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Recipes
Mexican Tuna Tostadas
By Totlxtc
1. Heat oven to 350˚
- 8 * 8 corn tortillas (6 inches each)
- 3 * 3 tablespoons canola oil
- 4 * 4 teaspoons salt
- 1/2 * 1/2 teaspoon finely chopped chipotle pepper
- 2 * 2 tablespoons fresh lime juice
- 1 * 1 tablespoon tequila
- 1/2 * 1/2 teaspoon adobo sauce
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon sugar
- 1 * 1 pound sushi-grade tuna, cut into 1/4-inch cubes
- 1 * 1 avocado, cut into 1/4-inch cubes
- 3 * 3 scallions (green part only), thinly sliced
- 3 * 3 tablespoons hulled pumpkin seeds
Baked Vidalia Onions with Morel Butter
By Totlxtc
Recipe courtesy Zac Brown
- 3 large Vidalia onions
- 2 tablespoons extra-virgin olive oil
- 4 ounces morels, sliced
- Splash white wine
- 3 sticks butter, room temperature
Easy Layered Salad
By Totlxtc
* In a 13-in. x 9-in. pan, layer lettuce, green pepper, onions and peas; do not toss
- 1 * 1 head lettuce, torn into bite-size pieces
- 1 * 1 cup diced green pepper
- 1/4 * 1/4 cup sliced green onions
- 1 * 1 package (10 ounce) frozen peas, thawed
- 2 * 2 cups Miracle Whip
- 2 to 4 * 2 to 4 cups (8 to 16 ounces) shredded cheddar cheese
Chocolate Chip Meringue Bar Cookie
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- Topping:
- 2 sticks (1 cup) salted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 egg yolks
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 2 egg whites
- 1 cup packed brown sugar
Chocolate Candy Oat Bars
By Totlxtc
Step 1: Preheat oven to 375 degrees F
- 2 cups quick cooking oats
- 1 1/2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1 cup chopped pecans
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks (1 cup) salted butter, melted
- 1 1/2 cups candy coated chocolate pieces, divided
- 1 (14-ounce) can sweetened condensed milk
Southern Stir-Fry
By Totlxtc
* In a large nonstick skillet or wok, stir-fry celery and onion in oil until tender
- 1/2 * 1/2 cup chopped celery
- 1/3 * 1/3 cup chopped onion
- 1 * 1 tablespoon canola oil
- 1 * 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 * 1 cup frozen whole kernel corn, thawed
- 1-1/2 * 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1 * 1 garlic clove, minced
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon cayenne pepper
- 2 * 2 tablespoons chicken or vegetable broth
- 1 * 1 tablespoon white wine or additional chicken broth
- 2 * 2 cups fresh spinach, chopped
- 1 * 1 cup cooked rice
Sweet 'n' Sour Chicken
By Totlxtc
* Place chicken in an 11-in
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 2/3 * 2/3 cup water
- 1/3 * 1/3 cup sugar
- 1/4 * 1/4 cup cider vinegar
- 1/4 * 1/4 cup reduced-sodium soy sauce
- 1 * 1 medium sweet red pepper, cut into 1-inch pieces
- 1 * 1 medium green pepper, cut into 1-inch pieces
- 2 * 2 tablespoons cornstarch
- 3 * 3 tablespoons cold water
- * Hot cooked rice
Honey Dijon Dressing
By Totlxtc
Combine the first 4 ingredients in a bowl and gradually whisk in oil, and continue whisking until dressing is sligh...
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/4 cup white wine vinegar
- 1 tablespoon lemon juice
- 1 cup peanut oil
Mini Chicken Pot Pies
By Totlxtc
Recipe courtesy Sandra Lee
- 1/3 cup chicken broth
- 8 ounces frozen mixed vegetables (corn, peas, carrots)
- 2 (10-ounce) cans chicken breast, drained
- 1/2 can cream of celery soup
- 1 tablespoon garlic herb seasoning blend
- 1/4 cup butter, melted
- 5 sheets phyllo dough
- Pepper
- Special Equipment: 12 oven-safe demitasse (espresso) cups, pastry brush
Hot and Sticky Wings
By Totlxtc
Recipe courtesy Sandra Lee
- 3 pounds chicken wings
- 1/4 cup ketchup
- 1 (18-ounce) jar apricot-pineapple preserves (recommended: Smuckers)
- 2 tablespoons citrus herb seasoning
- 2 tablespoon dried oregano
- 1 tablespoon chili seasoning
- 1 jalapeno, finely diced