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Recipes
*STIR-FRIED CHICKEN SALAD
By stepjo7269
214 calories/serving
- 1/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons rice wine vinegar
- 1 tablespoon Thai fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon bottled chopped garlic
- 2 teaspoons sugar
- 1 pound skinless, boneless chicken breast tenders
- 1 tablespoon peanut oil
- 4 cups mixed salad greens
- 1/4 cup chopped fresh basil
- 1/2 cup thinly sliced red onion
- 2 tablespoons finely chopped unsalted, dry-roasted peanuts
- Lime wedges (optional)
- Preparation
- ● Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
- ● Heat oil in a large nonstick skillet over medium-high heat.
- ● Drain chicken, reserving marinade.
- ● Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.
- ● Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat.
- ● Place 1 1/4 cups salad mixture on each of 4 plates.
- ● Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts.
- ● Serve immediately. Serve with lime wedges, if desired.
ASPARAGUS, CHICKEN, AND PECAN PASTA
By stepjo7269
Allrecipes By: Julie Ledford
- Directions:
- 1 (16 ounce) package penne pasta
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 red bell pepper, chopped
- 2 bunches asparagus, trimmed and cut into 1 inch pieces
- 1 cup chicken broth
- 1/4 cup chopped fresh basil
- salt to taste
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 1 pound grilled chicken breast strips
- 1 1/2 cups grated Parmesan cheese
- 1/2 cup pecan halves (optional)
- ●Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
- ●Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows.
- ●Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken.
- ●Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.
*RICE PUDDING
By stepjo7269
183 calories/serving
- Directions:
- 4 cups 2% low-fat milk
- 2/3 cup Arborio rice or other short-grain rice
- 2/3 cup maple syrup
- 1/4 cup raisins
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- ● Combine first 4 ingredients in a medium saucepan; bring to a boil over medium heat, stirring frequently.
- ● Reduce heat to low; cook 50 minutes or until rice is tender and mixture is creamy, stirring occasionally.
- ● Remove from heat, and stir in vanilla, salt, cinnamon, and nutmeg.
GARDEN FRESH TOMATO SOUP
By stepjo7269
Allrecipes By: Charlotte
- 4 cups chopped fresh tomatoes
- 1 slice onion
- 4 whole cloves
- 2 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 teaspoons white sugar, or to taste
- Directions
- ●In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
- ●Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- ●In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown.
- ●Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
- ● Season with sugar and salt, and adjust to taste.
ONIONS AU GRATIN
By stepjo7269
The Tast of Home Classic Cookbook p
- Directions:
- 6 medium yellow onions
- 1/4 cup butter, cubed
- 2 tablespoons all-purpose flour
- 1/2 cup Progresso ® Beef Broth
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- ●Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish.
- ●In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses.
- ●Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.
TRUE LOVE CHOCOLATE CAKE
By stepjo7269
Taste of Home By: Stephanie Basker from Caldwell, Idaho
- FROSTING:
- 1/4 cup butter, softened
- 1-2/3 cups sugar
- 2 eggs
- 1/2 cup unsweetened applesauce
- 2-1/4 cups all-purpose flour
- 2/3 cup baking cocoa
- 1-1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1-1/4 cups water
- 1 cup (6 ounces) semisweet chocolate chips
- 1 package (8 ounces) reduced-fat cream cheese
- 1/3 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- TOPPING:
- 3/4 cup flaked coconut
- 1/2 cup candy hearts
- Directions:
- ●In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.
- ●Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips.
- ●Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
- ●Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- ●For frosting, in a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping.
- ●Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy.
CINNAMON ROLLS
By stepjo7269
Allrecipes By: Pat Myers
- Directions:
- 1 1 1 cup milk
- 1/2 1/2 1/2 cup butter
- 1 1 1 cup water
- 1 1 1 tablespoon active dry yeast
- 1 1 1 cup white sugar
- 1 1 1 teaspoon salt
- 2 2 2 eggs
- 6 6 6 cups all-purpose flour
- 2 2 2 teaspoons ground cinnamon
- 2 2 2 cups dark brown sugar
- 1/2 1/2 1/2 cup butter, softened
- 2 2 2 cups confectioners' sugar
- 1 1 ounce) package 1 (3 ounce) package cream cheese, softened
- 1 1 1 tablespoon butter, softened
- 1/2 1/2 1/2 teaspoon vanilla extract
- 3 3 3 tablespoons milk
- ●Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
- 12 9x13 1 to 375 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F.
- 20 to 25 oven for 20 to 25 minutes until golden brown.
- ●To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.
BAKED POTATO SOUP
By stepjo7269
The Clarion Ledger, November 11, 1998
- 8 slices bacon
- 1 C. diced yellow onions
- ½ C. celery, sliced
- 2/3 C. self-rising flour
- 6 C. hot chicken broth
- 4-5 C. peeled and sliced baked potatoes (5 medium-large)
- 2 C. half-and half
- 1 tea. coarsely ground black pepper
- Garnish: Cooked crumbled bacon, grated cheddar cheese, and green onions
- ●Cook bacon until crisp. Remove bacon, reserving drippings. Crumble bacon and set aside.
- ●Cook onion and celery in reserved drippings over medium-high heat about 3 minutes or until onion is transparent.
- ●Add flour, whisking until smooth or until mixture just begins to turn golden. Add chicken broth gradually, whisking until liquid thickens.
- ●Add potatoes, half-and half, and black pepper.
- ●Reduce heat and simmer 10 minutes. (Do not allow soup to boil.)
- ●Garnish each serving with bacon, cheese, and green onions.
FRUITFUL DELIGHT
By stepjo7269
Judy Orr-Gilleland RN at VAMC
- 2 cans crescent rolls
- 2 8 oz packages of cream cheese, softened
- 1 c. sugar
- 2 t. vanilla
- 1 large can fruit cocktail, drained
- 1/2 t. cinnamon (to sprinkle on top)
- 1 t. brown sugar
- 2 T. butter
- ●Layer crescent rolls pressing flat to make crust.
- ●Mix cream cheese, sugar and vanilla. Spread mixture over crust.
- ●Place fruit on top of cream cheese mixture.
- ●Top with second roll of crescent rolls.
- ●Mix together melted butter, cinnamon and brown sugar. Brush over top crust.
BLACK BOTTOM ICEBOX PIE
By stepjo7269
Southern Living-September 2010 p
- Directions:
- 1 (9 oz) package chocolate wafers
- ½ C. butter, melted
- 2/3 C. sugar
- 3 T. cornstarch
- 4 egg yolks
- 2 C. milk
- 2 (4 oz.) bittersweet chocolate baking bars, chopped
- 1 T. dark rum
- 1 ½ tea. vanilla extract
- 2 C. heavy whipping cream
- 1/4 C. sugar
- Garnish: bittersweet chocolate shavings
- ●Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed.
- ●Stir together wafer crumbs and butter, and firmly press mixture on bottom, up sides and onto lip of a lightly greased 9 inch pie plate.
- ●Freeze crust 30 minutes.
- ●Whisk together 2/3 cup sugar and 3 T. cornstarch in a 3 quart heavy sauce pan.
- ●Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute. Remove from heat.
- ●Microwave chocolate in a microwave-safe glass bowl at HIGH 1 ½ minutes or until melted, stirring at 30 second intervals.
- ●Whisk melted chocolate, rum, and vanilla into thickened filling.
- ●Spoon filling into prepared crust.
- ●Place plastic wrap directly onto filling (to prevent a film from forming), and chill 8 to 24 hours.
- ●Beat whipping cream and 1/4 cup sugar at medium-high speed with an electric mixer until soft peaks form.
- ●Top pie with whipped cream, and garnish if desired.