet and Spicy Salmon with Pineapple: INGREDIENTS YOU'LL NEED 1/4 cup maple syrup 1/4 tsp cayenne pepper 1 lb salmon filet, cut into 4 pieces salt and pepper nonstick cooking spray pineapple (I use a can of pineapple chunks) cilantro, roughly chopped rice lime wedges (optional) Directions: Heat broiler, with rack in top position. Cook rice according to package directions. Meanwhile in a small bowl, stir together maple syrup and cayen