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Recipes
Tasty Pork Ribs
By Lorena_321
Place ribs in a 5-quart slow cooker
- 8 bone-in country-style pork ribs (8 oz. ea.)
- 1 cup ketchup
- 1 cup barbecue sauce
- 1/4 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 1 T. balsamic vinegar
- 1 T. molasses
- 1 garlic clove, minced
- 2 T. dried minced onion
- 1 t. Cajun seasoning
- 1 t. ground mustard
- 1/2 t. salt
- 1/4 t. pepper
Eggnog
By Lorena_321
In bowl, with whisk, beat eggs and egg whites until blended; set aside
- 3 lg. eggs
- 3 lg. egg whites
- 5 ½ cups low-fat milk
- ½ cup sugar
- 2 T. cornstarch
- salt
- 2 T. vanilla
- ½ t. ground nutmeg, plus additional for sprinkling
- 1/3 cup dark Jamaican rum (optional)
Easy Pecan Logs
By Lorena_321
In a large bowl, combine the marshmallow cream, powdered sugar, and vanilla
- 2 cups marshmallow cream
- 3 1/2 cups powdered sugar
- 2 t vanilla
- 1 pound soft caramels
- 2 t cream
- 2 cups toasted pecans, finely chopped
Tilapia with Tomatoes and Olives
By Lorena_321
Warm 1 T. oil in a large saucepan over medium-high heat
- 3 T. olive oil
- 2 cloves garlic, finely chopped
- 1 28-oz. can diced tomatoes
- 1/4 t. dried thyme
- salt
- 1/3 cup pitted black olives
- 4 6-oz. tilapia filets
- 2 T. finely chopped fresh parsley
Finnish Christmas Cookies
By Lorena_321
In a large bowl, cream butter and sugar until light and fluffy
- 2 cups butter, softened
- 1 cup sugar
- 4 cups all-purpose flour
- 1 egg, lightly beaten
- 2/3 cup finely chopped almonds
- colored sugar, optional
Cherry Macadamia Cheesecake
By Lorena_321
Heat oven to 350 degrees. Prepare macadamia nut crust
- Macadamia nut crust (recipe follows)
- 3 eggs
- 1 can (16 oz.) tart red pitted cherries
- 1 t. vanilla extract
- 3 packages cream cheese, softened
- 1 package (10 oz) white chocolate chips
- 1 cup sugar
- Sour cherry sauce (recipe follows)
Turkey Patties
By Lorena_321
In a large bowl, blend ground turkey with panko, egg white, scallions, garlic, soy sauce, parsley, lemon zest and j...
- 1 lb. ground turkey
- 1/4 cup panko crumbs
- 1 egg white
- 2 T. minced scallions
- 1 clove garlic, minced
- 2 T. soy sauce
- 2 T. chopped fresh parsley
- zest and juice of 1 lemon
- 1 T. canola oil
French Chicken/Broccoli Casserole
By Lorena_321
In a greased 13x9x2” baking dish, layer the broccoli spears and chicken pieces alternately
- Sauce:
- 1 lb. fresh broccoli, sliced in spears and steamed 2 minutes OR 3 pkgs. (10 oz. ea.) frozen broccoli spears, thawed
- 3 to 4 cups cooked chicken, skinned, boned and cut into large pieces
- 1/3 cup butter, melted
- 1/4 cup cornstarch, dissolved in 1/2 cup water
- 1/3 cup chicken broth or white wine
- 1/4 t. salt
- 1/4 t. pepper
- 2 cups milk
- 1 jar (2 oz.) diced pimiento
- 1 pkg. (8 oz.) shredded sharp cheddar cheese
Quick Cobb Salad with Yogurt Dressing
By Lorena_321
Cook bacon and crumble. In a bowl, whisk together yogurt, lemon juice, olive oil, garlic and salt
- 6 strips bacon
- 1/2 cup plain yogurt (not nonfat)
- 1 T. lemon juice
- 1 T. olive oil
- 1 clove garlic, finely chopped
- 1/2 t. salt
- 2 romaine hearts, cut crosswise into 1/2" strips
- 2 cups diced, cooked, skinless rotisserie chicken
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 3 oz. blue cheese, crumbled
Mozzarella-Stuffed Meatballs
By Lorena_321
In a large bowl, combine the first eight ingredients
- 1 egg, lightly beaten
- 1/4 cup prepared Italian salad dressing
- 1 1/2 cups cubed bread
- 2 T. minced fresh parsley
- 2 garlic cloves, minced
- 1/2 t. dried oregano
- 1/2 t. pepper
- 1/4 t. salt
- 1/2 lb. ground pork
- 1/2 lb. ground beef
- 3 oz. fresh mozzarella cheese
- 2 T. vegetable oil
- 1 (26 oz) jar marinara sauce
- hot cooked pasta or rice