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Recipes
Key Lime Pie
By ruthguillo
Enjoy Florida's favorite pie whenever you have a craving for a wonderfully silky-smooth dessert
- 1 can (14 ounces) low-fat sweetened condensed milk
- 1/2 cup refrigerated egg substitute
- 1 large egg yolk
- 1/2 cup fresh lime juice
- 1 teaspoon grated lime peel
- 1 8-inch prepared graham cracker pie crust
- 1 container (8 ounces) light frozen whipped topping, thawed
Cajun Fish Fillets
By ruthguillo
1. On a sheet of waxed paper, combine flour, paprika, chili powder, and pepper
- 1/3 cup flour
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 1/2 teaspoon freshly ground black pepper
- 4 thin, skinless white fish fillets sumac has sole, cold, or flounder (6 pounds each)
- 1 tablespoon vegetable oil
- orange peel strips for garnish
Lite N' Lean Oven Fried Chicken Breast
By ruthguillo
1. Heat oven to 400 degrees F 2
- 3/4 cup fine dry bread crumbs
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon onion salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1 tablespoon plus 1 1/2 teaspoons Crisco Oil
- 4 whole chicken breasts, skinned and split (about 4 pounds)
Crispy Baked Chicken Breast
By ruthguillo
1. Heat oven to 425 degrees
- 8 boneless, skinless chicken breast halves (about 2 pounds)
- 2 egg whites
- 1/2 cup skim milk
- 1/2 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fine dry bread crumbs
- 1/4 cup Crisco oil
Country Crisped Chicken Skillet
By ruthguillo
1. Heat Crisco Shortening or Crisco Oil in large nonstick skillet on medium-high heat
- 1/4 Crisco Shortening or Crisco Oil
- 1/3 cup skim milk
- 2/3 cup all-purpose flour
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 4 whole chicken breasts, split and skinned (about 4 pounds)
Paella
By ruthguillo
Paella, one of the best-known dishes in Spanish cooking, has a reputation as a daunting dish to prepare, That just ...
- 1/4 cup Achiote Oil
- One 3 to 4 pound chicken, cut into 10 pieces
- Fine sea or kosher salt
- Freshly ground balck pepper
- 6 chorizo, andouille, or any smoked garlicky sausages (about 1 1/4 pounds), cut into 1/2-inch slices
- 1/2 cup Sofrito
- 1/4 cup alcaparrado or coarsely chopped pimento-stuffed olives
- 1 pound large (about 20 per pound) shrimp, shelled and deveined
- 4 cups long-grain rice
- Bottled clam juice or Chicken Broth (4 cups)
- 1 dozen littleneck clams, cleaned and soaked in a cornmeal bath
- 1 pound mussels, scrubbed
- One 10-ounce package frozen peas
- 1/2 cup diced (1/2 inch) roasted red peppers, homemade or store-bought
Turkey Spaghetti
By ruthguillo
1. Heat margarine in large skillet on medium heat
- 1 pound chopped or ground turkey breast
- 1/2 cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 tablespoon garlic, chopped
- 4 tomatoes, chopped
- 1/4 pound light margarine
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 pounds spaghetti, cooked (without salt or fat)
Louisiana Pepper Chicken
By ruthguillo
1. Rinse and dry chicken. 2
- 6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
- 3/4 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/3 cup all-purpose flour
- 1/3 cup Crisco Shortening or Crisco Oil
- 1 medium green bell pepper, cut lengthwise into 1/4-inch strips
- 1/4 cup chopped green onions
- 3 tablespoons minced fresh parsley
- 1 1/2 cups chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 4 cups hot cooked rice (without salt or fat)
Lite N' Lean Oven Fried Chicken Breast
By ruthguillo
1. Heat oven to 400 degrees
- 3/4 cup fine dry bread crumbs
- 1/4 cup all purpose flour
- 1 teaspoon paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon onion salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1 tablespoon plus 1 1/2 teaspoons Crisco oil
- 4 whole chicken breasts, skinned and split (about 4 pounds)
Spicy Grilled Chicken Thighs with creamy chile-herb sauce
By ruthguillo
We love the contrast of the bright, herbaceous sauce with the smoky grilled chicken thighs
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice, divided
- 1 tablespoon minced garlic, divided
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons sugar, divided
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 8 bone-in chicken thighs, skinned (about 2 pounds)
- Cooking spray
- 2 cups fresh flat-leaf parsley leaves
- 1 tablespoon minced seeded jalapeno pepper