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Recipes

Salad of the Goddesses with Poached Shrimp

Salad of the Goddesses with Poached Shrimp

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Recipe courtesy Guy Fieri

  • 1 tablespoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 5 to 6 black peppercorns
  • 3 to 4 cloves garlic, peeled and bashed
  • 2 bay leaves
  • 1 lime, cut into slices
  • 1 small bunch fresh parsley
  • 2 pounds shrimp (U16 or U20 size), in the shells
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup packed fresh flat-leaf parsley leaves
  • 1/4 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons anchovy paste
  • 1 small clove garlic
  • Kosher salt and freshly ground pepper
  • 2 heads romaine
  • 1 head Bibb lettuce
  • 1 hothouse cucumber
  • 1/2 cup shaved red onion
  • 1/2 cup drained and sliced pepperoncinis
  • 1/2 cup chopped green onions
  • 1 orange bell pepper, julienned
4/5 (1 Votes)

Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta

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Start by cooking your pasta, draining it, and setting it aside

  • 1 pound of penne pasta
  • 6 strips of bacon, diced
  • 2 tbsp all-purpose flour
  • 1 packet of ranch seasoning mix
  • 2 cups milk
  • 1 tbsp butter
  • Salt and pepper
  • 2 boneless skinless chicken breasts (cut into pieces)
  • 1 cup shredded cheddar cheese
4/5 (1 Votes)

Easy Chicken and Dumplings

Easy Chicken and Dumplings

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1. In 3-quart saucepan, heat 1 1/2 cups milk, the frozen peas and carrots, chicken and soup to boiling

  • 1 1/2 cups fat-free (skim) milk
  • 1 cup frozen peas and carrots
  • 1 cup cut-up cooked chicken
  • 1 can (10 3/4 oz) condensed creamy chicken mushroom soup
  • 1 cup Bisquick Heart Smart® mix
  • 1/3 cup fat-free (skim) milk
  • Paprika, if desired
4/5 (1 Votes)

Smoked Gouda Mushroom Quesadillas

Smoked Gouda Mushroom Quesadillas

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Instructions Prep the peppers: Slice the onion and peppers into thin strips

  • 1 yellow onion
  • 2 bell peppers (I used red and yellow)
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 16 ounces fresh sliced white mushrooms
  • 1 1/4 cup shredded cheese (obvi, smoked gouda is my fave)
  • 10 flour tortillas
  • sour cream and cilantro and anything else for topping
5/5 (1 Votes)

Low & Steady (Turtle Cheesecake Swap)!

Low & Steady (Turtle Cheesecake Swap)!

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Directions: Preheat oven to 350 degrees

  • 16 oz. fat-free cream cheese, room temperature
  • 1/2 cup granulated sugar (or HG Alternative)
  • 1 tsp. vanilla extract
  • 6 oz. (about 3/4 cup) fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature
  • 3 large egg whites or 1/2 cup liquid egg whites, room temperature
  • 2 tbsp. lemon juice, room temperature
  • 2 tbsp. all-purpose flour
  • 2 tbsp. mini semi-sweet chocolate chips
  • Topping
  • 1 sheet (4 crackers) chocolate graham crackers, crushed
  • 1/4 cup fat-free or light caramel dip (like the kinds by Marzetti)
  • 1/4 cup chopped pecans
0/5 (0 Votes)

Seaweed Salad

Seaweed Salad

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Soak seaweed in warm water to cover, 5 minutes

  • 3/4 ounce dried wakame seaweed (whole or cut)
  • 3 tablespoons rice vinegar (not seasoned)
  • 3 tablespoons soy sauce
  • 2 tablespoons Asian sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon finely grated peeled fresh ginger
  • 1/2 teaspoon minced garlic
  • 1 small tart apple (1/4 pound) such as Granny Smith
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sesame seeds, toasted
0/5 (0 Votes)

Fried Cabbage Recipe – Easy Recipes

Fried Cabbage Recipe – Easy Recipes

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Fry bacon until crisp and well browned

  • 1 lb bacon, finely chopped
  • 1 medium onion, chopped
  • 2 lbs cabbage, finely diced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
0/5 (0 Votes)

Collard Green Won Tons

Collard Green Won Tons

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In a large pot, bring 1 1/2 quarts water to a boil and add smoked meat, House Seasoning, seasoned salt, hot sauce a...

  • 4 ounces ham hocks, smoked turkey wings, or smoked neck bones
  • 1 teaspoon House Seasoning, plus more for seasoning, recipe follows
  • 1 teaspoon seasoned salt
  • 1 tablespoon hot pepper sauce (recommended: Texas Pete)
  • Olive oil, for drizzling
  • 1/2 large bunch collard greens
  • 4 tablespoons butter
  • 1 (8-ounce) package cream cheese, softened
  • 70 to 80 wonton wrappers
  • Peanut oil, for frying
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
5/5 (1 Votes)

Chicken and Peppery Dumplings

Chicken and Peppery Dumplings

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1. In 3-quart saucepan, heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling

  • 1 1/2 cups milk
  • 3/4 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
  • 3/4 cup frozen sliced or diced carrots
  • 1 cup cut-up cooked chicken (about 5 oz)
  • 1 can (10 3/4 oz) condensed cream of chicken and mushroom soup
  • 1 cup Original Bisquick® mix
  • 1/3 cup milk
  • 1/2 teaspoon pepper
  • Chopped fresh parsley, if desired
4/5 (1 Votes)

Firecracker Grilled Salmon

Firecracker Grilled Salmon

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Per Serving:220 calories (90 from fat), 10g total fat, 1

  • 1/4 cup peanut oil
  • 2 tablespoons rice vinegar
  • 2 green onions, thinly sliced
  • 2 tablespoons low-sodium soy sauce
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1 1/2 teaspoons firmly packed brown sugar
  • 1 teaspoon light sesame oil
  • 1/2 teaspoon crushed red chile flakes, plus more to taste
  • 1 clove garlic, finely chopped
  • 4 (4- to 6-ounce) boneless, skinless salmon fillets
  • Canola oil for brushing grill grates
  • 2 whole jalapeño or serrano peppers
4/5 (1 Votes)