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Recipes
Low-Fat Blueberry Bran Muffins
By nancyjcanzi
Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 cups wheat bran
- 1 cup nonfat milk
- 1/2 cup unsweetened applesauce
- 1 egg
- 2/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt
- 1 cup blueberries
Brownie-Walnut Pie
By nancyjcanzi
Directions 1. For filling, in a small heavy saucepan melt butter and chocolate over low heat, stirring frequently
- 1/2 cup butter
- 3 ounces unsweetened chocolate, cut up
- 1 recipe Pastry for Single-Crust Pie
- 3 eggs, lightly beaten
- 1-1/2 cups sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla
- 1 cup chopped walnuts
- 1 recipe Hot Fudge Sauce or fresh fruit, such as raspberries, sliced strawberries, or sliced peaches, or vanilla ice cream (optional)
Grandma's Yeast Rolls
By nancyjcanzi
1.Dissolve 1 tablespoon of sugar into the water in a small bowl
- 3/4 cup white sugar, divided
- 1 3/4 cups warm water (110 degrees F
- /45 degrees C)
- 2 1/2 (.25 ounce) envelopes active dry
- yeast6 1/2 cups unbleached all-purpose flour
- (such as King Arthur®), or as needed
- 2 teaspoons salt
- 1/4 cup lard, melted
Fiesta Chicken Enchiladas
By nancyjcanzi
HEAT oven to 375ºF. HEAT large skillet sprayed with cooking spray on medium heat
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 1 each large green and red pepper, chopped
- 1 Tbsp. chili powder
- 3/4 cup salsa, divided
- 63 g (about 1/4 of 250 g-pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
- 3/4 cup Kraft Tex Mex Light Shredded Cheese, divided
- 8 small whole wheat tortillas
Cashew Pork and Broccoli
By nancyjcanzi
Although not native to China, cashews worked their way into Chinese cuisine and into stir-fries like this one
- 12 ounces lean boneless pork
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1/2 cup hoisin sauce
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/8 teaspoon crushed red pepper
- 1 tablespoon cooking oil
- 2 medium onions, cut into thin wedges
- 2 stalks celery, thinly bias-sliced (1 cup)
- 3 cups broccoli flowerets
- 2 cups hot cooked rice
- 1/2 cup dry roasted cashews
Old-fashioned beef stew
By nancyjcanzi
Preheat a large thick-bottomed pot over medium-high heat
- 1 kg (2 lbs) of stewing beef
- a sprinkle or two of sea salt and freshly ground pepper
- a splash of any vegetable oil
- a few carrots, peeled and roughly chopped
- a few stalks of celery, roughly chopped
- a few potatoes, peeled and roughly chopped
- a few parsnips, peeled and roughly chopped
- a few onions, peeled and roughly chopped
- 1 turnip, peeled and roughly chopped
- 1 x796 mL (28 oz) can of whole tomatoes
- 1/2 bottle or so of hearty red wine
- 750 mL to 1 L (3 to 4 cups) of homemade or canned beef broth
- a few bay leaves
- a few sprigs of fresh rosemary
- 1 jar of pickled baby white onions
- a few handfuls of frozen peas
- another sprinkle or two of salt and pepper
Fudge Ripple Turtle Brownies
By nancyjcanzi
1. In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth
- Prep: 30 minutes
- Bake: 30 minutes
- Stand: 2 hours
- Ingredients
- 1/2 cup butter
- 3 ounces unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup chopped pecans, toasted
- 3/4 cup semisweet chocolate pieces
- 20 vanilla caramels, unwrapped
- 1 tablespoon milk
Spinach Brownies
By nancyjcanzi
Cake
- Preheat oven to 350F
- 1 c. flour
- 1 tsp. salt
- 1 tsp. baking powder
- 2 beaten eggs
- 1 c. milk
- 1/2 c. butter, melted
- 1 c. chopped onion
- 1 lb. shredded cheddar cheese*
- 1 pkg. frozen chopped spinach, thawed & drained
Tony's Guac recipe
By nancyjcanzi
Dips
- 5 ripe avacadoes (dark skin, softly firm, no loose skin)
- 2 fine chopped green onions
- 1 1/2 limes
- salt (to taste)
- cayenne (to taste)
- chili (to taste)
- 1 fine chopped or pressed clove garlic
- 1 fine chopped tomato
Chicken, Potato and Vegetable Bake
By nancyjcanzi
HEAT oven to 400°F. PLACE chicken and vegetables in large baking dish; drizzle with dressing
- 6 boneless skinless chicken breasts (1-1/2 lb./675 g) 1-1/2 lb. (575 g) Yukon gold potatoes (about 3), peeled, coarsely chopped
- 3 carrots (1/2 lb./225 g), coarsely chopped or any other vegetable such as cauliflower or broccoli or peppers
- 1 onion, coarsely chopped
- 1/3 cup Kraft Calorie-Wise Zesty Italian Dressing
- 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese