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Recipes
Blueberry Sour Cream Coffee Cake
By á-46
"One really delicious and really unhealthy Sunday coffee cake
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 5/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 tablespoon confectioners' sugar for dusting
Mac 'n' Cheese Minis
By á-46
Heat oven to 400°F. Pour 1/2 the lemon juice into a mug or bowl and stir in cornstarch
- Juice of 1 large lemon, divided
- 2 teaspoons cornstarch
- 1 clove garlic, halved
- 1/2 cup chicken broth
- 1/4 cup kirsch (or cherry brandy)
- 1/8 teaspoons freshly grated nutmeg
- 3/4 cup grated lowfat Swiss cheese
- 1/4 cup grated Gruyère
- 8 ounces small pasta (such as elbow macaroni), cooked 1 minute less than directed on package
- 2 tablespoons seasoned breadcrumbs
Bacon Wrapped Scallops
By á-46
Look for 'dry' sea scallops, which means they haven't been soaked in sodium tripolyphosphate to make them heavier
- 16 sea scallops
- 8 slices bacon cut in half crosswise
- 8 toothpicks
- olive oil for drizzling
- freshly ground black pepper to taste
- kosher salt to taste
Glazed Squash
By á-46
Preheat oven to 400 degrees
- You can start a day or two beforehand on the dishes that will complete your holiday menu: Slice squash up to a day ahead; refrigerate in a resealable plastic bag. Once cooked, squash can sit at room temperature, covered, for up to two hours
- Vegetable oil, for baking sheets
- 3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
- Coarse salt and ground pepper
- 1/2 cup packed dark-brown sugar
Baked Beans and Hot Dogs with Biscuit Topping
By á-46
A cheesy biscuit topping gussies up this casserole of beans and hot dogs
- 1 tablespoon extra virgin olive oil
- 1 large bell pepper, green or other colors, chopped
- 1 medium onion, chopped
- 1 large can (28 ounces) baked beans
- 3/4 cup barbecue sauce
- 1 tablespoon spicy brown mustard
- 1 tablespoon packed brown sugar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 6 hot dogs, sliced
- 6 frozen biscuits
- 1/2 cup shredded Cheddar or Cheddar Jack cheese
SUMMER LOBSTER SALAD
By á-46
In a small bowl, whisk together the mayonnaise, mustard, lemon zest and juice, and chopped tarragon
- Creamy Dijon-Tarragon Dressing:
- This composed version of lobster salad is flavored with a piquant dressing seasoned with mustard and tarragon and is decorated brightly with snow peas and radishes.
- Servings: 4
- 2/3 cup mayonnaise
- 1 tablespoon grainy Dijon mustard
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 3 tablespoons chopped tarragon, plus sprigs for garnish
- Salad:
- 3 1/2 cups diced cooked lobster meat
- 2/3 cup minced celery
- 1/2 cup thinly sliced scallions
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- Bibb lettuce leaves
- 1 cup trimmed and blanched snow peas
- 4 radishes, thinly sliced
Fish Stuffing Bake
By á-46
Heat the water, 2 tablespoons butter, carrots and pepper in a 3-quart saucepan over medium-high heat to a boil
- 1 cup water *
- 1/4 cup (1/2 stick) butter
- 2 medium carrots, sliced (about 1 cup)
- 1 small green pepper, chopped (about 1/2 cup)
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 6 fresh or thawed frozen firm white fish fillets (cod, haddock or halibut) (about 1 1/2 pounds)
- 1 tbsp. lemon juice
- 1 tbsp. chopped fresh parsley or 1 tsp. dried parsley flakes
Slow Cooker Sweet and Sour Pork
By á-46
Arrange potatoes and onion in bottom of slow cooker
- Copyright, 2005, Robin Miller, All rights reserved
- 3 cups cubed peeled potatoes (Idaho or Yukon gold)
- 1 cup chopped onion
- 3 pound pork roast, trimmed
- 4 cloves garlic, minced
- 1 cup water
- 1/2 cup ketchup
- 3 tablespoons red wine vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground black pepper
- Salt
Pulled Pork Sandwiches
By á-46
In a medium saucepan combine pork, chicken broth, vinegar, sugar, chili powder, paprika, cumin, salt, and pepper
- 2005 , Robin Miller, All rights reserved
- 12 ounces leftover cooked pork, shredded
- 1 cup reduced-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 kaiser rolls, halved
Remoulade Sauce:
By á-46
In a small bowl, mash the capers with a fork
- 2 tablespoons jarred capers, chopped
- 2 cups tartar sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon prepared horseradish
- 6 dashes hot pepper sauce, or to taste (recommended: Tabasco)