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Recipes
Black Bean Enchiladas
By awright0511
Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion (1 medium)
- 1 teaspoon ground cumin
- 1 cup Green Giant® Niblets® frozen whole kernel corn, thawed
- 3/4 cup Old El Paso® Thick 'n Chunky medium salsa
- 1 can (15 oz) Progresso® black beans, rinsed and drained
- 2 cups shredded Monterey Jack cheese (8 oz)
- 10 corn tortillas (6 inch)
- 1 can (10 oz) Old El Paso® enchilada sauce
- Chopped avocado, black olives, sour cream and cilantro, if desired
Curried Fish Fillets
By awright0511
Thaw fish fillets and pat dry
- 4 fish fillets
- 2 green onions, minced
- 2 small cloves garlic, minced
- 1 tsp curry powder
- 1/2 - 1 tsp saltt
- 1/8 tsp cayenne pepper
- 2 Tbsp butter or margarine
- 1 Tbsp salad oil
- Flour to coat fish
- Lemon wedges
- Parsley
Kiwi Berry Cream Puffs
By awright0511
In a saucepan, combine butter, salt and sugar
- Custard:
- 1 cup water
- 1/2 cup butter
- 1/2 tsp each salt and sugar
- 1 cup flour
- 4 eggs
- 1 egg white
- 1 egg yolk beated with 1/4 tsp water
- 3 kiwis, peeled and sliced
- 2 cups raspberries or strawberries
- 1 pkg (3 3/4oz) vanillia pudding mix
- 1/8 tsp vanilla
- 1 1/2 cups whipping cream
Gluten-Free Flour Tortillas on a Shoestring
By awright0511
1. To make tortillas, place flour blend, xanthan gum, baking powder and salt in a large bowl and mix well
- 2 cups gluten-free all-purpose flour blend of choice
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 teaspoons vegetable oil
- 1/2 –1 cup warm water (about 100°F)
Strawberry Nilla Nibblers
By awright0511
PLACE wafers on small dessert plate
- 4 Reduced Fat NILLA Wafers
- 2 Tbsp. thawed COOL WHIP LITE Whipped Topping
- 2 medium Strawberries, halved
Sugar Cooke Frosting
By awright0511
In a large bowl, cream together the confectioners' sugar and shortening until smooth
- 4 cups confectioners' sugar
- 1/2 cup shortening
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- food coloring
Easter Egg Cupcakes
By awright0511
Tint 2 cups of the frosting light green
- 12 unfrosted Moist Deluxe Devil’s Food Cake Mix cupcakes baked in white paper liners
- 12 honey graham crackers
- 2 cans (16 ounces) Creamy Homestyle Classic Vanilla Frosting
- Green, yellow, orange, blue, purple, and pink food coloring
- 2 tablespoons each mini and regular white, pink, green, and blue decorations
Decadent Semisweet Cookie Bars
By awright0511
Preheat oven to 325. Grind 21 cookies in blender or food processor
- 27 chocolate sandwich cookies
- 4 Tbsp butter, melted
- 2 cups semisweet chocolate chips, divided
- 14 oz sweetened condensed milk
- 1 tsp vanilla
Nauvoo Gingerbread Cookies
By awright0511
In a large bowl, mix together the sugar, molasses, and lard until smooth
- 1 cup white sugar
- 1 cup molasses
- 3/4 cup lard
- 1/2 cup hot water
- 2 eggs
- 6 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp ginger
Pork Stir Fry
By awright0511
Here I have made a simple pork stir fry, but you could easily substitute chicken or even beef for the pork
- 1 pound lean boneless pork, sliced thinly against the grain
- 6 tablespoons gluten-free soy sauce, divided
- 4 tablespoons honey
- 2 teaspoons rice vinegar
- 2 cloves garlic, minced
- 1 cup gluten-free chicken stock
- 1 1/2 teaspoons cornstarch
- 1 tablespoon minced fresh ginger (optional)
- 1/2 cup fresh-squeezed orange juice (optional)
- 4 to 6 tablespoons cooking oil with a high smoke point (like soybean, peanut, or grapeseed)
- Cooked broccoli crowns, brown rice, and sliced scallions for serving