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Recipes
Mandarin Salad
By Totlxtc
* Drain oranges, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use)
- 1 * 1 can (15 ounces) mandarin oranges
- 1/2 * 1/2 cup mayonnaise
- 10 * 10 cups torn salad greens
- 1 * 1 can (2.8 ounces) french-fried onions
Asian Style Salad Dressing
By Totlxtc
Mix all ingredients together in a bowl and whisk to combine
- 1/3 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon fresh ginger, grated
- 1/4 cup coriander leaves, chopped
Zesty Marinated Pork Chops
By Totlxtc
* In a large resealable plastic bag, combine the vinegar, wine, 1 teaspoon oil, chili powder, horseradish, dill...
- 1/4 * 1/4 cup balsamic vinegar
- 2 * 2 tablespoons white wine or reduced-sodium chicken broth
- 4 * 4 teaspoons olive oil, divided
- 1 * 1 teaspoon chili powder
- 1/2 * 1/2 teaspoon prepared horseradish
- 1/4 * 1/4 teaspoon dill weed
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon salt
- 6 * 6 boneless pork loin chops (4 ounces each)
Blazin' Buttermilk Wings
By Totlxtc
Recipe courtesy Sandra Lee
- 1 quart buttermilk
- 2 (1.6-ounce) packs buffalo wing seasoning
- 1/4 cup hot sauce
- 4 pounds chicken wing drummettes
- Blue cheese dressing, for dipping (recommended: Bob's Big Boy)
- Cucumbers, cut into 1/4-inch slices
Fresh Fruit Medley
By Totlxtc
* In a large bowl, mash half of the banana slices
- 1 * 1 medium ripe banana, sliced, divided
- 2 * 2 tablespoons mayonnaise
- 1 * 1 teaspoon sugar
- 1 * 1 kiwifruit, peeled, sliced and quartered
- 1 * 1 medium pear, cubed
- 1 * 1 small apple, cubed
- 12 * 12 seedless green grapes, halved
Tomato Corn Salad
By Totlxtc
* In a microwave-safe bowl, combine corn and a small amount of water
- 1 * 1 package (16 ounces) frozen corn
- 3 * 3 medium tomatoes, diced
- 1/3 * 1/3 cup Italian salad dressing
- 1/4 * 1/4 cup minced fresh basil
- 1/2 to 1 * 1/2 to 1 teaspoon salt
Mango Honey Chicken with Mango Slices
By Totlxtc
Recipe courtesy Sandra Lee
- 2 cups honey
- 1 cup mango juice
- 1/2 cup light brown sugar
- 1/2 lemon, juiced
- 1 (3 to 4-pound) whole rotisserie chicken
- 2 mangos, peeled and sliced 1-inch thick
- Toothpicks, soaked in water for 10 minutes
- 1 bunch basil, for garnish
Cranberry Pecan Salad
By Totlxtc
* In a bowl, dissolve gelatin in boiling water
- 3 * 3 packages (3 ounces each) orange gelatin
- 3 * 3 cups boiling water
- 2-1/2 * 2-1/2 cups fresh or frozen cranberries
- 1-1/2 * 1-1/2 cups finely chopped celery
- 2 * 2 oranges, peeled, sectioned and diced
- 1 * 1 can (8 ounces) crushed pineapple, undrained
- 2 * 2 tablespoons grated orange peel
- 1 * 1 cup sugar
- 2 * 2 tablespoons lemon juice
- * Dash salt
- 3/4 * 3/4 cup chopped pecans
Turkey Biscuit Potpie
By Totlxtc
* In a large saucepan coated with cooking spray, cook onion and garlic over medium heat until tender
- BISCUITS:
- 1 * 1 large onion, chopped
- 1 * 1 garlic clove, minced
- 1-1/2 * 1-1/2 cups cubed peeled potatoes
- 1-1/2 * 1-1/2 cups sliced carrots
- 1 * 1 cup frozen cut green beans, thawed
- 1 * 1 cup reduced-sodium chicken broth
- 4-1/2 * 4-1/2 teaspoons all-purpose flour
- 1 * 1 can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, undiluted
- 2 * 2 cups cubed cooked turkey
- 2 * 2 tablespoons minced fresh parsley
- 1/2 * 1/2 teaspoon dried basil
- 1/2 * 1/2 teaspoon dried thyme
- 1/4 * 1/4 teaspoon pepper
- *
- 1 * 1 cup all-purpose flour
- 2 * 2 teaspoons baking powder
- 1/2 * 1/2 teaspoon dried oregano
- 2 * 2 tablespoons butter
- 7 * 7 tablespoons 1% milk
Champagne Dijon Vinaigrette
By Totlxtc
1Place all ingredients in a small glass jar and shake until oil is emulsified
- 2 teaspoons Dijon mustard
- 1/4 cup champagne vinegar
- 3/4 cup olive oil
- 1/2 teaspoon salt
- fresh ground black pepper