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Recipes
Marshmallow Fruit Bowl
By Totlxtc
* Drain pineapple and mixed fruit, reserve 1 cup of juice
- 1 * 1 can (20 ounces) pineapple tidbits
- 1 * 1 can (15 ounces) chunky mixed fruit
- 1/4 * 1/4 cup sugar
- 2 * 2 tablespoons all-purpose flour
- 1/4 * 1/4 cup lemon juice
- 2 * 2 eggs, lightly beaten
- 1/2 * 1/2 cup whipped topping
- 1 * 1 cup miniature marshmallows
Carrot Broccoli Salad
By Totlxtc
* In a large bowl, combine the first five ingredients
- 6 * 6 medium carrots, shredded
- 1 * 1 small bunch broccoli (about 12 ounces), chopped
- 1 * 1 cup raisins
- 1 * 1 small onion, chopped
- 1 * 1 garlic clove, minced
- 2/3 to 1 * 2/3 to 1 cup mayonnaise
- 1/2 * 1/2 cup sugar
- 1 * 1 teaspoon ground mustard
- 1/2 * 1/2 pound sliced bacon, cooked and crumbled
Herb Grilled Pork Tenderloin
By Totlxtc
* In a small bowl, combine the first nine ingredients
- 1/2 * 1/2 cup sherry or reduced-sodium chicken broth
- 3 * 3 tablespoons lemon juice
- 3 * 3 tablespoons reduced-sodium soy sauce
- 3 * 3 tablespoons honey
- 1 * 1 tablespoon canola oil
- 3 * 3 garlic cloves, minced
- 4-1/2 * 4-1/2 teaspoons minced fresh sage or 1-1/2 teaspoons rubbed sage
- 1 * 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 * 1 bay leaf
- 2 * 2 pork tenderloins (1 pound each)
Spinach-Walnut Stuffed Chicken
By Totlxtc
* In a small skillet, saute the onion, mushrooms, celery and garlic in oil until tender
- 1/2 * 1/2 cup finely chopped onion
- 1/2 * 1/2 cup finely chopped fresh mushrooms
- 1/4 * 1/4 cup finely chopped celery
- 2 * 2 garlic cloves, minced
- 2-1/2 * 2-1/2 teaspoons olive oil
- 1 * 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 * 1/4 cup crumbled Gorgonzola cheese
- 4 * 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 egg white
- 1/4 * 1/4 cup ground walnuts
Blue Cheese Dressing
By Totlxtc
1Blend your mayonnaise, blue cheese and garlic
- 2 cups mayonnaise
- 1 cup sour cream
- 5 ounces blue cheese (crumbled)
- 1 teaspoon chopped garlic
Spiced Chicken Tenders with Dipping Sauces
By Totlxtc
Recipe courtesy Sandra Lee
- Vegetable oil, for frying
- 1/2 cup all- purpose flour
- 1/2 packet southwest steak marinade mix
- Freshly ground black pepper
- 3 cups corn bran cereal
- 1 egg, lightly beaten
- 1/2 cup buttermilk
- 1 pound chicken breast tenders
- 1 cup ketchup
- 1 1/2 cups honey
- Dash Worcestershire sauce
- 1 cup yellow mustard
Italian Chicken Soup
By Totlxtc
* In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender
- 1 * 1 fennel bulb, chopped
- 1/2 * 1/2 cup chopped onion
- 2 * 2 teaspoons olive oil
- 2 * 2 cups hot water
- 4 * 4 cups reduced-sodium chicken broth
- 1-1/2 * 1-1/2 cups chopped carrots
- 1 * 1 teaspoon salt
- 1/4 * 1/4 teaspoon dried thyme
- 1/4 * 1/4 teaspoon dried basil
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 cups cubed cooked chicken breast
- 1/2 * 1/2 cup uncooked orzo pasta
- 2 * 2 tablespoons finely chopped fennel fronds
All-Day Soup
By Totlxtc
* In a large skillet, brown steak and onion in oil; drain
- 1 * 1 beef flank steak (1-1/2 pounds), cut into 1/2-inch cubes
- 1 * 1 medium onion, chopped
- 1 * 1 tablespoon olive oil
- 5 * 5 medium carrots, thinly sliced
- 4 * 4 cups shredded cabbage
- 4 * 4 medium red potatoes, diced
- 2 * 2 celery ribs, diced
- 2 * 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 * 2 cans (14-1/2 ounces each) beef broth
- 1 * 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 * 1 tablespoon sugar
- 2 * 2 teaspoons Italian seasoning
- 1 * 1 teaspoon dried parsley flakes
Frozen Cranberry Salad
By Totlxtc
* Place cranberries in a blender, cover and process until coarsely ground
- 1 * 1 package (12 ounces) fresh or frozen cranberries, thawed
- 1-1/2 * 1-1/2 cups sugar
- 1 * 1 can (20 ounces) crushed pineapple
- 1 * 1 package (16 ounces) miniature marshmallows
- 2 * 2 cups heavy whipping cream
- 2 * 2 tablespoons confectioners' sugar
- 1 * 1 teaspoon vanilla extract
- 1 * 1 cup chopped walnuts
Dilly Broccoli Salad
By Totlxtc
* In a large bowl, combine the broccoli and cauliflower; set aside
- 2 * 2 pounds fresh broccoli, cut into florets
- 1-1/2 * 1-1/2 pounds fresh cauliflower, cut into florets
- 1 * 1 cup mayonnaise
- 1/2 * 1/2 cup sour cream
- 1 * 1 small onion, chopped
- 1 * 1 tablespoon snipped fresh dill or 1-1/2 teaspoons dill weed
- 1/2 * 1/2 teaspoon salt