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Recipes
Mashed Rutabagas
By Totlxtc
Recipe courtesy Paula Deen, 2008
- 1/2 About 1/2 pound streak-o'-lean, cut into chunks
- Salt and freshly ground black pepper
- 1 rutabaga
- Pinch sugar
- 2 tablespoons butter
Pirate's Delight
By Totlxtc
* Pour wine or broth into a 13-in
- 4 * 4 teaspoons dry white wine or chicken broth
- 12 * 12 ounces cod, cut into 1-inch pieces
- 1/3 * 1/3 cup crushed saltines (about 8 crackers)
- 1/2 * 1/2 teaspoon Italian seasoning
- 1/8 * 1/8 teaspoon garlic powder
- 1/8 * 1/8 teaspoon paprika
- 2 * 2 teaspoons olive oil
- 2 * 2 teaspoons grated Parmesan cheese
Orange-Ginger Chicken and Veggies
By Totlxtc
* Grate orange peel, reserving 1-1/2 teaspoons
- 1 * 1 medium navel orange
- 4 * 4 teaspoons cornstarch
- 1 * 1 teaspoon grated fresh gingerroot
- 1 * 1 cup reduced-sodium chicken broth
- 2 * 2 tablespoons reduced-sodium soy sauce
- 2 * 2 tablespoons chili sauce
- 1/4 * 1/4 teaspoon hot pepper sauce
- 1 * 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 2 * 2 garlic cloves, minced
- 1 * 1 tablespoon canola oil
- 2 * 2 cups fresh broccoli florets
- 1 * 1 medium sweet red pepper, julienned
- 1 * 1 medium sweet yellow pepper, julienned
- 1/2 * 1/2 cup shredded carrot
- 1/3 * 1/3 cup unsalted cashews
- 3 * 3 cups hot cooked rice
Apricot-Pecan Stuffed Pork Tenderloins
By Totlxtc
* Cut tenderloin horizontally from the long side to within 1/2 in
- 1 * 1 pork tenderloin (1 pound)
- 3/4 * 3/4 cup dried apricots
- 4-1/2 * 4-1/2 teaspoons chopped pecans
- 3 * 3 teaspoons dried thyme, divided
- 1 * 1 garlic clove, minced
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1-1/2 * 1-1/2 teaspoons molasses
- 1 * 1 teaspoon canola oil
- 1/2 * 1/2 cup reduced-sodium chicken broth
Three-Pepper Salad
By Totlxtc
* In a bowl, combine the peppers and onion
- 1 each * 1 each medium sweet red , yellow and green pepper, thinly sliced
- 1 * 1 small onion, cut into 1/4-inch wedges
- 1/3 * 1/3 cup Vinaigrette salad dressing
"Boo"-rrific Kisses
By Totlxtc
* Place egg whites in a small bowl; let stand at room temperature for 30 minutes
- 2 * 2 egg whites
- 1/2 * 1/2 teaspoon vanilla extract
- 1/4 * 1/4 teaspoon almond extract
- 1/8 * 1/8 teaspoon cider vinegar
- 1/2 * 1/2 cup sugar
- * Orange food coloring, optional
- 1-1/2 * 1-1/2 teaspoons miniature semisweet chocolate chips
Asian Salmon Fillets
By Totlxtc
* In a large nonstick skillet over medium heat, cook onions and garlic in oil for 1 minute
- 4 * 4 green onions, thinly sliced
- 1 * 1 garlic clove, minced
- 1 * 1 teaspoon olive oil
- 1 * 1 teaspoon minced fresh gingerroot
- 4 * 4 salmon fillets (5 ounces each)
- 1/4 * 1/4 cup white wine or reduced-sodium chicken broth
- 2 * 2 tablespoons reduced-sodium soy sauce
- 2 * 2 tablespoons oyster sauce
Sassy Shrimp Stir-Fry
By Totlxtc
* In a bowl, combine cornstarch and broth until smooth
- 2 * 2 tablespoons cornstarch
- 1-1/2 * 1-1/2 cups reduced-sodium chicken broth
- 3 * 3 tablespoons reduced-sodium soy sauce
- 2 * 2 tablespoons rice vinegar
- 1 * 1 tablespoon honey
- 2 * 2 teaspoons sesame oil
- 1 * 1 teaspoon grated orange peel
- 1 * 1 teaspoon canola oil
- 1 * 1 pound uncooked medium shrimp, peeled and deveined
- 1-1/2 * 1-1/2 teaspoons minced fresh gingerroot
- 2 * 2 garlic cloves, minced
- 1/2 * 1/2 teaspoon crushed red pepper flakes
- 1/2 * 1/2 cup julienned carrot
- 2-1/2 * 2-1/2 cups chopped Chinese or napa cabbage
- 2 * 2 cups fresh peas pods
- 1/4 * 1/4 cup thinly sliced green onions
- * Hot cooked rice, optional
Breakfast Fruit Salad
By Totlxtc
* In a serving bowl, combine the fruit
- 2 * 2 cups cubed cantaloupe
- 2 * 2 large red apples, chopped
- 1 * 1 cup red or green grapes
- 1 * 1 medium firm banana, sliced
- 1/2 * 1/2 cup lemon yogurt
- 1 * 1 tablespoon orange juice concentrate
Spicy Chicken Breasts with Pepper Peach Relish
By Totlxtc
* Combine the salt, cinnamon, cloves and nutmeg; rub over chicken
- GLAZE:
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon each ground cinnamon, cloves and nutmeg
- 4 * 4 boneless skinless chicken breast halves (6 ounces each)
- *
- 1/4 * 1/4 cup peach preserves
- 2 * 2 tablespoons lemon juice
- 1/4 * 1/4 teaspoon crushed red pepper flakes
- *
- RELISH:
- 2 * 2 medium peaches, peeled and finely chopped
- 1/3 * 1/3 cup finely chopped sweet red pepper
- 1/3 * 1/3 cup finely chopped green pepper
- 1 * 1 green onion, finely chopped
- 2 * 2 tablespoons minced fresh mint