RossanaV's profile page
Recipes
Almond Roca Cake
By RossanaV
Preheat oven to 350F. Butter and flour a 9 inch tube or bundt pan
- Cake:
- 6 eggs plus 2 egg yolks
- 1/4 c. granulated sugar
- 1/2 c. brown sugar, tightly packed
- 1/2 c. ground toasted almonds
- 1 tsp. vanilla extract
- 1 tsp. finely grated lemon zest
- 1 c. sifted all-purpose flour
- 1/4 tsp. salt
- 3 tbs. unsalted butter, melted and lightly browned
- SYRUP:
- 1/3 c. granulated sugar
- 1/2 c. water
- Amaretto to taste (at least 2 tbs)
- 1 recipe thick chocolate glaze
- 16 to 20 oz. Almond Roca broken into small bits, some as large as 1" square whipped cream
- THICK CHOCOLATE GLAZE:
- 4 oz. semisweet chocolate chips or grated squares
- 1/2 c. granulated sugar
- 1/4 c. light corn syrup
- 5 tbs. unsalted butter
- 1 tsp. vanilla extract
- 4 to 5 tbs. confectioners sugar
Salt and Sugar Shrimp Kabobs
By RossanaV
PER SERVING 211 CAL., 32% (68 CAL
- 1 * 1 tbsp. kosher salt
- 2 * 2 tbsp. O Organics™ sugar
- 2 * 2 lbs. (31 to 40 per lb.) frozen raw, shelled, deveined, tail-on Captain’s Choice Shrimp, thawed, rinsed, and drained
- 10 * 10 10-in. metal or wooden skewers
- 1/4 * 1/4 cup O Organics™ Extra Virgin Olive Oil
- 3 * 3 tbsp. Safeway Lemon Juice
- 1 1/2 * 1 1/2 tsp. minced garlic
- * Lemon wedges
7 UP Biscuits
By RossanaV
Mix bisquick, sour cream and 7 up
- 4 cups Bisquick
- 1 cup sour cream
- 1 cup 7-up
- 1/2 cup melted butter
Sugar Free, Flour Free, Coconut Macaroons
By RossanaV
sugar free, flour free
- 8 medium dates
- 1 banana
- 1 1/2 cups shredded unsweetened coconut
Lite Balsamic Vinegrette
By RossanaV
Less than 30 calories a tablespoon
- 1/2 cup Balsamic Vinegar
- 1/4 cup water
- 3 T EVOO
- 1 T. Dijon Mustard
- 1 t Honey
- 1 t Garlic Powder
Shrimp and Avocado Salad with Lemon Garlic Dressing
By RossanaV
Nutrition Information Per Serving: Calories 290; Total Fat 21 g (Sat 1
- Lemon-Garlic Cream Dressing
- 1/2 cup light mayonnaise
- 1/4 cup fresh lemon juice
- 2 medium garlic cloves, minced
- 3/4 tsp. salt
- 3/4 tsp. coarsely ground black pepper
- 1/8 tsp. dried pepper flakes
- Salad
- 6 cups European blend or red leaf and romaine torn lettuce leaves, coarsely chopped
- 1 medium celery stalk, thinly sliced
- 1/2 cup thinly sliced white or red onion, optional
- 1 1/2 cups cooked peeled shrimp
- 1 ripe, Fresh California Avocado, peeled, seeded and chopped
- 8 pitted ripe olives, halved
Chicken Peanut Stir-Fry
By RossanaV
Serve over steamed rice
- 2 T soy sauce
- 1 1⁄2 T cornstarch
- 1 ⁄2 t salt
- 1 ⁄4 t ginger
- 1 ⁄4 t garlic powder
- 1 ⁄2 t oil
- 1 1/2 c chicken broth
- 1 lb boneless chicken breasts, slice in strips
- 2 1⁄2 c small broccoli florets
- 1 ⁄2 c chopped salted peanuts
- white rice
Vegan Potato Curry
By RossanaV
1. Add 1 Tbs. coconut oil to large skillet on medium heat
- 1 Tbs. coconut oil
- 2-3 cloves garlic, minced
- 1 medium onion, diced
- 4 small potatoes
- 1 can full fat coconut milk
- 1 cup diced tomatoes
- 1 cup frozen peas
- 1/4 tsp. red pepper
- 1 tsp. curry powder
- 1 tsp. turmeric
- 1 tsp. salt
- 1 tsp. maple syrup;
- 1 Tbs. fresh minced ginger
Chicken Divine Salad
By RossanaV
Prepare candied almonds: Melt 3 tablespoons sugar in large skillet with sliced almonds, stirring continuously until...
- Almonds:
- 1/2 cup sliced almonds
- 3 tablespoons granulated sugar
- Salad:
- 1/2 head green leaf lettuce, torn into bite-size pieces
- 1/2 head romaine lettuce, torn into bit-size pieces
- 1 cup chopped celery
- 4 green onions, chopped
- 1 10.75-ounce can mandarin orange sections, drained
- 1 avocado, cut into chunks
- 1 apple, diced
- 1/4 cup dried currants
- 1/2 cup bleu cheese, crumbled
- 3 chicken breast halves, cooked and shredded
- Dressing:
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup vegetable oil
- 1 tablespoon chopped parsley
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar