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Recipes
Shrimp with Snow Peas
By Totlxtc
* In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon peel and pepper
- 2 * 2 tablespoons cornstarch
- 1 * 1 teaspoon sugar
- 1 * 1 teaspoon chicken bouillon granules
- 1 * 1 teaspoon dill weed
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon grated lemon peel
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 cup water
- 3 * 3 tablespoons lemon juice
- 1 * 1 pound uncooked medium shrimp, peeled and deveined
- 2 * 2 cups sliced fresh mushrooms
- 1-1/2 * 1-1/2 cups sliced celery
- 1 * 1 medium sweet yellow or red pepper, julienned
- 1/4 * 1/4 cup thinly sliced green onions
- 1 * 1 tablespoon olive oil
- 6 * 6 ounces fresh or frozen snow peas, thawed
- 2 * 2 cups cooked rice
Cashew Apple Salad
By Totlxtc
* In a bowl, combine confectioners' sugar and Miracle Whip until smooth
- 1/2 * 1/2 cup confectioners' sugar
- 1/4 * 1/4 cup Miracle Whip
- 4 * 4 celery ribs, sliced
- 2 * 2 small apples, chopped
- 1 * 1 can (10 ounces) salted cashews
Orange-Mustard Grilled Chicken
By Totlxtc
* In a small bowl, combine the first six ingredients
- 1/4 * 1/4 cup lemon-lime soda
- 1/4 * 1/4 cup orange juice
- 1/4 * 1/4 cup Dijon mustard
- 1/4 * 1/4 cup reduced-sodium soy sauce
- 3 * 3 tablespoons honey
- 2 * 2 tablespoons minced fresh gingerroot
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
Double Vanilla Cake with Dark Chocolate Frosting
By Totlxtc
Double Vanilla Cake 1
- Double Vanilla Cake
- 8 * 8 ounces butter
- 2 * 2 cups sugar
- 4 * 4 eggs
- 4 * 4 tablespoons vanilla
- 4 * 4 cups flour
- 4 * 4 teaspoons baking powder
- 1 * 1 teaspoon salt
- 1 * 1 cup milk
- Dark Chocolate Frosting
- 16 * 16 ounces dark chocolate
- 8 * 8 ounces butter
- 2 * 2 tablespoons cocoa powder
- 1 * 1 cup cream
- 1 * 1 tablespoon vanilla
- 8 * 8 cups confectioners’ sugar
Carrot Orange Ginger Dressing
By Totlxtc
1Put the carrot and ginger in the blender
- 1 cup carrot, grated
- 2 tablespoons pickled ginger
- 1/2 cup orange juice
- salt (optional)
- pepper (optional)
Berry Vinaigrette
By Totlxtc
* Place jam in a small microwave-safe bowl
- 3 * 3 tablespoons seedless raspberry jam
- 2/3 * 2/3 cup canola oil
- 1/3 * 1/3 cup red wine vinegar
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
Mango Chicken Salad
By Totlxtc
* Divide lettuce and salad greens among six plates
- MANGO SALAD DRESSING:
- 8 * 8 cups torn red leaf lettuce
- 2 * 2 cups torn mixed salad greens
- 4 * 4 medium tomatoes, thinly sliced
- 1-1/2 * 1-1/2 cups thinly sliced cucumber
- 6 * 6 boneless skinless chicken breast halves (4 ounces each), grilled and thinly sliced
- *
- 2 * 2 large ripe mangoes or 4 medium peaches, peeled and cut into chunks
- 1/4 * 1/4 cup lime juice
- 1/4 * 1/4 teaspoon salt
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 * 1/4 cup sunflower kernels
Spinach and Turkey Sausage Lasagna
By Totlxtc
* In a saucepan, melt butter
- 3 * 3 tablespoons butter
- 1/3 * 1/3 cup all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 3 * 3 cups fat-free milk
- 3 * 3 ounces reduced-fat cream cheese, cubed
- 3/4 * 3/4 cup grated Parmesan cheese
- 1 * 1 pound Italian turkey sausage links, casings removed and crumbled
- 1 * 1 medium onion, chopped
- 4 * 4 garlic cloves, minced
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon dried marjoram
- 1/2 * 1/2 teaspoon fennel seed, crushed
- 1 * 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
- 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
- 2 * 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 3/4 * 3/4 cup 2% cottage cheese
- 1/4 * 1/4 teaspoon ground nutmeg
- 9 * 9 lasagna noodles, cooked, rinsed and drained
- 1/2 * 1/2 cup shredded part-skim mozzarella cheese
Celery Seed Dressing
By Totlxtc
* In a bowl, combine the first five ingredients
- 1/2 * 1/2 cup sugar
- 1 * 1 teaspoon celery seed
- 1 * 1 teaspoon ground mustard
- 1 * 1 teaspoon paprika
- 1 * 1 teaspoon salt
- 1/4 * 1/4 cup cider vinegar
- 1/4 * 1/4 teaspoon dried minced onion
- 1 * 1 cup vegetable oil
Tomato Mac and Cheese with Italian Sausage - Foodnetwork.ca
By Totlxtc
Preheat your oven to 350 F
- 1 box of penne pasta (454g)
- 4 Italian sausages
- 1/2 cup olive oil
- 8 cloves garlic, chopped
- 1 cup flour
- 1 can chopped tomatoes (28oz)
- 1 can of evaporated milk 357mL (or 1.5 cups cream)
- 2 bay leaves
- 1 tablespoon minced fresh thyme leaves (or dried, or basil or oregano)
- sprinkle or two of salt
- 8 ounces or so of grated Fontina cheese
- 8 ounces or so of grated Grana Padano Parmesan cheese