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Recipes
Poppy Seed & Nut Rolls
By LKWolfe
In large bowl, mix 2 cups flour, sugar, undissolved yeast, lemon peel and salt
- 5 cups all-purpose flour (5 to 5 1/2 cups) --
- 1/2 cup sugar
- 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast --
- 2 tablespoons grated lemon peel --
- 1 teaspoon salt
- 1 cup milk
- 1 cup butter or margarine (2 sticks) --
- 1/2 cup water
- POPPY SEED FILLING
- 3/4 cup poppy seeds
- 1/4 cup milk
- 1 cup sugar
- 1 tablespoon grated lemon peel --
- Honey Nut Filling (recipe follows) --
- 1 egg -- lightly beaten
- Confectioners' Sugar Icing -- optional
- Additional ground nuts or poppy seeds -- optional
- HONEY NUT FILLING
- 2 1/2 cups ground walnuts
- 1/2 cup honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- CONFECTIONERS' SUGAR ICING
- 2 cups confectioners' sugar --
- 1 teaspoon vanilla extract
- 2 teaspoons milk (2 to 3 teaspoons) --
Creamed Corn
By LKWolfe
SERVES 8 | ACTIVE TIME 5 Min | TOTAL TIME 4 Hours 5 Minutes Combine ingredients in slow cooker
- 8 oz cream cheese, cut into pieces
- 1 cup 2% milk
- 1/2 cup heavy cream
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 pounds frozen corn
Kale with cherry tomatoes
By LKWolfe
Kale holds its texture well in cooking
- 2 teaspoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pound kale, tough stems removed and leaves coarsely chopped
- 1/2 cup vegetable stock or broth
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Pork Roast with Peach Sauce
By LKWolfe
Directions 1. Coat a 6-quart slow cooker with nonstick cooking spray
- 1 boneless pork loin roast (about 3 pounds), tied
- 1/4 teaspoon onion salt
- 1/4 teaspoon black pepper
- 1 can (15.25 ounces) sliced peaches in heavy syrup
- 1/2 cup chili sauce
- 1/3 cup packed light-brown sugar
- 3 tablespoons apple cider vinegar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked egg noodles, optional
Glazed Scallops
By LKWolfe
1. Soak long wooden skewers in water for about 20 minutes 2
- 8 sea scallops (4 per person)
- 8 slices bacon
- 1/4 cup maple syrup - or amount to your tasting
- 1/4 cup barbecue sauce (preferably a smoky one)(I use a local sauce - black raspberry from carter cue)
- wooden skewers
Chicken with Dijon Mustard Sauce
By LKWolfe
Directions Season chicken breasts and cook in non-stick skillet with the cooking oil until done on both sides
- 2 chicken breasts, beat 1/4 inch thick with tenderizer
- 2 tablespoons olive oil or other cooking oil
- 1/2 cup white cooking wine or vermouth
- 1 teaspoon dried thyme
- 1 clove minced garlic
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
Pork Roulade with Apple-Raisin Stuffing
By LKWolfe
1. Heat oven to 350 degrees F
- 1 box (6 ounces) pork stuffing mix
- 1 Granny Smith apple, peeled, cored and diced
- 1/3 cup raisins
- 1/3 cup chopped pecans
- 1 large pork tenderloin (about 1-1/2 pounds)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1 tablespoon vegetable oil
- 1/2 cup white wine
- 1 cup low-sodium chicken broth
- 1/4 cup heavy cream
Moroccan Beef
By LKWolfe
1. Heat oven to 350 degrees F
- 1-3/4 pounds beef round, cut into 1 1/2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, peeled and sliced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground ginger
- 2 cinnamon sticks
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1/2 pound green beans, cut into 1-inch pieces
- 2 cups shredded carrots
- 3 cups cooked whole-wheat couscous
Weight Watchers General Tso's Chicken
By LKWolfe
1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside
- 3/4 cup canned reduced-sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon white wine vinegar
- 1/2 teaspoon ground ginger
- 2 teaspoons peanut oil
- 2 medium scallions, chopped
- 2 medium garlic cloves, minced
- 1/2 teaspoon red pepper flakes or 1 dried chili, minced
- 1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
- 2 cups cooked white rice, kept hot