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Recipes
Pumpkin Risotto
By nancyjcanzi
Rice Dish
- 1 head of garlic
- 1 & 1/2 tblsp olive oil
- 1 c finely chopped leeks (whites)
- 2 c short grain rice
- 2 c peeled diced pumpkin (can use
- canned pumpkin, but will be thinner)
- 1/2 c orange juice
- 1-5 c vegetable stock
- 3 c baby spinach
- 1/2 c asiago or pecorino cheese
- 1/4 tsp grated nutmeg
- 1.2 c chopped toasted walnuts
Double Chocolate Cake
By nancyjcanzi
Directions 1. Allow eggs to stand at room temperature 30 minutes
- 3 eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 cup butter, softened
- 2 cups sugar
- 2 tsp. vanilla
- 1-1/2 cups milk
- 3 oz. dark or bittersweet chocolate, grated
- 1 recipe Chocolate Cream Cheese Frosting or Vanilla Sour Cream Frosting (recipe below)
Tuscan Tang Sauce
By nancyjcanzi
Mix together This garlicky, tangy sauce makes a delicious marinade for chicken and red meat
- 2 tablespoons balsamic vinegar,
- 1 tablespoon each Dijon mustard and minced garlic.
Batter Fried Chicken
By nancyjcanzi
1. MAKE BRINE Whisk water, salt, and sugar in large bowl until sugar and salt dissolve
- Halve breasts crosswise and separate leg quarters into thighs and drumsticks.
- Ingredients
- BRINE
- 1 quart cold water
- 1/4 cup salt
- 1/4 cup sugar
- 4 pounds bone-in, skin-on chicken pieces (see note)
- BATTER
- 1 cup all-purpose flour
- 1 cup cornstarch
- 5 teaspoons pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 3/4 cups cold water
- 3 quarts peanut or vegetable oil
Jubilee Smoothie
By nancyjcanzi
1. Place fruit in blender container
- 175 mL or 3/4 cup Frozen Raspberries
- 125 mL or 1/2 cup orange juice
- 125 mL or 1/2 cup pomegranate or cranberry juice
- 125 mL or 1/2 cup 2% vanilla flavour stirred yogurt
- 50 mL or 1/4 cup All-Bran Buds* cereal
Ft. Bragg Chicken
By nancyjcanzi
1In a large skillet heat olive oil over medium heat
- 2 Tbsp. olive oil
- 1 to 1-1/4 lb.
- 1 clove garlic, minced
- 2 tsp. snipped fresh oregano or 1/4 tsp. dried oregano,
- crushed 2 Tbsp. dry Marsala (optional)
- 1 tsp. anchovy paste or soy sauce
- 1/4 tsp. salt Lemon Halves (optional) Fresh Oregano Sprigs (optional)
- 1/4 tsp. freshly ground black pepper
- 2-1/2 to 3 lb. meaty chicken pieces
- Salt and freshly ground black pepper
- Lemon Halves (optional) Fresh Oregano Sprigs (optional)
Lasagne Formaggio
By nancyjcanzi
HEAT oven to 350°F. BROWN meat with onions in large skillet
- 1 lb. (450 g) extra-lean ground beef
- 1 onion, chopped
- 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
- 1 cup low-fat cottage cheese
- 2 cups Kraft 4 Cheese Italiano Light Shredded Cheese, divided
- 1/2 cup Kraft 100% Parmesan Light Grated Cheese, divided
- 1 egg, beaten
- 1 jar (700 mL) pasta sauce 1-1/2 cups no-salt-added diced tomatoes, drained
- 1/2 tsp. dried oregano leaves
- 12 lasagne noodles, cooked
Ginger-Garlic Dipping Sauce
By nancyjcanzi
In addition to being a delicious dipping sauce for dumplings, this can be used as a marinade for chicken, pork or t...
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced ginger
- 2 teaspoons toasted sesame oil
Sky-High Brunch Bake
By nancyjcanzi
HEAT oven to 400°F. SPRAY 9-inch springform pan with cooking spray
- 1 pkg. (411 g) frozen puff pastry (2 blocks), thawed
- 6 eggs
- 1 cup ricotta cheese
- Dash hot pepper sauce
- 2 pkg. (300 g each) frozen chopped spinach, thawed, well drained
- 1/4 cup Oscar Mayer Real Bacon Bits
- 1-1/2 cups Kraft Mozza-Cheddar Shredded Cheese
- 1 cup chopped red peppers
Julie's Noodle Casserole
By nancyjcanzi
Heat oven to 350°. Coat a deep 2-quart casserole dish with nonstick cooking spray
- 1 bag (12 ounces) whole-wheatwide noodles (such as ronzoni Healthy Harvest)
- 1 pound lean ground beef
- 1 container (15 ounces) refrigerated marinara sauce (such as buitoni)
- 1 container (16 ounces) 2% cottage cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded cheddar
- 1 large egg
- 3 scallions, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper