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Recipes
Chicken Stir-Fry
By Totlxtc
Recipe courtesy Paula Deen
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 bunch broccoli, cut into florets
- 1 package shiitake mushrooms
- 2 to 3 carrots, thinly sliced
- 1 red bell pepper, chopped
- 1 cup onion, diced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup chicken broth
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon powdered ginger
- 2 tablespoons cornstarch
- Serving suggestion: Hot, cooked rice noodles
Pork Medallions in Orange Sauce
By Totlxtc
* In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange peel; set aside
- 1/2 * 1/2 cup orange juice
- 1/4 * 1/4 cup sherry or reduced-sodium chicken broth
- 2 * 2 tablespoons ketchup
- 1 * 1 tablespoon light corn syrup
- 1 * 1 teaspoon grated orange peel
- 1 * 1 pork tenderloin (1 pound), cut into 1/2-inch slices
- 1/4 to 1/2 * 1/4 to 1/2 teaspoon dried rosemary, crushed
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1-1/2 * 1-1/2 teaspoons canola oil
Crab and Shrimp Dip
By Totlxtc
Recipe courtesy Sandra Lee
- 8 ounces chive and onion cream cheese, softened
- 1 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh dill
- 2 tablespoons white wine
- 1 cup cooked chopped imitation crabmeat
- 1 cup cooked chopped shrimp
- 1/4 cup shredded Parmesan
- 1 loaf sourdough round bread or baguette, cut into 16 slices
- Olive oil
Roasted Asparagus with Olives
By Totlxtc
Recipe courtesy Sandra Lee
- 1 pound asparagus, trimmed
- 1/3 cup kalamata olives, pitted
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lemon pepper
Grilled NY Striptease
By Totlxtc
Recipe courtesy Patrick McNamara
- 2 (14-ounces) center cut dry 28-day aged prime strip loin
- Kosher salt
- White pepper
- Bordeaux Syrup, recipe follows
- Truffle Potato, Carrot Puree, recipe follows
- 750 ml Bordeaux Red Wine
- 1 cinnamon stick
- 2 star anise
- 2/3 cup honey (recommended: Savannah Bee Company Honey)
Pineapple Upside-Down Cake
By Totlxtc
Recipe courtesy Paula Deen
- Nonstick cooking spray
- 3 cups cake flour, plus more for pan
- 1 cup butter, softened, plus 1/2 cup, melted
- 2 1/4 cups sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups whole buttermilk
- 1 1/2 cups firmly packed brown sugar
- 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
- 1 (10-ounce) jar maraschino cherries, drained well
- Pineapple Buttercream Frosting, recipe follows
- Chopped pecans, for garnish, optional
- 1/2 cup butter, softened
- 2 tablespoons reserved pineapple juice
- 3 1/2 cups confectioners' sugar
Chicken with Artichokes
By Totlxtc
* Combine salt and pepper; sprinkle over chicken
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 3 * 3 teaspoons canola oil, divided
- 1 * 1 medium onion, thinly sliced
- 3 * 3 garlic cloves, minced
- 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 1 * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
Creamy Apple Salad
By Totlxtc
* In a bowl, whip cream until soft peaks form
- 1 * 1 cup heavy whipping cream
- 1 * 1 tablespoon sugar
- 3 * 3 medium tart apples, peeled and diced
Stew-Pendous Beef Stew with Biscuits
By Totlxtc
Beef Stew 1. Pat beef dry with paper towels
- Beef Stew
- 2 * 2 pounds (908g) stewing beef (cut into 1 to 11/2 inch cubes)
- 1/2 * 1/2 teaspoon seasoned salt
- 2 * 2 tablespoons olive oil
- 1 1/2 * 1 1/2 cups coarsely chopped yellow onions
- 1 * 1 cup chopped celery
- 2 * 2 teaspoons minced garlic
- 2 * 2 teaspoons herbs de Provence
- 2 1/2 * 2 1/2 cups (.60 L) reduced-sodium beef broth
- 2 * 2 tablespoons tomato paste
- 2 * 2 tablespoons balsamic vinegar
- 2 * 2 bay leaves
- 1 * 1 teaspoon sugar
- 1/2 * 1/2 teaspoon each salt and freshly ground black pepper
- 1 * 1 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into 3/4-inch pieces
- 1 * 1 large carrot, chopped
- 1 * 1 small sweet potato, peeled, cut into 3/4-inch pieces
- 2 * 2 tablespoons cornstarch
- 3/4 * 3/4 cup frozen green peas
- 2 * 2 tablespoons chopped fresh parsley
- Whole Wheat and Cheddar Biscuits
- 1 1/2 * 1 1/2 cups all purpose flour
- 1/2 * 1/2 cup whole wheat flour
- 1 1/2 * 1 1/2 teaspoons baking powder
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon baking soda
- 1/8 * 1/8 teaspoon cayenne pepper
- 1/4 * 1/4 cup butter, frozen
- 3/4 * 3/4 cup packed shredded light sharp (old) cheddar cheese (3 oz/85 g)
- 3/4 * 3/4 cup buttermilk
- 1 * 1 tablespoon honey
- 2 * 2 tablespoons butter, melted, for after baking (optional)
- 1/8 * 1/8 teaspoon garlic powder, for after baking (optional)
Orange Appeal
By Totlxtc
* Peel oranges, removing as much white membrane as possible
- 8 to 10 * 8 to 10 large oranges, any variety
- 4 * 4 tablespoons orange juice concentrate or orange flavored liqueur
- 1/2 * 1/2 cup coconut, shredded
- 1/2 * 1/2 cup blanched almonds, sliced
- 1/2 * 1/2 cup confectioners' sugar