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Recipes
Chinese Soup
By BClover
Directions. Heat the chicken broth till boiling then turn down heat to medium
- 6 ounces baby shrimp
- 6 ounces skinless, boneless
- chicken pieces cut into chunks
- 6 cups good chicken broth or stock
- 4 ounce mushrooms, sliced
- 1 can water chestnuts, sliced
- 1 cup broccoli cut up
- 1 cup carrots cut up
- 1 teaspoon salt
- 2 tablespoon sherry
Apple Upside-Down Cake
By BClover
1. Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray
- Topping:
- Cooking spray
- 3/4 cup sugar
- 1/4 cup water
- 3 cups (1/4-inch-thick) slices peeled Rome apples (about 2 large)
- 1/4 cup chopped walnuts
- Cake:
- 5.3 ounces cake flour (about 1 1/3 cups)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 3 tablespoons butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup 1% low-fat milk
- 3 large egg whites
Strawberries & Creme Frappuccino
By BClover
Place items in blend the the order listed above
- 1/2 cup Whole Milk (See Tips)
- 1/4 cups softened Vanilla Icecream
- 2 TBSP Strawberry Syrup
- 2 Whole Frozen Strawberries, chopped finely
- 5 ice cubes
Tossed greek salad
By BClover
In a salad bowl, combine the first 6 ingredients
- lemon dressing:
- 12 cups torn romaine
- 2 medium tomatoes, cut up
- 1 medium cucumber, sliced and halfed
- ½ medium red onion, large diced
- ½ cup black or greek olives sliced
- ½ cup herbed feta cheese crumbled
- ¼ cup oil or canola oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 2 garlic cloves, minced
- ½ tsp sugar
- ½ tsp dried oregano
- ¼ tsp salt ( optional)
- ¼ tsp dried thyme
- 1/8 tsp pepper
Grilled Chicken Marinade
By BClover
Although summer’s over, this marinade is a great excuse to get out and grill
- Ingredients:
- 1 tbsp Dijon mustard
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar (red wine vinegar works, too)
- 1 tsp hot chile powder
- Grated zest from an orange
- Juice from the orange
- Sea salt and pepper
Collard Greens
By BClover
Remove the stems and center ribs from the collard greens and discard
- * 1 1/2 pounds collard greens, rinsed (we have also used a combination of collard and mustard greens)
- * 1 tablespoon + 1/4 cup water
- * 4 slices bacon, center cut
- * 1 small onion, chopped
- * 1 tablespoon cider vinegar
- * 1 tablespoon 100% pure maple syrup
- * Salt, to taste
Mom’s Vegetable soup
By BClover
In a large pot place: 2 # of beef shank or Soup bone with meat 1 large can whole tomatoes add water to cover the me...
- 2 # of beef shank or Soup bone with meat
- 1 large can whole tomatoes
- 1 tsp salt.
- 5 carrots, peeled and cut in circle
- 3 celery stocks, sliced
- 1/2 onion, diced
- 3 potatoes, peeled and diced
- ¼ cup barley if you wish.
- 2 cuos shredded cabbage.
Sausage and Black Bean Soup
By BClover
Coat a medium saucepan with cooking spray, place over medium high heat until hot
- 6 oz turkey kielbasa sausage, sliced
- 1 c diced, green,sweet red or yellow pepper
- ½ c diced onion
- 1 c fresh sliced mushrooms
- 1 14 ¼ oz can fat free reduce sodium chicken broth
- 1 15 oz can no salt added black beans, drained and rinsed
- ¼ c picante sauce
- chopped cilantro optional
Sausage Wonton Stars
By BClover
Preheat oven to 350 degrees
- 1 package (12 ounces) wonton wrappers
- 1 pound bulk pork sausage
- 2 cups (8 ounces) shredded Colby cheese
- ½ medium green pepper, chopped
- ½ medium sweet red pepper, chopped
- 2 bunches green onions, sliced
- ½ cup ranch dressing
Sugar Cookie Icing
By BClover
In a small bowl, stir together confectioners' sugar and milk until smooth
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring