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Recipes
Joe’s Special
By bakers_delight85
Crack the eggs into a small bowl and add the Tabasco, salt, basil, and pepper
- 6 large eggs
- Splash or two of Tabasco or other hot pepper sauce
- 1 tsp. salt or more to taste
- 1/2 tsp. dried basil or oregano
- 1/2 tsp. freshly cracked black pepper or more to taste
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 medium yellow onion, diced
- 1/2 pound freshly ground beef , sweet or hot Italian sausage, coarse grind
- 3/4 to 1 pound fresh spinach, preferably the crinkly savoy variety, trimmed of stems and chopped, or one 10-ounce package frozen chopped spinach, thawed and drained
Crispy Baked Catfish
By bakers_delight85
Heat oven to 450 degrees F
- 1 lb. catfish, flounder, or other delicate-texture fish fillets
- 1/4 cup yellow cornmeal
- 1/4 cup dry bread crumbs
- 1 tsp. chili powder
- 1/4 tsp. paprika
- 1/2 tsp. garlic salt
- 1/4 tsp. pepper
- 1/4 cup French or ranch dressing
Dijon Tartar Sauce
By bakers_delight85
In a bowl, combine all the ingredients
- 1/2 cup fat-free mayonnaise
- 3 Tbsp. sweet pickle relish
- 3 Tbsp. chopped onion
- 4 tsp. Dijon mustard
- 2 tsp. lemon juice
- 1/4 tsp. sugar
- 1/4 tsp. salt
- 1/8 tsp. pepper
Wild Mushroom and Onion Pizza
By bakers_delight85
Preheat the oven to 450 degrees F
- 4 9- to 10-inch sun-dried tomato wraps
- Vegetable oil spray
- 2 tsp. olive oil
- 3 small onions, thinly sliced, separated into rings
- 8 ounces shiitake, oyster, or cremini mushrooms, sliced
- 1/4 cup chopped mixed fresh herbs, such as parsley, basil, thyme and chives
- 1/4 cup thinly sliced oil-packed sun-dried tomatoes, well drained and patted dry
- 1/4 tsp. salt
- 1 1/2 cups shredded part-skim mozzarella cheese
Citrus Scallop Salad
By bakers_delight85
This makes a delicious first course or can be used as a light main-dish salad for luncheons
- 2 packages (5 ounces each) spring mix salad greens
- 1 jar (24 ounces) refrigerated citrus salad
- 2 medium red pears, thinly sliced
- 1/2 cup all-purpose flour
- 16 sea scallops
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/2 cup balsamic vinaigrette
Beach Brownies
By bakers_delight85
Preheat the oven to 350 degrees
- Graham Cracker Base:
- 2 cups graham cracker crumbs
- 7 Tbsp. salted butter, melted
- Brownie:
- 1 cup salted butter
- 1 1/2 cups sugar
- 3 1/2 cups semisweet chocolate chips
- 1 Tbsp. vanilla
- 5 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 4 ounces milk chocolate, chopped
- 12 large marshmallows, cut in half
Bow-Tie Parmesan Pasta with Chicken
By bakers_delight85
Cook the pasta according to the package directions
- 12 ounces bow-tie pasta
- 1/4 cup olive oil, plus extra for the pasta
- 2 boneless skinless chicken breast halves, chopped into 1-inch squares, or 2 cups cubed leftover cooked chicken
- 1 Tbsp. minced garlic
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 large fresh tomato, chopped
- 1/4 cup chopped fresh basil
- 1/4 cup chopped scallion (white and light green parts only)
- 1/2 cup freshly grated Parmesan cheese
The LEO
By bakers_delight85
Crack the eggs into a bowl and add 3 Tbsp
- 6 large eggs
- Freshly cracked black pepper to taste
- 2 Tbsp. unsalted butter
- 1 large onion, diced
- 1/2 pound thinly sliced lox or nova, chopped
- Salt to taste, optional
Black Beans and Onions
By bakers_delight85
Melt the butter in a skillet over medium heat
- 1 tsp. butter
- 1 medium onion, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- Salt and freshly ground black pepper
Spinach 'n' Broccoli Enchiladas
By bakers_delight85
In a large nonstick skillet over medium heat, cook and stir onion in oil until tender
- 1 medium onion, chopped
- 2 tsp. olive oil
- 1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup finely chopped fresh broccoli
- 1 cup picante sauce, divided
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1 cup (8 ounces) 1% cottage cheese
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
- 8 flour tortillas (8 in.), warmed