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Recipes
Quick Sesame Noodles
By cmschnettler
Cook pasta in salted water & cool
- 1 pkg udon or linquini noodles
- 2 Tbs. sesame oil
- 2 Tbs. rice vinegar
- 2 Tbs. peanut, canola or olive oil
- 1/2 c. soy sauce
- 2 Tbs. peanut sauce
- 2 Tbs. Sriracha
- 2 Tbs. sugar
- 1 Tbs. sesame seeds
- 2 Tbs. grated ginger
- 1 Tbs. minced garlic
- 2 tsp. lime juice
- Red pepper flakes, optional
- 2 Tbs. chopped green onions
Quick & Easy Anadama Bread
By cmschnettler
In large bowl, combine 1st 3 ingredients & 1 c
- 1/3 c. cornmeal
- 1 tsp. salt
- 1 pkg. dry yeast
- 3 c. all-purpose flour
- 1 c. water
- 1/4 c. molasses
- 3 Tbs. butter
- 1 egg
Bloody Mary Cream Cheese Dip
By cmschnettler
Put all ingredients in food processor & pulse to make a textured dip
- 4 oz. cream cheese, softened
- 1 &1/2 c. seeded & chopped Roma tomatoes
- 1/4 c. chopped celery
- Scallions
- 1-1 &1/2 Tbs. horseradish
- 1 Tbs. chopped Jalapeno pepper
- 2 tsp. Worcestershire sauce
- 1/2 tsp. hot sauce
- 1/2 tsp. celery salt
- 1/4 tsp. salt
Baked Potato Soup
By cmschnettler
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until t...
- 2 russet potatoes, washed and dried
- 1 small head of cauliflower, stem removed cut into florets
- 1 1/2 cups fat free chicken broth
- 1 1/2 cups 1% reduced-fat milk
- salt and freshly cracked black pepper
- 1/2 cup light sour cream
- 10 tbsp reduced-fat shredded sharp cheddar cheese
- 6 tbsp chopped chives, divided
- 3 slices bacon, cooked and crumbled
Sausage and Sweet Potato Skillet
By cmschnettler
Preheat oven to 400°. Scrub the sweet potatoes and pierce a few times with a knife or fork
- 2 sweet potatoes
- 2 TB. coconut oil
- 1 lb. breakfast sausage (Lisa uses turkey breakfast sausage)
- 1/4 Cup PENZEYS AIR-DRIED SHALLOTS
- 1 garlic clove, crushed (or 1/4 tsp. PENZEYS MINCED GARLIC)
- 1/2 TB. fresh sage, chopped (or 1/2 tsp. WHOLE SAGE or 1/4 tsp. RUBBED SAGE)
- 1/2 tsp. HUNGARIAN-STYLE SWEET PAPRIKA
- 4 Cups Tuscan kale, ribs removed and thinly sliced
- 2 Cups cooked quinoa
- 1-2 TB. MURAL OF FLAVOR, to taste
Chicken Cordon Bleu Casserole
By cmschnettler
HEAT oven to 375ºF
- 2-1/2 2-1/2
- cups chopped cooked chicken
- 1 1
- tub (10 oz.) PHILADELPHIA Original Cooking Creme
- 1/2 1/2
- lb. fresh asparagus spears, cut into 1-inch lengths
- 4 4
- oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
- 1 1
- cup KRAFT Shredded Swiss Cheese, divided
- 10 10
- RITZ Crackers, crushed (about 3/4 cup)
- 2 2
- cups hot cooked wild rice
Roasted Cauliflower Soup
By cmschnettler
1. Heat oven to 400 degrees F
- 1 large head cauliflower (3 pounds), cut into flowerets (10 cups)
- 1 large onion, sliced
- 2 cloves garlic, each halved
- 2 tablespoons olive oil
- 2 cans (14.5 ounces each) chicken broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- 1 cup half-and-half
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Amazing Jalapeno Dip
By cmschnettler
Preheat an oven to 350 degrees F
- 1 diced jalapeno pepper, seeds removed
- 1 c shredded Parmesan cheese
- 1/2 c shredded Cheddar cheese
- 1/2 c mayonnaise
- 1/2 c sour cream
- 1/2 diced Poblano pepper, seed removed
Maple Bacon
By cmschnettler
Position wire racks on 2 rimmed baking sheets
- 1 lb. bacon strips
- Maple syrup
Molasses Cookies
By cmschnettler
Preheat oven to 375F
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon each ground allspice, ground nutmeg and ground cloves
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening, melted and cooled
- 1 egg
- 1/4 cup unsulfured molasses
- 3/4 cup old-fashioned oats