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Recipes
Panzanella Salad
By Reneeb
Heat 2 tablespoons oil in a large skillet over medium-low heat
- Vinaigrette:
- Shake Shake together all ingredients in a small jar.
- 1 1 1 t. garlic, minced1/2 t. Dijon mustard3 T. champagne vinegar1/4 c. olive oil1/2 t. salt1/4 t. pepper
Steak Quesadilla(Leftover steak)
By Reneeb
Step 1: Put steak on the grill and cook until the steak reaches desired doneness (I usually like mine about med-rar...
- 1/2 lb sirloin steak
- 1 green pepper (diced)
- 1 onion (chopped)
- 1 garlic clove (minced)
- 1 tablespoon cilantro (minced)
- 1/4 teaspoon dried rosemary (crushed)
- 4 (6 inch) flour tortillas
- 1 roma tomato (diced)
- 1/4 cup fresh sliced mushrooms
- 1 1/2 cups mozzarella cheese
- oil (for cooking)
Sweet and Sour coleslaw
By Reneeb
. Whisk mayo with vinegar, ketchup, Dijon and hot sauce in a large bowl
- 3/4 cup light mayonnaise
- 1/3 cup cider vinegar
- 3 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tsp hot sauce
- 6 cups shredded cabbage, about 1/2 small green cabbage
- 3 carrots, coarsely grated
- 1 small red onion, very thinly sliced
Radish Tea Sandwich
By Reneeb
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 4
- .
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- Ingredients
- 1/2 bar (4 ounces) cream cheese, room temperature
- 8 slices (sandwich-size) whole-grain pumpernickel bread
- 4 large red radishes, ends trimmed, halved and thinly sliced
- Coarse salt and ground pepper
- 4 leaves Bibb lettuce, or butter lettuce, ribs removed
- Directions
- 1 .
- Spoon 1 tablespoon cream cheese in center of each slice of bread, spreading to the top and bottom, leaving a 3/4-inch border on sides. Layer half of bread slices with radish slices, overlapping slightly.
- 2 .
- Sprinkle lightly with salt and pepper; top with lettuce and remaining bread slices (cream cheese side down) to make 4 sandwiches. With a serrated knife, trim off crusts; cut each sandwich in half. Serve.
French Fried Cauliflower
By Reneeb
- 1 head cauliflower, cut into flowerets
- 3 eggs, beaten
- 1 sleeve round buttery crackers, crushed
- oil for deep frying
- Dip cauliflower into eggs; coat with cracker crumbs. Deep fry in a heavy skillet with 1/2-inch depth oil until golden; drain on paper towels. Makes 6 to 8 servings.
Baked Pita Chips
By Reneeb
Brush melted butter or spay with Pam butter
- 2 T sugar
- 2 t cinnamon
- 5 small(7") pitas
- 3 T butter (or spray)
Potato Pancakes
By Reneeb
- 4 4 4 potatoes, peeled and coarsely grated
- 1/4 1/4 1/4 c. milk
- 1 1 1 egg, beaten
- 1 1 1 onion, diced
- 2 2 2 T. all-purpose flour
- to and pepper to taste
- oil for frying
Creamy Philly Maple Bread Pudding
By Reneeb
Kraft website
- 1 T butter
- 2 Granny Smith apples, peeled and thinly sliced
- 1/2 pkg crem cheese
- 4 eggs
- 1 t vanilla or maple flavoured extract
- 1 1/4 c milk
- 1/2 c maple syrup(use 1 T for topping)
- 7 c french bread cubed
Jack's Favorite Pot Roast
By Reneeb
Line heavy pan or roaster with heavy duty foil, allowing extra to wrap around dinner ingredients and seal
- 2 - 3 1/2 lb. boneless beef pot roast (rump or chuck)
- 4 med. potatoes, peeled & quartered
- 4 med. carrots, cut into 1" pieces
- 1/2 lb. mushrooms
- 1 envelope Lipton's onion soup mix OR
- 1 envelope Lipton beefy mushroom soup mix
- 1/2 c. water
Sugar Snap Peas & Radish Salad
By Reneeb
1. Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl
- Serves 4
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- Ingredients
- 1 pound sugar snap peas, ends trimmed, and halved crosswise if desired
- 4 radishes, sliced paper-thin
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper, to taste