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Recipes
Japanese Steak House Scallops
By Dglmedia
- 3 tsp canola oil
- 1 1/2 pound scallops, about 20 scallops (pat dry with a paper towel)
- 1 medium onion(s), cut in half and then thinly sliced
- 1/2 pound shiitake mushroom, stems discarded, caps sliced
- 1 Tbsp ginger root, freshly grated
- 2 tsp minced garlic
- 1 cup carrot(s), shredded
- 1 cup mung bean sprouts
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp fresh lemon juice
- 1 medium scallion(s), sliced (for garnish)
- 1/4 cup carrot(s), shredded (for garnish)
Tasty 2-Step Chicken
By Dglmedia
Heat the oil in a 10-inch skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
- 1/2 cup water
Breakfast Biscuit Bar
By Dglmedia
Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray
- 2 strips OSCAR MAYER Bacon, crisp-cooked and crumbled
- 1 tablespoon butter
- 1 16.3-ounce package PILLSBURY Grands!® Homestyle Refrigerated Buttermilk Biscuits
- PAM® Butter No-Stick Cooking Spray
- 1/2 cup fat-free milk
- 1/8 teaspoon ground black pepper
- 1 cup shredded reduced-fat cheddar cheese (4 ounces)
- 6 large eggs
- 1/4 teaspoon salt
Cheesy Hash Brown Casserole
By Dglmedia
Stir together potatoes, 1/2 cup butter, salt, pepper, onion, soup and cheese in large bowl
- 2 lbs. frozen hash brown potatoes, thawed
- 3/4 cup butter, melted, divided
- 1 tsp. salt
- Dash of pepper
- 1/2 cup chopped onion
- 1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
- 2 cups (8 oz.) Sargento® ChefStyle Shredded Mild Cheddar Cheese
- 2 cups crushed cornflakes
- Paprika (for color)
Pumpkin Soup
By Dglmedia
- 1 - 2 lbs baking pumpkin
- 2 tsp extra virgin olive oil
- 1 onion, chopped
- 1/2 cup of celery, chopped
- 2 cups milk
- 2 cups vegetable broth
- 2 tbsp fresh lemon juice
- 1/4 tsp cumin
- 1 pinch allspice
- 2 tbsp dry sherry (optional)
- salt and freshly ground pepper, to taste
- 2 tbsp pumpkin seeds, for garnish
Asparagus with Citrus Dressing
By Dglmedia
Tender-crisp asparagus doesn't need a lot of extras to make it taste good
- 24 spears asparagus (about 1 pound), trimmed
- 3 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 teaspoon Dijon-style mustard
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground black pepper
- 1/3 cup Crisco® vegetable oil
- 2 hard-cooked egg yolks, finely chopped
After Midnight Javatini
By Dglmedia
Shake up New Year's celebrations with a perky delight that's sure to get the party started
- Ice cubes
- 1/4 cup espresso
- 2 tablespoons any flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
- 2 tablespoons vodka
- 1 tablespoon coffee liqueur (optional)
Creamy Lemon, Mushroom, Shrimp and Rice
By Dglmedia
Success Rice
- 1 bag Success® White Rice, Success® Brown Rice, or Success® Jasmine Rice
- 1 Tbsp garlic-flavored olive oil
- 16 ozs white mushrooms, pre-sliced (approx. 6 cups)
- 1 container (8 oz.) onion and chive flavored cream cheese
- 1 lb medium-size shrimp, cooked, peeled, and deveined (about 40)
- 2 cups baby spinach leaves, pre-rinsed
- 1/4 cup water
- 1 Tbsp lemon juice
- 1/2 cup Parmesan cheese, shredded
Cornbread Bake
By Dglmedia
Prep Time: 10 minutes Cook Time: 30 minutes Makes: 12 servings
- 2 pouches (6.5 oz each) cornbread mix
- 1 container (16 oz) sour cream
- 2 eggs
- 1 cup shredded cheddar cheese
- 1/2 bag (8 oz) Birds Eye® Sweet Kernel Corn, thawed and drained
- 1/4 cup sliced green onions
- 1 jar (2 oz) chopped pimento, drained
PASTA WITH CREAMY VEGETABLES
By Dglmedia
Makes: 8 servings Preparation time: 15 minutes Cooking time: less than 10 minutes, plus pasta
- 8 ounces penne pasta
- 2 tablespoons water
- 1 (8-ounce) package shredded carrots
- 1 1/2 cups frozen tiny green peas
- 4 cloves garlic, minced
- 3 ounces reduced-fat cream cheese, cut into cubes
- 1/2 cup green onions, sliced
- Coarse salt and pepper to taste