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Recipes
Potatoes AuGratin --Bonefish Copycat
By dorchuk
Peel and cube the potatoes into about 1 inch cubes
- 2 potatoes, peeled, chopped into 1 inch cubes
- 1 cup heavy cream
- 1 tbsp flour
- 1 garlic clove, grated
- 1/2 to 1 teaspoon kosher salt
- 1/4 to 1/2 tsp fresh cracked pepper
- 1/2 cup sharp cheddar cheese, grated
- 1/2 Gruyere cheese, freshly grated
- 1 about 1 tbsp butter, for greasing the pan
Margherita Macaroni with Fresh Mozzarella
By dorchuk
Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium-low heat un...
- 1 tablespoon olive oil
- kosher salt
- 1 large garlic clove, minced
- freshly ground black pepper
- 1 28-oz. can diced tomatoes
- 2 tablespoons minced fresh basil
- 1 1/2 cups chicken or vegetable broth
- 1/4 pound fresh mozzarella, cubed
- 1/2 pound celentani or other spiral pasta
Mock Lemon Meringue Bars
By dorchuk
1 Heat oven to 350°F
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1 cup lemon curd (from 11 1/4- to 12-oz jar)
- 1 package (3 oz) cream cheese, softened
- 1/2 cup marshmallow creme
- 1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
- 1 cup frozen whipped topping, thawed
Italian Pot Roast Recipe
By dorchuk
Directions Cut roast in half
- 1 boneless beef chuck roast (3 to 4 pounds)
- 1 can (28 ounces) diced tomatoes, drained
- 3/4 cup chopped onion
- 3/4 cup Burgundy wine or beef broth
- 1-1/2 teaspoons salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 1/4 cup cornstarch
- 1/2 cup cold water
5-Layer Flat Belly Dessert
By dorchuk
1 Cup is a serving size
- 1 box devil’s food cake mix
- 1 cup nonfat Greek yogurt
- 1 cup water
- 4 cups fat-free ricotta
- 1 cup coconut milk, well stirred
- 1 cup shredded, toasted sweetened coconut
- 4 tablespoons agave syrup
- 1/2 cup toasted oats
- 1/2 cup ground flaxseeds or flaxseed meal
- 1/2 cup finely chopped walnuts, lightly toasted if desired
- 4 cups total of any combination of fresh well-washed berries (strawberries, hulled and halved, blueberries, raspberries, blackberries)
- 2 ounces bittersweet chocolate, for shaving
- Note: Ingredient quantities depend on size of pan. This recipe is for a 9-inch trifle dessert pan. Preheat oven to 350° F degrees.
Chicken Coq au vin
By dorchuk
Place carrots in a microwave safe bowl with 1/2 C water, cover bowl with plastic wrap
- 1 1/2 C peeled baby carrots
- 1/4 C chicken broth
- 1 1/2 T tomato paste
- 5 slices thick cut bacon and cut crosswise into strips
- 10 oz small button mushrooms
- 2 tsp minced garlic
- 2 tsp chopped rosemary and thyme
- 1 `one lb bag frozen pearl onions thawed
- 1 C dry white wine
- 1 Cooked rotisserie chicken, cut into 8 pieces
- 3 T chopped parsley
Strawberry Lemon Squares
By dorchuk
Mix graham crumbs, 1/4 C of the sugar and butter until well blended
- 1 1/2 C Graham crackers finely crushed (about21 squares)
- 1/2 C sugar, divided
- 6 T butter softened
- 2 Pkg 8 0z each cream cheese softened
- 3 C cold milk, divided
- 2 pkg (4 serving size) Jello Lemon Flavor Instant Pudding and Pie Filling
- 1 Tub (8oz) cool whip strawberry whipped topping, thawed
Osso Buco - Recipe.com
By dorchuk
Meaty veal shanks become fall-off-the-bone tender when cooked slowly with vegetables
- 2 to 2 1/2 pounds veal shanks or meaty lamb shanks, cut crosswise into 2- to 2 1/2-inch-thick slices
- 2 tablespoons all-purpose flour
- 1/4 teaspoon lemon-pepper seasoning
- 2 tablespoons olive oil or cooking oil
- 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
- 1 cup chopped onion (1 large)
- 1/2 cup chopped celery (1 stalk)
- 1/2 cup chopped carrot (1 medium)
- 1/2 cup water
- 1/4 cup dry white wine or water
- 1 teaspoon anchovy paste (optional)
- 1 clove garlic, minced
- 1/2 teaspoon instant beef bouillon granules
- 1/2 teaspoon dried Italian seasoning, crushed
- 1/2 teaspoon finely shredded orange peel
- 3 cups hot cooked rice or couscous
- 1 tablespoon snipped fresh parsley
Pineapple Upside Down Cake
By dorchuk
Preheat oven to 350 degrees F
- 2/3 cup packed light brown sugar
- 4 tablespoons (1/2 stick) butter, melted
- 1 (20-ounce) can pineapple slices, drained
- 10 maraschino cherries
- 1 (18.25-ounce) package yellow cake mix
- 1 cup water
- 1/4 cup vegetable oil
- 3 eggs
Buttermilk Bundt Cake
By dorchuk
Preheat oven to 350°F. Coat 18 mini-bundt cups with baking spray
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 12 tbsp butter, softened
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp grated lemon rind
- 1 cup low-fat buttermilk
- 1/3 cup powdered sugar