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Recipes
Six Cheese Tortellini
By Totlxtc
Recipe courtesy
- 2 tablespoons butter
- 1 cup whole milk
- 1/4 cup processed liquid cheese spread (recommended: Cheese Whiz)
- 1 package (8 ounces) shredded 6-cheese Italian Blend (Mozzarella, smoked Provolone, Parmesan, Romano, Fontina, and Asiago cheeses)
- 1/8 teaspoon cayenne pepper
- 2 packages (9 ounces each) fresh cheese tortellini
- Salt
Greek Spaghetti
By Totlxtc
* Cook spaghetti according to package directions; drain
- 1 * 1 package (16 ounces) spaghetti, broken into 2-inch pieces
- 4 * 4 cups cubed cooked chicken breast
- 2 * 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 * 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 * 1 cup mayonnaise
- 1 * 1 cup (8 ounces) sour cream
- 3 * 3 celery ribs, chopped
- 1 * 1 small onion, chopped
- 1/2 * 1/2 cup chopped green pepper
- 1 * 1 jar (2 ounces) diced pimientos, drained
- 1/2 * 1/2 teaspoon lemon-pepper seasoning
- 1 * 1 cup (4 ounces) shredded Monterey Jack cheese
- 1/2 * 1/2 cup soft bread crumbs
- 1/2 * 1/2 cup shredded Parmesan cheese
Steak and Ale
By Totlxtc
Recipe courtesy Jim Gay
- 4 sirloins steaks sliced to 1/2-inch
- Butter
- 1 medium yellow onion diced
- 4 ounces sliced button mushrooms
- 1 pint English pale ale (recommended: Bass)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 teaspoon nutmeg
- 1 stick butter
- 2 tablespoons all-purpose flour
Turkey Mole with Rice
By Totlxtc
* In a food processor, combine the salsa, 1/4 cup peanuts, chipotle pepper, lime juice and cocoa; cover and pro...
- 1-1/2 * 1-1/2 cups chunky salsa
- 1/4 * 1/4 cup plus 2 tablespoons unsalted peanuts, divided
- 1 * 1 chipotle pepper in adobo sauce
- 1 * 1 tablespoon lime juice
- 1/4 * 1/4 teaspoon baking cocoa
- 1 * 1 package (20 ounces) turkey breast tenderloins, cut into 1-inch pieces
- 2 * 2 teaspoons olive oil
- 1/3 * 1/3 cup reduced-sodium chicken broth
- 2 * 2 cups cooked brown rice
- 2 * 2 tablespoons minced fresh cilantro
Tropical Salmon
By Totlxtc
Recipe courtesy Sandra Lee
- 1 bag boil in bag white rice
- 1/4 cup dried tropical fruit mix
- 1/4 cup dry roasted peanuts
- 2 tablespoons tartar sauce
- 2 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh chives, chopped
- 1 skinless (12-ounce) salmon fillet, cut crosswise into 10 (1/2-inch thick) slices
- Fresh dill, optional
Citrus Chicken with Peppers
By Totlxtc
* Prepare rice according to package directions
- 1 * 1 cup uncooked instant brown rice
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 tablespoon canola oil
- 1 * 1 medium sweet orange pepper, sliced
- 1 * 1 medium sweet red pepper, sliced
- 1 * 1 tablespoon cornstarch
- 1/3 * 1/3 cup orange juice
- 2 * 2 tablespoons water
- 2 * 2 tablespoons lime juice
- 2 * 2 tablespoons honey
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon paprika
- * Dash pepper
- * Minced fresh basil, optional
Fresh Herb Pasta Salad
By Totlxtc
Recipe courtesy Sandra Lee
- 1 (8-ounce) package haricots verts (recommended: Earth Exotics)
- 1 (12-ounce) box tri-color rotini pasta
- 1 (12-ounce) jar roasted yellow peppers, cut into small strips
- 1 (12-ounce) jar roasted red peppers, cut into small strips
- 1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
- 3/4 cup poppy seed salad dressing (recommended: Knott's)
Biscuits
By Totlxtc
Recipe courtesy Paula Deen, 2008
- 2 cups all-purpose flour
- 1 teaspoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter, cubed
- 3/4 cup milk
Fabulous Fruit Salad
By Totlxtc
The sweet and tangy lemonade-pudding coating in this Fabulous Fruit Salad goes well with any fruit, so feel free to
- 1 medium honeydew, peeled, seeded and cubed
- 1 medium cantaloupe, peeled, seeded and cubed
- 2 cups cubed seedless watermelon
- 2 medium peaches, peeled and sliced
- 2 medium nectarines, sliced
- 1 cup seedless red grapes
- 1 cup halved fresh strawberries
- 1 (11-ounces) can mandarin oranges, drained
- 2 medium kiwifruit, peeled, halved and sliced
- 2 medium firm bananas, sliced
- 1 large Granny Smith apple, cubed
- 1 (12-ounces) can frozen lemonade concentrate, thawed
- 1 (3.4 ounces) package instant vanilla pudding mix
Roasted Asparagus with Cashew-Curry Mayonnaise
By Totlxtc
Recipe courtesy Sandra Lee
- 2 teaspoons extra-virgin olive oil
- 1 pound asparagus spears, trimmed
- Salt and pepper
- 2 tablespoons cashews (recommended: Planters) plus roughly chopped cashews, for garnish
- 1/2 cup light mayonnaise (recommended: Best Foods)
- 1 teaspoon curry powder (recommended: McCormick's)
- 1/2 teaspoon lemon juice (recommended: ReaLemon)
- Pinch salt