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Recipes
Mushroom and Spinach Quiche
By rossboys
Preheat oven to 375 deg. Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot
- 1 cup leeks, chopped
- 1-1/4 cups mushroom, sliced
- 1 cup evaporated fat-free milk
- 1/2 tsp salt
- 1/4 tsp each dried dill, thyme and black pepper
- 2 large eggs + 3 large egg whites
- 1 (10oz) pkg frozen spinach, thawed and squeezed dry
- 1/4 cup crumbled goat cheese
- 1 frozen pie shell
Spinach and Artichoke Dip
By rossboys
Cooking Light
- 2 cups (8oz) shredded mozzarella cheese, divided
- 1/2 cup fat-free sour cream
- 1/4 cup (1oz) grated fresh Parmesan cheese, divided
- 1/4 tsp black pepper
- 3 garlic cloves, crushed
- 1 (14oz) can artichoke hearts, drained & chopped
- 1 (8oz) block 1/3 less fat cream cheese, softened
- 1 (8oz) block fat-free cream cheese, softened
- 1/2 (10oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (13.5oz) pkg baked tortilla chips
Reuben Pizza
By rossboys
In a bowl whisk together the mayonnaise, ketchup, lime juice, hot sauce and salt to taste; set aside
- 14 14 14 oz prepared pizza dough
- 2/3 2/3 2/3 c mayonnaise
- 2 2 2 Tbsp ketchup
- 1 1 1 Tbsp fresh lime or lemon juice
- 2 2 2 tsp hot sauce
- Kosher salt
- 3 3 3/4 oz coarsely grated Gruyere cheese (about 3/4 cup)
- 1 1 to cup sauerkraut, rinsed in a strainer and pressed to remove excess moisture
- 8 8 1/2" oz thinly sliced corned beef, cut crosswise into 1/2" thick strips
- 1/2 1/2 1/2 c thinly sliced dill pickle
Do-Ahead Egg Bake
By rossboys
Kraft Foods
- 8 eggs
- 3 cups milk
- 8 cups French bread cubes (3/4")
- 1 pkg (10oz) frozen chopped spinach, thawed, squeezed dry
- 12 slices bacon, cooked, crumbled
- 1 pkg (8oz) shredded sharp cheddar cheese, divided
Eggs Benedict with Hollandaise Sauce
By rossboys
Cook eggs as directed. Toast and butter two English muffins, and place two on two individual plates
- 2 English muffins
- 4 large eggs
- 4 slices of ham or Canadian bacon
- 2 egg yolks
- 1/2 cup butter
- 1 Tbsp lemon juice
- Dash of cayenne pepper
- Paprika for garnish.
Tilapia - Mural of Flavor
By rossboys
Penzeys Spices
- 2 6-8 oz tilapia fillets
- 1-2 Tbsp olive oil
- 1-2 tsp Mural of Flavor
- 2 Tbsp brown sugar
- 2-4 Tbsp crushed pecans
Killer Quinoa Salad Recipe
By rossboys
Serve this nutty-textured salad alone or with grilled chicken or pork
- Dressing:
- Finely grated zest and juice of 1 lemon
- 3 Tbsp. olive or vegetable oil
- 1 ⁄2 tsp. ground coriander
- 1 ⁄2 tsp. ground cumin
- 1 ⁄2 tsp. paprika
- Salt and freshly ground black pepper
- Salad:
- 1 cup red or white quinoa, rinsed well
- 1 ⁄2 tsp. salt
- 2 cups cold water
- 1 cup dried cranberries
- 1 ⁄4 cup finely diced dried apricots
- Warm water
- 2 ripe avocados
- 2 green onions, sliced diagonally
- 1 ⁄4 cup toasted slivered or sliced almonds
Cornish Hens Stuffed
By rossboys
In a small saucepan, combine water, rice, and seasoning packet
- 2 cups water
- 1 6.2oz pkg instant long grain and wild rice mix
- 1/2 cup seedless green grapes
- 1 Tbsp curry powder
- 1/2 Tbsp garlic powder
- 1/2 tsp black pepper
- 2 Cornish hens (1-1/2 lbs each)
- 1 cup reduced-sodium chicken broth
Cuban-Style Grilled Salmon
By rossboys
Food Network
- 1/4 cup extra-virgin olive oil
- Juice of 2 lemons or limes
- 2 large cloves garlic, minced
- 2 large shallots, minced
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- Kosher salt
- 1/2 bunch cilantro, roughly chopped
- 4 6-ounce center-cut salmon fillets, skin removed
- 1 14-ounce can hearts of palm, cut into 1-inch pieces
- 1 pint cherry or grape tomatoes, halved
- Vegetable oil, for brushing
- 2 cups mixed salad greens
Spicy Pan-fried Sirloin Steak with Noodles
By rossboys
Cooking Light
- 2 tsp chili powder
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground red pepper
- 1 Tbsp olive oil
- 1 (1-3/4 lb) boneless sirloin steak, trimmed & cut into 1/2" thick strips
- 2 cups sliced onion
- 2 cups chopped red bell pepper
- 2 Tbsp all-purpose flour
- 2 garlic cloves, minced
- 2 Tbsp ketchup
- 1 Tbsp tomato paste
- 2 tsp fresh lime juice
- 1 (14-1/4oz) can low-salt beef broth
- 5 cups cooked medium egg noodles (8oz uncooked)