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Recipes
Winter Frittata
By Totlxtc
Cook bacon until crisp
- 5 * 5 slices turkey bacon
- 2 * 2 cups thinly sliced red potato
- 2 * 2 cups sliced red onion
- 1/2 * 1/2 cup chopped red bell pepper
- 2 * 2 teaspoons dried rosemary
- 1 * 1 teaspoon salt
- 2 * 2 tablespoons olive oil
- 2 * 2 cups chopped spinach
- 2 * 2 teaspoons minced garlic
- 4 * 4 whole eggs
- 8 * 8 egg whites
- 1/2 * 1/2 teaspoon black pepper
- 4 * 4 oz reduced-fat feta, crumbled
Stir-Fried Chicken Marinara
By Totlxtc
* Drain tomatoes, reserving the juice
- 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 * 1 tablespoon cornstarch
- 1 * 1 can (8 ounces) tomato sauce
- 1/4 * 1/4 cup reduced-sodium chicken broth
- 1/4 * 1/4 cup dry red wine or additional chicken broth
- 1/2 * 1/2 teaspoon each dried basil and thyme
- 1/4 * 1/4 teaspoon salt
- 1 * 1 pound boneless skinless chicken breasts, cut into 2-inch strips
- 2 * 2 garlic cloves, minced
- 1 * 1 tablespoon olive oil
- 1 * 1 small onion
- 1 * 1 medium green or sweet yellow pepper, julienned
- 1 * 1 small eggplant, peeled and cut into 3/4-inch cubes (about 3 cups)
- * Hot cooked spaghetti
- 2 * 2 tablespoons grated Parmesan cheese
Frozen Chocolate Mousse Pie
By Totlxtc
Recipe courtesy Paula Deen, 2008
- 2 cups semisweet chocolate chips
- 1 quart, plus 3 tablespoons heavy cream
- 1 tablespoon chocolate creme liqueur
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 premade pie shell
- Chocolate chips, for topping
Bow Ties with Chicken & Shrimp
By Totlxtc
* Cook pasta according to package directions
- 5-1/4 * 5-1/4 cups uncooked bow tie pasta
- 3/4 * 3/4 pound boneless skinless chicken breasts, cubed
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon olive oil
- 2 * 2 green onions, chopped
- 2 * 2 garlic cloves, minced
- 2 * 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 2 * 2 tablespoons minced fresh parsley, divided
- 1 * 1 tablespoon each minced fresh basil, thyme and oregano or 1 teaspoon each dried basil, thyme and oregano
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 teaspoons cornstarch
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 3/4 * 3/4 pound cooked large shrimp, peeled and deveined
- 3 * 3 plum tomatoes, diced
- 10 * 10 large pitted ripe olives, sliced
- * Minced fresh parsley, optional
Spanish-Style Quinoa
By Totlxtc
Heat the vegetable oil in a large saucepan over medium-high heat
- 2 tablespoons vegetable oil
- 1 cup uncooked quinoa
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 small green bell pepper, chopped
- 1 (8 ounce) can tomato sauce
- 2 1/2 cups water
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
La Crème de la Cream Pie
By Totlxtc
Crust 1. Place crumbs, peanut butter, and egg white in the bowl of a mini food processor and pulse on and off...
- Crust
- 1 1/2 * 1 1/2 cups graham crumbs
- 1/3 * 1/3 cup light peanut butter
- 1 * 1 egg white (save yolk!)
- Filling
- 1 * 1 can (380 mL) evaporated 2% milk
- 1 * 1 envelope Knox unflavoured gelatine
- 1/2 * 1/2 cup packed brown sugar
- 1/3 * 1/3 cup unsweetened cocoa powder
- 3 * 3 tablespoons cornstarch
- 1 1/2 * 1 1/2 cups light (5%) cream
- 1 * 1 egg
- 1 * 1 teaspoon vanilla
- 1 * 1 ounce dark or semi-sweet chocolate
- 3 * 3 medium ripe (but not black!) bananas, sliced
- * Light whipped topping for garnish (optional)
- * More banana slices for garnish (optional)
- 1 * 1 ounce dark or semi-sweet chocolate, melted, for drizzling on top
Tomato Soup Salad Dressing
By Totlxtc
* In a blender, combine the first six ingredients
- 1 * 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 * 1 cup vegetable oil
- 1/2 * 1/2 cup cider vinegar
- 1 * 1 cup sugar
- 1 * 1 small onion, quartered
- 1/2 * 1/2 teaspoon salt
- * Salad greens and vegetables of your choice
Maritime Grilled Fish
By Totlxtc
* In a large resealable plastic bag, combine the wine, soy sauce, honey, oil, garlic and seasonings; add fish
- 1/4 * 1/4 cup dry white wine or chicken broth
- 1/4 * 1/4 cup reduced-sodium soy sauce
- 3 * 3 tablespoons honey
- 1 * 1 tablespoon olive oil
- 3 to 4 * 3 to 4 garlic cloves, minced
- 1/4 * 1/4 teaspoon crushed red pepper flakes
- 1/8 * 1/8 teaspoon pepper
- 1/8 * 1/8 teaspoon each dried basil, thyme and rosemary, crushed
- 1/8 * 1/8 teaspoon dill weed
- 4 * 4 orange roughy fillets (6 ounces each)
Shrimp Creole
By Totlxtc
* In a large nonstick skillet, saute the green pepper, onion, celery and garlic in oil until tender
- 1/2 * 1/2 cup chopped green pepper
- 1/2 * 1/2 cup chopped onion
- 1 * 1 celery rib, chopped
- 1 * 1 garlic clove, minced
- 2 * 2 teaspoons canola oil
- 1 * 1 cup clam juice or chicken broth
- 1/4 * 1/4 cup tomato paste
- 2 * 2 tablespoons minced fresh parsley
- 1/2 * 1/2 teaspoon seafood seasoning
- 1/2 * 1/2 teaspoon dried thyme
- 1/4 * 1/4 teaspoon pepper
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 * 1/2 pound uncooked medium shrimp, peeled and deveined
- * Hot cooked rice
Cookie Dough Truffles
By Totlxtc
Recipe courtesy Angela Lively of Baxter Tennessee
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup semisweet mini chocolate morsels
- 1 cup finely chopped pecans
- 1 1/2 pounds chocolate bark candy coating, melted