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Chicken Kiev

Chicken Kiev

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* Combine the butter, thyme, parsley and rosemary; shape into two cubes

  • 1 * 1 tablespoon butter, softened
  • 1/4 * 1/4 teaspoon each dried thyme, parsley flakes and rosemary, crushed
  • 1/4 * 1/4 cup all-purpose flour
  • 1/4 * 1/4 teaspoon salt
  • 1/4 * 1/4 teaspoon pepper
  • 1 * 1 egg white
  • 1/2 * 1/2 cup soft bread crumbs
  • 1 * 1 tablespoon grated Parmesan cheese
  • 1/4 * 1/4 teaspoon paprika
  • 2 * 2 boneless skinless chicken breast halves (4 ounces each)
0/5 (0 Votes)

Light Butter Roasted Chicken

Light Butter Roasted Chicken

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* Place chicken in an ungreased 13-in

  • 1 * 1 broiler/fryer chicken (2-1/2 pounds), cut up and skin removed
  • 1/2 * 1/2 cup reduced-sodium chicken broth
  • 1/4 * 1/4 cup lemon juice
  • 1 * 1 tablespoon butter
  • 1 * 1 tablespoon paprika
  • 1 * 1 teaspoon salt
  • 1 * 1 teaspoon brown sugar
  • 1/2 * 1/2 teaspoon pepper
  • 1/2 * 1/2 teaspoon dried rosemary, crushed
  • 1/8 * 1/8 teaspoon ground nutmeg
  • 1/8 * 1/8 teaspoon cayenne pepper
0/5 (0 Votes)

Green Tea Teriyaki Chicken

Green Tea Teriyaki Chicken

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* Place 2-1/2 teaspoons tea leaves in a small bowl; add boiling water

  • 3-1/2 * 3-1/2 teaspoons green tea leaves, divided
  • 1 * 1 cup boiling water
  • 4 * 4 green onions, chopped, divided
  • 3 * 3 tablespoons honey
  • 2 * 2 tablespoons cider vinegar
  • 2 * 2 tablespoons reduced-sodium soy sauce
  • 4 * 4 garlic cloves, minced
  • 1/2 * 1/2 teaspoon minced fresh gingerroot
  • 1/8 * 1/8 teaspoon sesame oil
  • 4 * 4 boneless skinless chicken breast halves (4 ounces each)
4/5 (1 Votes)

Glazed Herb Chicken

Glazed Herb Chicken

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* In a bowl, combine the first nine ingredients

  • 1 * 1 can (14-1/2 ounces) chicken broth
  • 3/4 * 3/4 cup orange juice concentrate
  • 2 * 2 tablespoons red wine vinegar
  • 2 * 2 teaspoons grated orange peel
  • 2 * 2 garlic cloves, minced
  • 1/2 * 1/2 teaspoon dried minced onion
  • 1/8 to 1/4 * 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 * 1/8 teaspoon dried thyme
  • 1/8 * 1/8 teaspoon ground allspice
  • 4 * 4 boneless skinless chicken breast halves (1 pound)
  • 1 * 1 tablespoon cornstarch
  • 1/4 * 1/4 cup honey
  • 1 * 1 medium navel orange, peeled and sectioned
  • 3 * 3 cups hot cooked rice
  • 2 * 2 teaspoons minced chives
0/5 (0 Votes)

Grilled Flank Steak Pinwheels with Dried Tomato Pesto - Foodnetwork.ca

Grilled Flank Steak Pinwheels with Dried Tomato Pesto - Foodnetwork.ca

By

Preheat your favourite grill to high

  • 1 large flank steak
  • 6 slices prosciutto
  • 1 cup sundried tomatoes, preferably oil- packed and drained
  • 1 jar capers, drained (325 mL)
  • 1 tablespoon grainy mustard
  • 1 bunch parsley or basil
0/5 (0 Votes)

Vidalia Onion and Lump Blue Crab Salad

Vidalia Onion and Lump Blue Crab Salad

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Recipe courtesy The Deen Family

  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • Pinch salt
  • Pinch pepper
  • 1 medium Vidalia or other sweet onion, thinly sliced
  • 1 medium cucumber, peeled. seeded and thinly sliced
  • 1 medium tomato, diced
  • 1 medium yellow tomato, diced
  • 1 pound fresh lump blue crabmeat, picked clean of shells
  • 1/4 cup virgin olive oil
  • 4 green onions, thinly sliced
  • 4 large basil leaves, chopped
  • Lettuce, for serving, optional
0/5 (0 Votes)

Mexican Pizza

Mexican Pizza

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* In a bowl, combine 1/2 cup flour, cornmeal, yeast, salt and sugar

  • TOPPING:
  • 1-1/4 * 1-1/4 to 1-1/2 cups all-purpose flour
  • 1/3 * 1/3 cup cornmeal
  • 1 * 1 package (1/4 ounce) active dry yeast
  • 1 * 1 teaspoon salt
  • 1/8 * 1/8 teaspoon sugar
  • 1/4 * 1/4 cup water
  • 1/4 * 1/4 cup fat-free milk
  • 2 * 2 tablespoons olive oil
  • *
  • 1 * 1 cup salsa
  • 3/4 * 3/4 cup canned black beans, rinsed and rained
  • 2 * 2 cups cubed cooked chicken breast
  • 1 * 1 small onion, thinly sliced
  • 1 * 1 can (4 ounces) chopped green chilies
  • 2 * 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
  • 1 * 1 medium tomato, seeded and chopped
  • 1 * 1 jalapeno pepper, seeded and chopped
  • 1 * 1 tablespoon minced fresh cilantro
0/5 (0 Votes)

Chicken Lasagna

Chicken Lasagna

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* Cook noodles according to package directions

  • 10 * 10 uncooked lasagna noodles
  • 1 * 1 pound boneless skinless chicken breasts
  • 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 * 1 can (12 ounces) tomato paste
  • 1-1/2 * 1-1/2 cups sliced fresh mushrooms
  • 1/4 * 1/4 cup chopped onion
  • 1 * 1 tablespoon dried basil
  • 1-3/4 * 1-3/4 teaspoons salt, divided
  • 1/8 * 1/8 teaspoon garlic powder
  • 3 * 3 cups (24 ounces) 2% cottage cheese
  • 1/2 * 1/2 cup egg substitute
  • 1/2 * 1/2 cup grated Parmesan cheese
  • 1/3 * 1/3 cup minced fresh parsley
  • 1/2 * 1/2 teaspoon pepper
  • 2 * 2 cups (8 ounces) shredded part-skim mozzarella cheese
0/5 (0 Votes)

Grilled Apple Chicken

Grilled Apple Chicken

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* In a small bowl, combine the first six ingredients

  • 3/4 * 3/4 cup unsweetened apple juice or apple cider
  • 1/3 * 1/3 cup lemon juice
  • 3 * 3 tablespoons reduced-sodium soy sauce
  • 3 * 3 tablespoons honey
  • 1/4 * 1/4 teaspoon garlic powder
  • 1/4 * 1/4 teaspoon ground ginger
  • 4-1/2 * 4-1/2 teaspoons canola oil
  • 6 * 6 boneless skinless chicken breast halves (4 ounces each)
0/5 (0 Votes)

Rainforest Cafe Honey Mustard Dressing

Rainforest Cafe Honey Mustard Dressing

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1Mix all ingredients together in a glass container& blend well

  • 1/3 cup honey mustard (French's)
  • 1/4 cup mayonnaise
  • 1/4 teaspoon cayenne pepper
0/5 (0 Votes)