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Pork Chili With or Without Beans

Pork Chili With or Without Beans

By

this was made substituting ground chicken, red beans with soy beans and lentils for a higher protein, higher iron

  • 2.5 pounds of pork stew meat trimmed of fat
  • Flour seasoned with salt, pepper for dredging (i don't do this)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 large garlic cloves, minced
  • 2 large jalapeno chili, minced (or use 1 tbsp hot chili peppers or 1/8 - 1/4 tsp cayenne pepper)
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried oregano
  • 1-1/2 15ounce cans fat free chicken broth
  • 1- 28 ounce can plum style tomatoes, drained, squeezed, and chopped
  • 1/2 cup dry white wine (optional, if you omit, deglaze the pan with 1/2 cup additional chicken broth.)
  • 1 - 15 ounce can kidney beans, drained (optional)
  • 1 - 15 ounce can black beans, drained (optional)
5/5 (1 Votes)

Toffee Almond Biscotti

Toffee Almond Biscotti

By

Preheat oven to 300 degrees F

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 large eggs
  • 2 tablespoons Amaretto, or 1 1/2 teaspoons of almond extract
  • 1 teaspoon vanilla extract
  • 3/4 cup slivered almonds
  • 3/4 cup toffee bits
4/5 (21 Votes)

Pina Colada Cake

Pina Colada Cake

By

This cake is so moist because of the glaze that is added to it

  • 1 1 1 box butter recipe cake mix
  • to needed to make cake (softened butter, eggs, water)
  • 1 1 oz.) can 1 (15 oz.) can Cream of Coconut (not coconut milk)
  • 1 1 oz.) can 1 (14 oz.) can sweetened condensed milk
  • 1 1 oz.) can 1 (15.25 oz.) can crushed pineapple in juice
  • 1 1 oz.) tub 1 (8 oz.) tub frozen whipped topping, thawed
  • sweetened coconut flakes, for topping
0/5 (0 Votes)

Mango Rosette Tartlets

Mango Rosette Tartlets

By

Make the pate brisee: Pulse flour, sugar, and salt in a food processor to combine

  • 2 1/2 2 1/2 1/2 cups all-purpose flour
  • 1 1 1 teaspoon granulated sugar
  • 1 1 1 teaspoon salt
  • 1 1 1/2-inch cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 to 1/2 1/4 to 1/2 1/2 cup ice water
  • 1/2 1/2 1/2 cup cold heavy cream
  • 1 1 1 tablespoon confectioners' sugar
  • 1/2 1/2 1/2 teaspoon pure vanilla extract
  • 1/2 1/2 1/2 cup creme fraiche
  • 2 2 2 mangoes, peeled and halved
  • 12 12 12 small fresh mint leaves
4.6/5 (9 Votes)

Spring Fruit Pizza

Spring Fruit Pizza

By

Directions 1. Heat oven to 375°F

  • lb container) 3½ cups assorted fresh fruit
0/5 (0 Votes)

Mesclun with Berries and Sweet Spiced Almonds

Mesclun with Berries and Sweet Spiced Almonds

By

Maureen Callahan, Cooking Light MAY 2008

  • Sweet Spiced Almonds:
  • 5 cups gourmet salad greens
  • 1 3/4 cups raspberries (about 1 [6-ounce] container)
  • 1/4 cup chopped fresh chives
  • 3 tablespoons champagne or white wine vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon country-style Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 6 tablespoons Sweet Spiced Almonds
  • 1 cup sliced almonds
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 large egg white, lightly beaten
  • Cooking spray
4.5/5 (4 Votes)

Icebox Cookies

Icebox Cookies

By

The cookies will keep for up to 4 days in an airtight container

  • Lemon Icebox Rounds:
  • 1 recipe Tender Tart Dough
  • 2 teaspoons finely grated lemon zest
  • 1/3 cup Turbinado or yellow-coloured decorator's sugar
  • Earl Grey Icebox Squares:
  • 1 recipe Tender Tart Dough
  • 1 Earl Grey tea bag
  • Chocolate Icebox Pinwheels:
  • 1 recipe Tender Tart Dough
  • 2 tablespoons Dutch process cocoa powder
0/5 (0 Votes)

Lemon Truffle Pie

Lemon Truffle Pie

By

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan

  • Crust
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • Filling
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons Pillsbury BEST® all-purpose flour
  • 1 cup water
  • 2 egg yolks, beaten
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 1 cup white vanilla baking chips or chopped white chocolate baking bar (6 oz)
  • 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
  • Topping
  • 1/2 cup whipping cream
  • 1 tablespoon sliced almonds, toasted
0/5 (0 Votes)

Creamy Lemon Blueberry Dessert

Creamy Lemon Blueberry Dessert

By

HEAT oven to 325°F. MIX wafer crumbs, 3 Tbsp

  • 40 Nilla Vanilla Wafers, crushed (about 1-1/2 cups)
  • 1 cup plus 3 Tbsp. sugar, divided
  • 3 Tbsp. Butter, melted
  • 4 pkg. (225 g each) Philadelphia Brick Cream Cheese, softened
  • 2 Tbsp. Flour
  • 1 cup Sour cream
  • 4 Eggs
  • 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
  • 1 pkg. (600 g) frozen blueberries, thawed, well drained and divided
  • 2 cups thawed Cool Whip Whipped Topping
4.6/5 (5 Votes)

Caramelized Onion and Goat Cheese Tarts

Caramelized Onion and Goat Cheese Tarts

By

Recipe courtesy Sandra Lee

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cups frozen chopped onions, thawed
  • 1 tablespoon sugar
  • Kosher salt
  • 4 ounces goat cheese, room temperature
  • 1 large egg
  • 2 tablespoons heavy cream
  • 1 teaspoon freshly chopped thyme leaves
  • 1 (14-ounce) box refrigerated pie crust
  • Special equipment: 1 (12-count) nonstick mini muffin tin
0/5 (0 Votes)