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Recipes
Rosemary Potatoes
By fluteanjel
Place butter and garlic in an 8-inch square baking dish
- 1 tablespoon butter
- 1 teaspoon bottled minced garlic
- 1 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds red potatoes, quartered (about 4 cups)
Neely's Dry BBQ Ribs
By fluteanjel
Recipe courtesy Patrick and Mark Neely
- 3 to 4 pounds spare ribs
- 4 ounces Neely's Seasoning Mix, recipe follows
Sweet Potato and Pecan Flapjacks
By fluteanjel
Lightly spoon all-purpose flour into dry measuring cups; level with a knife
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/4 cup chopped pecans, toasted
- 3 tablespoons yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup fat-free milk
- 1 cup mashed cooked sweet potato
- 3 tablespoons brown sugar
- 1 tablespoon canola oil
- 1/2 teaspoon vanilla extract
- 2 large egg yolks
- 2 large egg whites, lightly beaten
- Cooking spray
Pylos' Moussaka
By fluteanjel
Recipe courtesy Diane Kochilas
- 3 to 4 tablespoons olive oil
- 3 large red onions, finely chopped
- 1 pound button mushrooms, trimmed and coarsely chopped
- 3 cloves garlic, finely chopped
- 2 pounds ground beef, or combination ground beef and lamb
- 2 cups chopped plum tomatoes
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- Pinch of ground cloves
- 3 bay leaves
- 1 cup dry white wine
- Salt and pepper
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 7 cups milk
- Salt and pinch of white pepper
- Pinch of nutmeg
- 2 egg yolks
- 1/2 cup fresh Greek anthotyro cheese (or ricotta), drained
- 1/2 cup grated kefalotyri cheese (or other hard, yellow sheep's milk cheese)
- 2 to 3 1/8-inch eggplants, peeled and cut lengthwise into 1/8-inch slices
- 2 1/8-inch zucchini, trimmed and sliced on the bias into large ovals, 1/8-inch thick
- 3 1/8-inch to peeled and cut lengthwise into 1/8-inch slices, and kept in a bowl of water to prevent oxidation
- Olive oil
- 1 1/2 cups canned chopped tomatoes, drained
- Salt and pepper
Barbecued Chicken Hash
By fluteanjel
Preheat oven to 375° Heat oil in a large cast-iron or heavy skillet over high heat
- 1 1/2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped carrot
- 4 cups chopped roasted skinless, boneless chicken breasts (about 4 breasts)
- 3 1/2 cups frozen hash browns
- 3/4 cup water
- 1/2 cup barbecue sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 1 jalapeño pepper, seeded and minced
Americana Pot Roast
By fluteanjel
Preheat oven to 300°. Place a Dutch oven coated with cooking spray over medium-high heat until hot
- Cooking spray
- 1 (4-pound) boned rump roast
- 6 cups (1/4-inch-thick) sliced onion (about 3 medium)
- 2 tablespoons Hungarian sweet paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 garlic cloves, crushed
- 1/2 cup water
- 1/2 cup dry red wine or 2 tablespoons red wine vinegar
- 1 (14 1/4-ounce) can low-salt beef broth
- 6 small red potatoes (about 1 pound)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 carrots, cut into 1 1/2-inch-thick pieces (about 1 pound)
Grilled Cuban Sandwiches
By fluteanjel
Spread mustard evenly over cut sides of bread
- 2 tablespoons Dijon mustard
- 1 (8-ounce) loaf French bread, cut in half horizontally
- 6 ounces reduced-fat Swiss cheese, thinly sliced (such as Alpine Lace)
- 6 ounces deli-sliced ham (such as Hillshire Farms)
- 8 sandwich-sliced dill pickles
- Cooking spray
Black Bottom Banana-Cream Pie
By fluteanjel
Prepare and bake Pastry Crust in a 9-inch pie plate
- 1 (9-inch) Pastry Crust
- 3 tablespoons cornstarch, divided
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- Dash of salt
- 1 1/3 cups 1% low-fat milk, divided
- 1 ounce semisweet chocolate, chopped
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon stick margarine or butter
- 2 teaspoons vanilla extract
- 2 ounces block-style fat-free cream cheese, softened
- 2 cups sliced ripe banana (about 2 large bananas)
- 1 1/2 cups frozen fat-free whipped topping, thawed
- Chocolate curls (optional)
Spinach-and-Artichoke Dip
By fluteanjel
Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (...
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1/2 cup fat-free sour cream
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/4 teaspoon black pepper
- 3 garlic cloves, crushed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 (8-ounce) block fat-free cream cheese, softened
- 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Cookie Base
By fluteanjel
Heat oven to 375° F. Line two baking sheets with parchment paper or aluminum foil
- 2 sticks unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/4 teaspoons baking soda