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Recipes
Lord of the Wings
By Totlxtc
Chicken "Wings" with Honey-Garlic Marinade 1
- Marinade
- 1/2 * 1/2 cup honey
- 1/4 * 1/4 cup hoisin sauce
- 3 * 3 tablespoons reduced-sodium soy sauce
- 3 * 3 tablespoons freshly squeezed lemon juice
- 2 * 2 teaspoons grated gingerroot
- 1 * 1 tablespoon minced garlic
- 1 * 1 teaspoon sesame oil
- 1/2 * 1/2 teaspoon curry powder
- 1/2 * 1/2 teaspoon ground coriander
- 1/8 * 1/8 teaspoon cayenne pepper
- 3 * 3 pounds (1.35 kg) boneless, skinless chicken thighs
- Blue Cheese Dip
- 1/2 * 1/2 cup crumbled blue cheese
- 1/3 * 1/3 cup reduced-fat mayonnaise (not fat-free)
- 1/4 * 1/4 cup light sour cream
- 1 * 1 tablespoon freshly squeezed lemon juice
- 1 * 1 teaspoon sugar
- 1/2 * 1/2 teaspoon minced garlic
- 1/2 * 1/2 teaspoon dry mustard powder
- 1/4 * 1/4 teaspoon salt
- * Freshly ground black pepper, to taste
5 Bean Chili
By Totlxtc
Recipe courtesy Sandra Lee
- 1 1/2 pounds lean ground beef
- 2 cups chopped onion
- 1 (15-ounce) can light red kidney beans, drained
- 1 (15-ounce) can dark red kidney beans, drained
- 1 (15-ounce) can cannellini beans, drained
- 1 (15-ounce) can butter beans, drained
- 1 (15-ounce) can pinto beans, drained
- 2 (14 1/2-ounce) cans diced tomatoes with jalapenos
- 2 (1 1/4 ounce) packets chili seasoning mix
- 1 (8-ounce) can tomato sauce
- 1 cup water
- Salt and pepper
- Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro
Lemon Bar
By Totlxtc
Preheat oven to 325 degrees F
- Crust:
- 1 stick (1/2 cup) salted butter, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 large egg 1 teaspoon lemon extract
- Lemon Curd Layer:
- 4 large egg yolks
- 1 tablespoon cornstarch
- 3/4 cup granulated sugar
- 3/4 cup water
- 2 teaspoons grated lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons salted butter, softened
- Topping:
- Powder sugar
Loaded Mashed Potatoes
By Totlxtc
Recipe courtesy Paula Deen
- 2 heads garlic
- 6 pounds Idaho potatoes, peeled and quartered
- Salt
- 2 teaspoons freshly ground black pepper
- 1/2 cup butter
- 1 (12-ounce) carton sour cream
- 1 (8-ounce) block sharp white Cheddar, grated
- 1 1/2 pounds cooked bacon, julienned
Cheddar Souffle
By Totlxtc
* In a saucepan, combine milk, tapioca and salt; bring to a boil over medium heat, stirring constantly
- 1/2 * 1/2 cup milk
- 5 * 5 teaspoons quick-cooking tapioca
- 1/4 * 1/4 teaspoon salt
- 1/3 * 1/3 cup shredded cheddar cheese
- 2 * 2 eggs, separated
Almond Toffee Squares Cookie
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- Cookie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup sliced almonds
- 2 sticks (1 cup) salted butter, cold
- Topping:
- 1 (14 ounce) can sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (6 ounce) package milk chocolate toffee bits
- 1/2 cup sliced almonds
Chicken Noodle Casserole
By Totlxtc
* In a large nonstick skillet, saute onion and garlic in oil until tender
- 2/3 * 2/3 cup chopped onion
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon olive oil
- 1-1/2 * 1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
- 1 * 1 can (14-1/2 ounces) chicken broth
- 1-1/2 * 1-1/2 cups chopped carrots
- 3 * 3 celery ribs, chopped
- 1/2 * 1/2 teaspoon dried savory
- 3 * 3 tablespoons butter
- 3 * 3 tablespoons all-purpose flour
- 3/4 * 3/4 teaspoon salt
- 1/8 * 1/8 teaspoon white pepper
- 1-1/2 * 1-1/2 cups 2% milk
- 1-1/4 * 1-1/4 cups shredded reduced-fat cheddar cheese
- 8 * 8 ounces wide egg noodles, cooked and drained
Bean and Sausage Rigatoni
By Totlxtc
* Cook pasta according to package directions; drain
- 8 * 8 ounces uncooked rigatoni or penne
- 1 * 1 can (15 ounces) great northern beans, rinsed and drained
- 1 * 1 can (14-1/2 ounces) stewed tomatoes
- 1 * 1 package (10 ounces) frozen chopped spinach, thawed and drained
- 1/2 * 1/2 pound reduced-fat smoked turkey kielbasa, halved and sliced
- 5 * 5 tablespoons tomato paste
- 1/4 * 1/4 cup chicken broth
- 1-1/2 * 1-1/2 teaspoons Italian seasoning
- 1/4 * 1/4 cup shredded Parmesan cheese
Easy Haddock Bake
By Totlxtc
* Place the fillets in a 13-in
- 2 * 2 pounds haddock fillets
- 1 * 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
- 2 * 2 tablespoons lemon juice
- 2 * 2 tablespoons sherry or reduced-sodium chicken broth
- 2 * 2 tablespoons finely chopped onion
- 2 * 2 garlic cloves, minced
- 4-1/2 * 4-1/2 teaspoons butter
- 1/4 * 1/4 cup dry bread crumbs
- 1/4 * 1/4 teaspoon Worcestershire sauce
Chicken Biscuit Stew
By Totlxtc
* In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender
- BISCUITS:
- 1 * 1 cup julienned carrots
- 1 * 1 cup thinly sliced onion
- 2 * 2 garlic cloves, minced
- 2 * 2 teaspoons olive oil
- 1 * 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 * 1 tablespoon all-purpose flour
- 1/4 * 1/4 cup water
- 3 * 3 tablespoons white wine or chicken broth
- 1 * 1 cup (8 ounces) fat-free plain yogurt
- 1 * 1 cup fresh or frozen peas
- 1/4 * 1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
- *
- 1 * 1 cup all-purpose flour
- 1 * 1 teaspoon baking powder
- 1/4 * 1/4 teaspoon baking soda
- 1/4 * 1/4 teaspoon salt
- 4-1/2 * 4-1/2 teaspoons cold butter
- 1/2 * 1/2 cup fat-free plain yogurt
- 1-1/2 * 1-1/2 teaspoons dried parsley flakes