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Recipes
Marshmallow Fruit Salad
By Totlxtc
* In a large serving bowl, combine the fruit, pecans and sour cream
- 1 * 1 can (20 ounces) pineapple chunks, drained
- 1 * 1 can (15 ounces) fruit cocktail, drained
- 1 * 1 can (15 ounces) mandarin oranges, drained
- 1 * 1 cup chopped pecans
- 1 * 1 cup (8 ounces) sour cream
- 2-1/2 * 2-1/2 cups whipped topping
- 3 * 3 cups miniature marshmallows
Melon Balls with Lime Sauce
By Totlxtc
* In a small saucepan, heat sugar, water, lime juice and peel; bring to a boil
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 cup water
- * Juice and grated peel of 1 lime
- 2 * 2 cups watermelon balls
- 2 * 2 cups cantaloupe balls
- 2 * 2 cups honeydew balls
Stuffed Beef Tenderloin
By Totlxtc
Recipe courtesy Paula Deen, 2008
- 2 tablespoon butter
- 1/4 cup chopped shallots or yellow onion
- 1 cup chopped fresh mushrooms
- 1 (1 1/2-pound) beef tenderloin
- Salt and freshly ground black pepper
- Soy sauce, to taste
Cioppino Garlic Crostini
By Totlxtc
Recipe courtesy Paula Deen
- 1 small loaf French bread, sliced into 1/2-inch slices
- 4 tablespoons olive oil
- Kosher salt and ground black pepper
- 1 garlic clove, smashed
Tarragon Turkey Patties
By Totlxtc
* In a bowl, combine the stuffing, egg substitute, tarragon and pepper
- TARRAGON-MUSTARD SAUCE:
- 1/2 * 1/2 cup crushed corn bread stuffing
- 1/4 * 1/4 cup egg substitute
- 2 * 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
- 1/4 * 1/4 teaspoon pepper
- 1/2 * 1/2 pound lean ground turkey
- *
- 1 * 1 cup reduced-sodium chicken broth
- 2 * 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
- 1-1/2 * 1-1/2 teaspoons Dijon mustard
Bagel Chips With Smoked Salmon, Capers and Lemon
By Totlxtc
Mix cream cheese, lemon juice and zest
- 1/3 * 1/3 cup reduced-fat cream cheese
- 1 * 1 tablespoon fresh lemon juice
- 1 * 1 tablespoon plus 1 1/2 teaspoons minced lemon zest
- 12 * 12 baked bagel (or pita) chips
- 4 * 4 oz smoked salmon, cut into a dozen 2-inch pieces
- 1 * 1 tablespoon plus 1 1/2 teaspoons capers or 12 caper berries
- * Handful of arugula (or other greens such as fennel fronds), chopped
Diet Low-Cal Low-Fat Super Salad Dressing
By Totlxtc
1Put the 2 tablespoons of Fat Free Mayo and the mustard into a container and blend with a fork
- 2 tablespoons kraft fat-free mayonnaise
- 1 teaspoon mustard (preferably the kind that has no cals)
- 2 tablespoons water
Strudelicious Panzerotti
By Totlxtc
Dough 1. To make dough, combine both flours, ground flax, yeast, and salt in a medium bowl
- Dough
- 1 * 1 cup all-purpose flour
- 1/2 * 1/2 cup whole wheat flour
- 2 * 2 tablespoons ground flaxseed
- 1 * 1 envelope Fleischmann’s Quick-Rise Yeast
- 1/2 * 1/2 teaspoon salt
- 3/4 * 3/4 cup very warm water
- 2 * 2 teaspoons olive oil
- 2 * 2 teaspoons honey
- Sauce
- 2 * 2 teaspoons olive oil
- 1/2 * 1/2 cup finely minced red onions
- 2 * 2 teaspoons minced garlic
- 2 * 2 cups tomato sauce
- 1 * 1 can tomato paste (5.5oz)
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon balsamic vinegar
- 1 * 1 teaspoon honey
- 1/4 * 1/4 teaspoon salt (or to taste)
- 1/4 * 1/4 teaspoon freshly ground black pepper (or to taste)
- 4 * 4 large basil leaves, minced (about 1 tbsp)
- Filling
- 1 * 1 teaspoon olive oil
- 6 * 6 ounces turkey Italian sausage (mild or hot), casing removed
- 1/2 * 1/2 cup thinly sliced red onion
- 1/2 * 1/2 cup chopped green bell pepper
- 1 1/2 * 1 1/2 cups thinly sliced mixed wild mushrooms
- 1/2 * 1/2 cup thinly sliced turkey pepperoni or turkey pepperettes
- 1/4 * 1/4 teaspoon dried oregano
- 1 * 1 cup packed shredded Italian cheese mix (see tip below)
- 10 * 10 x 15-inch piece parchment paper
- 1 * 1 lightly beaten egg for brushing top of panzerotti
Egg Salad Sandwich
By Totlxtc
Chop half of 1 yolk (discard 1 1/2 remaining yolks) with egg whites in a bowl
- 2 * 2 large hard-boiled eggs, halved
- 1/2 * 1/2 celery stalk, thinly sliced
- 1/2 * 1/2 carrot, peeled and julienned
- 1 * 1 tablespoon part-skim ricotta cheese
- 2 * 2 teaspoons light mayonnaise
- 1/2 * 1/2 teaspoon honey mustard
- 1/2 * 1/2 teaspoon balsamic vinegar
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon freshly ground black pepper
- 1/8 * 1/8 teaspoon sweet paprika
- 2 * 2 slices whole wheat toast
- 1 * 1 cup fresh baby spinach
Asparagus Quiche
By Totlxtc
Recipe courtesy Susan Mason
- 1 1/2 cups instant flour (recommended: Wondra)
- 1/2 cup unsalted cold butter, cut into pieces
- 3 tablespoons vegetable shortening
- 1/3 cup ice water
- 1/2 teaspoon salt
- All-purpose flour, for dusting
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh parsley leaves
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons butter
- 7 to 8 stalks asparagus, bottoms trimmed
- 1/2 cup grated Gruyere