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Recipes
Maple-Orange Pot Roast
By Totlxtc
* In a large nonstick skillet coated with cooking spray, brown roast on all sides; drain
- 1 * 1 beef rump roast or bottom round roast (3 pounds)
- 1/2 * 1/2 cup orange juice
- 1/4 * 1/4 cup sugar-free maple-flavored syrup
- 1/4 * 1/4 cup white wine or chicken broth
- 2 * 2 tablespoons balsamic vinegar
- 1 * 1 tablespoon Worcestershire sauce
- 1 * 1 teaspoon grated orange peel
- 1 * 1 bay leaf
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1-1/2 * 1-1/2 pounds red potatoes, cut into large chunks
- 5 * 5 medium carrots, cut into 2-inch pieces
- 2 * 2 celery ribs, cut into 2-inch pieces
- 2 * 2 medium onions, cut into wedges
- 4 * 4 teaspoons cornstarch
- 1/4 * 1/4 cup cold water
Raspberry Congealed Salad
By Totlxtc
* Drain pineapple and raspberries, reserving juices
- 1 * 1 can (8 ounces) crushed pineapple
- 1 * 1 package (12 ounces) frozen unsweetened raspberries, thawed
- 1 * 1 package (3 ounces) raspberry gelatin
- 1 * 1 cup applesauce
- 1/4 * 1/4 cup coarsely chopped pecans
- * Mayonnaise, optional
French Vinaigrette Salad
By Totlxtc
* In a jar with a tight-fitting lid, combine the first seven ingredients; shake well
- 1-1/2 * 1-1/2 cups vegetable oil
- 3/4 * 3/4 cup cider vinegar
- 4 * 4 teaspoons sugar
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon paprika
- 1/2 * 1/2 teaspoon ground mustard
- 1/4 * 1/4 teaspoon pepper
- * Torn salad greens and vegetables of your choice
Grandma's Apple Salad
By Totlxtc
* In a bowl, stir mayonnaise, milk and sugar until smooth
- 1 * 1 cup mayonnaise
- 1/2 * 1/2 cup milk
- 2 * 2 tablespoons sugar
- 5 * 5 tart apples, diced
- 1-1/2 * 1-1/2 cups sliced celery
- 1-1/2 * 1-1/2 cups miniature marshmallows
- 1 * 1 cup salted peanuts
Chicken and Asparagus Bundles
By Totlxtc
* Flatten chicken breasts to 1/2-inch
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 20 * 20 fresh asparagus spears (about 1 pound), trimmed
- 4-1/2 * 4-1/2 teaspoons olive oil
- 2 * 2 teaspoons lemon juice
- 1/2 * 1/2 teaspoon dried basil
- 1/4 * 1/4 teaspoon dried thyme
- 1/4 * 1/4 teaspoon pepper
- 1/8 * 1/8 teaspoon salt
- 1/4 * 1/4 cup chopped green onions
- 2 * 2 teaspoons cornstarch
- 1 * 1 cup chicken broth
Sausage Pepper Calzones
By Totlxtc
* Crumble sausage into a large nonstick skillet; add the onion, peppers and 2 teaspoons oil
- 1 * 1 pound Italian turkey sausage links, casings removed
- 1 * 1 cup chopped onion
- 3/4 * 3/4 cup each chopped green, sweet red and yellow peppers
- 5 * 5 teaspoons olive oil, divided
- 2 * 2 garlic cloves, minced
- 2 * 2 tablespoons sherry or chicken broth
- 1 * 1 teaspoon balsamic vinegar
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 3 * 3 teaspoons minced fresh oregano, divided
- 3 * 3 teaspoons minced fresh rosemary, divided
- 2 * 2 loaves (1 pound each) frozen bread dough, thawed
- 1 * 1 can (15 ounces) pizza sauce, divided
- 3 * 3 teaspoons cornmeal
Paradise Crab Dip Wontons
By Totlxtc
Recipe courtesy Sandra Lee
- 1 can (6 1/2 ounces) crabmeat, shells removed
- 1 package (3 ounces) cream cheese, at room temperature
- 1 teaspoon steak sauce
- 1/2 teaspoon garlic powder
- 24 wonton wrappers
- Vegetable oil, for frying
Grilled Chicken and Veggies
By Totlxtc
* Combine the seasonings; sprinkle over chicken and set aside
- 3/4 * 3/4 teaspoon dried oregano
- 1/2 * 1/2 teaspoon garlic salt
- 1/2 * 1/2 teaspoon garlic powder
- 1/2 * 1/2 teaspoon onion powder
- 1/2 * 1/2 teaspoon ground turmeric
- 1/4 * 1/4 teaspoon ground cumin
- 6 * 6 boneless skinless chicken breast halves (6 ounces each)
- 1 * 1 medium green pepper, cut into strips
- 1 * 1 medium sweet red pepper, cut into strips
- 2 * 2 medium onions, halved and sliced
- 1 * 1 tablespoon canola oil
Veggie Macaroni Salad
By Totlxtc
* Cook macaroni according to package directions
- 1-1/2 * 1-1/2 cups uncooked elbow macaroni
- 1 * 1 pint cherry tomatoes, quartered
- 1/2 * 1/2 cup chopped green pepper
- 1 * 1 celery rib, chopped
- 2 * 2 green onions, chopped
- 1/2 * 1/2 cup Italian salad dressing
- 1 * 1 tablespoon mayonnaise
- 1/4 * 1/4 teaspoon pepper
Chicken Diane
By Totlxtc
* Flatten chicken to 1/4-in
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 2 * 2 teaspoons olive oil
- 2 * 2 teaspoons butter
- 1 * 1 tablespoon lemon juice
- 1 * 1 tablespoon minced fresh parsley
- 2 * 2 teaspoons Dijon mustard
- 1/4 * 1/4 cup reduced-sodium chicken broth
- 3 * 3 tablespoons chopped green onions