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Recipes
Miranda's Caesar Salad Dressing
By lorab
1. Mix together 2. Put in freezer for 30 minutes then refridgerate
- 6 tbsp safflo salad oil
- 2 tbsp olive oil
- 2 tbsp vinegar
- 1 tsp salt
- 1 tbsp lemon juice
- pinch of pepper and dry mustard
- dash of tobasco and worchestershire
- 2 tsp of sugar
- 1 tsp parsley
- 1 tsp crushed garlic
- 1 raw egg yolk
Ackee & Saltfish
By lorab
1. Boil saltfish to remove excess salt
- 1/2 lb saltfish
- 1 can ackee
- 1 tbsp oil
- 1 small onion, diced
- 1 green onion, diced
- 1/2 red pepper, diced
- 1 tsp black pepper
- 1 tsp garlic chopped
- 1 tsp thyme
Provolone Stuffed Chicken
By lorab
1. Heat over to 425 degrees 2
- 2 tbsp prepared basil pesto
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 4 boneless chicken breasts
- 4 slices provolone
- 1 whole roasted red pepper
- 16 baby spinach leaves
- 1 tbsp butter
Pancakes
By lorab
1.Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- cooking spray
Chicken Tetrazzini
By lorab
1. Cook spaghetti and combined with chicken, broth, dressing, mushrooms in a mix bowl
- 8 ounces spaghetti
- 2 cups cooked chicken cubed
- 1 cup chicken broth
- 1 cup Caesar dressing
- 1 jar mushrooms
- 1/2 cup parmesan cheese
- 2 tbsp. bread crumbs
Creamed Spinach
By lorab
1. Squeeze spinach to extract juice
- 1 bag (16 ounces) thawed spinach
- 3/4 cup milk
- 4 ounces cream cheese cut into chunks
- 2 tsp olive oil
- 1 small onion minced
- pinch of nutmeg
- salt and pepper
- 1/4 cup parmesean
Herb & Ricotta Stuffed Shells
By lorab
1. Preheat oven to 350 2. Cook pasta
- 1 box jumbo pasta shells
- 3 tbsp olive oil divided
- 8 oz white mushrooms chopped
- 1 tbsp garlic
- 2 cups ricotta cheese
- 1 large egg beaten
- 3 tbsp parsley
- 2 tbsp basil
- 1/4 tsp grated lemon zest
- 1/2 cup parmesean
- 1/4 tsp salt
- 1 /s tsp pepper
- 1 1/2 cup tomatoe sauce
- 1/2 cup grated mozzarella cheese
Bruschetta & Cheese Stuffed Chicken
By lorab
1. Preheat oven to 350 degrees 2
- 1 can Aylmer Accents petite cut tomatoes with garlic & olive oil
- 1 1/4 cups shredded mozzarella, divided
- 1/4 cup chopped basil
- 1 pkg stuffing for chicken
- 8 small boneless chicken
- 1/3 cup roasted red pepper with parmesean dressing
Chocolate Caramel Oatmeal Bars
By lorab
1. Preheat oven to 350 degrees
- 1 1/2 cups of flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- 2 tsp vanilla
- 1 1/4 cup quick cooking oatmeal
- 1 cup milk chocolate candies with caramel centres
- 1 can condensed milk
- 1 cup chocolate chips
Quinoa Side Dish
By lorab
1. Melt butter in a saucepan over medium heat
- 1 tablespoon butter
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 teaspoons chopped garlic
- 2 tablespoons chopped fresh parsley
- 1/2 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
- 1 small onion, finely chopped
- 1 dash fresh lemon juice (optional)