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Recipes
Festive Rice Pudding
By spietzsch
Directions 1. In a 3-1/2- or 4-quart slow cooker stir together milk, half-and-half, sugar, rice, and salt
- 1 quart whole milk (4 cups)
- 1 quart half-and-half (4 cups)
- 1 cup sugar
- 2-1/2 cups uncooked Arborio rice (do not substitute long grain rice)
- 1/2 teaspoon salt
- 1 vanilla bean, split
- 4 to 6 whole cloves, tied in a 100-percent-cotton cheesecloth bag
- Purchased lingonberry sauce
Mango Chicken Salad
By spietzsch
1. On a serving platter place romaine lettuce
- 6 cups torn romaine lettuce
- 2 cups fresh blueberries
- 1 mango, pitted, peeled, and cut up
- 12 to 16 oz. chicken breast tenderloins
- Salt and ground black pepper
- 2 Tbsp. purchased garlic butter
- 2 cups broccoli florets
- 1/2 cup bottled blue cheese Italian vinaigrette salad dressing
- Crumbled blue cheese (optional)
Mile-High Caramel Apple Pie
By spietzsch
1. Preheat oven to 475F. In very large bowl combine butter and cinnamon; add apples and toss gently to coat
- 1/3 cup butter, melted
- 1 tsp. ground cinnamon
- 4 lb. cooking apples, such as Fuji or Granny Smith, cored and cut into 1/4-inch thick slices (about 12 cups)
- 1 recipe Oat Pastry for Caramel Apple Pie, OR one 15-oz. pkg. rolled refrigerated unbaked pie crust (2 crusts)
- 1/2 cup packed brown sugar
- 2 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1 egg, lightly beaten
- 1 Tbsp. water
- 1 12-oz. jar caramel ice cream topping (about 1 cup)
Mini Cranberry Phyllo Tarts
By spietzsch
1. Preheat oven to 350 degree F
- Nonstick cooking spray
- 4 sheets frozen phyllo dough (14x9-inch rectangles)*
- 3/4 cup fresh cranberries
- 1/2 cup water
- 1 tablespoon sugar
- 1/3 cup canned whole cranberry sauce
- 1/3 cup lemon fat-free yogurt
- 3 tablespoons frozen light whipped dessert topping, thawed
- Fresh mint leaves (optional)
Mojo Pork Fajitas w/ Orange Avocado Salsa
By spietzsch
1. For marinade: In a medium skillet, heat oil over medium heat
- 1/3 cup olive oil
- 1/4 cup chopped onion
- 6 cloves garlic, minced
- 1/3 cup lime juice
- 1/3 cup orange juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
- 1 1-pound pork tenderloin
- 2 large red sweet peppers, halved lengthwise and seeded
- 2 medium onions, halved lengthwise
- 8 8-inch flour tortillas
- Orange-Avocado Salsa
- 1/4 cup dairy sour cream
- Lime wedges (optional)
- Fresh cilantro leaves
Dark Chocolate Torte
By spietzsch
1. In a medium saucepan melt chocolate and butter over low heat; transfer to a bowl and cool completely
- 5 oz. 90- to 99-percent-cocoa chocolate or unsweetened chocolate, coarsely chopped
- 1/2 cup butter
- 6 egg whites
- 6 egg yolks
- 1-1/2 tsp. vanilla
- 2/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 1-1/4 cups sugar
- 3/4 cup strawberry-balsamic jam or apricot preserves
- 1 recipe Chocolate Ganache
Sacher Torte
By spietzsch
1. Let egg whites stand at room temperature in a very large bowl for 30 minutes
- 6 egg whites
- 5 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup butter (no substitutes)
- 6 egg yolks
- 1-1/2 teaspoons vanilla
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 2/3 cup apricot preserves
- Chocolate Glaze (see recipe below)
- Chocolate curls (optional)
- Edible flowers (optional)
Shitake Mushroom-Tomato Bisque
By spietzsch
1. In a 3-quart saucepan cook and stir leek, celery, and garlic in hot butter until tender
- 1/2 cup sliced leeks or chopped onion (1 medium)
- 1/2 cup sliced celery (1 stalk)
- 2 cloves garlic, minced
- 2 tablespoons butter or margarine
- 1-1/2 cups sliced fresh shiitake mushrooms* or other fresh mushrooms
- 1 14.5-ounce can diced tomatoes, undrained
- 1 14-ounce can chicken broth or vegetable broth
- 1/2 cup whipping cream
- 1/2 teaspoon dried dillweed
- 1/8 teaspoon ground black pepper
- Sauteed mushrooms (optional)
Freezer French Toast
By spietzsch
1. In medium mixing bowl beat together cream cheese and sour cream until smooth; set aside
- 1 8-oz. pkg. cream cheese, softened
- 1/4 cup dairy sour cream
- 1 16-oz. loaf French bread
- 3/4 cup orange marmalade
- 4 eggs
- 1 cup milk
- 1-1/2 tsp. vanilla
- 2-1/2 cups finely chopped almonds (10 oz.)
- Maple syrup
Sesame Chicken and Noodles
By spietzsch
1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce
- 1/3 cup rice vinegar
- 1/3 cup thinly sliced green onions
- 2 Tbsp. honey
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. grated fresh ginger
- 2 tsp. Asian garlic-chili sauce
- 2 6-oz. pkg. refrigerated grilled chicken breast strips
- 12 oz. dried udon noodles or whole-wheat spaghetti
- 3 Tbsp. toasted sesame oil
- 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
- Fresh cilantro