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Recipes
Beef Satay
By Shelly17
From Sandra Lee's show "Money Saving Meals" - "Affordable Entertaining"
- 2 1/2 pounds top round or London broil
- 1/2 cup light soy sauce
- 1/4 cup canola oil, plus more for grill
- 1 tablespoon plus 1 teaspoon lime juice
- 1 tablespoon plus 1 teaspoon brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 4 scallions, thinly sliced
- Special equipment: 24 bamboo skewers, soaked in water 20 minutes
Crispy Coconut Shrimp (Martha Stewart)
By Shelly17
In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow...
- 1 1/2 cups sweetened shredded coconut
- 3/4 cup plain dried breadcrumbs
- 2 large egg whites
- 1 1/2 pounds medium shrimp, peeled and deveined (tail on)
- Coarse salt and ground pepper
- 4 cups vegetable oil
- Bottled sweet-and-sour sauce, for serving
- 1/2 cup plain yogurt
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon curry powder, preferably Madras
- Lime wedges, for serving (optional)
Sugar and Spice Cake
By Shelly17
From Southern Living, December 2011
- Vanilla Buttercream:
- 1 (18.25-oz.) package white cake mix
- 1 (16-oz.) container sour cream
- 1/4 cup butter, melted
- 2 large eggs
- 2 teaspoons apple pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries
- 1 (8-oz.) package cream cheese, softened
- 1 cup butter, softened
- 2 (16-oz.) packages powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and next 3 ingredients, beating at low speed just until blended. Increase speed to medium, and beat until well blended and smooth.
Chicken Sausage, Bean and Escarole Stoup
By Shelly17
Fill a deep skillet with one inch of water
- 1 package Italian-flavored chicken sausage
- 1 tablespoon extra-virgin olive oil (EVOO), plus some for drizzling
- 2 ounces pancetta, sliced and chopped
- 3 cloves garlic, chopped
- 1 pinch red pepper flakes
- 1 medium onion, chopped
- 1 bay leaf, fresh or dry
- Salt and freshly ground black pepper
- 3 heads escarole, washed and coarsely chopped
- 1 pinch freshly grated nutmeg
- 1 quart chicken stock
- 2 14-ounce cans cannellini beans, drained
- Ground nutmeg or fresh grated nutmeg (a couple of pinches)
- 1/2 cup flat-leaf parsley leaves
- 1 lemon zested
- Shaved Parmigiano Reggiano, for topping, optional
Chocolate-Hazelnut Pudding
By Shelly17
Low-Cal treat from Self Magazine, Nov 2012: This luscious pudding offers a tasty hit of calcium to help build bones
- 2 tablespoons cornstarch
- 2 cups 2 percent milk
- 3 oz gianduja (hazelnut-flavored dark chocolate), broken into small pieces
- 2 tablespoons sugar
- 1/8 teaspoon salt
Grilled Chicken with Tomato-Avocado Salad
By Shelly17
1. Preheat grill to high heat
- 1/4 cup nonfat buttermilk
- 3 tablespoons canola mayonnaise
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh thyme
- 1 teaspoon cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 garlic clove, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1 1/2 tablespoons olive oil
- 1 teaspoon onion powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon chipotle chile powder
- 2 ears yellow corn, shucked
- 1 small red onion, cut into 1/2-inch slices
- 2 yellow tomatoes, each cut into 4 slices
- 2 red tomatoes, each cut into 4 slices
- 1 cup cherry tomatoes, halved
- 1 sliced peeled ripe avocado
Caramelized Brussels Sprouts with Lemon
By Shelly17
1. In a 12-inch nonstick skillet heat 3 tablespoons of the oil over medium heat
- 1/4 cup extra-virgin olive oil
- 4 cups Brussels sprouts, rinsed, trimmed, and halved lengthwise
- Salt and freshly ground black pepper
- 2 tablespoons water
- Juice of half a lemon, about 1 Tbsp.
Pumpkin Streusel Muffins (Southern Living)
By Shelly17
A crunchy streusel tops these moist spiced muffins
- Muffins:
- 3/4 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 cups canned pumpkin
- 1/2 cup toasted chopped pecans
- 1/2 cup sweetened dried cranberries
- 1/2 teaspoon vanilla extract
- Pumpkin Pie Streusel:
- 1/2 cup chopped pecans
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, melted
- 1/4 teaspoon pumpkin pie spice
- Stir together pecans, brown sugar, flour, melted butter, and pumpkin pie spice.
Swedish Meatballs (Martha Stewart)
By Shelly17
1. Preheat oven to 275 degrees
- 8 ounces each ground sirloin and ground pork
- 1 (about 1/2 cup) small onion, coarsely chopped in a food processor
- 1/2 cup sour cream
- 1 large egg, lightly beaten
- 3 tablespoons fine dry breadcrumbs
- 1 1/2 teaspoons coarse salt
- Freshly ground pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 tablespoon vegetable oil
- 2 tablespoons dry red wine
- 2 tablespoons all-purpose flour
- 2 cups homemade or low-sodium store-bought beef stock
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Raspberry & Mascarpone Stuffed French Toast
By Shelly17
Coat bottom and sides of 7x11" or 9x13" baking dish with cooking spray (if using the smaller size, bake it much lon...
- Stuffed French Toast:
- Cooking spray
- 12 slices white bread, cut into pieces (best to use a hardier bread such as Italian or Challah, older bread is also good to use)
- 2 (8oz) packages mascarpone, scooped out into chunks
- 2 cups fresh raspberries, divided
- 12 eggs, beaten
- 2 cups half and half
- 1/2 cup maple syrup
- Raspberry Sauce:
- 2 cups water
- 2 cups sugar
- 4 tablespoons cornstarch
- 3 Tbsp. butter