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Recipes
Frozen Chocolate Yogurt
By littlefish
In a medium enameled or stainless steel saucepan bring the milk almost to a boil
- 2 C. milk
- 4 egg yolks
- 3/4 C. sugar
- 4 oz. semisweet chocolate, melted
- 1 1/2 tsp. vanilla extract
- 2 C. Non-Fat Plain Voskos Greek yogurt
S’mores Pizza Roll-Up
By littlefish
1 Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray
- 1 can Pillsbury™ refrigerated classic pizza crust
- 1/2 cup finely crushed graham cracker crumbs
- 1/2 cup quick-cooking oats
- 1/4 cup packed brown sugar
- 1/4 cup butter, melted
- 7 tablespoons marshmallow creme
- 1 cup chocolate chips
Cube Steak with Lime Mojo
By littlefish
Mojo is a garlicky citrus sauce that’s popular throughout Latin America and the Caribbean
- Kosher salt
- 1-1/2 tsp. finely chopped fresh oregano
- 1 tsp. ground cumin
- Freshly ground black pepper
- 3/4 cup fresh lime juice (from about 4 medium limes)
- 1/2 cup fresh orange juice (from about 1 large orange)
- 1 tsp. granulated sugar
- 4 beef cube steaks (1-1/4 to 1-1/2 lb. total)
- 1 Tbs. canola oil
- 1/2 large white onion, thinly sliced
- 1/2 large red bell pepper, cored and thinly sliced
Crunchy Parmesan Chicken Strips
By littlefish
main course
- 1/2 cup crushed cornflakes
- 1/4 cup Parmesan cheese
- 1/2 lb. skinless, boneless chicken breast, cut into strips
- Salt and pepper
- 1 beaten egg
- 3 tbsp. oil
Chinese Sesame Noodles
By littlefish
Instructions 1.Cook noodles al dente
- 8 ounces thin egg noodles, linguine or thin Chinese egg noodles
- 1/4 cup peanut oil, divided
- 1/4 cup light soy sauce
- 1/4 cup red wine vinegar
- 2 1/2 tablespoons peanut butter
- 1 teaspoon sugar
- 1 teaspoon Oriental sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 tablespoons sesame seeds
- 2 tablespoons garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 green onions, sliced
- chopped peanuts (optional)
- minced fresh cilantro (optional)
Mexico City-Style Tacos
By littlefish
Bring a medium saucepan of water to a boil over medium-high heat
- 3 tomatoes, cored
- 2 tablespoons vegetable oil
- 2 1/4 cups fideo or angel hair pasta, cut into 1-inch pieces
- 1/4 cup roughly chopped onion
- 1/2 teaspoon salt, plus more for seasoning
- 12 corn tortillas, warmed
- 1/4 cup Mexican crema or sour cream
- 1/2 cup queso fresco or mild feta cheese
Blueberry Coffee Cake with Vanilla Glaze
By littlefish
1 Grease and lightly flour a 10-inch tube pan
- Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup vegetable oil (preferably canola)
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, lightly coated with flour
- Vanilla Glaze
- 1 1/4 cups powdered sugar, sifted
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Grilled Pineapple Kebabs
By littlefish
Soak kebab sticks in water until they no longer float
- 1 fresh Pineapple
- 1/4 c. Honey or maple syrup
- 3 T. Butter, melted
- 1 dash Hot Pepper Sauce OPt.
Peanut Butter-Chocolate Chip Cheesecake Bars
By littlefish
dessert
- 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
Peanut Butter-Ganache Bars
By littlefish
Heat oven to 350°F. In medium bowl, mix crust ingredients; press in bottom of ungreased 13x9-inch pan
- 1 box Betty Crocker® SuperMoist® devils food cake mix
- 1/3 cup butter
- 1 egg
- Filling
- 3/4 cup butter, softened
- 3/4 cup peanut butter
- 1 teaspoon vanilla
- 3 cups powdered sugar (about l lb)
- 2 tablespoons milk
- 3/4 cup honey-roasted peanuts, chopped, if desired
- Ganache
- 1 cup semisweet chocolate chips (6 oz)
- 1 cup milk chocolate chips (6 oz)
- 1/2 cup whipping cream