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Recipes
Flank Steak with Horseradish Sauce
By tori420d
Directions Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in
- HORSERADISH SAUCE:
- 1 (1 pound) beef flank steak
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1/8 teaspoon hot pepper sauce
- 1/4 cup fat-free mayonnaise
- 1/4 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 2 green onions, finely chopped
- 2 teaspoons prepared horseradish
Bread Machine Challah II
By tori420d
Directions Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread ma...
- 1 cup warm water
- 1/2 cup white sugar
- 1 tablespoon honey
- 1/2 cup vegetable oil
- 2 1/2 teaspoons salt
- 2 eggs, room temperature
- 4 cups bread flour
- 2 1/4 teaspoons bread machine yeast
- 1 egg, beaten
- 1 tablespoon water
Easy Orange Rolls
By tori420d
Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer...
- 1/2 (8-oz.) package cream cheese, softened
- 1/4 cup firmly packed light brown sugar
- 1 1/2 teaspoons orange zest
- 1 (11-oz.) can refrigerated French bread dough
- 2 tablespoons granulated sugar
- 1 tablespoon butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon orange juice
Flank Steak with Horseradish Sauce
By tori420d
Directions Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in
- HORSERADISH SAUCE:
- 1 (1 pound) beef flank steak
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1/8 teaspoon hot pepper sauce
- 1/4 cup fat-free mayonnaise
- 1/4 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 2 green onions, finely chopped
- 2 teaspoons prepared horseradish
Herbed Sweet 'n' Sour Chicken
By tori420d
Directions Preheat oven to 375 degrees F (190 degrees C)
- 2/3 cup uncooked long-grain white rice
- 1 1/3 cups water
- 6 tablespoons olive oil
- 6 tablespoons soy sauce
- 6 tablespoons honey
- 3 tablespoons distilled white vinegar
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons ground paprika
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
Blueberry Sauce
By tori420d
2006, Ina Garten, All Rights Reserved
- 1 1/2 pints fresh blueberries, rinsed
- 1 cup vanilla sugar
- 1 tablespoon fresh lemon juice
Lemon Yogurt Cake
By tori420d
2006, Barefoot Contessa at Home, All Rights Reserved
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
Campbell's® Swiss Vegetable Casserole
By tori420d
Directions Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/3 cup sour cream
- 1/4 teaspoon ground black pepper
- 1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed
- 1 (2.8 ounce) can French-fried onions
- 1/2 cup shredded Swiss cheese
MARTHASTEWART.COM
By tori420d
Directions Place potatoes in a large pot with enough water to cover by several inches
- 4 pounds russet potatoes (about 8 potatoes)
- 1 tablespoon plus 2 teaspoons salt
- 3 tablespoons cider vinegar
- 3 large eggs
- 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
- 1/2 teaspoon celery seed
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
- 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
- 1 medium onion, finely diced (1/2 cup)
- 10 cornichons, cut into 1/4-inch dice (1/4 cup)
- 3 scallions, thinly sliced (1/2 cup)
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon paprika
End of Summer Vegetable Casserole
By tori420d
Directions Pre-heat oven to 350 degrees F (190 degrees C)
- 1/4 cup olive oil
- 3 small zucchini, cut in half lengthwise then into 1/4-inch slices
- 3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
- 2 green bell peppers, cut into bite-size strips
- 2 red bell peppers, cut into bite-size strips
- 3 banana (or hot) peppers, seeded and chopped
- 2 sweet onions, sliced
- 5 eggs
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 8 ounces processed cheese food (eg. Velveeta), cubed
- 2 cups seasoned bread crumbs
- 1 cup grated Parmesan cheese
- garlic powder to taste (optional)
- onion powder to taste (optional)
- seasoned salt to taste (optional)
- black pepper to taste (optional)