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Recipes
mom's pumpkin bread
By Leigh
combine sugar and oil. add eggs add pumpkin mix well in separate bowl combine flour and spices add flour mixture ...
- 3 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 1 can pumpkin
- 3 1/2 cups flour
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2/3 cup water
Old-Time Beef Stew
By Leigh
Recipe courtesy Paula Deen
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Dash ground allspice or ground cloves
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
French Onion Tart
By Leigh
Recipe courtesy Claire Robinson
- 1 sheet frozen puff pastry, thawed in refrigerator
- 2 tablespoons extra-virgin olive oil
- 3 large Vidalia onions or other sweet variety, thinly sliced
- 4 thyme sprigs, plus more for garnish
- Kosher salt and freshly cracked black pepper
- 1/3 cup good quality beef stock
Chicken Piccata with Pasta and Mushrooms
By Leigh
Recipe courtesy EatingWell
- 6 ounces whole-wheat angel hair pasta
- 1/3 cup all-purpose flour, divided
- 2 cups reduced-sodium chicken broth
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 4 chicken cutlets (3/4-1 pound total), trimmed
- 3 teaspoons extra-virgin olive oil, divided
- 1 10-ounce package mushrooms, sliced
- 3 large cloves garlic, minced
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, rinsed
- 2 teaspoons butter
Turkey & Veggie Chili
By Leigh
Preparation: 1. Heat oil in a large, nonstick saucepan over medium-high heat
- Ingredients:
- Turkey & Veggie Chili Recipe
- WebMD Recipe from the WebMD Weight Loss Clinic
- 2 * 2 tablespoons canola oil
- 2 1/2 * 2 1/2 pounds lean ground turkey (7% fat)
- 2 * 2 packages taco seasoning (1 ounce each)
- 2 * 2 teaspoons ground coriander
- 2 * 2 teaspoons dried oregano
- 1 * 1 teaspoon chili pepper flakes (optional)
- 2 * 2 cups low-sodium chicken broth
- 2 * 2 cups mild salsa
- 4 * 4 cups canned, crushed tomatoes in puree
- 7 * 7-ounce can chopped green chili peppers
- 1 * 1 large onion, finely chopped (about 1 1/4 cups)
- 2 * 2 green bell peppers, diced
- 5 * 5 medium zucchinis, halved lengthwise and sliced (about 6 cups)
- * Garnish:
- 1 1/4 cups shredded, reduced-fat Jack or cheddar cheese
- 1 bunch green onions, chopped (the white and part of the green)
- 1 1/4 cups fat-free sour cream
- 1 large avocado, peeled, pitted, and diced
Mini Pineapple Cakes
By Leigh
Recipe courtesy Giada De Laurentiis, 2008
- 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook's Note
- 2 tablespoons pineapple juice plus 2/3 cup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, at room temperature
- 3 egg whites
- 2/3 cup water
- 2/3 cup vegetable oil
- 1 1/2 teaspoons almond extract
- 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker Super Moist)
- Special Equipment: 6-cup mini Bundt pan
Ricotta Orange Pound Cake with Strawberries
By Leigh
Recipe courtesy Giada De Laurentiis, 2007
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 cups sugar, plus 1 tablespoon
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 orange, zested
- 2 tablespoons Amaretto
- Powdered sugar, for dusting
- 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes
chicken and cheddar souffle
By Leigh
Directions Special equipment: a 2-quart (8-cups) souffle dish Arrange an oven rack in the center of the oven
- Ingredients
- * Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
- 1/4 * 1/4 cup all-purpose flour
- 1 1/2 * 1 1/2 cups whole milk, at room temperature
- 1/2 * 1/2 teaspoon ground nutmeg
- * Kosher salt and freshly ground black pepper
- 1 1/2 * 1 1/2 cups shredded mild Cheddar
- 1/2 * 1/2 cup grated Parmesan
- 2 * 2 packed cups baby spinach leaves
- 1 * 1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
- 6 * 6 egg yolks, at room temperature, lightly beaten
- 2 * 2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
- 6 * 6 egg whites, at room temperature
Pork Milanese with Creamy Caper and Lemon Sauce
By Leigh
Directions For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl
- Creamy Caper and Lemon Sauce:
- Ingredients
- 2/3 * 2/3 cup mascarpone cheese
- 3 * 3 tablespoons mayonnaise
- 1/4 * 1/4 cup whole milk
- 1/4 * 1/4 cup capers, drained and chopped
- 1 * 1 lemon, zested
- 1 * 1 tablespoon fresh chopped flat-leaf parsley
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- Pork Milanese:
- 3/4 * 3/4 cup all-purpose flour
- 1/2 * 1/2 teaspoon salt, plus more for seasoning
- 1/2 * 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 2 * 2 large eggs, lightly beaten
- 1 * 1 cup seasoned Italian bread crumbs
- 3 * 3 tablespoons vegetable oil
- 6 * 6 thin-cut pork chops
Oyster Skillet
By Leigh
Recipe courtesy Paula Deen
- 1 pint shucked oysters, picked through for shells
- 2 tablespoons minced onion
- 1/2 stick (4 tablespoons) butter
- 8 eggs
- 1/4 cup beer
- 1/2 teaspoon kosher salt, optional
- 2 teaspoons garlic powder
- 1 tablespoon hot pepper sauce (recommended: Texas Pete's)
- 1 cup shredded Swiss cheese
- 6 slices bacon, cooked
- 2 tablespoons chopped fresh parsley leaves
- 1 tomato, diced