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Recipes
Artichoke Chicken
By Tdunl
1. Preheat oven to 375 degrees F (190 degrees C)
- 1 (15 ounce) can artichoke hearts, drained and chopped- squeezed out artichokes
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise (or 1/2 sour cream and 1/2 mayo)
- 1 pinch garlic pepper
- 4 skinless, boneless chicken breast halves (can use boneless chicken thighs too)
Chicken Neapolitan Soup
By Tdunl
Delicious!!
- ● 1/2 cup uncooked rice
- ● 1 cup elbow macaroni
- ● 1 14 oz chicken broth
- ● 2 10 3/4 oz cream of chicken soup
- ● 2 1/2 cup milk
- ● 2 cup chopped ham
- ● 1 onion , chopped
- ● 2 carrots, chopped
- ● 1 green pepper, chopped
- ● 1/4 cup butter
- ● 1 16 oz can whole tomatoes
- ● 2 cups cooked chicken/turkey, chopped
- ● 2 tsp salt
- ● 1/2 cup heavy cream
Poached Eggs
By Tdunl
transfer eggs to a fine mesh strainer, and gently swirl it around until all the excess white is drained away
- Eggs
Pheasant in a Pressure Cooker
By Tdunl
Beat eggs with a little water Mix enough bread crumbs to coat the pheasant in another bowl with salt, pepper and H...
- Bread crumbs
- Salt
- Pepper
- Hungarian Paprika
- Pheasant
- Eggs
- Vegetable oil
- 1/2 cup chicken broth
- 2 T butter
Angel Food Shortcakes
By Tdunl
Preheat oven to 325°. 1
- Cake:
- ● 1/2 cup sifted cake flour
- ● 3/4 cup granulated sugar, divided
- ● 6 large egg whites
- ● 1/2 tsp. cream of tartar
- ● 1/8 tsp. salt
- ● 3/4 tsp. fresh lemon juice
- ● 3/4 tsp. vanilla extract
- ● 1/2 tsp. almond extract
- ● 3 tbsp. slivered almonds
- ● 1 tbsp. powdered sugar
- ● Cooking spray
- Sauce:
- ● 2 tbsp. granulated sugar
- ● 2 tbsp. brandy
- ● 2 tsp. fresh lemon juice
- ● 1 (10-ounce) package frozen unsweetened raspberries, thawed
- Fruit:
- ● 1 1/2 cups fresh blackberries or raspberries
- ● 1 1/2 cups fresh blueberries
- ● 3 tbsp. granulated sugar
- ● 2 tbsp. brandy
- Glaze:
- ● 1/4 cup seedless raspberry jam
- ● 2 tsp. water
Orzo with Spinach and Feta Salad
By Tdunl
From April Keiffer
- 5 cups water
- 2 cups uncooked orzo (rice-shaped pasta)
- 5 cups coarsely chopped spinach
- 1 cup (4 ounces) crumbled feta cheese
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
Penne with Spinach and Feta
By Tdunl
1. Cook pasta according to package directions, omitting salt and fat
- 12 ounces uncooked whole-wheat penne (or other small shaped pasta)
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 2 garlic cloves, minced
- 1 1/2 cups pear or cherry tomatoes (about 1/2 pound) or 1/2 (14.5-ounce) can diced tomatoes, drained
- 3/4 cup fat-free, less-sodium chicken broth
- 1 (6-ounce) package fresh baby spinach or arugula leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup crumbled feta cheese
Creamy (No Cream) Sweet Corn and Potato Chowder
By Tdunl
Bring chicken broth to a boil in a large soup pot then add cauliflower
- 5 cups chicken broth
- 6 cups cauliflower florets (1 head)
- 1 Tablespoon butter or extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup milk (any kind)
- 1/2 teaspoon salt
- 6 slices bacon, chopped
- 1 small carrot, chopped
- 1 stalk celery, shopped
- 1 large shallot, chopped
- salt and pepper
- 4 cups frozen hash browns (16oz)
- 2 cups sweet corn kernels (fresh or frozen)
White Sauce for Pasta
By Tdunl
serve it over pasta and cooked vegetables
- ● 2 tbsp. stick margarine
- ● 3 tbsp. all-purpose flour
- ● 2 tbsp. butter-flavored granules*
- ● 3 tsp. reduced-sodium chicken bouillon granules
- ● 1 1/2 cups boiling water
- ● 1 cup fat-free milk
- ● pepper to taste
Corn Salad with Fritos
By Tdunl
From Joy Kise
- 2 cans corn, drained
- 1 cup mayo
- 1 cup green pepper, chopped
- 1/2 cup red onion, chopped
- 2 cups shredded Cheddar cheese
- Chili Cheese Fritos