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Candy's Harvest Slaw

Candy's Harvest Slaw

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In a large skillet, heat olive oil over medium heat

  • 3 tbsp. olive oil
  • 2 garlic cloves, coarsely chopped
  • 2 tbsp. caraway seeds, lightly crushed
  • 1/4 c. cider vinegar
  • 1 tbsp. honey
  • Salt and ground black pepper
  • 4 cups finely shredded red cabbage (or mixture of red and green)
  • 1 red apple, cored and thinly sliced
  • 1/2 c. dried cranberries
  • 1/2 c. toasted pecan halves
  • 2 tbsp. cilantro or parsley
5/5 (1 Votes)

Mini Open-Faced Meatloaf Sandwiches

Mini Open-Faced Meatloaf Sandwiches

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Preheat oven to 350°. Coat a 6×3-inch mini loaf pan with nonstick spray

  • FOR THE TOMATO SAUCE, SAUTÉ:
  • 1 red bell pepper, diced
  • 1 ⁄2 cup diced white onion
  • 1 ⁄4 tsp. ground cumin
  • 2 cloves garlic, chopped
  • 1 dried bay leaf
  • 2 tsp. olive oil
  • 2 roma tomatoes, diced
  • 3 ⁄4 cup ketchup
  • 2 Tbsp. chopped fresh parsley
  • 2 tsp. Worcestershire sauce
  • Salt and black pepper to taste
  • FOR THE MEATLOAF, SOAK:
  • 1 ⁄4 cup panko bread crumbs
  • 2 Tbsp. milk
  • 5 oz. ground chuck
  • 5 oz. ground pork
  • 1 egg, beaten
  • 1 ⁄2 tsp. each dried thyme, kosher salt, and black pepper
  • 1 ⁄4 tsp. each chili powder and garlic powder
  • 6 slices white sandwich bread, crusts removed, toasted and quartered
  • Mini dill gherkins, sliced
0/5 (0 Votes)

Summer Vegetable Kabobs

Summer Vegetable Kabobs

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1. Soak skewers in water 1 hour

  • 12 -inch-long wooden skewers
  • 1/4 cup dry white wine
  • 1/4 cup honey
  • 3 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons pepper
  • 1 teaspoon salt
  • 16 cups assorted cut vegetables
0/5 (0 Votes)

Salmon Croquettes

Salmon Croquettes

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1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through e...

  • 1/4 cup organic canola mayonnaise (such as Spectrum), divided
  • 4 teaspoons fresh lemon juice, divided
  • 2 1/2 teaspoons Dijon mustard, divided
  • 1/4 cup finely chopped green onions
  • 2 tablespoons minced red bell pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 (6-ounce) packages skinless, boneless pink salmon
  • 1 large egg, lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon canola oil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon finely chopped capers
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt
4.2/5 (6 Votes)

Coffee-Crusted Beef Wellintons

Coffee-Crusted Beef Wellintons

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Combine first 4 ingredients; stir well

  • 2 teaspoons freshly ground coffee
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon garlic powder
  • 8 (5- to 6-ounce) center-cut filet mignons (1 1/2
  • 1 tablespoon olive oil or vegetable oil
  • 3 tablespoons butter or margarine
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 2 garlic cloves, minced
  • 3/4 cup Madeira
  • 3/4 cup freshly brewed coffee
  • 1/2 cup beef broth
  • 2 tablespoons butter or margarine
  • 1/2 pound fresh mushrooms, minced
  • 2 shallots, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Madeira
  • 8 frozen puff pastry shells, thawed (we tested with part of 2 Pepperidge Farm [10-ounce] packages)
  • 1 large egg, lightly beaten
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter
  • 2 1/2 tablespoons all-purpose flour
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  • Garnishes: fresh rosemary, flat-leaf parsley, and thyme
0/5 (0 Votes)

Light King Ranch Chicken Casserole

Light King Ranch Chicken Casserole

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Saute onion and bell pepper in large skillet in olive oil until tender

  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • Olive Oil
  • 3-4 cups cooked chicken, chopped
  • 1 can low fat cream of chicken soup
  • 1 can low fat cream of mushroom soup
  • 1 10 oz. can diced tomato and green chiles
  • 1 tsp. chili powder
  • 1/2 tsp. pepper
  • 1/4 tsp. garlic powder
  • 12 (6 inch) corn tortillas
  • Mexican shredded cheese
0/5 (0 Votes)

Stuffing Dumplings

Stuffing Dumplings

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Preheat oven to 425; line a baking sheet with parchment paper and spray with Pam

  • 3/4 cup milk
  • 2 eggs. beaten
  • 4 cups bread, diced, staled
  • 2 strips thick-sliced bacon, diced
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1/4 cup chicken broth
  • 1/4 cup dried cranberries
  • 2 T. minced fresh sage
  • 2 T. minced fresh parsley
  • salt & pepper to taste
0/5 (0 Votes)

Zucchini Bread

Zucchini Bread

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Preheat oven to 325.; coat a 4-1/2 x 8-1/2 loaf pan with Pam

  • 3 cups all-purpose flour
  • 1 T. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. oregano
  • 1/4 tsp. red pepper flakes
  • 1 cup zucchini, shredded
  • 1/2 cup minced fresh chives
  • 1/2 cup Asiago cheese, shredded
  • 1/4 cup chopped fresh parsley
  • 1 cup buttermilk
  • 2 eggs
  • 1/4 cup veg. oil
0/5 (0 Votes)

Creamed Spinach

Creamed Spinach

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Steam the spinach in a large pot for 2 to 4 minutes, until the leaves have all collapsed

  • For Spinach
  • 2 1/2 pounds fresh spinach, washed, water still clinging to the leaves
  • For Bechamel
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 teaspoon coarse salt
  • Pinch of freshly ground black pepper
  • Pinch of ground nutmeg
4/5 (1 Votes)

Herb Marinated Grilled Vegetables

Herb Marinated Grilled Vegetables

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Combine first 9 ingredients in a large bowl

  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 3 zucchini
  • 2 large onions
  • 1 eggplant
4/5 (1 Votes)