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Recipes
Sweet Slow Tenderloin
By littlefish
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours
- 2 pound Pork Tenderloin
- 1/4 cup low sodium soy sauce
- 1 TBS Yellow Mustard
- 2-3 TBS maple syrup
- 2 TBS olive oil
- 2 TBS Diced dried onions
- 1 1/2 TSP Garlic Salt or Powder
- Read more at http://myfridgefood.com/recipes/entree-pork/sweet-slow-tenderloin/#QpSBwhXJBPCHydxK.99
Maple Nut Pralines
By littlefish
Oil 2 baking sheets. In heavy saucepan over med heat, stir together syrup and 1 c cream
- 2 c pure maple syrup
- 1 c heavy (double) cream, plus 2 T if needed
- 1 T unsalted butter
- 1 c walnuts, chop
- 1 c pecans, chop
- 1/2 t ground nutmeg
Three Ingredient Beer Bread
By littlefish
Preheat oven to 375*. Spray bread pan with cooking spray
- 3 c self rising flour
- 1/2 c sugar
- 12 oz beer
Salmon with Balsamic Sauce
By littlefish
Sprinkle both sides of fillets with salt and pepper
- 4 salmon fillets
- 1/2 t. salt
- 1/4 t. pepper
- 2 t. oil
- 1/4 c. water
- 1/4 c. balsamic vinegar
- 4-1/2 t. lemon juice
- 4 t. brown sugar, packed
Mel-in-Your-Mouth Filets with Mushroom Cream Sauce
By littlefish
in 12" nonstick skillet heat oil over mod high heat
- 1 T olive or veg oil
- 4 beef tenderloins (1 1/2 lb) 1" thick
- Sauce
- 1 1/2 c sliced fresh mushrooms
- 1/2 c sliced leek or yellow onion
- 1/2 c dry white wine or lower sodium chicken broth
- 1/8 t each salt & pepper
- 1/2 c sour cream
- 1 T flour
Luscious Key Lime Dessert
By littlefish
dessert
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup firm butter or margarine
- 2 cans (14 oz each) sweetened condensed milk
- 3/4 cup Key lime juice or lime juice
- 2 containers (8 oz each) frozen whipped topping, thawed
- 2 containers (6 oz each) Yoplait® Original 99% Fat Free Key lime pie yogurt
- Few drops green food color, if desired
- 1 tablespoon grated lime peel
- 1/2 cup fresh berries (blueberries, raspberries, strawberries)
FALAFEL with TZATZIKI
By littlefish
In food processor place onion, parsley, and garlic
- 1 medium onion, finely chopped
- 1/2 cup fresh or 1/4 cup dried parsley
- 2 cloves garlic, chopped
- One 15-ounce can chickpeas (garbanzo beans) OR Cannellini , drained
- 1 egg
- 2 teaspoons cumin
- 1 teaspoon dried or 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- Dash cayenne pepper
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- 1/2 cup Panko bread crumbs
- 1 tablespoon flour
- Oil for frying or nonstick vegetable spray
Baked Samosas with Tamarind Chutney
By littlefish
side dish
- Pastry
- 1 cup whole wheat flour
- 1/8 teaspoon kosher salt
- 1/8 teaspoon cumin seeds
- 2 tablespoons grapeseed oil
- 1/4 cup water, at room temperature
- Filling
- 1 1/2 cups canned chickpeas, drained and rinsed
- 1 cup cooked brown rice
- 1/4 cup dried cranberries
- 1 tablespoon garam masala
- 1 tablespoon tamarind pulp*
- 1 tablespoon coriander seeds, crushed by hand
- 1 teaspoon red chile flakes
- 1 tablespoon finely chopped fresh ginger
- Pinch cumin seeds
- Pinch kosher salt
- Tamarind Chutney, recipe follows
- Can be found at specialty Asian or Indian markets.
- Tamarind Chutney
- 1/4 cup tamarind pulp*
- 1/3 cup warm water
- 1 tablespoon brown sugar
- 1/4 teaspoon coriander powder*
- 1/8 teaspoon paprika
- Kosher salt and freshly ground black pepper
- Can be found at specialty Asian or Indian markets.
Crunchy Pecan Apple Pie
By littlefish
Preheat oven 350*. Melt 1 T butter in large skillet med heat
- 3 T butter, divided
- 3 Granny Smith apples, peeled, cut into thin slices
- 2 Golden Delicious apples, peeled, cut into thin slices
- 4 c Post selects great grains risins, date & pecan cereal
- 1/2 c sugar
- 1 t ground cinnamon
- 1 deep dish pie crust 9"
Zucchini Corn Cakes
By littlefish
Directions Combine zucchini, corn, and bell pepper in a colander or strainer over a bowl
- 2 C. grated zucchini
- 1 C. frozen corn
- 1/4 C. finely chopped red bell pepper
- Salt
- 1/2 C. flour
- 3 egg whites, beaten
- 1/2 tsp. baking powder
- 1/4 C. nonfat milk
- 2 Tbs. rice vinegar
- 1 tsp. Spike Seasoning
- 1/8 tsp. white pepper
- Oil for spray
- 2 Tbs. chopped green onion
- 2 Tbs. chopped parsley