Golfwidow7's profile page
Recipes
Taco Salad,
By Golfwidow7
1 In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package
- 1 lb lean (at least 80%) ground beef
- 1 package taco seasoning mix
- 1 head iceberg lettuce, broken into small pieces
- 2 medium tomatoes, chopped
- 1/2 cup sliced ripe olives
- 4 medium green onions, sliced (1/4 cup)
- 2 cups shredded Cheddar cheese (8 oz)
- 1/2 cup Italian dressing
- 1 bag roasted veggie zesty Cheddar tortilla chips, coarsely crushed
Chicken: Chicken Savoy
By Golfwidow7
1. Heat oven to 500˚. Season chicken with salt and pepper to taste and set aside
- 1 3–4-lb. chicken, cut into 8 pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic
- 1 ⁄3 cup finely grated pecorino
- 4 tbsp. olive oil
- 1 tbsp. dried oregano
- 1 tsp. dried thyme
- 1 cup red wine vinegar
Potatoe: Perfect French Fry
By Golfwidow7
Directions: Peel the potatoes and soak overnight in cold water
- 4 large potatoes (Preferably from Klamath Falls Oregon or Russets)
- Vegetable or sunflower oil - for deep- frying
- Coarse sea salt
Veal Pizzaiola
By Golfwidow7
Cook's Note Recipe courtesy of Chef Vola's Restaurant The recipe makes enough sauce for 8 to 10 servings; sto...
- Veal Pizzaiola:
- 5 5 5 tablespoons olive oil
- 3 3 3 cloves garlic, thinly sliced
- 1/2 1/2 1/2 large onion, finely chopped
- 2 2 2 tablespoons fresh basil leaves, torn
- 1 1 1 tablespoon fresh oregano leaves, torn
- 1 1 1 tablespoon Italian seasoning
- 28-ounce 28-ounce can One 28-ounce can whole San Marzano tomatoes
- 6 6 6 ounces canned tomato sauce
- 4 4 4 ounces dry white wine
- 4 4 4 tablespoons butter
- 1/4 1/4 1/4 cup olive oil
- 3 3 3 cloves garlic, sliced
- 4-ounce 4-ounce to 1/4-inch 4-ounce slices milk-fed veal tenderloin, pounded to 1/4-inch thick
- 1 1 1 tablespoon torn fresh basil
- 5 5 5 ripe plum tomatoes, roughly chopped
- 3 3 3 ounces dry white wine
- Pinch Pinch salt
- 6 6 1/3-inch ounces fresh buffalo mozzarella, sliced into 1/3-inch rounds
- Finely minced fresh parsley, for garnish
Mozzarella Roasted Pepper and Basil Omelette
By Golfwidow7
3 SmartPoints® Per serving (1/2 omelette): 154 Cal, 7 g Total Fat, 2 g Sat Fat, 502 mg Sod, 7 g Total Carb, 2 g Su...
- 2 2 2 large eggs
- 2 2 2 large egg whites
- 1 1 1 tablespoon fat-free milk
- 1/4 1/4 1/4 teaspoon black pepper
- 1/8 1/8 1/8 teaspoon salt
- 1 1 1 teaspoon olive oil
- 1/3 1/3 1/3 cup shredded reduced fat mozzarella
- 1/4 1/4 1/4 cup roasted red peppers (not oil packed), drained and thinly sliced
- 1 1 1 tablespoon thinly sliced fresh basil
Chicken: Light Lemon-Sesame Chicken
By Golfwidow7
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with f...
- Chicken
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/4 cup fat-free egg product or 1 egg
- 2 tablespoons lemon juice
- 1/2 cup Bisquick Heart Smart® mix
- 1/2 teaspoon paprika
- 2 tablespoons toasted sesame seed
- 1 tablespoon canola or vegetable oilSauce
- 1/2 cup Progresso® chicken broth (from 32-oz carton)
- 3 tablespoons sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon grated lemon peel
- 2 medium green onions, sliced (2 tablespoons)
Nutty Chicken Cutlets with Citrus Salad
By Golfwidow7
Pre-heat the oven to 250°F
- 4 boneless, skinless chicken breasts, butterflied (split open) and pounded very thin
- Salt and pepper
- 1/2 About 1/2 cup skinless hazelnuts or almonds, toasted, then pulse-ground in a food processor
- 1/2 cup fine regular, whole wheat or gluten-free breadcrumbs
- 1 cup regular, whole wheat or gluten-free panko
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 2 tablespoons fresh thyme, finely chopped
- A handful of grated Parmigiano Reggiano cheese
- A handful of parsley, finely chopped
- Flour, for dredging
- 2 eggs, beaten
- Olive oil or canola oil, for shallow frying
- 1 cup blood orange or navel orange sections
- 5-6 cups arugula
- 1/2 small red onion, very thinly sliced
- 1/2 lemon
- Extra virgin olive oil (EVOO), for drizzling
- 4 wedges lemon
Cast-Iron Apple Cake with Maple Brown Butter
By Golfwidow7
Preheat the oven to 350° F
- Makes one 10-inch cake
- 1 lb. red-skinned baking apples (2 to 3), like Jonagold, Braeburn, Rome Beauty and Stayman
- 4 Tbs. unsalted butter
- 1/4 cup maple syrup, preferably grade B Cake
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 3/4 cup milk, at room temperature
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg, preferably freshly grated
- 1/3 cup apple cider, at room temperature
Fluffy Pancakes
By Golfwidow7
1. Whisk the flour, confectioners' sugar, baking powder, and salt in a large bowl
- 1 1/2 cups All-purpose flour
- 3 Tbsp confectioners' sugar
- 2 tsp. baking powder
- 1/2 tsp kosher salt
- 1 1/4 cups milk
- 1 large egg yolk, plus
- 3 egg whites
- 4 Tbsp. unsalted butter, melted and cooled, plus more for brushing
- 1/2 tsp. pure vanilla extract
- Butter and maple syrup for serving
Pear Pie Spring Rolls
By Golfwidow7
For the Spring Rolls: In a medium size pan over medium heat, add olive oil, pears, brown sugar, cinnamon, salt and ...
- FOR THE SPRING ROLLS:
- 2 tablespoons olive oil
- 3 cups Bartlett pears (peeled, cored, small dice)
- 1/4 cup brown sugar
- 1/4 teaspoon nutmeg (freshly grated)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Kosher salt
- 1 tablespoon lemon juice
- 10-12 spring roll pastry
- water (for brushing)
- vegetable oil (for frying)
- FOR THE MAPLE SOY DIPPING SAUCE:
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 teaspoon soy sauce
- 3 tablespoons almond butter