Addie's profile page
Recipes
Blueberry Orange Muffins
By Addie
“A basket overflowing with these muffins was Grandma’s way of welcoming new neighbors
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg, slightly beaten
- 3/4 cup milk
- 4 tablespoons butter, melted, slightly cooled
- 3 tablespoons thawed frozen orange juice concentrate
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
Mocha Ribbon Cake
By Addie
The ribbon of chocolate running through this espresso-kissed cake is pretty—and delicious! The sinful chocolate g...
- 2 squares (2 oz.) unsweetened chocolate, divided
- 3 cups all-purpose flour
- 11/2 teaspoons baking powder
- 11/2 teaspoons baking soda
- 1 cup plus 2 Tablespoons.(2 1/4 sticks) butter
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons instant espresso powder
- 1 1/4 cups buttermilk
- 1 cup confectioners’ sugar
- 2 –2 1/2 Tablespoons milk
Chicken-and-Broccoli Stir-Fry
By Addie
Oyster sauce, found in the Asian-food aisle, adds a deep, savory flavor to the dish
- SAUCE:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- .........................................
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
- 3 tablespoons minced peeled fresh ginger
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced Cooked white rice, for serving
Crusty French Loaves
By Addie
Makes great sub rolls!
- 3 cups all-purpose flour
- 1 package yeast (rapid-rise recommended)
- 1 cup warm water
- Salt to taste (I use 3/4 teaspoon)
Thai Chicken Stir-Fry
By Addie
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, y...
- 1 pound boneless skinless chicken breasts, cut into 1-inch strips
- 1 tablespoon olive oil
- 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
- 1/4 cup unsweetened apple juice
- 1/4 cup soy sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- Hot cooked rice
Zucchini Lasagna
By Addie
Preheat oven to 350°. In a medium sauce pan,brown meat and season with salt
- 1 lb 93% lean beef
- 3 cloves garlic
- 1/2 onion
- 1 tsp olive oil
- salt and pepper
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8" thick
- 15 oz part-skim ricotta
- 16 oz part-skin mozzarella cheese, shredded (Sargento)
- 1/4 cup Parmigiano Reggiano
- 1 large egg
Roasted Asparagus with Garlic
By Addie
1. Heat oven to 450 degrees F
- 1 bunch asparagus, about 1 pounds total
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons lemon juice
- Lemon wedges for serving
Top Chef Winner's Roast Chicken (Kevin Sbraga)
By Addie
The show's reigning champ shares his secret to making a perfect comfort dish!
- 1 4-lb. chicken, whole
- 8 oz. butter (1 stick), at room temperature
- 1 head garlic, peeled and minced
- 1 Tablespoon sesame oil
- 2 Tablespoons chopped fresh chives
- 1 Tablespoon fresh thyme
- Zest of 3 lemons
- Zest of 1 orange
- 1 teaspoon ground coriander
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
Beef Tenderloin Roast
By Addie
Beef tenderloin is a simple way to dress up a holiday dinner
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 3/4 teaspoon coarsely ground pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1 beef tenderloin roast (3-1/2 pounds)
- 1 cup beef broth
One Dish Chicken and Stuffing Bake
By Addie
Chicken, stuffing and mushroom sauce bake together for a hassle-free and hearty dinner
- 1 cup boiling water (I use potato-carrot water)
- 1 tablespoons butter, melted
- 1 generous cup of Pepperidge Farm Country-style stuffing in the bag or StoveTop Stuffing Mix
- 2 skinless, boneless chicken breasts, cut in half OR
- 2 cups leftover cut-up chicken or turkey)
- Paprika
- 1 can (10 3/4 oz) cream of chicken soup
- 1/3 cup milk
- 1 teaspoon chopped parsley
- 1/2 tsp thyme