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Recipes
Garlic Chicken Kiev
By bakers_delight85
Mix spread, chives and garlic powder; shape into rectangle, 3 x 2 inches
- 3 Tbsp. reduced-calorie spread, softened
- 1 Tbsp. chopped fresh chives or parsley
- 1/8 tsp. garlic powder
- 6 skinless, boneless chicken breast halves (1 1/2 pounds)
- 2 cups cornflakes, crushed (about 1 cup)
- 2 Tbsp. chopped fresh parsley
- 1/2 tsp. paprika
- 1/4 cup low-fat buttermilk or skim milk
Oven-Fried Herb Chicken
By bakers_delight85
While chicken bakes, prepare scalloped potatoes alongside chicken
- 2 1/2 to 3 pounds meaty chicken pieces
- 2/3 cup cornflake crumbs
- 1 tsp. paprika
- 3/4 tsp. garlic salt or onion salt
- 1/2 tsp. poultry seasoning
- 1/2 tsp. dried basil, crushed
- 1/2 tsp. dried oregano, crushed
- 1/4 tsp. pepper
Bread and Butter Pudding with Strawberries
By bakers_delight85
For the best results, be sure to soak bread in the custard for a full hour
- 4 large eggs
- 3/4 cup milk
- 3/4 cup heavy cream
- 2 Tbsp. dark rum
- 1/4 cup plus 3 Tbsp. sugar
- 1/2 tsp. pure vanilla extract
- Pinch of salt
- 8 thin slices day old white sandwich bread
- 4 Tbsp. (1/2 stick) unsalted butter, very soft
- 1 pint fresh strawberries, rinsed and hulled, cut in half
Shrimp Kabobs
By bakers_delight85
In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp
- 1 cup Italian salad dressing, divided
- 2 pounds uncooked jumbo shrimp, peeled and deveined
- 2 large onions
- 16 large fresh mushrooms
- 2 large green peppers, cut into 1-1/2-inch pieces
- 16 cherry tomatoes
Potato and Roasted Garlic Gratin
By bakers_delight85
Preheat an oven to 300 degrees F
- 1 large head garlic
- 2 cups vegetable broth
- 2 lbs. russet potatoes, unpeeled, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 Tbsp. chopped fresh sage
- Salt and ground pepper to taste
- 1/4 cup grated Parmesan cheese
- 3 Tbsp. fresh bread crumbs
Simmered White Beans with Sausage and Tomato
By bakers_delight85
From Italian Home Cooking by Julia Della Croce
- 2 Tbsp. extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 sweet Italian fennel sausages, casings removed
- 1 Tbsp. tomato paste
- 3 chopped fresh sage leaves or 1/2 tsp. dried sage
- 1/2 cup meat broth or water
- 1/2 tsp. salt, or to taste
- Freshly ground black pepper
- 1 1/2 cups cooked, drained cannellini or great northern beans
- 1 Tbsp. chopped fresh flat-leaf parsley
Zippy Paprika Chicken
By bakers_delight85
In a large resealable plastic bag, combine the paprika, marinade mix, salt and pepper; add chicken
- 2 Tbsp. paprika
- 1 to 2 Tbsp. Southwest marinade mix (such as McCormicks Grill Mates Southwest Marinade seasoning packet)
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 Tbsp. olive oil
- 1/4 cup water
- 2 Tbsp. soy sauce
- 5 tsp. lemon juice
- 1/2 cup sour cream
Roast Beef Sandwich with Watercress and Horseradish Sauce
By bakers_delight85
To make the sauce, combine the yogurt, horseradish, mayonnaise, salt and pepper in a small bowl and stir to incorpo...
- For the sauce:
- 1/4 cup plain Greek-style nonfat yogurt
- 1/4 cup prepared white horseradish, squeezed of excess juice (about 3 Tbsp.)
- 2 Tbsp. mayonnaise
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- For the sandwich:
- 1 bunch watercress, thick stems removed
- 8 slices pumpernickel bread
- 3/4 pound lean roast beef, thinly sliced
- 2 medium tomatoes, sliced
- 1/2 small red onion, thinly sliced
Candied Citrus Peel
By bakers_delight85
Use a vegetable peeler to cut wide, thin slices of rind from the fruit, removing as little of the white pith as pos...
- 3 large navel oranges or 4 large lemons
- or 4 tangerines or 2 large grapefruit (or a combination of citrus)
- 1 cup water
- 1 cup granulated sugar
- Superfine sugar for coating
Refried Bean Tostadas
By bakers_delight85
In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned
- 6 flour tortillas (8 inches)
- 1/2 pound sliced fresh mushrooms
- 1 cup diced zucchini
- 2 Tbsp. vegetable oil
- 1 jar (16 ounces) chunky salsa
- 1 can (11 ounces) shoepeg corn, drained
- 1 can (16 ounces) vegetarian refried beans, warmed
- 1 1/2 cups shredded lettuce
- 1 1/2 cups shredded cheddar cheese
- 2 medium ripe avocados, peeled and sliced
- 1 1/2 cups chopped tomatoes
- 6 Tbsp. sour cream