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Recipes
Green Chili
By Nitaj3
In a large skillet, heat 1 tablespoon oil over high
- 2 tablespoons vegetable oil
- 3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
- Coarse salt and ground pepper
- 1 3/4 cups low-sodium chicken broth
- 1 medium yellow onion, diced medium
- 2 garlic cloves, chopped
- 1/2 teaspoon ground cumin
- 5 carrots, cut into 1/2-inch pieces
- 3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
- 1 1/2 pounds small red potatoes
- Fresh cilantro leaves, flour tortillas, and lime wedges, for serving
Strawberry Lemonade
By Nitaj3
1.Blend 2 cups of the water, strawberries and drink mix on high speed until smooth
- 6 cups water
- 1 cup strawberries, halved
- 1 tube lemonade flavor diet powdered drink mix
Veggie Enchiladas (peak)
By Nitaj3
Preheat oven to 350 F (180 C)
- Vegetable Enchiladas
- Metric Ingredient Imperial
- 50 ml butter 4 tbsp
- 750 ml zucchini, coarsely chopped 3 cup
- 250 ml onion, chopped 1 cup
- 375 ml corn kernels 1 1/2 cup
- 50 ml red or green pepper, diced 1/4 cup
- 125 ml fresh parsley or cilantro, chopped 1/2 cup
- 45 ml chili powder 3 tbsp
- 25 ml all purpose flour 2 tbsp
- 7 ml ground cumin 1 1/2 tsp
- 625 ml whole milk 2 1/2 cup
- 500 ml monterey jack and/or old cheddar cheese, grated 2 cup
- 8 warm flour tortillas 8
Cucumber Salad
By Nitaj3
USE vegetable peeler to cut 1 cucumber into long thin ribbons
- 4 large Cucumbers
- 8 Radishes, thinly sliced
- 1/2 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
- 1/3 cup KRAFT Zesty Italian Dressing
- 1/3 cup pitted kalamata olives
- 1/4 cup chopped red onions
Chocolate Cake with Chocolate-Peanut Butter frosting
By Nitaj3
Cake: Mix together flour and sugar
- Cake:
- 2 C flour
- 2 C sugar
- 1 stick butter
- 1/2 C shortening
- 1/4 C Hershey cocoa
- 1 C water
- 2 eggs
- 1 tsp vanilla
- 1 tsp soda
- 1/2 C sour milk
- Frosting:
- 1 stick butter
- 5 TBLS milk
- 1 tsp cocoa
- 1/4 C cocoa
- 1/2 C peanut butter
- powdered sugar
Cheddar Corn Pie
By Nitaj3
Grease 10 inch (25 cm) quiche pan or pie plate; sprinkle with bread crumbs
- Metric Ingredient Imperial
- 25 25 2 ml dry bread crumbs 2 tbsp
- 6 6 6 slices bacon, cooked & crumbled 6
- 250 250 1 ml old cheddar cheese, shredded 1 cup
- 6 6 6 green onions, finely chopped 6
- 1/2 1/2 1/2 sweet red pepper, diced 1/2
- 250 250 1 ml corn kernels 1 cup
- pinch pinch salt -
- 1 1 1/4 ml pepper 1/4 tsp
- pinch pinch cayenne pepper -
- 125 125 1/2 ml all purpose flour 1/2 cup
- 5 5 1 ml baking powder 1 tsp
- 25 25 2 ml shortening 2 tbsp
- 4 4 4 eggs 4
- 500 500 2 ml milk 2 cup
- 4 4
Fudgy Rocky Road Bars
By Nitaj3
Step 1 Preheat oven to 375 degrees
- Ingredients
-
- 8 graham crackers
-
- 1 1/2 cups natural almonds, toasted and coarsely chopped
-
- 1 cup marshmallow creme
-
- 1 bag (12 ounces) semisweet chocolate chips
-
- 1 can (14 ounces) condensed milk
Mexican Rice
By Nitaj3
Heat oil in a large saucepan over medium heat and add rice
- 3 tablespoons vegetable oil
- 1 cup uncooked long-grain rice
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin 1/4 cup chopped onion
- 1/2 cup tomato sauce
- 2 cups chicken broth
Mini Tacos (Muffin Tin)
By Nitaj3
1.Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray
- Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
- 1 1
- cup shredded cooked chicken breast
- 1 1
- cup Old El Paso® Thick ‘n Chunky salsa
- 1/2 1/2
- cup shredded Cheddar cheese (2 oz)
- Shredded lettuce, if desired
- Sour cream, if desired
- Additional Old El Paso® Thick ‘n Chunky salsa, if desired
Chicken Artichoke Pasta
By Nitaj3
•Cook ziti according to package directions
- 2-1/4 cups uncooked ziti or 6 ounces uncooked fettuccine
- 1 pound Member's Mark® Boneless Skinless Chicken Breasts, cut into thin strips
- 3 teaspoons olive oil, divided
- 1/2 cup fresh broccoli florets
- 1/2 cup sliced fresh mushrooms
- 1/2 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 2 teaspoons all-purpose flour
- 1/4 cup reduced-sodium chicken broth
- 1/3 cup white wine or additional reduced-sodium chicken broth
- 1 tablespoon minced fresh parsley
- 1 tablespoon shredded Parmesan cheese
- © Taste of Home 2013