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Recipes
Bean & Barley Salad
By dette
This hearty salad lasts for days in the fridge - perfect for leftovers
- DRESSING:
- 3/4 cup quick-cooking barley
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) whole kernel corn, drained
- 1 large sweet red pepper, finely chopped
- 6 green onions, chopped
- 1/3 cup minced fresh cilantro
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 2 garlic cloves, minced
- 1-1/2 teaspoons chili powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cumin
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
Super Low-Fat Granola Cereal
By dette
Serve this delicious mix for breakfast with milk, or sprinkle it over yogurt
- Ingredients
- 8 cups old-fashioned oats
- 1 cup raisins
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
- 1-1/2 cups packed brown sugar
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon maple flavoring
- 1 teaspoon vanilla extract
- Milk or yogurt
cheesy cheeseburger casserole
By dette
Forgive me for getting a little "cheesy" ehre, but that's just what this one-dish wonder is all about: cheese
- 1 T,. plus 1 t. kosher salt
- 1 16 oz package elbow macaroni
- 2 lb ground beef
- 1 large onion, chopped
- 2 8oz cans tomato sauce
- 1/8 t. freshly ground black pepper
- 1 c. (8oz) recotta cheese
- 1/4 c. (2oz) sour cream
- 1/3 c. chopped green bell pepper
- 1/3 c. chopped scallions
- 1/2 c. (2oz)shredded Cheddar
- 1/4 c. (1oz) shredded mozzarella
- 1/4 c. chopped fresh parlsey
Crunchy Tex-Mex Chicken Fingers
By dette
The crunchy texture of wheat germ makes it a perfect replacement for the breading traditionally used for fried food...
- 1 c. wheat germ
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 egg whites
- 1 # skinless chicken tenders
Holiday Blosoms
By dette
If hou like, add 1/4 teaspoon of mint, peppermint, or almond extract along with the vanilla
- 1/2 c. butter (no substitute), softened
- 1 3-oz package cream cheese, softened
- 1 1/2 c. sifted powdered sugar
- 1/2 t. baking powder
- 1/4 t. salt
- 1 egg
- 1/2 t. vanilla
- 2 1/4 c.. all-purpose flour
- colored sugar
- Pastel candy-coated mint chocolate balls
Cranberry Turkey Burgers
By dette
These turkey burgers are so good that you might give up traditional beef hamburgers altogether
- Ingredients
- 1 small tart apple, peeled and finely chopped
- 1 celery rib, chopped
- 1 small onion, chopped
- 1 teaspoon poultry seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/4 pounds ground turkey
- 1/2 cup mayonnaise
- 6 English muffins, split and toasted
- 6 lettuce leaves
- 1 cup whole-berry cranberry sauce
Christmas Swirl Sugar Cookies
By dette
I love how stunning these cookies are! They definitely make for a fantastic presentation on any Christmas cookie tr...
- 2 sticks butter, softened
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- 1 & 1/2 cups powdered sugar
- 1 egg
- 2-3 tsp extract (I use a mixture of butter emulsion and vanilla, but you could use almond, too!)
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- 2 & 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- No-Taste Red and Kelly Green Wilton gel food coloring
- Christmas sprinkles, if desired
New-fashioned Cabbage Slaw
By dette
It doesn't get much quicker than this slaw
- 4 cups packaged coleslaw mix
- 1/2 c. 1/4-inch red bell pepper strips
- 1/2 cup 1/4 inch yellow bell pepper strips
- 1/2 cup very small broccoli florets
- 1/4 cup thinly sliced scallions (white and light green parts only)
- 1/4 c light mayonnaise
- 1 tsp sugar
- 1/2 tsp celery seed
- 1 1/2 tsp apple cider vinegar
Cookies
By dette
Tips for cookie baking from Alton Brown
- High protein bread flour produces more gluten than all-pupose flour and therefore can give you a cheweir cookie.
- Flat cookies: increase the baking soda.
- Higher ratio of white to bron sugar will give you a crisper cookie.
- Higher ratio or brown to white sugar will give you a more tender cookie
- Egg whites acxt as drying agents. Using more yolks than whites will make for a moister cooke
- Replacing egg with mik can make a chewier cookie with more spread.
- Cold batter spreads in the ocen more slowly than warm. I always chill my batters before baking if I can.
Irish Cheddar Cheese Soup In Pretzel Bowls
By dette
Slightly adapted from EPCOT’s famous Cheddar Cheese soup served in Le’Cellier Restaurant
- 1/2 pound Bacon, cut into bite size pieces
- 1 Red onion, largely diced
- 3 Celery ribs, thinly sliced
- 5 tablespoons Butter
- 1 cup All purpose flour
- 3 cups chicken or vegetable stock
- 4 cups Milk
- 1 pound Cheddar cheese, grated (Irish was used as it’s creamier and less bitter)
- 1 tablespoon Worcestershire sauce
- 1/2 cup Dark, warm beer, like Guinness
- 1/2 teaspoon coriander **
- Salt and pepper to taste
- Scallions or chives, for garnish