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Recipes
Kielbasa Stew
By LKWolfe
In a large saucepan over medium heat, cook sausage in butter until brown
- 1 pound kielbasa sausage, cut into 1 inch pieces
- 1 tablespoon butter
- 1 (14 ounce) can beef broth
- 1 (10.75 ounce) can tomato soup
- 1 1/2 cups water
- 3 cups shredded cabbage
- 1 onion, chopped
- 1/2 cup diced green bell pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 cup sour cream
Who Loves Ya Baby-Back?
By LKWolfe
Recipe courtesy Alton Brown
- 2 whole slabs pork baby back ribs
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
Chicken Curry (Weight Watchers Style)
By LKWolfe
1. In bowl, combine yogurt and seasonings; add chicken parts, turning to coat
- 1/2 cup plain low-fat yogurt
- 2 garlic cloves, minced
- 1 teaspoon curry powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 dash ground red pepper
- 1 1/2 lbs chicken parts, skinned
- 2 teaspoons vegetable oil
- 1/2 cup chopped tomato
- 1 bay leaf
Marmalade Candied Carrots
By LKWolfe
Place carrots in a steamer basket; place in a large saucepan over 1 in
- 2 pounds fresh baby carrots
- 2/3 cup orange marmalade
- 3 tablespoons packed brown sugar
- 2 tablespoons butter
- 1/2 cup chopped pecans, toasted
- 1 teaspoon rum extract
Cherry-Glazed Lamb Chops
By LKWolfe
Combine the rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper, divided
- 4 lamb loin chops (4 ounces each)
- 1 garlic clove, minced
- 1/4 cup beef broth
- 1/4 cup cherry preserves
- 1/4 cup balsamic vinegar
Baked French Toast Casserole with Maple Syrup
By LKWolfe
Recipe courtesy Paula Deen
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- Praline Topping
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Slow Cooker Chicken Curry
By LKWolfe
Combine the tomatoes with their juices, 2 tablespoons vinegar, flour, tomato paste, 1 teaspoon garam masala, ginger...
- One 14.5-ounce can no-salt-added diced tomatoes
- 2 tablespoons plus 1 teaspoon red wine vinegar
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 2 teaspoons garam masala
- One 1-inch piece fresh ginger, peeled and cut into pieces
- 2 cloves garlic, halved
- Kosher salt and freshly ground black pepper
- 1 pound red skinned potatoes, cut into 1/2-inch pieces
- 2 pounds chicken thighs, skin removed and discarded (about 8 thighs)
- One 5-ounce package baby spinach
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- Serving suggestions: pita or naan bread, chutney and/or Greek yogurt
- Copyright 2012 Television Food Network, G.P. All rights reserved.
Spiced Pecans
By LKWolfe
Line a half sheet pan with parchment paper and set aside
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried ground orange peel
- 1 pound pecan halves
- 4 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons packed dark brown sugar
- 2 tablespoons water
Charlotte Russe with Raspberries
By LKWolfe
Courtesy Alexandra Guarnaschelli for Food Network Magazine
- 21/4-ounce packets unflavored gelatin
- 4 ounces dark chocolate, finely chopped
- 2 1/2 cups whole milk, warmed
- 8 large egg yolks
- 1/2 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 1 tablespoon plus 1 teaspoon vanilla extract
- 18-20 ladyfingers (12 ounces)
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 2 cups fresh raspberries
- 1 tablespoon orange-flavored liqueur
Maple-Bourbon Glazed Salmon
By LKWolfe
Preheat broiler. Combine 1 teaspoon orange juice, syrup, bourbon, and pepper, stirring with a whisk
- 5 teaspoon fresh orange juice, divided
- 1 tablespoon maple syrup
- 1 teaspoon bourbon
- 1/8 teaspoon ground red pepper
- 4 (6 oz.) salmon fillets
- Cooking spray
- 1/4 teaspoon salt