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Recipes
Fresh Herb Vinaigrette
By Meals_by_Mel
Directions In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper
- 1/3 cup olive oil or salad oil
- 1/3 cup white or red wine vinegar, rice vinegar, or white vinegar
- 1 - 2 teaspoons sugar
- 1 tablespoon snipped fresh thyme, oregano, or basil, or 12 teaspoon dried thyme, oregano, or basil, crushed
- 1/4 teaspoon dry mustard or 1 teaspoon Dijon-style mustard
- 1 clove garlic, minced
- 1/8 teaspoon black pepper
Chicken with 40 Cloves of Garlic
By Meals_by_Mel
Clean out chicken and rinse in cold water
- 1 roasting whole chicken( 5-6 pounds)
- 1 small onion, quartered
- 40 garlic cloves, peeled
- 1/4 cup vegetable oil
- 1 lemon, juiced
- 1-1/2 teaspoons salt
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried celery flakes
- 1/2 teaspoon dried tarragon ,crushed
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
Best Ever Butter Cookies
By Meals_by_Mel
From Land O'Lakes
- Cookie
- 1 cup Land O Lakes® Butter, softened
- 1 cup sugar
- 1 Land O Lakes® All-Natural Egg
- 2 tablespoons orange juice
- 1 tablespoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Frosting
- 3 cups powdered sugar
- 1/3 cup Land O Lakes® Butter, softened
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
- Food color, if desired
Chicken Milanese
By Meals_by_Mel
Prepare sauce and keep warm
- Fresh Milanese Sauce
- 2 teaspoons olive oil
- 2 cups grape tomatoes, halved lengthwise
- 1 large shallot, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves
- 1/4 cup dry red wine
- Chicken Milanese
- 1 1/2 tablespoons olive oil
- 1/2 cup Panko
- 1/4 cup grated parmesan cheese
- 4 skinless, boneless chicken breasts
Pumpkin Bars
By Meals_by_Mel
Recipe courtesy Patty Ronning as adapted by Paula Deen
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Spicy Guacamole with Corn and Black Beans
By Meals_by_Mel
Combine all the ingredients except for the avocados and only squeeze in the juice from one of the limes
- 3 avocados, diced
- 1/2 cup sweet corn
- 1/4 cup black beans
- 1/2 cup red onions, diced
- 1/2 of a red bell pepper, diced
- 1 serrano pepper, diced finely*
- 1 handful of cilantro, chopped
- 2 small limes*
- 1/2 tsp of salt
Raspberry Buckle
By Meals_by_Mel
Grease and flour an 8-inch square pan
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- scant 1/2 teaspoon salt
- 8 tablespoons butter (4 ounces), softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup milk, low fat is fine
- 2 1/2 cups fresh raspberries
- Topping***
- 4 tablespoons butter (2 ounces), softened
- 1/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- pinch ground nutmeg
Spinach and Mushroom Smothered Chicken
By Meals_by_Mel
In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender
- 3 cups fresh baby spinach
- 1-3/4 cups sliced fresh mushrooms
- 3 green onions, sliced
- 2 tablespoons chopped pecans
- 1-1/2 teaspoons olive oil
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon rotisserie chicken seasoning
- 2 slices reduced-fat provolone cheese, halved
White Bean and Tuna Salad
By Meals_by_Mel
Directions In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 5 ounces baby spinach
- 1 tablespoon plus 1 teaspoon red-wine vinegar
- 2 cans (5 ounces each) solid white tuna, drained and broken into chunks
- 1/4 cup green olives, pitted and roughly chopped
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- Crusty bread, for serving
Curried Beef Short Ribs
By Meals_by_Mel
Lia Huber, Cooking Light MARCH 2009
- 2 teaspoons canola oil
- 2 pounds beef short ribs, trimmed
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/3 cup minced shallots
- 3 tablespoons minced garlic
- 3 tablespoons minced peeled fresh ginger
- 1/4 cup water
- 2 tablespoons red curry paste
- 1/4 cup light coconut milk
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 4 cups hot cooked basmati rice