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Recipes
Ziti with Vegetables
By Totlxtc
* Cook pasta according to package directions
- 12 * 12 ounces uncooked ziti or other medium pasta
- 1 * 1 package (16 ounces) frozen broccoli, carrots and water chestnuts
- 2 * 2 tablespoons olive oil
- 2 * 2 tablespoons butter
- 2 * 2 teaspoons dried basil
- 2 * 2 teaspoons dried marjoram
- 1 * 1 teaspoon dried thyme
- 3/4 * 3/4 teaspoon salt
- 4 * 4 teaspoons cornstarch
- 1 * 1 cup chicken broth
- 1/2 * 1/2 cup white wine or additional chicken broth
- 1/2 * 1/2 cup grated Parmesan cheese
Peanut Butter Jelly Bar
By Totlxtc
Step 1: Preheat oven to 325 degrees F
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 sticks (1 cup) salted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup jam or jelly
- 1/2 cup creamy peanut butter
- 2 tablespoons powdered sugar
Salmon Florentine
By Totlxtc
Heat oven to 350°. Squeeze spinach of all excess liquid
- 2 * 2 packages (10 oz each) frozen spinach, thawed
- 1 * 1 tablespoon olive oil
- 1/4 * 1/4 cup minced shallots
- 2 * 2 teaspoons minced garlic
- 5 * 5 sun-dried tomatoes, chopped
- 1/2 * 1/2 teaspoon salt, plus more to taste
- 1/4 * 1/4 teaspoon red pepper flakes
- 1/4 * 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 * 1/2 cup part-skim ricotta
- 4 * 4 skinless salmon fillets (6 oz each), rinsed and patted dry
- 1 * 1 recipe Quinoa Pilaf With Pine Nuts
Janet and Greta's Hearty-Choke Dip - Foodnetwork.ca
By Totlxtc
Preheat oven to 425F. Drain artichokes and pat dry using paper towels
- 1 can (14 oz/398 mL) artichoke hearts (not marinated)
- 1/2 large yellow sweet onion, coarsely chopped
- 3 large cloves garlic, peeled and cut into thirds
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
- 1 cup light sour cream (3% or 5%)
- 1 package light garden vegetable cream cheese (such as Philadelphia brand - 8oz/250g)
- 1/2 teaspoon grated lemon zest
- 4 or 5 dashes hot pepper sauce
- 1/2 package frozen spinach, thawed, squeezed dry, and chopped
- 1 cup packed shredded Asiago cheese, divided (4 oz/113g)
Fruit Salad Dressing
By Totlxtc
1Combine juices, sugar and egg in a small sauce pan
- 2/3 cup orange juice
- 3 tablespoons lemon juice
- 1 cup sugar
- 1 egg, lightly beaten
- fresh fruit
Bay Shrimp and Avocado Salad
By Totlxtc
Recipe courtesy Sandra Lee
- 8 ounces fresh bay shrimp
- 1 cup shredded carrots, rinsed and drained
- 1/2 cup frozen petite peas, thawed
- 1/2 cup frozen cut corn kernels, thawed
- 4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
- Salt and pepper
- 1 ripe avocado, halved and pitted
Poppy Seed Dressing
By Totlxtc
* In a small bowl, combine the first six ingredients
- 1/3 * 1/3 cup sugar
- 5 * 5 tablespoons cider vinegar
- 2-1/2 * 2-1/2 teaspoons poppy seeds
- 1-1/2 * 1-1/2 teaspoons grated onion
- 1 * 1 teaspoon ground mustard
- 1/2 * 1/2 teaspoon salt
- 1 * 1 cup vegetable oil
Salmon Scallion Potato Pancakes
By Totlxtc
Recipes courtesy Sandra Lee
- 1 package (about 2 cups) frozen packaged hash browns
- 1 tablespoon buttermilk pancake mix
- 1 egg
- 1/2 package leek-chive soup mix
- 1/2 cup thinly sliced scallions, plus more for garnish
- 1 tablespoon rose water
- 2 tablespoons canola oil
- Sour cream, for garnish
- Pre-sliced smoked salmon strips
Turkey Meatballs with Lemon Sauce
By Totlxtc
* In a large bowl, combine the egg, bran, Worcestershire sauce and lemon peel
- 1 * 1 egg, beaten
- 1/4 * 1/4 cup All-Bran
- 1 * 1 teaspoon Worcestershire sauce
- 1/2 * 1/2 teaspoon grated lemon peel
- 1 * 1 pound lean ground turkey
- 2 * 2 cups chicken broth
- 2 * 2 tablespoons cornstarch
- 1/2 * 1/2 cup fat-free plain yogurt
- 2 * 2 teaspoons lemon juice
- 1 * 1 small carrot, shredded
- 1 * 1 green onion, sliced
- 4 * 4 cups hot cooked noodles
White Bean and Artichoke Dip
By Totlxtc
Place garlic and rosemary in a food processor and finely chop
- 1 * 1 clove garlic, peeled
- 1 * 1 teaspoon dried rosemary
- 3 * 3 tablespoons fresh lemon juice
- 2 * 2 cans (15.5 oz each) white beans (drained and rinsed)
- 1 * 1 can (14 oz) artichoke hearts (packed in water, drained)