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Recipes
Raspberry Cup Cakes
By tori420d
Directions Line a 12 cup muffin pan with paper cup liners
- 3/4 cup graham cracker crumbs
- 1/4 cup chopped pecans
- 3 tablespoons butter, melted
- 3/4 cup fresh raspberries, crushed
- 1/2 (8 ounce) package cream cheese
- 10 1/2 fluid ounces sweetened condensed milk
- 1 cup frozen whipped topping, thawed
Clinton Kelly's Ginger-Orange Chicken with Coconut Rice
By tori420d
6 Chicken Thighs (bone in; skin on) Salt and Pepper to taste 1 cup Orange Marmalade 1 piece of fresh Ginger (about...
- For the Chicken:
- 1 cup Orange Marmalade
- 1 piece of fresh Ginger (about 1 inch; peeled and grated)
- 3 tablespoons Extra Virgin Olive Oil
- 6 Chicken Thighs (bone in; skin on)
- 1 1/2 cups freshly squeezed Orange Juice
- 1 cup White Wine
- 1/4 cup Brown Sugar
- Salt and Pepper to taste
- Peanuts (toasted and chopped to garnish)
- For the Rice:
- 2 cups White Rice
- 2 1/2 cups Water
- 1 13.5-ounce can Coconut Milk
- 1/2 cup shredded Sweetened Coconut (lightly toasted)
- 1/2 cup Golden Raisins (soaked in warm water for 5 minutes)
- 3 Scallions (thinly sliced on a bias; plus more for garnish)
Raspberry Topped Lemon Pie
By tori420d
Instructions HEAT oven to 325ºF
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/2 cup lemon juice
- 1 (6 oz.) prepared graham cracker pie crust
- 1 (10 oz.) package frozen raspberries, thawed
- 1 tablespoon cornstarch
- Frozen whipped topping, thawed
Rachael Ray: Rachael's Daytime Talkshow
By tori420d
Yields: Preparation Place chicken in a 4- to 6-quart slow cooker
- Share:
- 1 1/2 pounds boneless, skinless chicken breast
- 2 15-ounce cans Great Northern or Navy beans, undrained
- 1 zucchini, diced
- 1 red pepper, diced
- 1 1/2 cups frozen corn
- 1 envelope taco seasoning
- 1 4 1/2-ounce can chopped green chilies
- 1 can condensed cream of chicken soup
- 1 cup chicken broth
- 1/2 cup sour cream (goes in at the very end)
- Montery Jack cheese, green onions or cilantro, for garnish (optional)
- Tortilla chips, for serving
Slow Cooker Chicken Parisienne
By tori420d
Directions Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste
- 6 skinless, boneless chicken breast halves
- salt and pepper to taste
- paprika to taste
- 1/2 cup dry white wine
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1 cup sour cream
- 1/4 cup all-purpose flour
Rachael Ray: Rachael's Daytime Talkshow
By tori420d
Yields: Serves 4 Preparation Add all ingredients to a slow cooker and cook on low for 6 hours
- Share:
- 4 boneless, skinless chicken breasts
- 1 packet of McCormick taco seasoning
- 1 can cream of mushroom soup, such as Campbell’s
- 1 cup salsa
- 1 cup sour cream
Key Lime Cake
By tori420d
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
- Butter, for greasing pan
- Flour, for dusting pan
- One 3-ounce package lime flavored gelatin
- 1 1/3 cups granulated sugar
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups vegetable oil
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 5 large eggs, slightly beaten
- 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
- 1/2 cup confectioners' sugar
- 1/2 cup (1 stick butter), room temperature
- One 8-ounce package cream cheese, room temperature
- One 1 pound box confectioners' sugar
Cooking Light's Microwave Almond Brittle
By tori420d
Line a jelly-roll pan with parchment paper
- 1 cup Sugar
- 1/2 cup Light-Colored Corn Syrup
- 3/4 cup coarsely chopped Almonds (toasted)
- 1 tablespoon Butter
- 1/2 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
- 1 teaspoon Baking Soda
Pork and Brussels Sprouts Stir-Fry
By tori420d
DIRECTIONS: Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; tr...
- 3 tbsp. oil
- 1/2 lb. boneless pork loin chops, cut into 1/4-inch thick strips
- 1 lb. brussels sprouts, halved
- 2 scallions, whites and greens sliced separately
- 2 cloves garlic, chopped
- 1/3 cup soy sauce
- 2 tbsp. brown sugar
Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry)
By tori420d
Directions Directions In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce
- 2 chicken breasts (equaling 1 pound total), cut into 1 1/2-inch cubes
- Sea salt and freshly ground white pepper
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed and minced
- 1 tablespoon peeled and grated ginger
- 2 tablespoons Shaohsing rice wine or dry sherry
- 1/2 teaspoon crushed dried red Sichuan chiles or chile flakes, more if desired
- 1 teaspoon Chinese five-spice powder
- 1 large carrot, peeled and sliced very thinly on an angle
- 2 small bok choy, cut in half, core removed, white part sliced and leaves left whole
- 8 ounces shiitake or assorted wild mushrooms, sliced
- One 8-ounce can drained water chestnuts, sliced
- 3/4 cup chicken stock
- 1 teaspoon dark soy sauce
- 1 to 2 tablespoons light soy sauce
- 2 scallions, finely chopped
- Serving suggestion: steamed jasmine or brown rice