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Recipes
Sauteed Asparagus
By 12_34
Snap off the ends of asparagus; discard
- 2 bunches medium asparagus
- 3 TBSP. olive oil
- Salt and pepper
- Juice of one lemon
- 1/4 c. toasted, sliced almonds
- lemon zest
Chicken with Warm Potato Salad
By 12_34
Put the potatoes in a medium saucepan and cover with cold water; season with salt
- 1 lb. baby Yukon gold potatoes, halved
- Kosher salt
- 4 oz. green beans, trimmed and cut into pieces
- 1 3-oz. jar roasted red peppers, drained and chopped
- 1 TBSP. red wine vinegar
- 3 scallions (white and light green parts only), thinly sliced
- 3 TBSP. extra-virgin olive oil
- Freshly ground pepper
- 1 1/4 lbs. thin-cut, skinless, boneless chicken breasts
- Juice of one lemon
- 3 cups baby arugula (about 2 ounces)
- 2 oz. goat cheese, crumbled
Mac n' Cheese Soup
By 12_34
Cook macaroni in a pot of salted water according to package directions; drain and set aside
- 1 1/2 c. dry elbow macaroni
- (6 oz.)
- 1/2 c. minced onion
- 1/4 c. minced celery
- 2 Tbsp. unsalted butter
- 1/3 c. all-purpose flour
- 1/2 c. dry white wine
- 2 c. low-sodium chicken broth
- 1 tsp. dry mustard
- 1/8 tsp. ground nutmeg
- 1/8 tsp. cayenne pepper
- 2 c. whole milk
- 4 c. shredded sharp Cheddar cheese
- 1 Tbsp. fresh lemon juice
- Salt to taste
- 1/4 c. crumbled blue cheese
- 2 Tbsp. minced fresh chives
Low Calorie Potato Soup
By 12_34
Cook the bacon pieces over medium heat in a medium skillet until crisp
- 6 slices bacon, cut into 1" pieces
- 3 lbs. (about 5 large) russet potatoes
- 3 1/2 tsps. salt
- 1 cup sour cream
- 1/4 lb. (1 stick) butter
- 2 cups whole milk
- 1/2 tsp. black pepper
- 4 scallions, thinly sliced
- 3/4 cup shredded sharp Cheddar cheese
Nacho Cheese Sauce
By 12_34
Heat oil in a large saucepan over medium heat
- 1/3 cup vegetable oil
- 2 1/2 cups minced red onion
- 4 jalapenos, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. cayenne pepper
- 1/3 cup all-purpose flour
- 2 cups heavy cream
- 3/4 cup lager-style beer
- 4 cups grated cheddar cheese (about 1 lb.)
- 4 cups grated Monterey Jack cheese (about 1 lb.)
- 3 tomatoes, chopped
- Coarse salt and freshly ground pepper
- Large bag of nacho chips
Parmesan Corn Pudding
By 12_34
Preheat oven to 350 degrees
- 2 (12 oz.) pkgs. frozen white shoepeg corn, thawed and divided
- 1/3 c. sugar
- 1/4 c. all-purpose flour
- 2 TBSP. plain yellow cornmeal
- 1/2 tsp. salt
- 6 TBSP. butter, melted
- 1 1/2 c. milk
- 4 large eggs
- 2 TBSP. chopped fresh chives
- 1/2 c. (2 oz.) shredded Parmesan cheese
- Garnish: chopped fresh chives
Beth's Chocolate Chip Cookies
By 12_34
Cream above together: Blend and add: flour, salt, baking soda, and eggs; add bag of chocolate chips Bake for 10 mi...
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tsp. vanilla
- 2 cups plus 4 TBSP. flour (not self-rising)
- 1 tsp. salt
- 1 tsp. baking soda
- 2 eggs
- Small bag of chocolate chips
Quick Delicious Rolls
By 12_34
Stir flour and sugar together
- 2 cups self-rising flour
- 2 TBSP. sugar
- 2 TBSP. mayo
- 1 cup milk
Mandarin Almond Salad
By 12_34
In a small skillet, melt 3 TBSP
- 4 TBSP. sugar, divided
- 1/2 c. slivered almonds
- 1/4 c. vegetable oil
- 2 TBSP. vinegar
- 1 TBSP. minced fresh parsley
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. hot pepper sauce
- 1 bunch red leaf lettuce, torn
- 1 can (11 oz.) mandarin oranges, drained
- 1 small red onion, sliced
Easy Bernaise Sauce
By 12_34
Heat butter until hot, but not boiling
- 1 c. butter
- 1 TBSP. lemon juice
- 1 TBSP. tarragon vinegar
- 1 tsp. parsley
- dash-cayenne pepper
- 4 egg yolks
- 1/4 tsp. salt
- 1 tsp. onion juice