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Recipes
Balsamic-Glazed Salmon - Giada De Laurentiis
By á-46
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat
- Glaze:
- 3/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, peeled and smashed or chopped
- Salmon:
- Four 6-ounce center-cut salmon fillets, skinned
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
Pressure Cooker Pork Chop
By á-46
If you are like me and have a problem with drying out pork chops, this is a recipe you need to try
- 2 1-inch pork chops
- 2 TBS olive oil
- 1/8 cup chicken stock
- 1 green pepper chopped
- 1 onion,chopped
- 1/2 cup red wine
- 2 tsp oregano
- 2 tsp basil
- 1/2 tsp rosemary
- Garlic
- pinch red pepper flakes
- 1 14 oz can diced tomatoes and juice
- 2 tsp tomato paste
- 1 medium potato, peeled and thinly sliced
Rum Sauce Mix For Chicken Parm.
By á-46
Mix ingredients together
- 1 small Jar Orange Marmalaide
- 1/4 C rum
eight easy-peasy lunch hour wraps - Parade Mag. Recipes
By á-46
here's how to put them together: (1) Layer ingredients in center of wrap; (2) fold the right side over the filling;...
- Chicken Chipotle:
- 1 large flour tortilla spread with
- a mixture of 1 Tbsp mayonnaise
- and a pinch of chipotle chili powder
- 4 slices deli roast chicken
- 2 –3 thin slices cheddar cheese
- Romaine lettuce leaves
- Italian Sub:
- 1 large flour tortilla, sprinkled
- with oil and white wine vinegar
- Thinly sliced salami
- Thinly sliced provolone
- Thinly sliced deli ham
- Roasted red peppers,
- cut into strips
- Chopped romaine lettuce
- Pizza:
- 1 large flour tortilla, spread
- with 2 Tbsp pizza sauce
- 3 thin slices mozzarella cheese
- 3 slices salami
- 2 slices pepperoni
- 2 Tbsp green bell pepper strips
- 2 Tbsp sliced mushrooms
- Roast Beef & Swiss:
- 1 large flour tortilla, spread
- with a mixture of 1 Tbsp
- mayonnaise, 1 tsp honey mustard,
- and a pinch of pepper
- 2 –3 slices deli roast beef
- 2 –3 slices Swiss cheese
- Thinly sliced gherkins
- Baby spinach leaves
- Sliced Roma tomatoes
- Chopped fresh chives
- Southwestern:
- 1 large flour tortilla
- Chili (homemade or
- canned), heated
- Chopped tomato
- Guacamole
- Sour cream
- Shredded lettuce
- Grated cheddar cheese
- Tuna Club:
- 1 large flour tortilla
- 1/4 cup tuna salad
- 2 –3 slices cooked bacon
- 3 thin slices tomato
- 2 –3 iceberg or
- other lettuce leaves
- Turkey & Gouda:
- 1 large flour tortilla, spread
- with 2 Tbsp mayonnaise mixed
- with 2–3 tsp cranberry sauce
- 3 slices deli turkey
- 2 –3 slices Gouda
- Thin slices cucumber
- Carrot shavings
BAKED ZITI WITH ITALIAN SAUSAGE
By á-46
Preheat oven to 400°. Coat a 4-quart casserole dish with nonstick spray
- FOR THE SAUCE, COOK:
- 1 lb. bulk Italian sausage 1/4 cup olive oil 1 1/2 cups diced onions 1/4 cup chopped fresh garlic 2 tsp. dried Italian seasoning 1 tsp. red pepper flakes
- STIR IN:
- 2 cans whole tomatoes in purée, such as Cento (28 oz. each), crushed 8 oz. mascarpone cheese Salt and black pepper to taste
- FOR THE PASTA, COOK:
- 1 lb. ziti pasta
- COMBINE:
- 1 lb. provolone, cut into 1/2-inch cubes
- 1 cup grated Parmesan
Cranberry-Glazed Carrots - Food Network Magazine
By á-46
Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7...
- carrots - thinly sliced
- 2 TBS olive oil
- cranberry juice - no sugar added
- cumin
- cinnamon
- salt
- parsley
Cheese Stuffed, Bacon Wrapped, Honey Barbecue Meatloaf
By á-46
This meatloaf recipe is made with bbq sauce and honey for added smokiness, a little sweetness, and moisture
- 1 pound 90% lean ground beef
- 1/2 cup plain panko bread crumbs
- 1 tablespoon plus 2 teaspoons worcestershire sauce
- 1 tablespoon dijon mustard
- 4 tablespoons smoky barbecue sauce
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- String cheese
- bacon
Cherry-Chipotle Turkey Breast - Rachael Ray
By á-46
1. Preheat the oven to 425 degrees
- Tip Cooking a turkey breast instead of a whole bird cuts your cooking time in half.
- 4 1/2 pounds boneless turkey breast with skin, tied (most come this way, or ask your butcher)
- 4 tablespoons butter (2oz), 2 tbsp melted
- salt and pepper
- 1 1/2 cups chicken stock
- 1/2 cup chopped onion
- 1 cup jarred pitted sour cherries plus 1 cup syrup
- 2 tablespoons chopped chipotle in adobo sauce
- 2 tablespoons dijon mustard
- 2 tablespoons honey
Easy Stuffed Rolled Chicken
By á-46
Bacon, spinach, and cheese are stuffed inside chicken breasts for a loaded, satisfying dinner
- 4 (4-ounce) boneless, skinless chicken breasts, flattened to 1/4 inch
- 1/2 teaspoon coarse salt, divided
- Freshly ground black pepper
- 4 pieces bacon
- 12 ounces spinach, stemmed
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 egg whites, slightly beaten
- 1 1/4 cups breadcrumbs (regular or Italian style)
- 2 cups jarred, low-sodium marinara sauce
- 1 cup shredded mozzarella cheese
Peppered Sole
By á-46
TOTAL TIME: Prep/Total Time: 25 min
- 2 tablespoons butter
- 2 cups sliced fresh mushrooms
- 2 garlic cloves, minced
- 4 sole fillets (4 ounces each)
- 1/4 teaspoon paprika
- 1/4 teaspoon lemon-pepper seasoning
- 1/8 teaspoon cayenne pepper
- 1 medium tomato, chopped
- 2 green onions, thinly sliced