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Recipes
Roasted Plum Tomatoes
By littlefish
Preheat oven to 450 degrees F
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 10 plum tomatoes
Chicken Parmesan
By littlefish
This restaurant favorite is so easy to make at home, especially when you follow this fail-safe recipe that gets din...
- 4 skinless, boneless chicken breast halves
- 1 egg
- 2 egg whites
- 1/2 cup dry bread crumbs
- 2 tablespoons olive oil
- vegetable oil
- 2 cups Prego® Traditional Italian Sauce
- Prego® Tomato Basil & Garlic Italian Sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 of a 1-pound package spaghetti
- Grated Parmesan cheese
- Chopped fresh parsley
Peach Salsa
By littlefish
Instructions Whisk together honey, lime juice and cayenne pepper in a small bowl
- 1 tablespoon honey
- 2 teaspoons fresh lime juice
- 1/8 teaspoon cayenne pepper
- 1 ripe peach, peeled and diced (about 1/2 pound)
- 1/2 medium red bell pepper, diced (about 1/2 cup)
- 1/2 jalapeno pepper, seeded and diced (about 1/2 teaspoon)
- 1/4 cup chopped purple onion
- 2 tablespoons fresh cilantro
Vanilla Sweet and Buttery Kettle Corn
By littlefish
Directions Heat corn oil in a large pot over medium-high or high heat for a minute
- 1/4 C. corn oil
- 1 4-inch vanilla bean, split lengthwise
- 3/4 C. unpopped popcorn
- 1 Tbs. sugar
- 2 Tbs. butter, melted
- salt to taste
Peanut Butter-Banana Fluffernutter Bars
By littlefish
Fluffernutter sandwich fans will love these bar cookies
- BARS
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chunky peanut butter
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
- 1/2 cup crumbled dried banana chips
- ICING
- 1/4 cup sugar
- 1 egg white
- 1 cup marshmallow creme
- GARNISH
- 1/3 cup chopped salted roasted peanuts
- 16 dried banana chips, if desired
Chicken Francese and Egg Tagliatelle
By littlefish
Warm a serving platter in a 250 degree F oven
- 1/2 cup fresh flat-leaf parsley leaves
- 2 anchovy fillets
- 2 cloves garlic
- Zest and juice of 2 lemons
- Salt
- 1 pound egg tagliatelle (egg pasta)
- 4 skinless, boneless chicken breasts
- Freshly ground pepper
- All-purpose flour, for dredging
- 3 eggs
- 2 tablespoons EVOO
- 6 tablespoons butter
- 1/2 cup chicken stock
- 1/2 cup dry white wine
crock pot honey sesame chicken
By littlefish
Lightly season both sides of chicken with salt and pepper, put into crock pot
- 5 boneless, skinless chicken thighs (about 1 1/2 pounds)
- salt and pepper
- 1 cup honey
- 1/2 cup soy sauce (I used low sodium)
- 1/2 cup diced onion
- 1/4 cup ketchup
- 2 tablespoons vegetable oil or olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 4 teaspoons cornstarch dissolved in 6 Tablespoons water
- 1/2 tablespoon (or more) sesame seeds
- 3 scallions, chopped
Basic Frappe
By littlefish
beverage
- ice
- 3 oz flavored syrup
- 2 oz half & half
- (apricot, blackberyr, boysenberyr, cherry, grape, kiwi, lime, peach, raspberry, strawberry)
- Mocha Frappe use 1 shot espresso & 3 oz coffee syrup
Velveeta Baked Macaroni and Cheese
By littlefish
side dish
- 1 pound Velveeta Cheese Light, cut into chunks
- 1/2 cup fat free milk
- Couple dashes of cayenne pepper
- 3/4 pound Elbow Macaroni, cooked and drained
- 1/4 cup bread crumbs tossed with 1 tablespoon melted butter
Peanut Butter Cupcakes
By littlefish
Directions Preheat the oven to 350 degrees F (175 degrees C)
- 2 cups brown sugar
- 1/2 cup shortening
- 1 cup peanut butter
- 2 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 pinch salt