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Recipes
Champagne Cosmos
By molpel
Combine the cranberry juice, Grand Marnier and lime juice in a small pitcher and mix well
- 1 1/2 C Cranberry Juice Cocktail, chilled
- 1/2 C Grand Marnier
- 3 Tbl Fresh Lime Juice
- 8 thin strips of Lime Zest (from 2 limes), each about 1/4" wide and 3" long
- 2 750ml bottles Brut Sparkling Wine or Champagne, chilled
Sauteed Chicken with Chardonnay Sauce
By molpel
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a mea...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, divided
- 1 1/2 cups thinly sliced mushrooms
- 1 1/2 tablespoons finely chopped shallots
- 1 cup chardonnay or other dry white wine
- 2 cups Chicken Stock
- 2 tablespoons chopped fresh parsley
Engagement Chicken
By molpel
osition an oven rack in the upper third of the oven and preheat the oven to 400°F
- 1 whole chicken (approximately 4 pounds)
- 1 ⁄2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
- 1 tablespoon kosher or coarse sea salt
- 1 ⁄2 teaspoon freshly ground pepper
- Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)
Peanutty Baked Chicken Cutlets
By molpel
A quick spritz of cooking spray on the cutlets before they hit the hot oven enhances the crispness and color of the...
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/3 cup peanuts
- 1 cup panko (Japanese breadcrumbs)
- 4 (1/2-inch-thick) chicken breast cutlets (about 1 pound)
- Cooking spray
- 1/4 cup peach chutney
Basic Chili
By molpel
Cook ground beef and onion in a Dutch oven until meat is browned, stirring until it crumbles; drain
- 1 lb Ground Beef
- 1/2-1 C Water
- 1 16oz can Light Red Kidney Beans, undrained
- 1 6oz can Tomato Paste
- 1 medium Onion, chopped
- 1 16oz can Crushed Tomato, undrained
- 1 8oz can Tomato Sauce
- 2-4 Tbl Chili Powder
WW Pasta Puttanesca
By molpel
points value: 9
- 8 oz uncooked spaghetti
- 1 Tbsp olive oil
- 4 clove(s) (medium) garlic clove(s), minced
- 14 1/2 oz canned diced tomatoes, undrained
- 8 medium olive(s), Kalamata variety, pitted and chopped
- 1/4 cup(s) canned tomato paste
- 1 Tbsp capers
- 1/4 tsp crushed red pepper flakes
- 1/2 cup(s) DiGiorno Full-moisture Grated Romano Cheese, grated (or Asiago)
- 1/4 cup(s) basil, sliced
Churro Cupcakes with Cinnamon Mascarpone Frosting
By molpel
To make the cupcakes Preheat the oven to 350 degrees
- FOR THE CUPCAKES
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 (1 stick) cup unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk, at room temperature
- FOR THE CINNAMON SUGAR
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- FOR THE FILLING
- 3/4 cup dulce de leche
- 1/4 cup sour cream
- FOR THE FROSTING
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup confectioners' sugar, sifted
- 1/4 tsp. cinnamon
WW Polynesian Steak and Sweet Potatoes
By molpel
points value: 6
- 12 oz raw lean flank steak, or London Broil
- 3 small sweet potato(es), cut in half and each half cut into 6 wedges
- 1 cup(s) pineapple juice, or pineapple-orange juice
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp ground ginger
- 1/4 tsp black pepper, freshly ground
- 1 spray(s) cooking spray
Oronoque Crumb Topping
By molpel
Mix flour and sugar together, then cut in the butter or margarine until crumbly
- 1/3 C Sugar (part Light Brown)
- 1/3 C Butter or Margarine
- 2/3 C Flour
Pasta a Fagioli
By molpel
Heat the oil in a large soup kettle or stock pot
- 1/4 C. Olive Oil
- 4 Lg. Garlic cloves, minced
- 1 tsp Rosemary, dried
- 1 1/2 C. Canned Whole Tomatoes, chopped
- Salt
- Pepper
- 7 C. Chicken Stock or Cold Water
- 6 oz Small Pasta (Ditalini)
- 2 19oz cans Cannellini Beans, drained and rinsed