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Recipes
Italian Slaw - Foodnetwork.ca
By Totlxtc
Pour the vinegar, olive oil, honey, Dijon, salt and pepper and oregano into a salad bowl and whisk well until smoot...
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Salt and pepper
- 1 teaspoon dried oregano
- 1 head radicchio leaves, stacked and sliced thinly
- half a fennel bulb, core removed and thinly sliced
- 1 red onion, peeled and thinly sliced
Corn Seafood Chowder
By Totlxtc
* In a large Dutch oven, cook the potatoes, green pepper, celery and onion in oil and butter over medium heat f...
- 1-1/2 * 1-1/2 cups cubed peeled potatoes
- 3/4 * 3/4 cup chopped green pepper
- 3/4 * 3/4 cup diced celery
- 1 * 1 medium onion, chopped
- 1 * 1 tablespoon canola oil
- 1 * 1 tablespoon butter
- 4 * 4 teaspoons seafood seasoning
- 1 * 1 bay leaf
- 5 * 5 tablespoons all-purpose flour
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 4 * 4 cups 2% milk
- 2 * 2 cans (14-3/4 ounces each) cream-style corn
- 1/2 * 1/2 pound uncooked small shrimp, peeled and deveined
- 1 * 1 package (8 ounces) imitation crabmeat, flaked
Brown Rice 'n' Apple Stuffed Turkey
By Totlxtc
* In a saucepan, combine the broth, 1/3 cup apple juice and 1/4 teaspoon salt
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 * 1/2 cup unsweetened apple juice, divided
- 1/2 * 1/2 teaspoon salt, divided
- 1 * 1 cup uncooked long grain brown rice
- 1/3 * 1/3 cup raisins
- 1/2 * 1/2 cup chopped celery
- 1/2 * 1/2 cup chopped onion
- 1 * 1 tablespoon butter
- 1 * 1 cup chopped tart apple
- 1 * 1 teaspoon poultry seasoning
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 turkey (10 to 12 pounds)
Lemon-Herb Butter-Basted Chicken
By Totlxtc
Recipe courtesy Sandra Lee
- 1 stick butter
- 1 1/2 tablespoons lemon-herb chicken sauce mix (recommended: McCormick)
- 2 tablespoons lemon juice (about 1/2 lemon)
- 3 1/2 pounds whole chicken, quartered
- Garlic salt, to taste (recommended: Lawry's)
- Lemon pepper, to taste (recommended: Lawry's)
White Chicken Enchiladas
By Totlxtc
* Wrap tortillas in foil
- 12 * 12 white or yellow corn tortillas (6 inches)
- 4 * 4 ounces reduced-fat cream cheese
- 1 * 1 tablespoon plus 1 cup fat-free milk, divided
- 1 * 1 teaspoon ground cumin
- 4 * 4 cups cubed cooked chicken breast
- 1/2 * 1/2 cup chopped green onions
- 1/2 * 1/2 cup chopped sweet red pepper
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 * 1 cup (8 ounces) fat-free sour cream
- 2 * 2 jalapeno peppers, seeded and chopped
- 1/4 * 1/4 teaspoon cayenne pepper
- 1/2 * 1/2 cup shredded reduced-fat cheddar cheese
French Dressing
By Totlxtc
* Combine all ingredients in a blender container
- 1 * 1 cup canola oil
- 2/3 * 2/3 cup ketchup
- 2/3 * 2/3 cup sugar
- 1/2 * 1/2 cup vinegar
- 2 * 2 teaspoons paprika
- 2 * 2 teaspoons salt
- 1 * 1 small onion, quartered
Creamy Seafood Linguine
By Totlxtc
* Cook linguine according to package directions
- 6 * 6 ounces uncooked linguine
- 1 * 1 tablespoon cornstarch
- 1 * 1 cup fat-free evaporated milk
- 1 * 1 medium onion, finely chopped
- 2 * 2 garlic cloves, minced
- 2 * 2 teaspoons olive oil
- 1/2 * 1/2 pound uncooked large shrimp, peeled and deveined
- 1/2 * 1/2 pound bay scallops
- 3 * 3 tablespoons white wine or reduced-sodium chicken broth
- 1/2 * 1/2 cup grated Parmesan cheese, divided
- 2 * 2 tablespoons minced fresh parsley
- 1 * 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
Toffee Almond Biscotti
By Totlxtc
Step 1: Preheat oven to 300 degrees F
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 2 tablespoons Amaretto, or 1 1/2 teaspoons of almond extract
- 1 teaspoon vanilla extract
- 3/4 cup slivered almonds
- 3/4 cup toffee bits
Chicken Bow Tie Salad
By Totlxtc
* Cook pasta according to package directions; rinse with cold water and drain
- 8 * 8 ounces uncooked bow tie pasta
- 1 * 1 can (4 ounces) chopped green chilies, drained
- 3 * 3 tablespoons lime juice
- 3 * 3 tablespoons canola oil
- 2 * 2 garlic cloves, minced
- 1 * 1 teaspoon ground cumin
- 1/2 * 1/2 teaspoon sugar
- 1/2 * 1/2 teaspoon hot pepper sauce
- 2 * 2 cups cubed cooked chicken breast
- 2 * 2 large tomatoes, chopped
- 1/3 * 1/3 cup chopped red onion
- 3 * 3 tablespoons minced fresh cilantro
California Chicken Wraps
By Totlxtc
* Spread hummus on tortillas; top with chicken, peppers, cheese and basil
- 1/3 * 1/3 cup prepared hummus
- 4 * 4 whole wheat tortillas (8 inches)
- 2 * 2 cups cubed cooked chicken breast
- 1/4 * 1/4 cup chopped roasted sweet red peppers
- 1/4 * 1/4 cup crumbled feta cheese
- 1/4 * 1/4 cup thinly sliced fresh basil leaves