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Recipes

Vegetable Salsa

Vegetable Salsa

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This zesty salsa will last up to four days when refrigerated in a sealed container

  • 3 medium red or yellow tomatoes
  • 2 small zucchini
  • 2 Japanese eggplants
  • 2 small yellow squashes
  • 1/4 cup onion, minced
  • 1 tablespoon turmeric, minced or 1 tablespoon ground, dried turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon canola oil
  • 3 tablespoons freshly squeezed orange juice
  • Salt, to taste
0/5 (0 Votes)

Caramel Bubble Ring

Caramel Bubble Ring

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Generously grease a 10-inch fluted tube pan

  • 1/3 cup chopped pecans
  • 1/4 cup sugar
  • 4 teaspoons ground cinnamon
  • 2 11-ounc packages (12 each)refrigerated breadsticks
  • 1/3 cup butter or margarine, melted
  • 1/2 cup caramel-ice-cream topping
  • 2 tablespoons maple-flavored syrup
0/5 (0 Votes)

Pastitsio

Pastitsio

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It's a great make-ahead party dish with wide appeal!

  • 2 lbs ground lean ground beef or lamb
  • 6 garlic cloves, minced and divided
  • 4 teaspoons ground cinnamon
  • 2 teaspoons dried oregano
  • 1/2 teaspoon hot red pepper flakes
  • salt and ground black pepper
  • 1 can (28-ounces) crushed or ground peeled tomatoes
  • 1 can (8-ounces) tomato sauce
  • 1 pound penne
  • 1 can (12-ounces) regular or low-fat evaporated milk
  • 1-1/2 cups vegetable broth
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1-1/2 cups grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
0/5 (0 Votes)

Peanut Butter Cup Milkshake

Peanut Butter Cup Milkshake

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Place all ingredients into the Vitamix container in the order listed and secure lid

  • 1/4 cup milk
  • 2 cups vanilla ice cream
  • 2 tablespoons peanut butter
  • 2 tablespoons chocolate syrup
0/5 (0 Votes)

Crème Anglaise

Crème Anglaise

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In a large bowl, whisk together egg yolks and sugar

  • 4 large egg yolks
  • 1/4 cup sugar
  • 1/2 cup heavy cream
  • 1 cup milk
  • 1 vanilla bean scraped, seeds removed
  • Pinch of salt
  • 1 Tbsp. brandy
0/5 (0 Votes)

Salmon Dip

Salmon Dip

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Drain and debone salmon. Combine all ingredients until well blended

  • 1 can Salmon (deboned)
  • 1 (8 oz) cream cheese, softened
  • 1-1/2 tablespoon grated onion
  • 2 teaspoons horseradish
  • 1/4 teaspoon salt
  • 1-1/2 tablespoons lemon juice
  • 1/2 cup walnuts
0/5 (0 Votes)

Easy Oven-Baked French Toast

Easy Oven-Baked French Toast

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Spray a 13 X 9-inch baking dish with nonstick cooking spray

  • 1 cup liquid egg substitute
  • 2 large eggs
  • 2-1/2 cups low-fat milk
  • 2/3 cup Splenda granulated sweetener
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1-1/2 teaspoons cinnamon
  • 12 ounces French bread, cut into 10 1-1/2 inch thick slices
  • 2 teaspoons powdered sugar (optional)
4/5 (1 Votes)

Mini Crab Cakes

Mini Crab Cakes

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These mini crab cakes are bite-size and incredibly easy to prepare

  • 8 ounces cream cheese, room temperature
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1 large egg
  • 1/4 cup sour cream
  • 1 teaspoon finely grated orange peel
  • 1/2 teaspoon finely grated lemon peel
  • 4 teaspoons plus 2 tablespoons chopped fresh chives, divided
  • 1/4 teaspoon coarse kosher salt
  • Large pinch of cayenne pepper
  • 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
  • 1 cup panko (Japanese breadcrumbs)
  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
  • Fresh chives, cut into pieces
4/5 (1 Votes)

Nacho Cheese Beef Bake

Nacho Cheese Beef Bake

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Cook noodles according to package directions

  • 2 cups egg noodles
  • 1 lb ground beef
  • 1 can (14-1/2 oz) diced tomatoes, undrained
  • 1 can (10-3/4 oz ) condensed nacho cheese soup, undiluted
  • 1 jar (5-3/4oz) sliced pimiento stuffed olives, drained
  • 1 can (4oz) chopped green chilies
  • 1-1/2 cups (6 oz) shredded cheddar cheese
  • 2 cups crushed tortilla chips
  • 1/3 cup prepared ranch salad dressing
  • shredded lettuce
  • sour cream and/or salsa (optional)
4/5 (1 Votes)

Mom's Amazing Caponata

Mom's Amazing Caponata

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Heat oil in a large nonstick skillet over medium heat

  • 1//3 cup olive oil
  • 3 cups peeled and diced eggplant
  • 1 1/2 cups chopped onion
  • 3/4 cup sliced mushrooms
  • 1/3 cup chopped green bell pepper
  • 2-3 cloves garlic, pressed
  • 1 cup tomato paste
  • 1 cup water
  • 1/2 cup stuffed green olives, halved
  • 2 tablespoons red wine vinegar
  • 1-1/2 teaspoons sugar
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Sliced French bread
0/5 (0 Votes)