Nitaj3's profile page
Recipes
Blueberry Muffins (Prevention)
By Nitaj3
Directions Preheat the oven to 400°F
- 1 3/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder add to shopping list
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
Best-ever Biscuits
By Nitaj3
Preheat oven to 425 degrees
- Ruth's Diners Mile High Biscuits
- 3 c. flour (I have used 1/2 white flour and 1/2 wheat and they turn our great!)
- 1 1/2 t. salt
- 1 T. sugar
- 1 1/2 t. baking powder
- 1 stick butter
- 3/4 c. buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)
- 1 egg
- 1/4 c. water
Chile Verde
By Nitaj3
Dredge meat in flour. Brown in Dutch oven in a little oil
- 2 lbs boneless pork, cut up
- 3 TBLS flour
- 3 C. water (add bouillion)
- 1/2 tsp garlic powder
- 2 TBLS cumin
- 1/4 tsp pepper
- 3/4 tsp chili powder
- 1/2 tsp Johnnie's seasoning salt
- 3 onions, sliced
- 2 cans green chiles
- 1 red pepper roasted and cut into strips (optional)
- 1 can pinto beans, drained and rinsed.
Cheesey Zucchini Bake (Temp-tations)
By Nitaj3
1.Preheat oven to 350 degrees and spray an 8″ x 8″ temp-tations® square baker with non-stick cooking spray
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 2-4 tablespoons chopped fresh basil, or to taste
- 2 thinly sliced green onions
- 1/2 teaspoon dried thyme
- 3/4 teaspoon garlic powder
- 1 cup shredded Italian cheese (such as a mixture of mozzarella, provolone, romano and parmesan)
- 1/2 cup coarsely grated parmesan
- salt and freshly ground black pepper to taste
Oven Baked Zucchini Fries
By Nitaj3
Method: Heat oven to 450ºF
- Method:
- 3 zucchini (1 lb.)
- 1/4 cup Grated Parmesan Cheese
- 1 packet Shake & Bake Coating Mix
- 1 small egg
- Heat oven to 450ºF.
- Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
- Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
- Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.
Roasted Vegetable Wraps
By Nitaj3
Spread pepper, onion, zucchini and mushrooms in ungreased jelly roll pan
- Metric Ingredient Imperial
- 1 green or red pepper, seeded & sliced 1
- 1 medium onion, cut in wedges 1
- 1 zucchini, sliced 1
- 125 g mushrooms, sliced 1/4 lb
- 45 ml vegetable oil 3 tbsp
- 2 ml dried basil leaves 1/2 tsp
- 1 ml salt 1/4 tsp
- 1 ml black pepper 1/4 tsp
- 6 flour tortillas 6
- 375 ml lettuce, shredded 1 1/2 cup
- GARLIC MAYONNAISE -
- 50 ml mayonnaise or salad dressing 1/4 cup
- 15 ml parsley, finely chopped 1 tbsp
- 5 ml garlic clove, chopped 1 tsp
Potatoes Anna
By Nitaj3
In a large skillet set over medium-high heat; saute onion in 3 tablespoon (45 ml) butter, stirring occasionall...
- 1 kg onions, thinly sliced 2 lb
- 50 ml unsalted butter 4 tbsp
- 1 kg potatoes, peeled & thinly sliced 2 lbs
- 5 ml salt 1 tsp
- 1 ml pepper 1/4 tsp
Cranberry Christmas Cake
By Nitaj3
Preheat oven to 350 degrees
- 3 eggs
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups flour
- 12 oz fresh cranberries
Pesto Yogurt Baked Chicken
By Nitaj3
Directions 1. Step 1 Preheat oven to 425 degrees
-
- 1 whole chicken (3 1/2 to 4 pounds) cut into 8 pieces
-
- 1/4 teaspoon coarse salt and ground pepper
-
- 2 cups pesto-yogurt sauce
-
- 2 garlic cloves
-
- 1 tablespoon extra-virgin olive oil
Toad in a Hole
By Nitaj3
In a bowl, combine the milk, eggs, egg white and mustard
- 3/4 cup milk
- 2 whole eggs plus 1 egg white
- 2 tsp. whole-grain mustard
- 3/4 cup all-purpose flour
- 1 tsp. salt, plus more, to taste
- 3 Tbs. plus 2 tsp. vegetable oil
- 1 lb. mild pork breakfast sausage links
- 1 red bell pepper, seeded and cut into 1/2-inch strips
- 4 oz. spinach
- Freshly ground pepper, to taste
- 1/2 cup grated Gruyère cheese
- 2 Tbs. chopped fresh chives