GrandmaFred's profile page
Recipes
Christmas Cookies
By GrandmaFred
Decorated Sugar Cookies
- 4 c. flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1 c. shortening
- 2 c. sugar
- 2 eggs
- 2 tsp. vanilla
- 2 tbl. milk
- Decorator sugar
Kansas City-Style BBQ Sauce
By GrandmaFred
From Food Network Kitchens Get Grilling, Meredith 2005
- 2 tablespoons neutral-tasting oil, such as grapeseed or vegetable
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 slightly heaping tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper
- 1/4 teaspoon ground allspice
- Pinch ground cloves
- 2 cups ketchup
- 2 cups water
- 1/2 cup cider vinegar
- 1/4 cup dark molasses
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons English-style dried mustard
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
Tomato, Avocado and Cucumber Salad/Dip with Feta Cheese
By GrandmaFred
The avocado/feta is a great taste combo
- 1 1/2 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 clove garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 c. diced seeded plum tomatoes
- 1 small ripe Haas avocado, diced into 1/2 inch chunks
- 1/2 c. chopped cucumber
- 1/3 c. crumbled reduced-fat feta cheese
- 4 large red leaf lettuce leaves or tortilla chips
Whole Wheat Pancakes
By GrandmaFred
Martha Condra, Cooking Light DECEMBER 2006
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 2/3 cup whole wheat flour (about 3 ounces)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 2/3 cups 2% reduced-fat milk
- 1 tablespoon butter, melted
- 1 large egg, lightly beaten
Herbed-Baked Eggs
By GrandmaFred
Preheat the broiler and place the oven rack 6 inches below the heat
- 1/4 tsp. minced garlic
- 1/4 tsp. minced fresh thyme leaves
- 1/4 tsp minced fresh rosemary leaves
- 1 tbsp. minced fresh parsley
- 1 tbsp. freshly grated Parmesan
- 6 large eggs
- 2 tbsp. heavy cream (can use milk)
- 1 tbsp. butter
- salt and pepper
- toasted French bread or similar
Falafel with Yogurt Sauce
By GrandmaFred
In a food processor, combine the chickpeas, scallions, garlic, cumin, cayenne, parsley, cilantro, egg and lemon jui...
- Yogurt sauce:
- 1 can chickpeas, drained
- 3 scallions, coarsely chopped
- 1 lg. garlic clove, coarsely chopped
- 1 1/2 tsp. ground cumin
- 3/4 tsp. cayenne pepper
- Generous 1/4 c. coarsely chopped flat-leaf parsely
- Generous 1/4 c. coarsely chopped cilantro
- 1 egg
- 1 lemon, juiced
- Kosher slat
- 1 1/2 tsp. baking powder
- 1/3 c. flour, plus 1/3 c. flour for shaping patties
- Vegetable oil for frying
- Lettuce, chopped tomatoes and chopped cucumber for garnish
- 1 c. plain yogurt
- 1/2 Tbsp. lemon zest
- 1 Tbsp. lemon juice
- 1 Tbsp. chopped cilantro
- 2 tsp. flat-leaf parsley chopped
- 1/2 tsp. ground cumin
- salt to taste
Spinach Salad with Warm Bacon Dressing
By GrandmaFred
Remove the stems from the spinach and wash, drain and pat dry thoroughly
- 8 oz. fresh spinach
- 2 large eggs
- 8 pieces sliced bacon
- 3 tbl. red wine vinegar
- 1 tsp. sugar
- 1/2 tsp. Dijon mustard
- Kosher salt and freshly ground pepper
- 4 large white mushrooms, sliced
- 3 oz. red onion very thinly sliced
Pork Chile Verde
By GrandmaFred
Prep •Remove skin from tomatillos and rinse well; chop tomatillos (4 cups)
- 6-8 tomatillos, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1/2 green bell pepper, coarsely chopped
- 1/2 jalapeño pepper, finely chopped
- 1 cup fresh cilantro, coarsely chopped, divided
- Zest/juice of 3 limes
- 1 pork tenderloin (about 1 lb)
- 2 teaspoons ground cumin
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 2 teaspoons canola oil, divided
- 1 medium onion, chopped (1 1/2 cups)
- 1 (10-oz) bag frozen brown rice or 1 c. uncooked white rice
Silver White Cake
By GrandmaFred
White cake
- 2 c. all-purpose flour
- 1 1/2 c. sugar
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 c. shortening
- 1 c. milk
- 1 tsp. vanilla
- 4 egg whites
Chantilly Creme
By GrandmaFred
Light dessert cream
- 14 oz. fat-free vanilla pudding cups
- 8 oz. fat-free Cool-Whip
- 1 tsp. almond extract