Mmcspencer's profile page
Recipes
Fritatta
By mmcspencer
Tyler Florence
- 8 extra-large eggs
- 2 tablespoons whole milk
- Salt and pepper
- 1 tablespoon butter
- 1 small onion, diced
- 4 small red potatoes, diced
- 1 cup diced Canadian bacon
- 1/4 cup sour cream
- 1/4 cup prepared salsa
- 1 bunch chives, chopped
Pineapple sunshine cake
By mmcspencer
FB
- Cake:
- Ingredients
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup oil (I used vegetable oil)
- 1 (8 oz) can crushed pineapple with juice
- Frosting:
- 1 (8 oz) container whipped topping, thawed
- 1 small box instant vanilla pudding
- 1 (8 oz) can crushed pineapple with juice
articoke dip
By mmcspencer
from Jerry
- 1 can artichoke hearts
- 1 8 oz. package cream cheese
- 1/4 cup mayonnaise
- 1/4 cup parmesan - romano blend shredded cheese
- 1/4 or 1/2 cup mozzarella shredded cheese
- 1/4 cup grated parmesan cheese
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- 1/8 tsp. basil (optional, sometimes I add it sometimes I don't)
- salt and pepper to taste
Roasted Chick peas
By mmcspencer
Directions: * Preheat oven to 450
- Ingredients:
- 1 * 1 can (15.5 oz) chickpeas, rinsed and drained
- 2 * 2 tbsp olive oil
- * salt to taste
- This recipe is from a book called "Vegan Planet" that I got out of the library. I've found that lots of vegan recipes are helpful during Phase I. They make good snacks or sides with protein.
Mrs. Claus Red Velvet cookie
By mmcspencer
GMA
- 2 1/2 cups all purpose flour
- 2 T unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 14 T unsalted butter, room temperature
- 1 1/2 cups granulated sugar, plus more for rolling
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- For Frosting
- 8 oz cream cheese, room temperature
- 4 T unsalted butter, room temperature
- 1 1/2 tsp vanilla extract
- 2 cups powdered sugar, not packed
No Cream Creamy Broccoli Soup
By mmcspencer
Yum!
- 2 medium carrots, peeled, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 Tbsp. oil
- 2 cans (14-1/2 oz. each) chicken broth
- 2 cups water
- 2 small bunches fresh broccoli, trimmed, cut into 3-inch lengths (about 4-1/2 cups)
- 1/2 cup MINUTE Premium White Rice, uncooked
- 2 cups milk
- 1/4 cup KRAFT 100% Grated Parmesan Cheese
Salmon with mustard sauce
By mmcspencer
Lightly flour the salmon. In a large non-reactive skillet, heat the oil, add the salmon, and sauté over moderate h...
- 1 1/2 pounds salmon, 4 pieces, skinless
- flour, for dredging
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1/2 cup dry white wine
- Salt and freshly ground pepper, to taste
- 2 tablespoons Dijon mustard
- 1/2 cup fish stock
- Juice of 1/2 lemon
- 1/4 cup heavy cream - See more at: http://www.lidiasitaly.com/recipes/detail/93#sthash.7NLkJfcd.dpuf
Carmelized butternut squash
By mmcspencer
not sure where this came from
- 2 medium butternut squash (4 to 5 pounds total)
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F.
General Tso's Chicken
By mmcspencer
Cook rice according to package instructions
- 1 1/4 cups long-grain brown rice
- 1/4 cup cornstarch
- 1 pound snow peas, trimmed and halved crosswise
- 4 garlic cloves, sliced
- 2 teaspoons fresh ginger, grated and peeled
- 3 tablespoons light-brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon red-pepper flakes
- 2 large egg whites
- Coarse salt and ground pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil, such as safflower
Peanut Butter Fudge
By mmcspencer
Aunt Sally's best recipe!
- 4 cups sugar
- 1/2 cup peanut butter
- 1 teaspoon vanilla
- 1 can canned milk
- 1 tablespoon butter
- dash karo syrup