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Recipes
Barbecued Mushroom-Turkey Burgers
By Totlxtc
* In a large nonstick skillet, saute onion in butter for 3 minutes
- 3/4 * 3/4 cup chopped sweet onion
- 2 * 2 teaspoons butter
- 1 * 1 cup sliced fresh mushrooms
- 1 * 1 medium carrot, grated
- 1/4 * 1/4 cup dry red wine or chicken broth
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 pound lean ground turkey
- 1/2 * 1/2 cup barbecue sauce, divided
- 4 * 4 hamburger buns, split
- 4 * 4 Bibb lettuce leaves
- 4 * 4 slices tomato
Cranberry Coleslaw
By Totlxtc
* In a small bowl, combine the first six ingredients
- 1/2 * 1/2 cup mayonnaise
- 1 to 2 * 1 to 2 tablespoons honey
- 1 * 1 teaspoon cider vinegar
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon celery seed
- * Dash pepper
- 3 * 3 cups shredded cabbage
- 1/4 * 1/4 cup chopped fresh or frozen cranberries
Mediterranean Chicken Fettuccine
By Totlxtc
* In a large nonstick skillet, brown chicken in oil
- 6 * 6 boneless skinless chicken thighs (about 1-1/2 pounds)
- 1 * 1 tablespoon olive oil
- 1 * 1 cup chopped onion
- 1 * 1 cup chopped celery
- 3 * 3 garlic cloves, minced
- 1 * 1 can (28 ounces) crushed tomatoes, undrained
- 1 * 1 cup dry red wine or chicken broth
- 2 * 2 teaspoons dried oregano
- 2 * 2 teaspoons dried basil
- 1 * 1 teaspoon sugar
- 1/2 * 1/2 teaspoon pepper
- 1/4 * 1/4 teaspoon salt
- 2 * 2 bay leaves
- 8 * 8 ounces uncooked fettuccine
- 1 * 1 cup (4 ounces) crumbled feta cheese
- 1/4 * 1/4 cup sliced pimiento-stuffed olives
Blender Salad Dressing
By Totlxtc
* In a blender, combine all ingredients; cover and process until smooth
- 1 * 1 cup vegetable oil
- 3/4 * 3/4 cup cider vinegar
- 1 * 1 medium onion, cut into wedges
- 1/2 * 1/2 cup ketchup
- 1/4 * 1/4 cup sugar
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon ground mustard
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon pepper
Clam Chowder
By Totlxtc
Recipe courtesy Sandra Lee
- 1 tablespoon butter
- 1/2 onion, minced
- 3 tablespoons dry vermouth
- 1 can or jar clams in juice
- 1 cup heavy cream
- Salt and white pepper
- Sugar
- 1 can cream of potato soup
- 1/2 teaspoon truffle oil, optional
- Sourdough bread bowls, optional, for serving
- Chopped parsley leaves, for garnish
Carrot Souffle
By Totlxtc
Recipe courtesy Paula Deen
- 1 1/2 cups butter, plus more for baking dishes
- 3 pounds carrots, peeled and sliced
- Salt
- 1 1/2 cups sugar
- 6 large eggs
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
Grilled Tilapia Po' Boys with Homemade Tartar Sauce
By Totlxtc
Recipe courtesy Bobby Deen
- 1/2 cup mayonnaise
- 2 tablespoons chopped sweet pickles
- 2 tablespoons chopped red onion
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon garlic powder
- 4 (7-ounce) tilapia fillets
- Olive oil, for brushing
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 to 2 loaves French bread
- 2 medium beefsteak tomatoes, cut into 8 slices
- 4 leaves romaine lettuce
Low Sodium Salad Dressing
By Totlxtc
1 M i x a l l i n g r e d i e n t s i n a c o n t a i n e r a n d...
- 1/3 cup honey
- 1/3 cup canola oil
- 1/3 cup vinegar
- 1 teaspoon horseradish
Honey Poppy Seed Dressing
By Totlxtc
* In a small bowl or jar with tight-fitting lid, combine all ingredients; mix or shake well
- 1/3 * 1/3 cup vegetable oil
- 1/4 * 1/4 cup honey
- 2 * 2 tablespoons cider vinegar
- 2 * 2 teaspoons poppy seeds
- 1/2 * 1/2 teaspoon salt
Crunchy Onion Barbecue Chicken
By Totlxtc
* Place barbecue sauce in a shallow bowl
- 1/2 * 1/2 cup barbecue sauce
- 1-1/3 * 1-1/3 cups french-fried onions, crushed
- 1/4 * 1/4 cup grated Parmesan cheese
- 1/2 * 1/2 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (6 ounces each)