Rossboys' profile page
Recipes
Pepper Vodka
By rossboys
Add the peppercorns to the vodka and allow to sit in a cool dark place for seven days
- 1 750 ml bottle of vodka
- 2 Tbsp peppercorns, slightly cracked
Spicy Coconut Shrimp Soup
By rossboys
Cooking Light. Adding the green onions, basil, and lime juice just before serving brightens the overall taste of...
- 3-1/2 cups fat-free, less-sodium chicken broth
- 1 cup sliced mushrooms
- 1/4 cup finely chopped red bell pepper
- 1 Tbsp light brown sugar
- 1 Tbsp fish sauce
- 1/2 tsp grated peeled fresh ginger
- 1/4 tsp red curry paste
- 1 cup light coconut milk
- 1 lb large shrimp, peeled and deveined
- 1/4 cup thinly sliced green onions
- 2 Tbsp thinly sliced fresh basil
- 2 Tbsp fresh lime juice
Chocolate Fudge Cherry Cake
By rossboys
Preheat the oven to 350 degrees F
- Frosting:
- 1 pkg. fudge cake mix
- 21 oz. can cherry filling
- 1 tsp. almond extract
- 2 eggs, beaten
- 1 c. sugar
- 5 Tbs. butter
- 1/3 c. milk
- 6 oz. pkg. (1 c.) semi-sweet chocolate bits
Aw Maw's Potatoes
By rossboys
Cooking Light
- 4 lbs unpeeled baking potatoes
- Cooking spray
- 1/3 cup butter
- 3 cups fat-free milk
- 1 cup (4oz) shredded reduced-fat sharp cheddar cheese, divided
- 2 tsp salt
- 1/4 tsp freshly ground black pepper
Crab Dip
By rossboys
Serve this dip with reduced-fat crackers or pita bread slices
- 2 cups low-fat cottage cheese
- 4 Tbsp reduced-fat cream cheese
- 1 Tbsp Worcestershire sauce
- 2 tsp lemon juice
- 1 tsp horseradish
- 1 tsp dry mustard
- 1/4 tsp hot pepper sauce
- 1/4 tsp salt
- Dash ground black pepper
- 1 can (6oz) crabmeat, drained
- 2 green onions, finely sliced
Wild Mushroom and Artichoke Dip
By rossboys
Cooking Light
- 1 tsp olive oil
- 2 cups sliced shiitake mushroom caps (~ 4 oz)
- 1 (6oz) pkg presliced portobello mushrooms, chopped
- 1/2 cup low-fat mayonnaise
- 1/4 cup (1oz) grated fresh Parmesan cheese
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup thinly sliced green onions
- 2 Tbsp chopped fresh parsley
- 1 tsp garlic powder
- 1 tsp black pepper
- 3/4 tsp salt
- 1/4 tsp ground red pepper
- 1 (14oz) can artichoke hearts, drained & coarsely chopped
- 1 (8oz) block 1/3 less fat cream cheese
- 1 (8oz) block fat free cream cheese
- Cooking spray
Shrimp Sauteed with Fresh Tomatoes, Wine, and Basil
By rossboys
Cooking Light
- 3-1/2 cups water
- 1/2 cup kosher salt
- 1 cup ice cubes
- 1-1/4 lb large shrimp
- 1-1/2 Tbsp olive oil
- 1/4 cup thinly sliced green onions
- 3 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1 cup coarsely chopped seeded peeled tomato
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 cups hot cooked vermicelli (~ 6 oz uncooked pasta)
- 1/4 cup chopped fresh basil
Rib Eye Steaks with Ancho Chili Sauce
By rossboys
To make the sauce, cut off and discard the stem of the chili, cut it open and remove the seeds
- Sauce:
- 1 med dried ancho chili pepper
- 1-1/2 cups dry red wine
- 2 medium garlic cloves, peeled
- 1/2 cup ketchup
- 2 tsp Worcestershire sauce
- 1/2 tsp ground cumin
- Paste:
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp finely chopped oregano leaves
- 1-1/2 to 2 tsp kosher salt
- 4 boneless rib eye steaks, about 1" thick and 8 to 10 oz each
Spicy Sausage Dip
By rossboys
Microwave all ingredients in large microwaveable bowl on high 5 minutes or until cheese is completely melted, stirr...
- 1 lb Velveeta Pasteurized Prepared Cheese Product, cut up
- 1/2 lb pork sausage, cooked & drained
- 1 can (10oz) Ro*Tel Diced Tomatoes & Green Chilies, undrained
Vinaigrette-Marinated Kabobs
By rossboys
In a large shallow nonaluminum baking dish or sealable plastic bag, combine 1/2 cup dressing and mustard
- 3/4 cup Wish-Bone Olive Oil Vinaigrette or Balsamic Vinaigrette Dressing
- 1 Tbsp Dijon mustard
- 1 lb boneless beef sirloin steak or lamb, cut into 1" cubes
- 8 cherry tomatoes
- 1 large onion, cut into 8 wedges
- 1 large green bell pepper, cut into 8 pieces