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Recipes
Seasoned Lemon Chicken
By Totlxtc
* In a large resealable plastic bag, combine the oil, bay leaves and seasonings
- 2 * 2 tablespoons olive oil
- 2 * 2 bay leaves
- 2 * 2 teaspoons seasoned salt
- 1-1/2 * 1-1/2 teaspoons each garlic salt, pepper, dried basil, tarragon and thyme
- 1-1/2 * 1-1/2 teaspoons dried rosemary, crushed
- 8 * 8 bone-in chicken breast halves (7 ounces each), skin removed
- 1 * 1 large lemon, thinly sliced
- 1/4 * 1/4 cup lemon juice
Peppery Shrimp and Rice
By Totlxtc
* In a large nonstick skillet, saute the celery, onion and garlic in oil for 3 minutes
- 2 * 2 celery ribs, finely chopped
- 1 * 1 medium onion, chopped
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon olive oil
- 1 * 1 small green pepper, chopped
- 1 * 1 small sweet red pepper, chopped
- 1 * 1 can (15 ounces) tomato sauce
- 1/2 * 1/2 cup sherry or chicken broth
- 1 * 1 tablespoon chili sauce
- 2 * 2 teaspoons sugar
- 2 * 2 teaspoons dried basil
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon crushed red pepper flakes, optional
- 3/4 * 3/4 pound cooked medium shrimp, peeled and deveined
- 4 * 4 cups hot cooked rice
Sweet 'n' Sour Cashew Pork
By Totlxtc
* In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat
- 2 * 2 tablespoons cornstarch, divided
- 1 * 1 tablespoon sherry or chicken broth
- 1 * 1 pork tenderloin (1 pound), cut into 1-inch pieces
- 1/4 * 1/4 cup sugar
- 1/3 * 1/3 cup water
- 1/4 * 1/4 cup cider vinegar
- 3 * 3 tablespoons reduced-sodium soy sauce
- 3 * 3 tablespoons ketchup
- 1 * 1 tablespoon canola oil
- 1/3 * 1/3 cup unsalted cashews
- 1/4 * 1/4 cup chopped green onions
- 2 * 2 teaspoons minced fresh gingerroot
- 2 * 2 garlic cloves, minced
- 1/2 * 1/2 pound fresh snow peas (3 cups)
- 1 * 1 can (8 ounces) unsweetened pineapple chunks, drained
- * Hot cooked rice, optional
Danish Pastry Apple Bars
By Totlxtc
Step 1: Preheat oven to 375 degrees F
- Egg Wash:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 1 egg yolk
- milk
- 1 cup cornflakes
- 8-10 Granny Smith apples, peeled and sliced (8 cups)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 egg white
- 1 tablespoon water
- Topping:
- sifted powder sugar or whipped cream
Snickerdoodle Biscotti
By Totlxtc
Step 1: Preheat oven to 325 degrees F
- Topping Mixture:
- 2 cups all-purpose flour
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, softened
- 1 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 large egg white
- 3 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Chocolate Chip Bar Cookie
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup salted butter, cold
- 2 cups (12 ounces) semi-sweet chocolate chips, divided
- 1 can sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts, optional
White Bean Ravioli with Brown Butter and Caper Sauce
By Totlxtc
Recipe courtesy Sandra Lee, 2007
- 1 (15-ounce) can cannellini beans
- 1 egg
- 3 tablespoons balsamic vinaigrette
- 1/2 cup freshly grated Parmesan
- 1 teaspoons Italian seasoning (recommended: McCormick)
- 24 wonton wrappers (recommended: Dynasty)
- 1/2 cup unsalted butter (1 stick)
- 2 tablespoons capers
- 1 teaspoon Italian seasoning (recommended: McCormick)
- 1 tablespoon freshly minced parsley leaves
- Salt
- Freshly grated Parmesan, for serving
Seafood Pasta Delight
By Totlxtc
* In a small bowl, combine the cornstarch, sugar, salt and pepper
- 2 * 2 tablespoons cornstarch
- 1 * 1 teaspoon sugar
- 3/4 * 3/4 teaspoon salt
- * Dash pepper
- 1/2 * 1/2 cup chicken broth
- 1/2 * 1/2 cup dry white wine or additional chicken broth
- 1/4 * 1/4 cup soy sauce
- 8 * 8 ounces uncooked vermicelli
- 1 * 1 medium sweet red pepper, julienned
- 1 * 1 medium sweet yellow pepper, julienned
- 1 * 1 cup fresh or frozen sugar snap peas
- 2 to 3 * 2 to 3 garlic cloves, minced
- 1 * 1 teaspoon minced fresh gingerroot
- 1 * 1 tablespoon olive oil
- 1 * 1 pound uncooked sea scallops, halved
- 1 * 1 pound uncooked medium shrimp, peeled and deveined
- 2 * 2 teaspoons sesame oil
Makeover Greek Chicken Penne
By Totlxtc
* Cook pasta according to package directions
- 2 * 2 cups uncooked penne pasta
- 1/2 * 1/2 cup sun-dried tomatoes (not packed in oil)
- 1-1/2 * 1-1/2 cups boiling water
- 1 * 1 large onion, chopped
- 3 * 3 tablespoons reduced-fat butter
- 1/4 * 1/4 cup all-purpose flour
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 3 * 3 cups cubed cooked chicken breast
- 1 * 1 cup (4 ounces) crumbled feta cheese
- 1 * 1 cup water-packed artichoke hearts, rinsed, drained and chopped
- 1/3 * 1/3 cup Greek olives, sliced
- 2 * 2 tablespoons minced fresh parsley
- 1/4 * 1/4 teaspoon Greek seasoning
Red Bean 'N' Sausage Soup
By Totlxtc
* In a large saucepan or soup kettle, cook the sausage and onion until meat is no longer pink; drain
- 1 * 1 pound turkey Italian sausage links, casings removed
- 1 * 1 medium onion, diced
- 3 * 3 cups chicken broth
- 3 * 3 medium tart apples, peeled and chopped
- 1 * 1 can (14-1/2 ounces) crushed tomatoes, undrained
- 2 * 2 tablespoons cider vinegar
- 2 * 2 tablespoons chopped green pepper
- 2 * 2 tablespoons chopped sweet red pepper
- 2 * 2 tablespoons brown sugar
- 1/2 * 1/2 teaspoon seasoned salt
- 1/2 * 1/2 teaspoon ground mustard
- 1/4 * 1/4 teaspoon rubbed sage
- 1/4 * 1/4 teaspoon chili powder
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 can (16 ounces) kidney beans, rinsed and drained