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Recipes
Sweet and Sticky Korean Fried Chicken
By lkalemba
These Korean Chicken Wings are fried twice to make them extra crispy, then tossed in a sweet soy sauce glaze
- 2 cups vegetable oil
- 2 pounds chicken wings
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup soy sauce
- 1/4 cup plus 2 tablespoons sugar
Mocha Hazelnut Truffle Tartlets
By lkalemba
Heat oven to 375°F. Spray 24 mini muffin cups and top of pans with Crisco® Original No-Stick Cooking Spray
- 1 package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
- 1/2 cup powdered sugar
- 4 oz (half of 8-oz package) cream cheese, softened
- 2 tablespoons coffee-flavored liqueur or brewed coffee, room temperature
- 1/2 cup semisweet chocolate chips
- 1 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
- 24 chocolate-covered coffee beans (about 1/4 cup)
Makeover Overnight French Toast Recipe
By lkalemba
Directions In a large bowl, combine the eggs, egg substitute, milk, sugar, vanilla and salt
- BERRY SAUCE:
- Ingredients
- 4 eggs
- 1 cup egg substitute
- 3 cups fat-free milk
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 16 slices French bread (1 inch thick)
- 2 packages (12 ounces each) frozen unsweetened mixed berries, thawed
- 1/4 cup sugar
Ranch Dressing
By lkalemba
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, sal...
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
"Collard Greens" Southern Style
By lkalemba
Directions 1. Wash, Rince, Cut out Tough stems
- Ingredients
- bunch any amount of collard greens
- 1/2 lb bacon or (salt pork) uncooked cut into 1" pieces
- bacon drippings added to taste - 1 tsp salt
- water to cover
Sweet Potato and Sage Gratin
By lkalemba
Heat the oven to 350°F and lightly grease a 9x13 casserole or gratin dish with olive oil or butter
- For topping:
- 2 tablespoons unsalted butter
- 2 medium onions, peeled and sliced into thin half moons
- 3 pounds sweet potatoes or yams (3 to 4 large potatoes)
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, minced
- 1/4 cup fresh sage leaves, finely chopped
- 1/4 teaspoon chipotle pepper powder (optional)
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped sage leaves
- 1/2 cup fine dried breadcrumbs
- 1/2 cup grated Parmesan
- Olive oil
Southwest Chicken Skillet
By lkalemba
1.In 10-inch skillet, heat oil over medium-high heat
- 1 tablespoon vegetable oil
- 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
- 1 can (15 ounces) Progresso® black beans, rinsed and drained
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 1 Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
- 1 cup shredded Cheddar cheese (4 ounces)
Chicken Chow Mein
By lkalemba
In a large pot, saute celery in oil for about 5 minutes or until crisp-tender
- 1 * 1 tablespoon olive oil or vegetable oil
- 1 * 1 package fresh celery , sliced
- 1 * 1 cup bean sprouts (optional)
- 1 * 1 (4 oz) can shitaki mushroom pieces, drained
- 1 * 1 (7 oz) can sliced water chestnuts, drained
- 2 * 2 cups cut up cooked chicken
- 2 * 2 thinly (diagonally) sliced carrots, cooked
- 3 * 3 tablespoons cornstarch
- 1/2 * 1/2 tsp powdered ginger
- 1 1/2 * 1 1/2 tsp sugar
- 1/4 * 1/4 cup water
- 1/4 * 1/4 cup soy sauce
- 1 * 1 (10 ounce) can condensed chicken broth
- ------------------------------------------------------
- * hot cooked rice OR chow mein noodles
Clams Broiled with Lemon, Thyme and Parmesan
By lkalemba
In a large pot, bring the water to a boil
- 1/2 cup water
- 24 littleneck clams, scrubbed
- kosher salt
- 1/4 cup heavy cream
- 2 Tbsp dry white wine
- 2 Tbsp fresh lemon juice
- freshly ground pepper
- 2 Tbsp freshly grated Parmigiano-Reggiano cheese
- 2 tsp chopped thyme leaves
- 1 tsp finely grated lemon zest
Spaghetti alla Puttanesca
By lkalemba
Spaghetti alla puttanesca, or "whore’s pasta", is said to have originally been a favorite dish of Italian prostit...
- 1/4 cup extra-virgin olive oil
- 4 anchovy fillets, minced
- 3 plump garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- 1-28-ounce can crushed tomatoes in puree
- 15 salt cured black olives or ripe olives, halved
- 2 Tbsp. capers, drained and rinsed
- 1 pound spaghetti
- 1/2- 1 cup flat leaf parsley, snipped with scissors