Totlxtc's profile page
Recipes
Tropical Ambrosia
By Totlxtc
* Drain pineapple, reserving juice; set pineapple aside
- 1 * 1 can (20 ounces) pineapple tidbits
- 1/2 * 1/2 teaspoon coconut extract
- 1 * 1 package (3.4 ounces) instant vanilla pudding mix
- 1 * 1 carton (8 ounces) frozen whipped topping, thawed
- 4 * 4 tablespoons flaked coconut, toasted, divided
- * Maraschino cherries, optional
- 1 * 1 teaspoon maraschino cherry juice, optional
Turkey Chow Mein
By Totlxtc
* In a small bowl, combine cornstarch and 2 tablespoons water until smooth; set aside
- 1 * 1 tablespoon cornstarch
- 2 * 2 tablespoons plus 1/4 cup water, divided
- 2 * 2 celery ribs, sliced
- 1 * 1 medium onion, chopped
- 2 * 2 teaspoons canola oil
- 4 * 4 cups shredded Chinese or napa cabbage
- 1/2 * 1/2 cup sliced fresh mushrooms
- 3/4 * 3/4 cup reduced-sodium chicken broth
- 1 * 1 tablespoon reduced-sodium soy sauce
- 1/2 * 1/2 teaspoon sugar
- 1/4 * 1/4 teaspoon garlic powder
- 1 * 1 cup cubed cooked turkey
- 1 * 1 cup hot cooked rice
Apple-Cinnamon Bread Pudding with Ginger Ale Sauce
By Totlxtc
Recipe courtesy Sandra Lee
- 3 eggs, beaten
- 2 cups milk, cream, or combination
- 1 1/2 teaspoons rum extract
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 6 cups cinnamon bread, cubed (about 15 slices)
- 1 (20 1/2-ounce) can apple pie filling
- 1/2 cup raisins
- 2 packets apple cinnamon instant oatmeal (recommended: Quaker Oats)
- 1/2 cup ginger ale
- 1 package whipped topping mix (recommended: Dream Whip)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon rum extract
- 1/4 teaspoon salt
Never-Fail Pound Cake
By Totlxtc
Recipe courtesy of Uncle Bubba
- 1/2 cup (1 stick) butter, softened
- 3 cups sugar
- 5 eggs
- 3 cups cake flour
- 1 cup milk
- 2 teaspoons lemon extract
- Vanilla ice cream
- Berries, for garnish
- Special equipment: a 10-inch bundt pan, greased and floured
Chili-Spiced Chicken Breasts
By Totlxtc
* Combine the first five ingredients; rub over chicken
- 3/4 * 3/4 teaspoon chili powder
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon garlic powder
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon cayenne pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 teaspoon canola oil
- 1/4 * 1/4 cup chopped green onions
- 1 * 1 jalapeno pepper, seeded and finely chopped
- 1 * 1 garlic clove, minced
- 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 * 1 teaspoon cornstarch
- 2 * 2 teaspoons water
Nutty Bananas
By Totlxtc
* Slice bananas in half lengthwise; cut each piece in half
- 3 * 3 medium ripe bananas
- 1/3 * 1/3 cup mayonnaise
- 1-1/2 * 1-1/2 teaspoons sugar
- 1/2 * 1/2 cup chopped pecans
Honey-Mustard Potatoes
By Totlxtc
* Place the potatoes in a large saucepan and cover with water
- 8 * 8 medium red potatoes (about 2 pounds), cut into wedges
- 1/2 * 1/2 cup honey-mustard vinaigrette salad dressing
- 2 * 2 green onions, chopped
- 1/2 * 1/2 teaspoon salt, optional
Salad Croutons
By Totlxtc
* Pour the oil into an 8-in
- 1 * 1 tablespoon olive oil
- 1 * 1 garlic clove, minced
- 1 * 1 cup cubed day-old bread
- * Pinch onion salt
Wild Rice Chicken Bake
By Totlxtc
* In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts
- 1 * 1 package (6 ounces) long grain and wild rice mix
- 2 * 2 medium carrots, shredded
- 3/4 * 3/4 cup frozen peas
- 1 * 1 can (8 ounces) sliced water chestnuts, drained
- 1-1/4 * 1-1/4 cups water
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
- 1/8 * 1/8 teaspoon paprika
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon olive oil
Christmas Broccoli Salad
By Totlxtc
* In a blender, combine the first six ingredients; cover and process until smooth
- 3/4 * 3/4 cup cold water
- 3 * 3 egg yolks
- 3 * 3 tablespoons vinegar
- 2 * 2 tablespoons sugar
- 1 * 1 tablespoon cornstarch
- 3/4 * 3/4 teaspoon salt
- 2 * 2 tablespoons prepared horseradish
- 4 * 4 cups broccoli florets (about 1 medium bunch)
- * Grated radishes