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Recipes
Garlic-Herb Roasted Rack of Lamb
By zeenieme
1. Preheat oven to 425 degrees 2
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 (1 1/2 pound French cut rack of lamb (8 ribs)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking Spray
Dorie's Chicken Breast
By zeenieme
1. Place chicken breasts in dish 2
- 4 chicken breasts
- 1 can whole cranberry sauce
- 1 cab mandarin oranges - smallest can
- 1 pkg Mrs. Grass Dry Onion Soup - low sodium
Roasted Pork Loin w/pearl Onions
By zeenieme
Preheat oven to 450 degrees
- 1 boneless center-cut pork loin roast (2 pounds)
- 3 teaspoons Dijon mustard
- Coarse salt and group pepper
- 1 1/2 tablespoons plain breadcrumbs
- 1 pound frozen pearl onions, thawed
- 1 tablespoon olive oil.
Black Bean Soup
By zeenieme
Soak beans in water for four hours
- 1 1/2 cups black beans
- 1 yellow onion, finely chopped
- 2 tablespoons butter
- 2 stalks celery, finely chopped
- 1 bay leaf
- 1/2 teaspoon thyme
- 3 sprigs parsley
- 8 cups beef broth
- juice of 1/2 lemon
- 1/4 cup sherry
- chopped garlic (optional)
Salmon Cured with Horseradish and Dill
By zeenieme
Toast coriander seeds in heavy small skillet over medium heat until fragrant and slightly darker, about 4 minutes
- 1 T coriander seeds
- 1 1/2 pound skinless salmon filled
- 2 T sugar
- 4 tsp coarse sea salt
- 1/2 tsp coarsely ground black pepper
- 5 T prepared white horseradish, divided
- 1 cup plus 1 tablespoon chopped fresh dill, divided
- 2 T balsamic vinegar
- 1 T Dijon mustard
- 6 T olive oil
- Thinly sliced whole grain bread or rolls
Easy Does It Vidalia Onions
By zeenieme
To Bake: Cut tops and bottoms off the onions and place in the bottom of a 2 to 3 quart covered casserole
- Baked or Grilled
- 2 Vidalia onions, peeled
- 2 tablespoons white wine
- 1 tablespoon butter, melted
- 1 tablespoon balsamic vinegar (do not substitute)
- 1 teaspoon chopped fresh parsley or 1/4 teaspoon desired dried herbs such as thyme, basil, marjoram or Fine Herbes
- Salt and freshly ground pepper to taste
Beef Stroganoff
By zeenieme
This classic Russian dish is easy to make; use frozen chopped onions and presliced mushrooms to speed preparation
- 1 (8 ounce) carton reduced-fat sour cream
- 3 tablespoons no salt added tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 pounds boneless sirloin steak, cut into 2 inch strips
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 (14 ounce) can less-sodium beef broth
- 2 cups sliced mushrooms
- Chopped fresh parsley (optional)
- 8 cups cooked medium egg noodles
Basic Marinara Sauce
By zeenieme
Heat oil in a large Dutch oven over medium heat
- 3 tablespoons olive oil
- 3 cups chopped yellow onion (about 3 medium)
- 1 tablespoon sugar
- 3 tablespoons minced garlic (about 6 cloves)
- 2 teaspoons salt
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon fennel seeds, crushed
- 2 tablespoons balsamic vinegar
- 2 cups fat-free, less sodium chicken broth
- 3 (28 ounce cans no-salt-added crushed tomatoes
Crown Roast of Pork with Apple and Sausage Stuffing
By zeenieme
Combine 1 tablespoon sage, salt, garlic, thyme and 1/2 teaspoon allspice in bowl
- 1 tablespoon plus 1 teaspoon dried rubbed safe
- 1 tablespoon coarse salt
- 2 large garlic cloves, pressed
- 1 teaspoon dried thyme
- 1/2 teaspoon plus 1/8 teaspoon ground allspice
- 1 - 6 1/2 to 7 pound crown roast of pork
- Apple and Sausage stuffing
- 1 pound sweet Italian sausage, casings removed
- 1/4 cup (1/2 stick) butter
- 5 cups chopped onions (about 3 large)
- 2 cups chopped celery
- 8 cups diced cored tart green apples (Granny Smith)
- 1 tablespoon dried rubbed safe
- 2 teaspoons dried thyme
- 1/2 teaspoon ground allspice
- 5 1/2 cups herbed cubed stuffing mix (about 10 ounces)
- Saute sausage, Remove to bowl. Add butter, onion and celery. Saute about 15 minutes. Add apples, saute about 10 minutes. Add sage, thyme and allspice, saute 1 minute. Add sausage. Stir in stuffing. Season. (Can be made 1 day ahead. Cover, chill.
- 2 - 14 1/2 ounce cans low-salt chicken broth
- 1/2 cup applejack
- 2 Tablespoon (1/4 stick) butter
- 1 cup finely chopped onion
- 2 Tablespoons all purpose flour
- 1/2 cup frozen apple juice concentrate, thawed
- Crab apples (optional)
- Fresh sage sprig (optional)
Chili Dip - Shirley Holland
By zeenieme
Spread cream cheese on bottom of 8x8 inch pan
- 1 large (8 ounce) cream cheese softened
- 1 can (15 ounce) chili w/o beans
- 1 small (about 4 ounces) can or jar green chili's, drained and chopped
- 8 ounces shredded cheddar cheese