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Recipes
Spinach and Brie Chicken
By Meals_by_Mel
•Heat broiler, with rack set 4 inches from heat
- •Coarse salt and ground pepper
- •8 thin chicken cutlets (1 1/2 pounds total)
- •2 tablespoons Dijon mustard
- •1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
- •4 ounces Brie cheese, cut into 8 slices
Pink Velvet Cupcakes
By Meals_by_Mel
Sift the flour with the baking powder and salt
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups milk
- 8 ounces white chocolate, melted
- Pink gel-paste coloring
Herbed Pork Roast and Creamy Mushroom Gravy
By Meals_by_Mel
Recipe courtesy Sandra Lee
- 1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
- 1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
- 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
- 1 tablespoon minced garlic
- 2 1/2 to 3 pounds boneless pork loin roast
- 2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
- 1 cup skim milk
Sour Cream Coffee Cake
By Meals_by_Mel
Directions Preheat the oven to 350 degrees
- 2 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 1/2 cup coarsely chopped walnuts
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
- 2 cups all-purpose flour, plus more for pans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar, plus 1/2 cup for topping
- 2 large eggs
- 1 cup sour cream
Spiced Nuts
By Meals_by_Mel
In a large heavy skillet, melt butter
- 1/4 cup butter, cubed
- 1/2 cup plus 3 tablespoons sugar, divided
- 2 teaspoons ground cardamom
- 1 cup salted cashews
- 1 cup salted peanuts
- 1 cup pecan halves
Grilled Country Ribs
By Meals_by_Mel
Directions Place ribs in a greased 13-in
- 4 pounds country style pork ribs
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 cup vegetable oil
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons prepared mustard
Cauliflower Au Gratin
By Meals_by_Mel
Directions Melt butter in a large skillet
- 6 tablespoons butter, cubed
- 1 to 2 garlic cloves, minced
- 4 ounces cooked ham, chopped
- 1 head cauliflower, broken into florets
- 2 tablespoons all-purpose flour
- 1-1/2 cups heavy whipping cream
- 1/4 teaspoon salt
- Pepper to taste
- Pinch cayenne pepper
- 1-1/2 cups (4 to 6 ounces) shredded Swiss cheese
- 2 to 3 tablespoons minced fresh parsley
Herbed Pork Roast and Creamy Mushroom Gravy
By Meals_by_Mel
Recipe courtesy Sandra Lee
- 1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
- 1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
- 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
- 1 tablespoon minced garlic
- 2 1/2 to 3 pounds boneless pork loin roast
- 2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
- 1 cup skim milk
Pork Chops with Bacon and Cabbage
By Meals_by_Mel
Directions Preheat oven to 400 degrees
- 2 tablespoons olive oil
- 4 bone-in pork chops (1 inch thick)
- Coarse salt and ground pepper
- 4 strips bacon, coarsely chopped
- 1 medium onion, cut into 1/2-inch slices
- 1 head green cabbage (about 2 1/2 pounds), cored and cut into 8 wedges
- 3 tablespoons all-purpose flour
- 3 cups whole milk
Creamy Chicken Florentine
By Meals_by_Mel
COOK chicken and peppers in large nonstick skillet on medium heat 5 to 6 min
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup halved red pepper strips
- 1 pkg. (6 oz.) baby spinach leaves
- 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
- 2 cups hot cooked penne pasta
- 2 Tbsp. toasted pine nuts