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Recipes
Barbecued Chicken Breasts
By Totlxtc
* In a small bowl, combine the chili sauce, vinegar, horseradish and garlic
- 1-1/2 * 1-1/2 cups chili sauce
- 1/2 * 1/2 cup red wine vinegar
- 4-1/2 * 4-1/2 teaspoons prepared horseradish
- 2 * 2 garlic cloves, minced
- 6 * 6 bone-in chicken breast halves (9 ounces each)
Hawaiian Stir-Fry
By Totlxtc
* Drain pineapple, reserving juice
- 1 * 1 can (8 ounces) unsweetened pineapple chunks
- 2 * 2 tablespoons brown sugar
- 1 * 1 tablespoon cornstarch
- 1/3 * 1/3 cup water
- 2 * 2 tablespoons reduced-sodium soy sauce
- 1 * 1 carrot, cut into 2-inch julienne strips
- 2 * 2 tablespoons canola oil, divided
- 2 * 2 celery ribs, thinly sliced
- 1 * 1 medium sweet red pepper, julienned
- 1 * 1 medium sweet yellow pepper, julienned
- 1 * 1 medium onion, cut into thin wedges
- 2 * 2 cups frozen sugar snap peas, thawed
- 1 * 1 pound boneless skinless chicken breasts, cut into 2-1/2-inch strips
- * Hot cooked rice, optional
Pork Medallions with Asian Flair
By Totlxtc
* In a large nonstick skillet, saute pork in oil in batches until no longer pink
- 1 * 1 pork tenderloin (1 pound), halved and thinly sliced
- 1 * 1 tablespoon sesame oil
- 1/4 * 1/4 cup sherry or reduced-sodium chicken broth
- 3 * 3 tablespoons reduced-sodium soy sauce
- 1 * 1 tablespoon brown sugar
- 1 * 1 tablespoon hoisin sauce
- 1 * 1 garlic clove, minced
- 1/8 * 1/8 teaspoon cayenne pepper
- * Hot cooked brown rice, optional
Green Bean Egg Salad
By Totlxtc
* Place beans in a steamer basket
- 1 * 1 pound fresh green beans, cut into 1-1/2-inch pieces
- 3 * 3 hard-cooked eggs, chopped
- 1/2 * 1/2 cup chopped sweet onion
- 3/4 * 3/4 cup mayonnaise
- 3/4 * 3/4 teaspoon prepared mustard
- 3/4 * 3/4 teaspoon salt
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon pepper
Lime Squares Cookie
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- Cookie Crust:
- 2 sticks (1 cup) salted butter, melted
- 2 cups all-purpose flour
- 1/2 cups powdered sugar
- 1/2 cup ground almonds
- Filling:
- 4 large eggs
- 2 cups granulated sugar
- 1/3 cup lime juice
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon grated lime peel
- 1-2 drops green food coloring
- 1/2 cup sliced almonds
- powdered sugar
Chicken Orzo Skillet
By Totlxtc
* Cook orzo according to package directions
- 1 * 1 cup uncooked orzo pasta
- 1 * 1 pound boneless skinless chicken breasts, cubed
- 3 * 3 teaspoons olive oil, divided
- 3 * 3 garlic cloves, minced
- 2 * 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
- 1 * 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1-1/2 * 1-1/2 teaspoons Italian seasoning
- 1/2 * 1/2 teaspoon salt
- 1 * 1 package (16 ounces) frozen broccoli florets, thawed
Hearty Chicken Casserole
By Totlxtc
* In a large nonstick skillet coated with cooking spray, saute celery and onion in oil until tender
- 2 * 2 celery ribs, chopped
- 1 * 1 small onion, chopped
- 1-1/2 * 1-1/2 teaspoons olive oil
- 3 * 3 cups cubed cooked chicken breast
- 1 * 1 can (16 ounces) kidney beans, rinsed and drained
- 1 * 1 can (15 ounces) black beans, rinsed and drained
- 1 * 1 tablespoon chili powder
- 2 * 2 teaspoons ground cumin
- 1 * 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 * 1 cup (4 ounces) shredded reduced-fat cheddar cheese
Apple-Pear Pie
By Totlxtc
Heat oven to 350°. Toss apples, pears, zest, juice, rum, ginger, vanilla, sugar, cinnamon and salt in a bowl
- 1 1/2 * 1 1/2 pounds baking apples (such as Gala or Golden Delicious), peeled, cored and sliced
- 3/4 * 3/4 pound pears, peeled, cored and sliced
- 1 * 1 lemon, zested, then juiced
- 1/4 * 1/4 cup rum
- 2 * 2 tablespoons finely chopped crystallized ginger
- 2 * 2 teaspoons vanilla extract
- 2 * 2 tablespoons sugar
- 1 * 1 teaspoon cinnamon
- 1/4 * 1/4 teaspoon salt
- 1 * 1 tablespoon pastry flour
- 2 * 2 frozen pie crusts, thawed slightly
Two-Tiered Spiced Carrot Cake with Orange-Cream Cheese Frosting
By Totlxtc
Frosting 1. In a medium bowl, beat together cream cheese and butter until well blended
- Frosting
- 1 1/2 * 1 1/2 packages (12 ounce total) light cream cheese, at room temperature
- 1/4 * 1/4 cup butter, at room temperature
- 1 1/2 * 1 1/2 cups confectioners sugar
- 1 * 1 tablespoon frozen orange juice concentrate
- 1 * 1 teaspoon grated orange zest
- Cake
- 1 3/4 * 1 3/4 cups Robin Hood Nutri-Flour Blend
- 1/4 * 1/4 cup ground flax or chia (Salba)
- 2 * 2 teaspoons baking soda
- 1 * 1 teaspoon baking powder
- 1 * 1 tablespoon ground cinnamon
- 1/2 * 1/2 teaspoon ground nutmeg
- 1/2 * 1/2 teaspoon ground ginger
- 1/2 * 1/2 teaspoon salt
- 1 * 1 cup pure pumpkin
- 1 * 1 cup brown sugar, not packed
- 3/4 * 3/4 cup buttermilk
- 1/4 * 1/4 cup vegetable oil (such as safflower)
- 3 * 3 eggs
- 1 * 1 teaspoon vanilla
- 2 * 2 cups finely grated carrots
- 1/2 * 1/2 cup chopped walnuts
- 1/2 * 1/2 cup sweetened finely shredded coconut
Spaghetti Salad
By Totlxtc
* In a several large containers, combine all ingredients; toss to coat
- 15 * 15 pounds spaghetti (broken into 2-1/2-inch pieces), cooked and drained
- 16 * 16 cups Italian salad dressing
- 5 * 5 bottles (2.62 ounces each) Salad Supreme Seasoning
- 3 * 3 bunches celery, diced
- 12 * 12 medium green peppers, diced
- 12 * 12 medium onions, diced
- 6 * 6 pounds cheddar cheese, cut into 1/4-inch cubes
- 12 * 12 pounds tomatoes, seeded and diced