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Recipes
Breaded Baked Fish
By Traceylu-2
Preheat oven to 425F. Grease a glass baking dish with tsp of olive oil
- 1-1/2 lbs. fish fillets
- 1/2 cup bread crumbs
- 1 TB. grated Parmesan or Romano cheese
- 1 TB. Penzey’s Pasta Sprinkle
- 1/2 tsp. salt
- 1/8 tsp. ground pepper
- 1/8 tsp. granulated garlic
- 2 TB. olive oil, divided
- 1 lemon, cut into wedges
Spicy Orange & Mango Salsa
By Traceylu-2
Peel the oranges, removing the bitter white pith
- 1 large or 2 medium navel oranges
- 1 orange bell pepper, finely chopped
- 1/2 ripe mango, finely chopped
- 1/4 cup finely chopped white onion
- 1 serrano chile, very finely chopped (with seeds)
- 1 tablespoon finely chopped fresh cilantro or fresh parsley
- Salt and pepper
Tomatillo Guacamole
By Traceylu-2
Blend all together in blender
- 3-4 avocados
- 3 tomatillos
- 1 jalapeño
- 2 red peppers (they look like jalapeños but they are red)
- 1 lime squeezed
- Cilantro and salt to your liking
Brown Sugar Bacon
By Traceylu-2
Jackie Sineath, Safety Harbor, Florida, Southern Living APRIL 2004
- 1 pound thick bacon slices
- 1 1/2 cups firmly packed dark brown sugar
Lager & Lemon-Limeade
By Traceylu-2
In a tall glass, stir together the beer, lemonade and lime juice
- 3/4 cup lager beer, chilled
- 3/4 cup lemonade, chilled
- 3 tablespoons sweetened lime juice, such as Rose's
- lime wedge for garnish
Pomegranate Martini
By Traceylu-2
from Taste of Home Christmas
- Ice cubes
- 2 ounces pomegranate juice
- 1 ounce vodka
- 1/2 ounce Triple Sec
- 1/2 ounce club soda
- 1/2 teaspoon lemon juice
- Pomegranate seeds
- Lemon peel strips, optional
Grilled Chicken Wings
By Traceylu-2
Preheat grill to medium. Cut wings into pieces (or leave whole)
- 2-3 lbs chicken wings (about 15 whole)
- 1-3 Tbls Black & Red Spice (or BBQ 3000 or Northwoods)
DIY Corn Muffin Mix
By Traceylu-2
Whisk together all ingredients and store in airtight container--makes enough mix for 5 dozen muffins
- 6 cups flour
- 1 cup sugar
- 4 cups cornmeal
- 1/4 cup baking powder
- 1 tablespoon salt
- 1 teaspoon cinnamon
Wine-Marinated Pot Roast
By Traceylu-2
Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish
- 1 3 - 3 1/2 - pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
- 1 750 - milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
- 1/2 teaspoon kosher, sea salt or regular salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil or vegetable oil
- 1 10.5 ounce can condensed beef broth
- 1/4 cup no salt added tomato paste
- 1 tablespoon Dijon-style mustard
- 1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
- 3 cloves garlic, chopped
- 2 bay leaves
- 1 large onion, cut into thin wedges
- 4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
- 4 medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
- 2 stalks celery, bias-sliced into 1-inch pieces
- Hot cooked noodles
- 2 tablespoons snipped Italian (flat-leaf) parsley
- Baguette-style French bread, cut into 1-1/2-inch slices (optional)
Balsamic Vinaigrette
By Traceylu-2
Whisk together all ingredients and season with salt and pepper
- 1 Tbls. balsamic vinegar
- 2 tsp. Dijon mustard
- 3 Tbls. EVOO
- 1 clove garlic, minced
- Coarse salt and pepper