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Recipes
Mini Chicken Pot Pies
By Golfwidow7
FREEZING INSTRUCTIONS: After step three you may freeze the filling in a labeled freezer safe container/bag
- 2 cups Laura's Lean Chicken Breast
- 1 Onion (large, chopped)
- 4 Celery stalks (chopped)
- 1 Carrot (chopped)
- 5/16 cup Butter
- 1/2 cup All-purpose flour (sifted)
- 2 cups Chicken broth
- 1 cup Milk or almond milk
- 1 cup Peas (frozen, thawed)
- 1 tsp Salt
- 1 Egg
- 1 tbsp Water
- 4 Unbaked pie crusts (homemade or store bought)
BLT Wonton Crunchies HG (appetizer)
By Golfwidow7
Preheat the oven to 350 degrees F
- 6 slices center-cut bacon or turkey bacon
- 12 small square wonton wrappers*
- 1/4 cup fat-free mayonnaise
- 3 tablespoons Hellmann's/Best Foods Dijonnaise
- Dash garlic powder
- Dash salt
- Dash black pepper
- 3 large plum tomatoes, chopped
- 2 cups finely chopped romaine or iceberg lettuce
- Often stocked with the tofu in the refrigerated section of the supermarket.
Crispy Chewy Chocolate Chip cookies
By Golfwidow7
1. Preheat the oven to 325°F (165°C)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Broccoli with Garlic and Soy Sauce
By Golfwidow7
Copyright 2004, Ina Garten, All Rights Reserved
- 1 head garlic, peeled (about 16 cloves)
- 1 cup good olive oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 4 stalks broccoli, cut into florets (8 cups of florets)
- 2 tablespoons soy sauce
Pasta Caprese (Cooks Illustrated)
By Golfwidow7
This dish will be very warm, not hot
- 1/4 cupextra-virgin olive oil
- 2-4 teaspoons fresh lemon juice (see note above)
- 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
- 1 small shallot, minced fine (about 2 tablespoons)
- Salt and ground black pepper
- 1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
- 12 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (see note above)
- 1 poundpenne pasta or other short tubular or curly pasta such as fusilli or campanelle
- 1/4 cup chopped fresh basil
- 1 teaspoon sugar (see note above)
Potatoes: Twice-Baked Potatoes
By Golfwidow7
Scrub potatoes well; wrap potatoes in foil and place into 400 degree oven for 1 hour or until tender
- 4 large baking potatoes
- 1 package (3 oz.) cream cheese, softened
- 1 t. minced fresh or frozen chives
- 4 T. butter
- 1/2 c. grated Parmesan cheese
- 1 T. sour cream
- 1 egg
- 1/2 t. salt
- dash pepper
- 8 slices bacon, cooked, drained and crumbled
- 1 cup cheddar cheese
- Green onions, sliced, split in half
Pork Chops with Pepper Pan Gravy
By Golfwidow7
Place a large sauté pan over medium-high heat and add 2 tablespoons of olive oil
- 2 tablespoons olive oil
- 4 pork chops (bone-in, 1-inch thick)
- 1/2 cup all-purpose flour (plus 3 tablespoons)
- 1/2 teaspoon paprika
- 2 tablespoons unsalted butter
- 2 cups low-sodium chicken stock
- 1 small bundle thyme
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 2 teaspoons hot sauce
- 2 jalapenos or fresnos (thinly sliced)
- kosher salt and freshly ground black pepper (to taste)
Pasta Sauce
By Golfwidow7
FREEZING TIPS: This recipe can be doubled or even tripled (use a bigger pot) and half can be kept in the freezer
- 1 lb Laura's 92% Lean Ground Beef
- 1 lb Italian sausage (Hot or spicy Italian sausage)
- 2 tbsps Olive or avocado oil
- 1 Onion (large, diced)
- 5 Garlic cloves (finely minced)
- 3 cups Tomatoes (28 ounce can, crushed)
- 2 cups Tomato sauce (16 ounce can)
- 1 Tomato paste (6 ounce can)
- PREPARATION
- INSTRUCTIONS
- 1. In a large dutch oven or soup pot, heat oil over medium heat. Once it's hot, add the diced onion and minced garlic. Cook until onions are
- softened and slightly browned, about 3-5 minutes.
- 2. Once the onions are cooked, add the Italian sausage and ground beef. Cook until it's no longer pink, breaking it up with a spoon.
- 3. Once browned, drain any excess juices as needed. Return to heat and pour in the crushed tomatoes and tomato sauce.
- 4. Add tomato paste, sugar, salt, pepper, dried basil, Italian Seasoning, and red pepper flakes. Stir to make sure everything is combined. Turn
- the heat to low and simmer for at least 1 and ½ to 2 hours to reduce the water and enhance the flavour. Stir occasionally, tasting the sauce and
- adjusting the seasonings to your preference.
- FREEZING TIPS: This recipe can be doubled or even tripled (use a bigger pot) and half can be kept in the freezer. To freeze the sauce: allow it
- to cool completely, then pour it into large mason jars leaving one inch at the top or a freezer safe baggie and stack them up in the freezer.
- Transfer the sauce to the refrigerator to thaw out the night before you plan to have it for dinner, then reheat it on the stove top.
- NUTRITIONAL ANALYSIS PER SERVING
- 2 tbsps Brown sugar
- Salt (1-2 teaspoons, to taste)
- 1/2 tsp Black pepper
- 2 tsps Basil (dried)
- 2 tsps Italian seasoning
- Crushed red pepper flakes (1/4 to 1/2 teaspoon, optional)
Beef: Prime Rib with Dijon and Whipped Horseradish Cream
By Golfwidow7
Serve mustard-crusted prime rib slices with rich beef juices enhanced by herbs and roasted vegetables
- For beef:
- 1 (3-rib) standing rib roast of beef (6 to 8 pounds)
- Kosher salt and freshly ground black pepper
- 2 tbsp olive oil
- 3 large carrots, peeled, cut into large chunks
- 3 large celery stalks, cut into large chunks
- 4 large shallots, quartered lengthwise
- 1/2 bunch fresh thyme
- 1/3 c. Dijon mustard
- 1 c. beef broth
- For whipped horseradish cream:
- 3/4 c. heavy cream
- 1/4 c. finely grated peeled fresh horseradish
- 2 tbsp coarse grain mustard
- Kosher salt and freshly ground black pepper
Watermelon Salad
By Golfwidow7
The Chew- Clinton Kelly
- 4 cups cubed seedless watermelon (1 inch cubes)
- 2 jalapenos (thinly sliced)
- 4 cups baby arugula
- 1 cup mint leaves (chopped, plus more for garnish)
- 1 orange (zest and juice)
- 2 limes (zest and juice)
- 1/4 cup extra-virgin olive oil
- salt and freshly ground black pepper
- 8 ounces crumbled feta