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Recipes
Flourless Garbanzo Bean Chocolate Cake
By rossboys
Allrecipes
- 1 1/2 cups semisweet chocolate chips
- 1 (19 ounce) can garbanzo beans, rinsed and drained
- 4 eggs
- 3/4 cup white sugar
- 1/2 teaspoon baking powder
- 1 tablespoon confectioners' sugar for dusting
Maurice Salad (Hudson's recipe)
By rossboys
Combine the first 6 dressing ingredients and stir to dissolve the sugar
- DRESSING:
- 3 tsp white vinegar
- 2-1/4 tsp lemon juice
- 2-1/4 tsp onion juice
- 2-1/4 tsp sugar
- 2-1/4 tsp Dijon mustard
- 1/2 tsp dry mustard
- 1-1/2 cups mayonnaise
- 3 Tbsp chopped fresh parsley
- 2 hard cooked eggs, diced
- salt to taste
- SALAD INGREDIENTS:
- 3/4 lb ham, cut into strips
- 3/4 lb cooked turkey breast, cut into strips
- 3/4 lb Swiss cheese, cut into strips
- 1/2 cup slivered, sweet gherkin pickles
- 1 head Iceberg lettuce, shredded
- 12-16 pimento stuffed green olives
Hash Brown Potato Quiche
By rossboys
Spread the frozen potatoes on paper towels and press out any remaining moisture
- 3 cups frozen country style hash brown potatoes, thawed
- 1/3 cup butter, melted
- 1 cup cooked ham, chopped
- 1 cup (4oz) cheddar cheese, shredded
- 1/4 cup green, yellow or red bell pepper, chopped
- 1/4 cup onion, finely chopped
- 1 jalapeno chile, finely chopped
- 2 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Chinese Takeout Lemon Chicken
By rossboys
Heat oil in large skillet on med-high heat
- 1 Tbsp oil
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 pkg 6 oz snow peas, trimmed
- 1 small red pepper, cut into strips
- 1 pkg (4 svg size) Jello lemon flavor gelatin
- 1 Tbsp cornstarch
- 1/2 cup chicken broth
- 2 Tbsp zesty Italian dressing
- 2 cloves garlic, minced
Blue Cheese Stuffed Chicken Breasts
By rossboys
adapted from recipe from Food & Wine magazine
- 1/4 C walnut halves
- 1/4 C blue cheese or goat cheese
- 1/2 tsp finely grated lemon zest
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 4 6 oz skinless, boneless chicken breast halves
- 1 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 1/4 C chicken stock or low-sodium broth
- 2 Tbsp walnut oil or canola oil
- 1/4 C chopped flat-leaf parsley
- Basmati rice for serving
Garlicky Green Beans
By rossboys
Cooking Light
- 2 cups green beans, trimmed
- 1 tsp butter
- Cooking spray
- 1/8 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1 garlic clove, minced
Teriyaki Chicken and Vegetables
By rossboys
Tiphero
- – 1 tablespoon olive oil
- – 1-1/2 pounds boneless chicken thighs or breasts, chopped
- – 8 ounces broccoli florets
- – 2 cloves garlic, minced
- – 3 large carrots, sliced on the bias
- – Chili flakes, to taste (optional)
- Teriyaki Sauce
- – 2 tablespoons ginger, minced
- – 1/3 cup soy sauce
- – 1/3 cup water
- – 4 tablespoons corn starch
- – 1/4 cup honey
Special Spinach Salad (pomegranate)
By rossboys
Kraftfoods
- 1 pkg (6oz) baby spinach leaves
- 3/4 cup pomegranate seeds
- 1/2 cup traditional crumbled feta cheese
- 3 slices bacon, cooked & crumbled
- 3 green onions, sliced
- 1/3 cup balsamic vinaigrette dressing
White Chicken Chili
By rossboys
Add all ingredients to crockpot
- 1 lb boneless chicken, cooked and cubed
- 1 lg jar of Great Northern beans, drained and rinsed
- 8 oz Monterey Jack cheese, shredded or cubed
- 16 oz jar salsa
- 1 tsp cumin
Streusel Coffee Cake
By rossboys
Preheat the oven to 375 deg
- Topping:
- 2-1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 2 egg whites
- 3/4 cup nonfat sour cream
- 1/2 cup skim milk
- 1 Tbsp canola oil
- 1/4 cup all-purpose flour
- 2 Tbsp firmly packed light brown sugar
- 1 tsp ground cinnamon
- 2 Tbsp chilled margarine, cut into small pieces