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Recipes
Mini Polenta Pizzas
By bakers_delight85
Cut polenta into 24 slices; place on ungreased baking sheets
- 2 tubes (1lb. each) polenta
- 1/2 cup grated Parmesan cheese
- 12 oil-packed sun-dried tomatoes, halved
- 1/4 cup prepared pesto
Huevos Rancheros
By bakers_delight85
Beat together the eggs and milk
- 2 eggs
- 1 tsp. skim milk
- 2 small flour tortillas
- 1/2 tsp. butter
- 3 heaping Tbsp. fat-free refried beans
- Hot sauce
- Salt and freshly ground black pepper
- 2 Tbsp. salsa
- 1/4 cup shredded low-fat cheddar cheese (optional)
Spanish Rice Turkey Casserole
By bakers_delight85
In a large skillet, saute rice and vermicelli in butter until golden brown
- 2 packages (6.8 ounces each) Spanish rice and vermicelli mix
- 1/4 cup butter, cubed
- 4 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 3 cups cubed cooked turkey or chicken
- 1 can (11 ounces) whole kernel corn, drained
- 1/2 cup sour cream
- 1 cup (4 ounces) shredded Mexican cheese blend, divided
Pasta Alla Vodka
By bakers_delight85
Cook pasta according to package directions, being careful not to overcook
- 1 * 1 pound Pasta
- 2 * 2 Tablespoons Olive Oil
- 2 * 2 Tablespoons Butter
- 1 * 1 whole Medium Onion, Chopped Finely
- 2 * 2 cloves (to 3 Cloves) Garlic, Chopped
- * ¾ cups (to 1 Cup) Vodka
- 1 * 1 can (About 14 Oz.) Tomato Puree
- 1 * 1 cup Heavy Cream
- 1 * 1 pinch Red Pepper Flakes
- * ¼ teaspoons (to 1/2 Teaspoon) Salt
- * Freshly Ground Black Pepper, To Taste
- 1 * 1 cup Grated Parmesan Cheese
Festive Fusilli
By bakers_delight85
By "sunblush" tomatoes, I mean those ones that are halfway between fresh and dried, and come soaked in seasoned oil...
- 4 cups sunblush tomatoes in seasoned oil
- 1/3 cup vodka
- 2 tsp. kosher salt or 1 tsp. table salt
- 2 tsp. sugar
- 2 lbs. fusilli or other short pasta of your choice
- 1 cup mascarpone cheese
- 2/3 cup chopped curly parsley
- flaked Parmesan, to serve
Low Tide Chicken
By bakers_delight85
Preheat the oven to 350 degrees F
- 1/2 cup olive oil
- 1 tsp. chopped garlic clove
- All-purpose flour
- 6 pounds chicken cutlets
- 1 1/2 cups water
- 4 chicken bouillon cubes
- 1 tsp. dried thyme
- 1/4 tsp. salt
- Pepper
- 1 pound fresh mushrooms, sliced
- 5 packages (10 ounces each) frozen leaf spinach
- Hot cooked long-grain white rice
Greek Vegetable Salad
By bakers_delight85
This side dish can be served right away or you can assemble it ahead to let the flavors blend overnight for added t...
- Dressing:
- 1 medium cucumber, peeled and chopped
- 1 large tomato, seeded and chopped
- 1 medium green pepper, chopped
- 4 green onions, chopped
- 10 pitted Greek olives
- 1/2 cup crumbled feta cheese
- 1/3 cup olive oil
- 3 Tbsp. cider vinegar
- 1 tsp. salt
- 1 tsp. dried oregano
- 1/2 tsp. sugar
Mexican-style chicken sandwiches
By bakers_delight85
Whisk mayonnaise, lime juice, and lime peel in small bowl to blend; season dressing to taste with salt and pepper
- 2/3 cup mayonnaise
- 2 Tbsp. fresh lime juice
- 1 1/2 tsp. grated lime peel
- 1 15- to 16-ounce can black beans, drained, 2 Tbsp. liquid reserved
- 1 1/2 tsp. ground cumin
- 4 French rolls, split horizontally, lightly toasted
- 4 skinless boneless chicken breast halves
- 3/4 tsp. cayenne pepper
- 1 Tbsp. olive oil
- 4 1/4 -inch thick slices hot pepper Monterey Jack cheese
- 2 medium tomatoes, sliced
- 1 large avocado, halved, pitted, peeled, sliced
Chicken/Vegetable Medley
By bakers_delight85
Cook the tortellini according to package directions
- 6 packages (13 ounces each) cheese tortellini
- 4 pounds chicken cutlets, cubed
- 2 Tbsp. adobo seasoning
- 2 cups olive oil
- 2 small onions, diced
- 4 medium garlic cloves, diced fine
- 6 zucchini, chopped
- 2 cans (13 ounces each) chicken broth
- 1 cup cold water
- 3 heaping Tbsp. all-purpose flour
- 2 heads broccoli, cut up and parboiled
- 3 Tbsp. chopped fresh parsley
- 3 Tbsp. chopped fresh basil
- 6 medium plum tomatoes, diced chunky
Deli-Style Pasta Salad
By bakers_delight85
Cook the pasta according to package directions; rinse in cold water and drain
- 1 package (7 ounces) tricolor spiral pasta
- 6 ounces thinly sliced hard salami, julienned
- 6 ounces provolone cheese, cubed
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 small red onion, thinly sliced
- 1 small zucchini, halved and thinly sliced
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/4 cup minced fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1-1/2 tsp. ground mustard
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/4 tsp. salt
- Dash pepper
- 2 medium tomatoes, cut into wedges