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Cranberry Vinaigrette

Cranberry Vinaigrette

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1Put all ingredients, except the oil in a blender

  • 1 cup jellied cranberry sauce
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1/8 teaspoon cardamom
  • 1/2 cup oil
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Barbecued Country Ribs

Barbecued Country Ribs

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* Place ribs in an 11-in

  • BARBECUE SAUCE:
  • 2-1/2 * 2-1/2 pounds boneless country-style pork ribs
  • 2 * 2 teaspoons Liquid Smoke, optional
  • 1/2 * 1/2 teaspoon salt
  • 1 * 1 cup water
  • *
  • 2/3 * 2/3 cup chopped onion
  • 1 * 1 tablespoon canola oil
  • 3/4 * 3/4 cup each water and ketchup
  • 1/3 * 1/3 cup lemon juice
  • 3 * 3 tablespoons sugar
  • 3 * 3 tablespoons Worcestershire sauce
  • 2 * 2 tablespoons prepared mustard
  • 1/2 * 1/2 teaspoon salt
  • 1/2 * 1/2 teaspoon pepper
  • 1/4 * 1/4 teaspoon liquid smoke, optional
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Rotini Chicken Casserole

Rotini Chicken Casserole

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* Cook pasta according to package directions

  • 2-3/4 * 2-3/4 cups uncooked tricolor rotini or spiral pasta
  • 3/4 * 3/4 cup chopped onion
  • 1/2 * 1/2 cup chopped celery
  • 2 * 2 garlic cloves, minced
  • 1 * 1 tablespoon olive oil
  • 3 * 3 cups cubed cooked chicken breast
  • 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1-1/2 * 1-1/2 cups fat-free milk
  • 1 * 1 package (16 ounces) frozen Italian-blend vegetables
  • 1 * 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 2 * 2 tablespoons minced fresh parsley
  • 1-1/4 * 1-1/4 teaspoons dried thyme
  • 1 * 1 teaspoon salt
  • 2/3 * 2/3 cup crushed cornflakes
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Barbecued Pork Potpie

Barbecued Pork Potpie

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* In a large nonstick skillet, saute the onion, celery, peppers and garlic in oil until tender

  • 1 * 1 cup chopped onion
  • 1 * 1 cup chopped sweet red pepper
  • 1 * 1 large Anaheim pepper, seeded and chopped
  • 3/4 * 3/4 cup finely chopped celery
  • 2 * 2 garlic cloves, minced
  • 1 * 1 tablespoon canola oil
  • 1 * 1 teaspoon ground cumin
  • 1 * 1 teaspoon ground coriander
  • 1/4 * 1/4 cup white wine vinegar
  • 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 * 1 bottle (12 ounces) chili sauce
  • 3 * 3 tablespoons brown sugar
  • 1 * 1 ounce unsweetened chocolate, grated
  • 1 * 1 tablespoon Worcestershire sauce
  • 2 * 2 tablespoons cornstarch
  • 6 * 6 cups cubed cooked pork loin roast (2 pounds)
  • 1 * 1 tube (11-1/2 ounces) refrigerated corn bread twists
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Garlic-Mushroom Turkey Slices

Garlic-Mushroom Turkey Slices

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* In a large resealable plastic bag, combine the flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pe...

  • 1/2 * 1/2 cup all-purpose flour
  • 1/2 * 1/2 teaspoon dried oregano
  • 1/2 * 1/2 teaspoon paprika
  • 3/4 * 3/4 teaspoon salt, divided
  • 1/4 * 1/4 teaspoon pepper, divided
  • 1 * 1 package (17.6 ounces) turkey breast cutlets
  • 1 * 1 tablespoon olive oil
  • 3/4 * 3/4 cup reduced-sodium chicken broth
  • 1/4 * 1/4 cup white wine or additional reduced-sodium chicken broth
  • 1/2 * 1/2 pound sliced fresh mushrooms
  • 2 * 2 garlic cloves, minced
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Rosey Raspberry Salad

Rosey Raspberry Salad

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* In a large bowl, dissolve gelatin in boiling water

  • 3 * 3 packages (3 ounces each) raspberry gelatin
  • 3 * 3 cups boiling water
  • 3 * 3 cups raspberry sherbet
  • 1 * 1 package (12 ounces) unsweetened frozen raspberries
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Sausage Lentil Stew

Sausage Lentil Stew

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* In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost ten...

  • 1 * 1 pound fully cooked turkey kielbasa, thinly sliced
  • 2 * 2 medium carrots, sliced
  • 2 * 2 celery ribs, sliced
  • 1 * 1 medium onion, chopped
  • 2 * 2 garlic cloves, minced
  • 2 * 2 teaspoons canola oil
  • 3 * 3 cups water
  • 2 * 2 medium potatoes, diced
  • 1 * 1 can (14-1/2 ounces) chicken broth
  • 1 * 1 cup dried lentils, rinsed
  • 3/4 * 3/4 teaspoon salt
  • 1/2 * 1/2 teaspoon ground cumin
  • 1/8 * 1/8 teaspoon cayenne pepper
  • 1 * 1 can (28 ounces) diced tomatoes, undrained
  • 1 * 1 can (4 ounces) chopped green chilies
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Garden Veggie Scrambled Eggs

Garden Veggie Scrambled Eggs

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Whisk first 10 ingredients in a bowl

  • 6 * 6 whole eggs
  • 8 * 8 egg whites
  • 8 * 8 asparagus spears, grated
  • 2 * 2 carrots, grated
  • 1/4 * 1/4 cup reduced-fat Parmesan (or reduced-fat cheddar)
  • 1/4 * 1/4 cup fresh basil (or parsley), chopped
  • 2 * 2 teaspoons garlic powder
  • 2 * 2 teaspoons sweet chili powder
  • 1/2 * 1/2 teaspoon salt
  • 1/4 * 1/4 teaspoon freshly ground pepper
  • 2 * 2 teaspoons olive oil
  • * Vegetable-oil cooking spray
  • 8 * 8 slices whole-wheat bread
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Zesty Mexican Chicken

Zesty Mexican Chicken

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* Place chicken in a 3- or 4-qt

  • 6 * 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 * 1 can (14-1/2 ounces) diced tomatoes
  • 1 * 1 large onion, chopped
  • 1 * 1 medium green pepper, chopped
  • 3 * 3 garlic cloves, minced
  • 2 * 2 tablespoons lime juice
  • 1 * 1 tablespoon hot pepper sauce
  • 1/4 * 1/4 teaspoon salt
  • 1/4 * 1/4 teaspoon pepper
  • 3 * 3 cups hot cooked rice
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Turtle Bread Pudding

Turtle Bread Pudding

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* Place bread cubes in an 11-in

  • 7 * 7 cups cubed day-old French bread (1-inch cubes)
  • 1/3 * 1/3 cup semisweet chocolate chips
  • 4 * 4 tablespoons chopped pecans, divided
  • 3 * 3 cups fat-free milk, divided
  • 1/2 * 1/2 cup packed brown sugar
  • 1/4 * 1/4 cup baking cocoa
  • 8 * 8 caramels
  • 2 * 2 teaspoons butter
  • 1/4 * 1/4 teaspoon chili powder
  • 3 * 3 eggs, beaten
  • 1 * 1 teaspoon vanilla extract
  • 1/4 * 1/4 cup caramel ice cream topping
  • 1/4 * 1/4 cup milk chocolate chips
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