Totlxtc's profile page
Recipes
Busy Day Salad
By Totlxtc
* On a serving plate or two individual serving plates, arrange the lettuce, ham, salami and eggs
- DRESSING:
- 4 * 4 cups torn lettuce
- 1/4 * 1/4 cup julienned fully cooked ham
- 1/4 * 1/4 cup julienned salami
- 2 * 2 hard-cooked eggs, sliced
- *
- 1/4 * 1/4 cup mayonnaise
- 4 * 4 teaspoons ketchup
- 2 * 2 teaspoons chopped green onion
- 2 * 2 teaspoons sweet pickle relish
- 1/2 * 1/2 teaspoon lemon juice
- 1/4 * 1/4 teaspoon salt
Shrimp and Feta Linguine
By Totlxtc
* Cook linguine according to package directions
- 6 * 6 ounces uncooked linguine
- 1 * 1 pound uncooked medium shrimp, peeled and deveined
- 1/2 * 1/2 cup chopped onion
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon olive oil
- 3 * 3 cups sliced plum tomatoes
- 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
- 1 * 1 tablespoon tomato paste
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon crushed red pepper flakes
- 1/4 * 1/4 cup crumbled feta cheese
- 2 * 2 tablespoons minced fresh parsley
Scallops with Linguine
By Totlxtc
* In a bowl, combine the cornstarch, broth and wine or additional broth until smooth; set aside
- 1 * 1 tablespoon cornstarch
- 1 * 1 cup chicken broth
- 2 * 2 tablespoons white wine or additional chicken broth
- 1 * 1 garlic clove, minced
- 1-1/2 * 1-1/2 teaspoons butter
- 3/4 * 3/4 cup sliced fresh mushrooms
- 1/4 * 1/4 cup sliced green onions
- 1/4 * 1/4 cup grated carrot
- 1/2 * 1/2 pound bay scallops
- 1-1/2 * 1-1/2 teaspoons minced fresh parsley
- 1 * 1 cup hot cooked linguine
- 2 * 2 lemon wedges
Herb Vinegar
By Totlxtc
* If desired, cut garlic in half and skewer with a toothpick
- 1 * 1 garlic clove, optional
- 12 to 18 * 12 to 18 inches fresh oregano, basil or tarragon sprigs
- 1-1/4 * 1-1/4 cups white vinegar or white wine vinegar
Lime Pear Salad
By Totlxtc
* In a bowl, beat cream cheese and gelatin until smooth
- 1 * 1 package (3 ounces) cream cheese, softened
- 1 * 1 package (3 ounces) lime gelatin
- 1 * 1 can (16 ounces) pear halves
- 2 * 2 cups vanilla ice cream, softened
Chicken on a Stick
By Totlxtc
* In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings
- 2 * 2 tablespoons canola oil
- 2 * 2 tablespoons lemon juice
- 2 * 2 tablespoons reduced-sodium soy sauce
- 4 * 4 garlic cloves, minced
- 2 * 2 teaspoons honey
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon ground coriander
- 1/2 * 1/2 teaspoon ground ginger
- 3/4 * 3/4 pound skinless chicken breasts, cut into thin strips
Tea Room Chicken Salad
By Totlxtc
* In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt
- 2 * 2 cups mayonnaise
- 3/4 * 3/4 cup chopped celery
- 1 * 1 tablespoon prepared mustard
- 1-1/4 * 1-1/4 teaspoons poppy seeds
- 1/2 * 1/2 teaspoon salt
- 10 * 10 cups cubed cooked chicken
- * Chopped pecans
Tangy Poppy Seed Dressing
By Totlxtc
* In a jar with tight-fitting lid, combine the first seven ingredients and shake well
- 1/2 * 1/2 cup canola oil
- 1/4 * 1/4 cup white wine vinegar
- 1 * 1 tablespoon honey
- 1 * 1 teaspoon Dijon mustard
- 1 * 1 teaspoon poppy seeds
- 1/8 * 1/8 teaspoon garlic powder
- 1/8 * 1/8 teaspoon salt
- * Mixed salad greens
Teriyaki Tuna Steaks
By Totlxtc
* In a small bowl, combine the first eight ingredients
- 1/4 * 1/4 cup reduced-sodium soy sauce
- 3 * 3 tablespoons brown sugar
- 3 * 3 tablespoons olive oil
- 2 * 2 tablespoons white vinegar
- 2 * 2 tablespoons sherry or chicken broth
- 2 * 2 tablespoons unsweetened pineapple juice
- 2 * 2 garlic cloves, minced
- 1-1/2 * 1-1/2 teaspoons ground ginger
- 4 * 4 tuna steaks (6 ounces each)
Wild Rice Salad
By Totlxtc
* Cook rice according to package directions, omitting salt or substituting seasoned salt if desired
- 1 * 1 cup uncooked wild rice
- * Seasoned salt, optional
- 2 * 2 cups diced cooked chicken
- 1-1/2 * 1-1/2 cups halved green grapes
- 1 * 1 cup sliced water chestnuts, drained
- 3/4 * 3/4 cup reduced-fat mayonnaise
- 1 * 1 cup cashews, optional
- * Lettuce leaves