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Recipes
Pear and Dried-Cherry Crisp with Nutmeg-Walnut Strusel
By zeenieme
For Streusel: Whisk first 4 ingredients in medium bowl
- Streusel:
- 1 1/4 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
- 1 1/2 cups coarsely chopped walnuts
- Filling:
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/4 cup orange juice
- 2 teaspoons finely grated orange peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups dried tart cherries (ounces)
- 4 1/2 pounds ripe Bosc pears, peeled, cored, but into 1-inch cubes (about 8 cups)
- Lightly sweetened whipped cream or vanilla ice cream
Bar-B-Q Beef and Pork
By zeenieme
Put all ingredients into a crock pot and cook 8 to 8 1/2 hours on high (300 degrees)
- 1 1/2 pounds stew beef
- 1 1/2 pounds pork cubes
- 2 cups chopped onion
- 3 chopped green peppers
- 6 ounce can tomato paste
- 1/2 cup brown sugar, packed
- 1/4 cup cider vinegar
- 1-2 tablespoons chili powder
- 1 teaspoon salt
- 2 teaspoons Worcestershire sauce
- 3 Tablespoons soy sauce
- 1 plus teaspoon Hungarian paprika (opt)
Clam Chowder - Ester Stewart
By zeenieme
Combine diced vegetables; saute in butter
- 1/2 large or 2 small onions, chopped
- 2 carrots, diced (may want more)
- 4 celery sticks, diced
- 2 cups potatoes, diced
- 4 tablespoons butter
- 1 pound clams, fresh or frozen (minced)
- 2 quarts fish bouillon or clam juice
- 1 quart half and half or cream
- Salt and pepper to taste
- 4 tablespoons cornstarch mixed with 1 cup water.
- Crisp bacon (optional)
- White wine (optional)
Pear Harvest Salad
By zeenieme
Divide spring mix among six plates
- Dressing:
- 2 pkg (5 oz each) spring mix salad greens
- 4 cups cubed cooked turkey breast
- 2 medium pears, sliced
- 1 medium ripe avocado, peeled and cubed
- 1/2 C pomegranate seeds
- 1/2 small red onion, thinly sliced
- 6 T cider vinegar
- 1/4 C olive oil
- 3 T honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp. pepper
- Dressing:
- 1/2 C crumbled blue cheese
- 1/2 C honey-roasted sliced almonds
Beef Meatballs
By zeenieme
1. Preheat over to 400 degrees 2 Combine all ingredients except cooking spray in a bowl; stir well
- 1 1/2 pounds ground round
- 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
- 1/2 cup dry breadcrumbs
- 1/3 cup chopped fresh parsley
- 1/4 cup tomato sauce
- 1 tsp dry mustard
- 3/4 tsp dried Italian seasoning
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 2 garlic cloves, crushed
- Cooking spray
Chicken Breasts with Sherried Mushrooms
By zeenieme
Rinse chicken and pat dry
- 4 (4 ounces each) boneless skinless chicken breast halves
- 1 - 10 1/2 ounce can low sodium chicken broth, undiluted
- 2 tablespoons all-purpose flour
- 1/8 teaspoon pepper
- 2 cups sliced fresh mushrooms
- 2 tablespoons minced green onions
- 1 tablespoon melted reduced calorie margarine
- 1/4 cup dry sherry or white wine
- 1 1/2 teaspoon cornstarch
- 1 tablespoon chopped fresh parsley
Chicken and Broccoli Braid
By zeenieme
Preheat oven to 375 degrees Combine chopped chicken, broccoli, red bell pepper, cheese
- 2 cups cooked chicken breasts, chopped
- 1 cup broccoli, chopped
- 1/2 cup red bell pepper, chopped
- 1 garlic clove, pressed
- 4 oz. Sharp cheddar cheese, shredded (1 cup)
- 1/2 cup lite mayo
- 2 teaspoon dried dill
- 1/4 teaspoon salt
- 2 packages (8 oz. each) refrigerated crescent rolls
- 1 egg white, lightly beaten
- 2 tablespoon slivered almonds
Mixed Greens with Pecans, Goat Cheese and Dried Cranberries
By zeenieme
Whisk vinegar, mustard and thyme in small bowl
- 1/4 c red wine vinegar
- 1 T Dijon mustard
- 1 T chopped fresh thyme
- 3/4 cup olive oil
- 2 - 5 oz bags mixed baby greens
- 1 1/2 cups dried cranberries (about 7 oz)
- 1 small red onion, very thinly sliced
- 1 1/2 cups glazed or honey-roasted pecans or walnuts (about 8 oz)
- 1 5.5 oz log soft fresh goat cheese, crumbled (about 1 1/4 cups)
Smoked Trout Rillettes with Radishes and Celery
By zeenieme
Rillettes - a spread made from meat or fish that's traditionally cooked in fat
- 3/4 cup mascarpone cheese (about 6 ounces) room temperature
- 1/4 cup finely chopped green onion
- 2 T finely chopped fresh dill plus sprigs for garnish
- 1 1/2 T (or more) fresh lemon juice
- 1 1/2 cups small pieces smoked trout fillets without skin and bones. (about 6 to 7 ounces)
- Assorted crackers and rye, pumpernickel, and black bread slices
- 2 bunches of small radishes, trimmed Inner celery stalks, cut into sticks.
Mexican Dip - Rose Touma
By zeenieme
Brown beef, drain fat, brown onion and beef until soft
- 1 pound ground beef
- 1 chopped onion
- Few drops tabasco sauce
- 1 tsp salt
- 1 - 1 pound can refried beans
- 1 - 4 ounce can california green chilies
- 3 cups grated Monterey Jack Cheese
- 3/4 cup red taco sauce