Menu Enter a recipe name, ingredient, keyword...

NiteSki's profile page

Recipes

Apple Tuna Sandwiches

Apple Tuna Sandwiches

By

In a large bowl, combine the first six ingredients; stir in tuna and apple

  • 1/3 cup fat-free mayonnaise
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped walnuts
  • 2 tablespoons finely chopped onion
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon sugar
  • 1 pouch (7.1 ounces) light water-packed tuna
  • 1/2 cup chopped red apple
  • 6 slices reduced-calorie bread, toasted
  • 6 lettuce leaves
4.3/5 (6 Votes)

Pico de Gallo

Pico de Gallo

By

In a nonreactive bowl, combine all ingredients

  • 2 medium tomatoes, diced small
  • 1/2 medium white onion, diced small
  • 1/2 to 1 serrano chile, minced
  • 1 teaspoon coarse salt
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped fresh cilantro leaves
4.8/5 (6 Votes)

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

By

1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs

  • FILLING:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter
  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
  • TOPPING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • 1 . In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.
  • 2 . Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool.
  • 3 . For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen.
4.6/5 (17 Votes)

Sweet-and-Sour Meat Loaf (microwave)

Sweet-and-Sour Meat Loaf (microwave)

By

In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper

  • 1 egg, lightly beaten
  • 5 tablespoons ketchup, divided
  • 2 tablespoons prepared mustard
  • 1/2 cup dry bread crumbs
  • 2 tablespoons onion soup mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
4.4/5 (10 Votes)

Cilantro-Lime Rice

Cilantro-Lime Rice

By

In a medium saucepan, bring 1 1/2 cups water to a boil

  • cup long-grain white rice
  • Coarse salt
  • 1/2 cup fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 garlic clove
4.4/5 (10 Votes)

BBQ: Pulled Pork Sauce

BBQ: Pulled Pork Sauce

By

Combine water and brown sugar and stir until dissolved

  • 1 1/2 cups apple cider vinegar
  • 1/2 cup hot water
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne
4.5/5 (8 Votes)

Parmesan Broccoli Balls

Parmesan Broccoli Balls

By

Place broccoli in a medium saucepan with enough water to cover

  • (10 ounce) package chopped frozen broccoli, thawed
  • 1 (6 ounce) package chicken flavored dry stuffing mix
  • 1/2 cup grated Parmesan cheese
  • 1 medium onion, chopped
  • 6 eggs, beaten
  • 3/4 cup margarine, melted
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
4.5/5 (12 Votes)

Agua de Sandía (Watermelon Water)

Agua de Sandía (Watermelon Water)

By

Place one cup diced watermelon in blender, along with two cups of the water

  • 2 cups diced seedless watermelon, with rind removed
  • 6 cups water
  • 1/2 cup sugar (or to taste)
0/5 (0 Votes)

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins

By

Preheat oven to 350 degrees

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
4.6/5 (14 Votes)

Sour Cream Potatoes

Sour Cream Potatoes

By

Place potatoes in a large saucepan and cover with water

  • 10 medium red potatoes, peeled and quartered
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup (8 ounces) sour cream
  • 1/4 cup 2% milk
  • 2 tablespoons butter, divided
  • 1 tablespoon dried parsley flakes
  • 1-1/4 teaspoons garlic salt
  • 1/4 teaspoon paprika
  • 1 . Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  • 2 . In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
  • 3 . Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 10 servings.
4.7/5 (12 Votes)