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Recipes
CHEX PARTY MIX
By emailinaz
1) melt margarine in open roasting pan in preheated 250 oven
- 6 tbs margarine or butter
- 2 tbs Worcestershire sauce
- 1 1/2 tsp Lawry's seasoned salt
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 2 2/3 c Corn CHEX cereal
- 2 2/3 c Rice CHEX cereal
- 2 2/3 c Wheat CHEX cereal
- 1 c mixed nuts
- 1 c pretzels
- 1 c bite sized garlic bagel chips or regular size broken into 1inch pieces
LEMON COCONUT BAR COOKIES
By emailinaz
store in box lined with parchment paper
- cookies:
- 1 c all purpose flour
- 2 tbs granulated sugar
- 1/4 c chilled butter, cut into small pieces
- cooking spray
- 1 c packed brown sugar
- 3 tbs fresh lemon juice
- 2 large eggs
- 1/2 c flaked sweetened coconut
- glaze:
- 2/3 c powdered sugar
- 1 tsp grated lemon rind
- 2 tbs fresh lemon juice
ASPARAGUS WITH CITRUS SAUCE
By emailinaz
50 calories/serving active time:8 min; total time:20 minutes
- 2 lbs thin asparagus,trimmed
- 1 orange
- 2 tbs light mayonnaise
- 1 tbs olive oil
- 1/2 tsp packed fresh oregano leaves,finely chopped
SPICY SUGARED PECANS
By emailinaz
can also use walnuts store in airtight container in a cool dark place for up to 1 month; in the refrigerator for u...
- 1 c sugar
- 1/2 c water
- 1 tsp ground cinnamon
- dash of ground cloves
- 2 c pecan halves
- 1 tsp vanilla
- cooking spray
CHICKEN & TORTELLINI SOUP WITH SAGE PESTO
By emailinaz
450 calories per serving
- sage pesto:
- 1 c walnuts
- 1 c tightly packed flat leaf parsley leaves
- 1/4 c fresh sage leaves
- 1 clove garlic,smashed
- 1/3 - 1/2 c extra virgin olive oil
- 1/3 c grated pecorino romano (or parmesan cheese)
- salt and fresh black pepper
- chicken & tortellini soup:
- 1 tbs canola oil
- kosher salt and freshly ground black pepper
- 1 (6oz) boneless, skinless chicken breast
- 8 c homemade chicken stock
- 1 (9oz) package fresh cheese tortellini
- sage pesto
- grated pecorino romano(or parmesan) cheese
- parsley
LEMON SHALLOT SCALLOPS
By emailinaz
Serving size:1/2c
- 2 tsp olive oil
- 1 1/2 lbs sea scallops
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp butter
- 3 tbs minced shallots
- 1/2 tsp bottled minced garlic
- 1/4 c dry white wine
- 1 tbs fresh lemon juice
- 1 tbs finely chopped fresh parsley
- lemon wedges
CREOLE BBQ SHRIMP
By emailinaz
Serve in soup bowls with the sauce and crusty Italian bred on the side
- 8 tbs butter
- 1/4 c olive oil
- 2 tbs garlic,finely chopped
- 1 tbs cracked black pepper
- 1 tbs Worcestershire sauce
- 1/4 tsp thyme
- 2 tsp Louisiana-style hot pepper sauce
- 1 1/2 lbs shrimp, shelled and deveined
- salt to taste
HOME MADE POTATO CHIPS
By emailinaz
Fat Free
- 1 baking potato, well scrubbed
- seasonings:kosher salt, chili powder, ground cumin, black and red pepper
COCONUT SHRIMP WITH PINEAPPLE SALSA
By emailinaz
prep:6 minutes cook:6 minutes
- 12 jumbo shrimp
- vegetable oil
- 2 large egg whites, lightly beaten
- dash of re pepper
- 1/4 tsp salt
- 1/2 c cornstarch
- 1 sweetened flacked coconut
- pineapple salsa
ROASTED SHRIMP
By emailinaz
1) toss shrimp with olive oil, salt, pepper 2) place shrimp in roasting pan
- #2 : 32 shrimp
- olive oil
- salt, pepper