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Recipes
Old Time Beef Stew Recipe
By bridgetinma
Paula Deen
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Dash ground allspice or ground cloves
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
Lentil Soup
By bridgetinma
Nutrition Facts Serving Size 651 g Amount Per Serving Calories 436 Calories from Fat 93 % Daily Value* Total Fat 10
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta
- 1 cup shredded Parmesan
Leek Salad
By bridgetinma
Remove the dark green portion of the leeks and discard
- 4 medium leeks
- 1/2 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried thyme
- 1 slice bacon, cooked crisp, chopped
Roasted Corn and Brussels Sprouts Succotash
By bridgetinma
Preheat the oven to 400 degrees F
- 1 tablespoon olive oil
- 3/4 pound bacon, diced
- 3 tablespoons chopped garlic
- 3 shallots, sliced
- 3/4 pound Brussels sprouts, outer leaves peeled, halved
- 1 (16-ounce) bag frozen corn kernels, thawed
- 2 tablespoons chopped fresh thyme leaves
- 1 (15-ounce) can white beans, drained
- 4 plum tomatoes, seeded and finely diced
- 3 tablespoons chopped fresh parsley leaves
- Pinch salt
- Pinch freshly cracked black pepper
- Squeeze fresh lemon juice
Shallot Vinaigrette
By bridgetinma
In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste
- 1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons finely minced shallots
- 2/3 cup extra-virgin olive oil
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Barbecue Chicken with Mac and Cheese
By bridgetinma
Preheat the broiler. Bring the cauliflower and milk to a boil in a large saucepan
- 3 cups chopped cauliflower florets (about 8 ounces)
- 1 cup low-fat milk
- 1 1/2 cups shredded reduced-fat cheddar cheese
- 1 tablespoon grated parmesan cheese
- 1 small plum tomato, halved
- 2 tablespoons barbecue sauce
- 4 skinless, boneless chicken thighs (about 1 pound)
- Kosher salt
- 6 ounces elbow macaroni (about 1 3/4 cups)
Boston Terrier Hot Dogs
By bridgetinma
A twist on the chili dog, these Boston Terrier Dogs are simmered in Boston baked beans and served on a potato bun
- 1 white onion, diced
- 3 slices bacon, chopped
- 1 cup white beans, canned and ready to heat and eat
- 1/2 cup ketchup
- 1/2 cup water
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon cider vinegar
- 6 hot dogs
- 6 hot dog buns, I prefer potato buns
Haddock with Bacon and Onions
By bridgetinma
Rachael Ray
- 2 pounds haddock filet, cut into 4 8-ounce portions
- 2 tablespoons lemon juice – about 1/4 lemon
- Salt
- EVOO – extra-virgin olive oil, for drizzling
- 1 tablespoon softened butter
- 6 slices smoky bacon, chopped
- 8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced--
- A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are
- widely available, so check for them in the local market.
- 1 large clove garlic, finely chopped
- 1 cup Italian bread crumbs
- 1/4 cup flat-leaf parsley, a couple of handfuls, chopped
- 2 tablespoons capers, drained and chopped
- 2 plum tomatoes, seeded and chopped
Tuna Croquette
By bridgetinma
Alton
- 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
- 2 green onions, chopped fine
- 2 teaspoons Dijon mustard
- 2 large eggs, beaten
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup panko bread crumbs, divided
- Olive oil, for sauteing
Easy Tomato,Rice and Corn Casserole
By bridgetinma
Serving- generous 1 cup Calories - 257 Total Fat 2 grams
- 1 tablespoon canola oil
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 cup white rice
- 1 tablespoon chili powder
- 2 cups frozen corn kernels
- 1 can diced tomatoes
- 14.5 ounce vegetable broth
- 3 plum tomato, seeded and chopped
- 3/4 cup shredded cheddar cheese