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Recipes
Falafel with Avocado spread
By Serree
To prepare patties, place pinto beans in a medium bowl; partially mash with a fork
- * Patties:
- * 1 (15-ounce) can pinto beans, rinsed and drained
- * 1/2 cup (2 ounces) shredded Monterey Jack cheese
- * 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
- * 2 tablespoons finely chopped green onions
- * 1 tablespoon finely chopped cilantro
- * 1/8 teaspoon ground cumin
- * 1 large egg white
- * 1 1/2 teaspoons canola oil
- * Spread:
- * 1/4 cup mashed peeled avocado
- * 2 tablespoons finely chopped tomato
- * 1 tablespoon finely chopped red onion
- * 2 tablespoons fat-free sour cream
- * 1 teaspoon fresh lime juice
- * 1/8 teaspoon salt
- * Remaining ingredients:
- * 2 (6-inch) pitas, each cut in half crosswise
- * 4 thin red onion slices, separated into rings
- * Microgreens
4 Cheese Stuffed Shells
By Serree
Preheat oven or broiler to 450 degrees F
- * Salt
- * 8 pieces jumbo pasta shells
- * 1 1/2 pounds ricotta cheese or part skim ricotta cheese
- * 1 pound mozzarella, diced
- * 1/2 cup grated Parmigiano-Reggiano
- * 1 cup shredded Asiago
- * 1/4 cup chopped flat-leaf parsley
- * 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- * 3 cloves garlic, chopped
- * 1 small onion, finely chopped
- * 1 can (28 ounces) crushed tomatoes
- * Salt and freshly ground black pepper
- * 6 or 7 leaves fresh basil, torn or shredded
Sweet Potato fries
By Serree
Preheat oven to 425 degrees F
- * 4 tablespoons olive oil
- * 1 teaspoon paprika
- * 1 teaspoon ground cinnamon
- * 2 sweet potatoes, peeled and cut lengthwise into 1/2-inch wide strips
- * 1/2 teaspoon salt
- * 2 tablespoons brown sugar
Tamale Pie
By Serree
cook meat, onion, and green pepper in a large skillet until meat is browned and vegetables are tender
- Topping:
- 18 oz ground beef
- 1 cup chopped onion
- 2 cup green pepper
- 2 8oz cans of tomato sauce
- 1 cup frozen corn
- 36 olives
- 1 clove of garlic, minced
- 2 Tbp sugar
- 2 tsp chili powder
- 1 tsp salt
- dash of pepper
- 1 1/2 cups shredded cheese
- 3/4 cup yellow corn meal
- 1/2 tsp salt
- 2 cups cold water
- 2 Tbs butter
Chicken Piccata
By Serree
Preheat the oven to 400 degrees F
- * 2 split (1 whole) boneless, skinless chicken breasts
- * Kosher salt and freshly ground black pepper
- * 1/2 cup all-purpose flour
- * 1 extra-large egg
- * 1/2 tablespoon water
- * 3/4 cup seasoned dry bread crumbs
- * Good olive oil
- * 3 tablespoons unsalted butter, room temperature, divided
- * 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- * 1/2 cup dry white wine
- * Sliced lemon, for serving
- * Chopped fresh parsley leaves, for serving
Pumpkin Cheesecake
By Serree
Preheat oven to 400°. To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely grou...
- * Crust:
- * 56 reduced-fat vanilla wafers (about 8 ounces)
- * 1 tablespoon butter or stick margarine, melted
- * Cooking spray
- * Filling:
- * 3 (8-ounce) blocks fat-free cream cheese, softened
- * 2 (8-ounce) blocks 1/3-less-fat cream cheese,
- softened
- * 1/2 cup granulated sugar
- * 1/2 cup packed brown sugar
- * 3 tablespoons all-purpose flour
- * 1 teaspoon ground cinnamon
- * 1/2 teaspoon ground nutmeg
- * 1/2 teaspoon ground ginger
- * 1/4 teaspoon salt
- * Dash of allspice
- * 2 teaspoons vanilla extract
- * 4 large eggs
- * 1 (15-ounce) can pumpkin
Vegetable quiche
By Serree
1. Saute vegetables in skillet (not onions) 2
- 1 unbaked 9 in pastry shell
- 1/2 cup of mayonnaise
- 1/2 cup green onions
- 1/2 cup mushrooms (chopped)
- 1/2 cup green, red and yellow peppers (chopped)
- 1/2 cup milk
- 2 eggs
- 2 cups cheddar cheese
Porcupine Meatballs
By Serree
In a medium mixing bowl, combine the tomato soup and the water
- 1 (10.75 ounce) can condensed tomato soup
- 1/2 cup water
- 2 pounds ground beef
- 1 1/4 cup uncooked rice
- 1 14. oz can diced tomato
- 1 small minced onion
- 1 teaspoon salt
- 1 dash ground black pepper
Chicken and Dumplings
By Serree
emove skin from chicken and shred meat into large pieces
- * 1 whole store-bought roast chicken (about 2 pounds)
- * 2 tablespoons vegetable oil
- * 1 container (7 ounces) chopped onions
- * 6 cans (14 ounces) low-sodium chicken broth
- * 1 teaspoon poultry seasoning
- * 1 teaspoon salt
- * 1/2 teaspoon ground pepper
- * 1 container (14 ounces) pre-cut carrot sticks, chopped
- * 1 container (14 ounces) pre-cut celery sticks, chopped
- * 1 roll (16.3 ounces) golden buttermilk biscuit dough
- * 1 can (10.5 ounces) condensed chicken gravy
Turkey and White Bean Chili
By Serree
In a large kettle, soak beans in cold water to cover by 2 inches overnight
- Emeril's Southwest Seasoning:
- * 1/2 pound dried navy beans, picked over
- * 2 tablespoons olive oil
- * 2 cups chopped yellow onion
- * 2 tablespoons minced jalapeno
- * 2 tablespoons minced garlic
- * 2 1/2 pounds ground turkey
- * 2 tablespoons Emeril's Southwest Essence, recipe follows
- * 1 2/3 tablespoons chili powder
- * 2 teaspoons kosher salt
- * 1/2 teaspoon ground cumin
- * 1/4 teaspoon dried oregano, crumbled
- * 1 bay leaf
- * 3 tablespoons cornmeal
- * 3 cups low-sodium chicken broth
- * 2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained
- * 2 (4-ounce) cans diced green chiles, undrained
- * 1 tablespoon finely chopped fresh cilantro stems
- * 1/4 cup heavy cream
- * 2 tablespoons finely chopped fresh cilantro leaves
- * Sour cream, for serving
- * Grated Cheddar or Monterey Jack cheese, for serving
- * Chopped green onions, for serving
- * 2 tablespoons chili powder
- * 2 teaspoons ground cumin
- * 2 tablespoons paprika
- * 1 teaspoon black pepper
- * 1 tablespoon ground coriander
- * 1 teaspoon cayenne pepper
- * 1 tablespoon garlic powder
- * 1 teaspoon crushed red pepper
- * 1 tablespoon salt
- * 1 tablespoon dried oregano