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Recipes
Stop Fruit from Browning
By TheresaJ
But you can just dip your bananas and apples in Sprite or 7-Up before arranging on the plate
- I used to think lemon juice (or the fruit preserve stuff I never remembered to buy) was my only option to keep my apples from turning brown. And the lemon juice is pretty sour.
Marshmallow Almond Key Lime Pie
By TheresaJ
* Place the flour, brown sugar and 1/2 cup almonds in a food processor
- 1 cup all-purpose flour
- 3 tablespoons brown sugar
- 1 cup slivered almonds, toasted, divided
- 1/4 cup butter, melted
- 1 tablespoon honey
- 1 can (14 ounces) sweetened condensed milk
- 1 package (8 ounces) cream cheese, softened, divided
- 1/2 cup key lime juice
- 1 tablespoon grated key lime peel
- Dash salt
- 1 egg yolk
- 1-3/4 cups miniature marshmallows
- 4-1/2 teaspoons butter
- 1/2 cup heavy whipping cream
Sushi Cake
By TheresaJ
Serve this sushi cake as a precursor to a light Asian-style meal, or alone with hot or cold sake
- •1/2 cup rice-wine vinegar
- •1 tablespoon coarse salt
- •2 tablespoons sugar
- •3 3/4 cups water
- •3 cups sushi rice
- •2 tablespoons mayonnaise
- •2 teaspoons fresh chives, finely chopped
- •2 tablespoons powdered wasabi, mixed with two tablespoons water
- •1 teaspoon freshly squeezed lemon juice
- •Coarse salt and freshly ground pepper
- •4 ounces cooked large shrimp, peeled, deveined, and roughly chopped, plus several more for garnish
- •3 sheets nori (paper-thin dried seaweed)
- •2 tablespoons pickled ginger, finely shredded, plus more for garnish
- •1 teaspoon toasted sesame seeds, for garnish
- •Radish sprouts, for garnish
- •Wasabi Mayonnaise, for serving
- Wasabi Mayonnaise
- Makes 1/2 cup
- 1 teaspoon powdered wasabi mixed with 1 teaspoon water
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup mayonnaise
- Directions
- 1 .Combine the wasabi mixture, lemon juice, and mayonnaise in a small bowl; stir well to combine. Store, covered with plastic wrap, in the refrigerator until ready to serve.
- .
Granite City Dip
By TheresaJ
Combine all ingredients with a whisk
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 tsp onion powder
- 1/4 tsp curry
- 1/8 tsp paprika
- 1/4 tsp Worcestershire sauce
Asian Turkey Burgers with Sesame Mayo - South Beach Diet Recipe (Phase 2)
By TheresaJ
Prep time: 20 minutes Start to finish: 35 minutes To make ahead: Prepare through Step 2
- Ingredients:
- 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
- 3/4 pound lean ground turkey breast
- One 8-ounce can sliced water chestnuts, rinsed and chopped
- 2 tablespoons hoisin sauce
- 2 scallions, trimmed and sliced
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 11/2 teaspoons toasted sesame oil
- 1/4 cup Sesame Mayonnaise (see recipe)
- SESAME MAYO
- Prep time: 5 minutes
- Start to finish: 5 minutes
- To make ahead: The mayonnaise will keep, covered, in the refrigerator for up to 2 days.
- Degree of difficulty: Easy
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat or low-fat plain yogurt
- 1/2 teaspoon reduced-sodium soy sauce
- teaspoon toasted sesame oil To make:
- Combine all ingredients in a small bowl; whisk until blended.
- Makes about 1/4 cup.
- Per tablespoon: 31 calories; 3 g total fat (0 g sat, 1 g mono); 2 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 71 mg sodium.
Cilantro Sauce, A Condiment
By TheresaJ
froze it in the trays in 1 tbsp
- 2 cups cilantro, loosely packed
- 3 cloves garlic
- 3-4 tbsp. lime or lemon juice (I used bottled lime juice)
- 1/4 cup olive oil
- 1/4 tsp. sea salt (I used kosher)
- 1/8 tsp. cayenne pepper (I used a little less)
Caramel Crunch Corn
By TheresaJ
Caramely,nutty,buttery homemade caramel corn
- 8 cups popped popcorn - use plain microwave Coop
- 1 cup pecan halves, toasted - or not
- 1 cup slivered almonds, toasted - or not
- 1 1/3 cup sugar
- 1 cup butter
- 1/2 cup light-colour corn syrup
- 1 tsp. vanilla
TURN OVER A NEW LEAF
By TheresaJ
Soft, crunchy, sweet or bitter, explore the variety of green goodness when you toss up the fixings for your favou...
- ARUGULA Peppery, green, terrific with sliced fresh fruit and even stirred into a hot pasta dish
- BOSTON LETTUCE Delicate, soft and buttery, bruises easily so tear gently; try a tarragon-based dressing
- BELGIAN ENDIVE Crunchy, mild, bitter bite; toss into mixed salad, top with cream cheese and walnuts for hor d'oeuvres
- RADICCHIO Favourite in northern Italian kitchens; bold, distinctive leaves tangy, mildly bitter taste, excellent fresh
- RED LEAF LETTUCE Salad favourite thanks to soft, delicate leaves that retain any flavour
- ROMAINE Iconic green with the long, crisp leaves; drizzle individual leaves with honey for flavour sensation
- ESCAROLE Bold outer leaves, pale, delicate-flavoured centre; try steamed with garlic, hot chilies, olive oil
Grilled Antipasto Vegetables
By TheresaJ
Prepare grill. Coat bell peppers and onions with cooking spray
- cup Chile-Garlic Vinaigrette:
- 4 red bell peppers, halved and seeded
- 4 red onions, each peeled and cut into 6 wedges
- Cooking spray
- 2 teaspoons olive oil
- 6 (4-inch) portobello caps
- 2 pounds asparagus
- 1 tablespoon chopped serrano chile
- 3/4 teaspoon salt
- 6 garlic cloves, crushed
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons anchovy paste
Easy Italian Pasta Salad
By TheresaJ
COMBINE all ingredients. SERVE immediately
- 1/2 lb. penne pasta, cooked, drained
- 3 medium tomatoes, chopped
- 1 cup KRAFT Natural Italian* Cheese Crumbles
- 1/2 cup KRAFT Zesty Italian Dressing
- 1/4 cup chopped fresh basil
- 1/4 tsp. ground black pepper