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Recipes
Stuffed Clams
By Golfwidow7
Preheat oven to 400 degrees
- 2 10 oz. cans of minced clams with juice
- 1 1/2 cups bread crumbs
- 1 Tabl. oregano
- 2 Tabl. parsley
- 2 Tbs. lemon juice
- dash of hot sauce
- 1 cup small chopped onion
- 2 garlic cloves minced
- 1/2 cup butter
- 1/3 cup parmesan cheese
HG's Mini Dutch Apple Pies
By Golfwidow7
1. Preheat oven to 350 degrees
- 1 1/2 tbsp. cornstarch
- 1/4 cup sugar
- 1 tsp. lemon juice
- 1 tsp. cinnamon
- 1/8 tsp. salt
- 2 cups diced Fuji apples
- 2 cups diced Granny Smith apples
- 1 tbsp. light butter
- 1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
- 2 sheets (8 crackers) cinnamon graham crackers, crushed
Popovers, Savory Cheese
By Golfwidow7
Preheat oven to 425 Divide the oil evenly between the cups of a standard 6 cup muffin tin; 1 tsp per cup
- Savory Cheese Popovers
- Basic Popovers recipe adapted from All Recipes
- 2 tbsp *canola oil
- 2 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/8-1/4 tsp salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup shredded sharp cheddar cheese
- 1 tbsp green onion, sliced or jalapeno, finely diced
Chicken and Shrimp Lettuce Wraps
By Golfwidow7
Serving Size: entire recipe Calories: 316 Fat: 5g Sodium: 925mg Carbs: 21
- 1 tbsp. reduced-sodium/lite soy sauce
- 1 tsp. granulated sugar
- 1 tsp. chopped garlic
- 1/2 tsp. ground ginger
- 1 cup chopped shiitake mushrooms
- 3 oz. cooked and chopped skinless chicken breast
- 3 oz. chopped ready-to-eat shrimp
- 1/2 cup canned sliced water chestnuts, drained and chopped
- 1/2 tsp. sesame oil
- 1/4 cup chopped scallions
- 5 medium iceberg lettuce leaves
Warm Bread Salad (Zumi Cafe)
By Golfwidow7
Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside
- 1 tablespoon dried currants
- 1 tablespoon red wine vinegar
- 2 tablespoons pine nuts
- 8 to 10 ounces slightly stale ciabatta or other open-textured white bread
- 8 tablespoons extra virgin olive oil
- 1 1/2 tablespoons Champagne vinegar or white wine vinegar, approximately
- Salt and coarsely ground black pepper
- 3 garlic cloves, slivered
- 1/4 cup thinly sliced scallions
- 4 tablespoons lightly salted chicken stock or lightly salted water
- 4 cups arugula leaves or mustard greens, rinsed and dried
Spicy Honey Mustard Chicken with Potatoes and Green Beans
By Golfwidow7
Rachael Ray
- Salt
- 1/2-3/4 pound green beans, trimmed
- 10-12 small (2-inch) potatoes, white or yellow
- 2 tablespoons olive oil
- 6 to 8 pieces bone-in, skin-on chicken drummers, thighs, and split breasts
- Pepper
- 4 tablespoons butter
- 4 garlic cloves, chopped
- 1/4 cup Acacia honey, or other light in color or flavor honey
- 2 tablespoons white wine vinegar, or a splash white wine or juice of 1/2 lemon
- 1/4 cup grainy Dijon mustard
- 2 tablespoons Dijon mustard
- 2 teaspoons pimenton (smoked sweet paprika)
- 2 teaspoons granulated onion
- 2 tablespoons rosemary, chopped
- 1/4 cup chicken stock
- Chopped parsley, to serve
Sandwich: Ham, Swiss and Apple Wraps
By Golfwidow7
1. Soak the red onion in a bowl of ice water, 10 minutes
- 1/2 red onion, thinly sliced
- 1/3 cup low-fat plain yogert
- 2 Tbsp chopped fresh dill or parsley
- 2 Tbsp honey mustard
- Kosher salt and freshly gound pepper
- 1 1/2 Tbsp extra-virgin olive oil
- 4 oz slicked lean ham (preferably low-sodium), torn into bite-sized pieces
- 3 oz sliced Swiss cheese, cut into strips
- 1 romaine lettuce heart, torn into bite-sized pieces
- 1 apple, thinly sliced
- 4 whole-wheat wraps or tortillas
- 3 cups strawberries, halved
Chicken Francese with Gremolata
By Golfwidow7
Gremolata kicks up the flavor of Chicken Francese and pasta with spinach
- Zest and juice of 2 lemons, divided
- 1 anchovy fillet, very finely chopped (optional)
- 1/4 cup flat leaf parsley, very finely chopped
- 2 small cloves garlic, very finely chopped
- Salt
- 1/2 pound egg tagliatelle or thin spaghetti
- I also serve with egg noodles.
- 4 boneless, skinless chicken breasts, butterflied (cut across but not all the way through the breast) and pounded very thin, no more than 1/4-inch thick
- Pepper
- Flour, for dredging
- 2 eggs
- 3 tablespoons extra virgin olive oil (EVOO)
- 4 tablespoons butter, divided
- 1/2 cup crisp, dry white wine
- 1 cup chicken stock
- 2 cups baby spinach
- A handful of basil, torn
Chicken Marsala
By Golfwidow7
Adam Richman's Technique tip: When breading anything with flour, egg and breadcrumbs, use your left hand for flo...
- 4 skinless, boneless chicken breasts
- 1 cup buttermilk
- 1/2 cup grated Parmesan cheese
- 1½ teaspoons garlic powder
- 1/4 teaspoon kosher salt
- 1 pinch freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 2 tablespoons extra virgin olive oil
- 3 ounces prosciutto, thinly sliced
- 6 ounces cremini or fresh porcini mushrooms, stemmed and halved
- 1/3 cup sweet Marsala wine
- 1/3 cup chicken stock
- 1½ tablespoons unsalted butter
Ravioli Salad
By Golfwidow7
Thinly slice the red onion and soak in ice water, 20 minutes, then drain
- 1/4 red onion
- 9 oz pkg cheese ravioli
- 1 tbl olive oil
- 1 tbl lemon juice
- 1 garlic clove
- 1/2 tsp lemon zest
- salt and pepper
- 1/2 cup cherry tomatoes
- 1/4 cup oil cured olives
- parsley