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Recipes
Muffin-Pan Meat Loaves Recipe
By ldelmas
Preheat oven to 375°. In a large bowl, combine the first nine ingredients
- TOPPING:
- 2 large eggs, lightly beaten
- 3/4 cup shredded Mexican cheese blend
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1-1/2 teaspoons hot pepper sauce
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 pound lean ground beef (90% lean)
- 3/4 pound ground turkey
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1 teaspoon prepared mustard
Creamy Asian Slaw
By ldelmas
Combine cooking creme and dressing in large bowl
- Ingredients1 tub(10 oz.) PHILADELPHIA Original Cooking Creme1/4 cup KRAFT Asian Toasted Sesame Dressing2 pkg.(12 oz. each) broccoli slaw1/2 cup PLANTERS Slivered Almonds1/2 cup golden raisins
Apple Streusel Muffins Recipe
By ldelmas
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt
- STREUSEL TOPPING:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup butter, melted
- 1-1/4 teaspoons vanilla extract
- 1-1/2 cups chopped peeled tart apples
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cold butter
- GLAZE:
- 1-1/2 cups confectioners' sugar
- 1 to 2 tablespoons milk
- 1 teaspoon butter, melted
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Five-Spice Chicken Wings Recipe
By ldelmas
Cut chicken wings into three sections; discard wing tip sections
- 3-1/2 pounds chicken wings
- 3 green onions, chopped
- 2 tablespoons sweet chili sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons fish sauce or additional soy sauce
- 4 garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon Chinese five-spice powder
- 2 medium limes, cut into wedges
Slow Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs
By ldelmas
In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no lon...
- 8 oz bulk pork sausage
- 1 package (8 oz) sliced fresh mushrooms (3 cups)
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green bell pepper
- 3 tablespoons butter or margarine
- 16 eggs
- 1 cup half-and-half or milk
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
- 2 cups shredded Cheddar cheese (8 oz)
Banana-Coconut Cream Dessert
By ldelmas
1 Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl
- 2 cups Original Bisquick® mix
- 2 tablespoons sugar
- 1/4 cup firm butter or margarine
- 1 package (4-serving size) vanilla instant pudding and pie filling mix
- 1 3/4 cups milk
- 2 medium bananas, sliced
- 2 cups whipped cream
- 1/2 cup toasted shredded coconut
Cauliflower-Spinach Mashed “Potatoes”
By ldelmas
preparation: 20 minutes • processing: 45–60 seconds • yield: 6 servings
- 6 cups (600 g) cauliflower florets (fresh or frozen)
- 3 –6 garlic cloves, sliced
- 1/2 cup (120 g) raw cashew butter
- 2 tablespoons (12 g) no or low salt seasoning
- 1/4 teaspoon of nutmeg
- 10 ounces fresh organic baby spinach
Orange Creamsicle Shake
By ldelmas
Place all the ingredients, except the orange zest, in a blender and mix until fully combined and creamy
- Approximately 4 original or 8 snack-sized HoneyBells, squeezed to make 1 cup juice (or 1 cup store-bought orange juice)
- 1 Tbsp. lemon juice
- 1 cup fat-free and/or sugar-free vanilla frozen yogurt
- 1/2 cup orange sorbet
- 1 tsp. orange zest, finely grated, for garnish
Harvest Chicken Salad Sandwiches
By ldelmas
1. In a medium bowl, mix together the yogurt, mayonnaise, vinegar and sugar
- MAKES 4 SERVINGS
- Ingredients
- 3 tablespoons light mayonnaise
- 3 tablespoons nonfat Greek yogurt
- 2 teaspoons cider vinegar
- 2 teaspoons sugar
- 1 1/2 cups diced cooked chicken breast
- 1/2 cup diced celery
- 1/2 cup chopped apple
- 3 tablespoons reduced-sugar dried cranberries
- 4 large red lettuce leaves
- 4 slices light wheat or white bread.
Partytime Beans Recipe
By ldelmas
1. In a 5-qt. slow cooker, combine the first 10 ingredients
- 1-1/2 cups ketchup
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1/2 cup water
- 1/2 cup packed brown sugar
- 2 bay leaves
- 2 to 3 teaspoons cider vinegar
- 1 teaspoon ground mustard
- 1/8 teaspoon pepper
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15-1/4 ounces) lima beans
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 . In a 5-qt. slow cooker, combine the first 10 ingredients. Stir in the beans and peas. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves. Yield: 16 servings.