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Recipes
Chicken Teriyaki
By Tdunl
Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs
- For brine:
- 1/2 C water
- 2 Tbs dark soy sauce
- 2 Tbs dark brown sugar
- 2 Tbs mirin
- 4-6 skin-on filleted (boneless) chicken thighs
- For teriyaki sauce:
- 2 Tbs mild flavored honey (or maltose)
- 2 Tbs dark soy sauce
- 2 Tbs mirin
- 2 Tbs sake
Minestrone Soup
By Tdunl
from 700 club
- ● 1-2 can chicken broth
- ● 2 tsp olive oil
- ● worcestershire sauce (to taste, more makes spicier)
- ● salt/pepper
- ● 1 large can tomatoes
- ● 1 can corn , undrained
- ● 1 can chickpeas, undrained
- ● 2 cup kale, can omit if desired
- ● 10 oz. spinach, frozen
- ● cabbage
- ● 2 cup red potatoes, diced
- ● frozen peas
- ● 1 small onion, diced
- ● 3 stalks celery
- ● 1 cup zucchini, diced
Cherry Tomato Bites
By Tdunl
1. Cut a thin slice off top of each tomato
- ● 2 pints cherry tomatoes
- ● 8 oz. cream cheese, softened
- ● 6 slices bacon, cooked and crumbled
- ● 1/4 cup green onions, minced
- ● 1/4 cup fresh parsley, minced
- ● 1/4 tsp worcestershire sauce
Gluten-free Hot Breakfast Cereal
By Tdunl
1. Grind the basmati rice in a coffee grinder until it resembles a coarse powder
- 1 cup brown basmati rice
- 1/2 cup quinoa
- 1/2 cup millet
- 1/2 cup buckwheat groats
- 1/2 cup sesame seeds
- 1/2 cup flax seeds
- 1/2 cup cornmeal
- 1/2 cup amaranth
Spaghetti Oriental
By Tdunl
from Grandma Blessing
- ● 2 tsp salt
- ● 1 lb. ground beef
- ● 1 cup chopped onion
- ● 1 cup chopped celery
- ● 8 oz. thin spaghetti
- ● 1 can tomato soup
- ● 1 can bean sprouts
- ● 8 oz. Cheese Whiz
Vegan Enchiladas
By Tdunl
Preheat oven to 350F. In a large pot heat onions until caramelized, stirring frequently for about 5 minutes on me...
- 4 handfuls baby spinach
- 1-2 jars enchilada sauce or pasta sauce
- 2 bell peppers, chopped
- 2 zucchini, chopped
- 2 medium onion, chopped
- 2 tsp chili powder
- 1/4-1/2 tsp sea salt, to taste
- 2 tsp nutritional yeast
- 2 tsp lime juice (optional)
- 2 cans cooked black beans, rinsed and drained
- 12 whole grain tortillas
- Vegan cheeze sauce for the topping: (4 tbsp hummus, 2 tsp or a bit more milk, 1/2 tsp nutritional yeast)
Beef Roast- Any Night Beef Roast
By Tdunl
1. Score roast lightly, criss-crossing diagonally, using tip of small paring knife
- ● 3 lb. beef eye round roast
- ● 1/2 cup Zesty Italian Dressing
- ● 1 Tbsp. Horseradish
- ● 1 tsp dried rosemary leaves
Pan-roasted chicken with wild mushroom vinaigrette
By Tdunl
Bobby Flay
- Canola oil
- 4 boneless, skinless, chicken breasts (about 8 ounces each)
- Kosher salt and freshly ground black pepper
- 3 or 4 large shiitake mushrooms, brushed clean, stems removed, halved and thinly sliced
- 1/2 cup homemade chicken stock or store bought chicken stock (Swanson
- 2 teaspoons finely chopped fresh thyme
- 3 tablespoons aged balsamic vinaigrette
- 1 tablespoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped fresh flat leaf parsley
Bacon Wrapped Waterchestnuts
By Tdunl
Yum-yum!!
- ● 2 small cans waterchestnuts, drained
- ● 1 pkg bacon
- ● 1/2 cup brown sugar
- ● 3/4 cup ketchup
- ● 1 tbsp soy sauce
Enchiladas- Awesome Enchiladas
By Tdunl
1. Place the chicken in a large pot and add water to cover
- ● 2 lb. skinless, boneless chicken breast meat - cut into chunks
- ● 1 (10.75 ounce) can condensed cream of chicken soup
- ● 1 1/4 cups sour cream
- ● 1/4 tsp. chili powder
- ● 1 tbsp. butter
- ● 1 small onion, chopped
- ● 1 (4 ounce) can chopped green chilies, drained
- ● 1 (1.25 ounce) package mild taco seasoning mix
- ● 1 bunch green onions, chopped, divided
- ● 1 cup water
- ● 1 tsp. lime juice
- ● 1/2 tsp. onion powder
- ● 1/2 tsp. garlic powder
- ● 5 (12 inch) flour tortillas
- ● 3 cups Cheddar cheese, shredded, divided
- ● 1 (10 ounce) can enchilada sauce
- ● 1 (6 ounce) can sliced black olives