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Recipes
Italian Chicken Noodle Soup
By Golfwidow7
1 In 4-quart saucepan, heat oil over medium heat
- 1 tablespoon olive or vegetable oil
- 2 boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
- 1 medium onion, chopped (1/2 cup)
- 1 carton (32 oz) Progresso® chicken broth (4 cups)
- 2 cups water
- 3 medium carrots, sliced (1 1/2 cups)
- 2 cups broccoli florets
- 1 1/2 cups uncooked medium egg noodles
- 1 teaspoon dried basil leaves
- 1/2 teaspoon garlic-pepper blend
- 1/4 cup shredded Parmesan cheese
Chicken Meatballs with Asian Spaghetti
By Golfwidow7
In a large bowl combine egg, panko, soy sauce, cilantro, garlic, ginger, and sesame oil
- 1 egg, lightly beaten
- 3/4 cup panko bread crumbs
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon finely chopped cilantro
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 8 ounces dried angel hair pasta
- 1 1/2 cups reduced-sodium chicken broth
- 1 medium red sweet pepper, cut into bite-size strips
- 1/2 cup purchased shredded carrots
- 1 cup shredded napa or green cabbage
- 2 green onions, sliced
- 1/4 cup roasted cashews, coarsely chopped
- Cilantro sprigs
- Asian chile sauce (Sriracha)
- Limes, halved or quartered
Snacks: Whole Fruit Gems
By Golfwidow7
Grease a 5-by-9-inch loaf pan and line with heavy-duty plastic wrap
- One 12-ounce bag frozen raspberries, thawed
- 2 tablespoons liquid fruit pectin, such as Sure-Jell
- 1 1/2 cups plus 2 tablespoons sugar
- 1/4 cup corn syrup
- 2 teaspoons fresh lemon juice
Chicken: Chicken Chasseur
By Golfwidow7
Mashed potatoes or Egg Noodles make good accompaniment
- 2 bone-in, skin-on chicken breast halves (about 10 to 12 ounces each), trimmed of excess fat and skin
- 4 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin
- Table salt and ground black pepper
- 2 tablespoons vegetable oil
- 8 ounces white button mushrooms , cleaned and sliced 1/8 inch thick (about 3 1/2 cups)
- 1 medium shallot , minced (about 2 tablespoons)
- 3 tablespoons brandy or cognac
- 1/2 cup dry white wine
- 3 1/2 cups low-sodium chicken broth
- 1/3 cup drained canned diced tomatoes
- 3 tablespoons unsalted butter (cold), cut into 4 pieces
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh tarragon leaves
Dressing: Creamy Italian Salad Dressing
By Golfwidow7
Place water, cashews, lemon juice, and garlic into blender and blend on high speed until very smooth and creamy
- 2/3 cup water
- 2/3 cup raw cashews or raw, blanched almonds
- 1/3 cup lemon juice
- 1/2 teaspoon garlic powder or granulated garlic or 1 clove garlic
- 1/3 cup olive oil
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 2 teaspoons onion powder or granulated onion
- 1 teaspoon dried oregano
- 1 teaspoon dried minced or chopped onion – optional
- 1 1/2 teaspoons salt
Maple Oat Nut Scones
By Golfwidow7
Preheat oven to 350 degrees
- SCONES
- 2-3/4 cups All-purpose Flour
- 1/2 cup Regular Oats, Ground In A Food Processor Or Blender
- 1/3 cup Sugar
- 2 Tablespoons Baking Powder
- 1/4 teaspoon Salt
- 2 sticks (1 Cup) Cold Butter, Cut Into Cubes
- 1/2 cup Pecans, Finely Chopped
- 3/4 cups Heavy Cream (more If Needed)
- 1 whole Egg
- 1 teaspoon Maple Extract
- Icing
- 5 cups Powdered Sugar
- 1/4 cup Whole Milk
- 2 Tablespoons Melted Butter
- 2 Tablespoons Strong Coffee
- 2 teaspoons Maple Extract
Swedish Meatball Pasta
By Golfwidow7
In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined
- 1 pound ground beef
- 1/2 cup seasoned breadcrumbs
- 1/2 finely minced onion
- 1 egg
- 1/2 tablespoon salt (for meatballs)
- 1/2 tablespoon pepper (for meatballs)
- 2 tablespoons canola oil
- 2 cups beef broth
- 2 cups milk
- 1/2 tablespoon salt (for sauce)
- 1/2 tablespoon pepper (for sauce)
- 1 tablespoons Worcestershire sauce
- 4 cups egg noodles
- 1 cup shredded parmesan cheese
- 1/2 cup chopped parsley
Loaded Potato Skin Nachos
By Golfwidow7
CARLA HALL
- POTATO SKINS:
- 6 Idaho potatoes (scrubbed)
- 3 tablespoons olive oil (divided)
- Kosher salt and freshly ground black pepper (to taste)
- BEEF CHILI:
- 2 tablespoons olive oil
- 1 yellow onion (peeled, small dice)
- 1 pound ground beef
- 2 large Chipotle chiles (in adobo sauce, finely chopped)
- 3 cloves garlic (peeled)
- 1 tablespoon chili powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1 (15-ounce) can fire roasted tomatoes (diced)
- 1 (12-ounce) bottle Mexican dark beer
- 1 cup beef stock
- 1 (4-ounce) can green chiles (diced)
- Kosher salt and freshly ground black pepper (to taste)
- QUESO:
- 2 tablespoons unsalted butter
- 1 small yellow onion (peeled, diced)
- 1 Serrano chile (seeded, diced)
- 1 jalapeno pepper (seeded, diced)
- 2 cloves garlic (peeled, minced)
- 2 tablespoons all-purpose flour
- 1 and 1/2 cups milk
- 3 cups cheddar cheese (grated)
- 3 cups Monterey Jack (grated)
- 1 cup canned tomatoes (diced, strained)
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper (to taste)
- PICO DE GALLO:
- 3 plum tomatoes (finely diced)
- 1 small white onion (peeled, finely diced)
- 1 small jalapeno (seeded, finely diced)
- 1 lime (juiced)
- 1/4 cup cilantro (chopped)
- Kosher salt (to taste)
- MIXED OLIVE RELISH:
- 2 cups mixed olives (pitted, minced)
- 1/2 cup pickled jalapeno pepper (minced)
- 1 lime (juiced)
- 1/4 cup olive oil
- Kosher salt (to taste)
- TO ASSEMBLE:
- 1/2 head iceberg lettuce (shredded)
- 1 avocado (pitted, chopped)
Mozzarella en Carozza (Appetizer)
By Golfwidow7
Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture
- 3 large eggs
- 1/2 cup milk
- 1/4 cup grated Parmigian-Reggiano
- Kosher salt
- 2 balls fresh mozzarella, thinly sliced
- 8 slices crumbed Pullman loaf
- Peanut oil, for frying (If you have a nut allergy, use canola or a neutrally flavored oil)
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 lemon, juiced
- 3 tablespoons capers, finely chopped
- 1/2 stick butter
- Kosher salt
- 3 tablespoons chopped Italian parsley leaves
- Special equipment: toothpicks
Beef with Snow Peas
By Golfwidow7
Enjoy this, guys! It really is a simple stir fry recipe that can be adapted in any number of ways: use chicken inst...
- 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
- 1/2 cup Low Sodium Soy Sauce
- 3 Tablespoons Sherry Or Cooking Sherry
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Minced Fresh Ginger
- 8 ounces, weight Fresh Snow Peas, Ends Trimmed
- 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
- Salt As Needed (use Sparingly)
- 3 Tablespoons Peanut Or Olive Oil
- Crushed Red Pepper, For Sprinkling
- Jasmine Or Long Grain Rice, Cooked According To Package