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Recipes
Cauliflower Mash
By lorab
1. In saucepan of boiling salted water, cook cauliflower and garlic until tender
- 1 head cauliflower, cut up
- 2 cloves garlic
- 1/3 cup sour cream
- 1/4 tsp salt
Bow Tie with Sausage, Tomatoe & Cream
By lorab
1.Bring a large pot of lightly salted water to a boil
- 1 (12 ounce) package bow tie pasta
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, casings removed and crumbled
- 1/2 teaspoon red pepper flakes
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 3 tablespoons minced fresh parsley
The Best Chocolate Brownies
By lorab
1. In saucepan melt all chocolate and butter over medium low heat stirring occasionally
- 115 g of semi-sweet chocolate chopped
- 28 g unsweetened chocolate chipped
- 1/2 cup butter cubed
- 1 cup sugar
- 2 tsp vanilla
- 2 eggs
- 1/2 cup flour
- pinch salt
- 3 bars of skor chopped up
Honey Dijon Chicken Bake
By lorab
1. Place chicken into shallow baking dish
- 4 boneless chicken breast halves
- 1 can condensed cream of chicken soup
- 1 tbsp honey
- 3 tbsp dijon mustard
Tomatoe, Zucchini Baked Chicken
By lorab
1. Heat oil over medium and cook onion and garlic until fragrant and light golden, about 6 minutes 2
- 1 tbsp. oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 zucchini chopped
- 1/4 tsp Italian seasoning
- boneless skinless chicken cut into portions
- pinch of salt and pepper
- 1 1/2 cup pasta sauce
- 1/3 cup cheddar cheese
Chicken Broccoli Bake
By lorab
Makes 3 entrees
- 6 pounds of chicken
- 1/2 cup butter
- 1 pound white mushrooms sliced
- 3/4 cup flour
- 1 tbsp. chicken bouillon granules
- 3/4 tsp pepper
- 1 tbsp. curry
- 2 cups water
- 4 cups milk
- 2 tbsp. lemon juice
- 6 cups broccoli pieces
- 6 cups cheddar cheese shredded
- 1 1/2 cups bread crumbs
Blueberry Lemon Muffins
By lorab
1. Heat oven to 350 and lightly grease tins 2
- 1 1/2 cup flour
- 1 cup blueberries
- 1/3 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup sugar
- 1/3 cup butter
- 1 egg
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 cup milk
Feta Shrimp Skillet
By lorab
1. Heat oild and cook onion until tender 2
- 1 tbsp. olive oil
- 1 medium onion
- 3 garlic cloves
- 1 tsp oregano
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 cans diced tomatoe
- 1/4 cup wine
- 1 lb shrimp
- 2 tbsp. parsley
- 3/4 cup feta
Stuffed Pork Loin Roast
By lorab
1. Heat oven to 450. Chop one sprig of rosemary finely
- 5 sprigs fresh rosemary
- 1/4 cup butter
- 1/4 cup finely chopped celery
- 1 cup water
- 3/4 cup dried cranberries
- 1/2 cup chopped pecans
- 1 pkg stove top for chicken
- 1 centre cut pork loin
- 1/2 cup balsamic vinaigrette dressing
- 3 cups loose spinach
Spaghetti Squash
By lorab
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoonsvegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil