LKWolfe's profile page
Recipes
Polynesian Flank Steak
By LKWolfe
Bruce Weinstein, Cooking Light JUNE 2007
- 1/3 cup pineapple juice
- 1/3 cup low-sodium soy sauce
- 1/4 cup thinly sliced green onions
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 1/2 pounds flank steak
- Cooking spray
Apple Cinnamon Baked Oatmeal
By LKWolfe
Preheat oven to 350F then spray a medium size baking dish with nonstick cooking spray
- For the oatmeal:
- 1 1/2 cups uncooked Oatmeal
- 1 3/4 cups unsweetened Almond Milk
- 1 large Apple (any type), peeled finely chopped
- 1.5 teaspoons ground cinnamon
- 1 teaspoon vanilla
- Pinch of salt
- 1 egg white
- 1/4 cup pomegranate seeds
- For the leche sauce (4 servings):
- 8 tablespoons Greek yogurt low fat 2%
- 4 tablespoons almond milk
- 1 teaspoon cinnamon
- 2 teaspoons honey
Couldn't be Simpler Bars
By LKWolfe
Pour butter into a greased 13-in
- 1/2 cup butter (no substitutes), melted
- 1 cup graham cracker crumbs
- 1 cup flaked coconut
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 (14 ounce) can sweetened condensed milk
- 1 cup chopped walnuts
Peanut Butter Banana Smoothie
By LKWolfe
Blend all ingredients
- 1 cup Milk
- 1 Banana
- 1 scoop protein powder
- 1/4 tsp cinnamon
- 1 tbls peanut butter
Hungarian Walnut Rolls
By LKWolfe
To make the Walnut Filling: 1
- For the Pastry:
- 2-1/4 cups all purpose flour
- 1/2 teaspoon salt
- 8 oz cream cheese, room temperature
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar for rolling
- For the Walnut Filling:
- 1/2 pound freshly ground walnuts (finely)
- 1 cup sugar
- 1/2 cup of boiled milk
- 1/8 cup melted butter
Wolfe German Potato Salad
By LKWolfe
Boil potatoes with skins on until fork tender
- 3-4 lbs Potatoes
- 1/2 cup sugar
- 1/2 to 3/4 cups White Vinegar (or apple cider vinegar)
- 1 cup cold water
- 1 tbs salt
- Pepper to taste
- 1 large onion grated
- 1/4 cup oil
- Mayonnaise as needed
Sour Cherry Soup
By LKWolfe
In 1 1/2 litres (2 1/2 cups) water, combine cherries, lemon peel, cinnamon, and sugar
- 500 gm (1 lb., 2 oz) sour cherries, stoned
- 150 gm (5 oz) sugar
- Salt
- Pinch cinnamon
- Lemon peel (I use a couple of grates...maybe an inch long each. Start with one, taste after a few minutes and add more if needed.)
- 10 cl (1/2 cup) sour cream
- 1 tsp flour
Greek Couscous with Shrimp
By LKWolfe
Vanessa T. Pruett, Cooking Light SEPTEMBER 2010
- 1 1/2 cups water
- 1 1/3 cups uncooked couscous
- 3/8 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 1/2 pounds peeled and deveined medium shrimp
- 1 cup grape tomatoes, halved
- 1/2 cup thinly sliced green onions
- 1/3 cup pitted kalamata olives, halved
- 1/4 cup 2% reduced-fat Greek-style plain yogurt (such as Fage)
Creamy Chipped Beef Fondue
By LKWolfe
In a large saucepan, heat milk and cream cheese over medium heat; stir until smooth
- 1-1/3 to 1-1/2 cups milk
- 2 packages (8 ounces each) cream cheese, softened
- 1 package (2-1/2 ounces) thinly sliced dried beef, chopped
- 1/4 cup chopped green onions
- 2 teaspoons ground mustard
- 1 loaf (1 pound) French bread, cubed
Kolachky or (Kolaczki)
By LKWolfe
1. In a large bowl, mix together cream cheese and butter until well blended
- 2 (8 ounce) packages cream cheese, room temperature
- 2 cups unsalted butter, softened
- 4 cups all-purpose flour
- 1 pound chopped walnuts
- 1 egg
- 1/2 cup honey
- 1 (12 ounce) can poppyseed filling
- 1 egg white
- 1/2 cup confectioners' sugar for dusting
- Optional Nut Filling
- 1/2 pound ground walnuts
- 2 egg whites
- 1/2 cup super fine sugar