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Recipes
Perfect Roast Chicken
By tisch3240
Preheat the oven to 425 degrees F
- 1 ( 5 to 6 lbs.)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon halved
- 1 head garlic, cut in half crosswise
- 2 tbl(1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2 inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Perfect Roast Chicken
By tisch3240
Preheat the oven to 425 degrees F
- 1(5 to 6 pound) roasting chicken
- kosher salt
- freshly ground black pepper
- 1 large bunch fresh time,plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons ( 1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut in 2 inch chunks
- 1 bulb of fennel. tops removed, cut into wedges
- olive oil
Baked Chicken Tenders
By tisch3240
pre heat the oven to 375 degrees
- 4 tsps flour
- 1/2 tsp paprika
- 1.25lbs. raw boneless skinless chicken breast tenderloins
- 2 egg whites, beaten
- 1/2 cup cornflake crumbs
- 1/2 tsp dried parsley flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cayenne pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Garlic Roasted Salmon & Brussels Sprouts
By tisch3240
“Roasting salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is a meal that is...
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh oregano, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground pepper, divided
- 6 cups Brussels sprouts, trimmed and sliced
- 3/4 cup white wine, preferably Chardonnay
- 2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
- Lemon wedges
Grilled Halibut
By tisch3240
1. Thaw fish, if frozen. Rinse and pat dry with paper towels
- 1 1/4 lbs fresh or frozen halibut steaks, cut 1 inch thick
- 2 tbsp white balsamic vinegar
- 2 tbsp coarse grain mustard
- 1 tbsp water
- 4 tsp olive oil
- 1 garlic clove, minced
- 4 small leeks
- 3 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Yellow pear shaped tomatoes, halved (optional)
- Fresh chives (optional)
New Potato Salad
By tisch3240
1. In a large saucepan, combine potatoes and enough water to cover
- 2 lbs tiny new red potatoes
- 1 cup low fat mayonnaise or
- light salad dressing
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1/3 cup chopped sweet or dill pickles
- 1/2 tsp salt
- 1/4 tsp coarsely ground black pepper
- 2 hard boiled eggs, chopped
- 1 to 2 tbsp skim milk
- Coarsely ground black pepper, (optional)
Trifle
By tisch3240
In a clear bowl, first put in pieces of cake Then pour in some of the pudding Add some sliced berries, fruit
- one angel food cake cut up into small pieces
- clean and slice 1 pint strawberries
- wash 1 pint blueberries and remove stems
- 2 small cans pineapple tidbits, drained
- (Any other fruit can be used such as kiwi, raspberries, blackberries,etc)
- one package chocolate pudding prepared as directed (large box)
- one large container Cool Whip (8oz)
Turkey Bolognese
By tisch3240
1. Heat the olive oil in a large heavy pan over medium-high heat
- 56 tablespoons extra virgin olive oil, plus more as needed
- 3/4 pound Italian turkey sausage, cut into 4-inch-long links
- 1 pound ground turkey (ideal to use dark meat)
- Coarse salt
- Freshly ground black pepper
- 2 medium yellow onions, peeled and finely diced (about 2 cups)
- 3 cloves garlic, peeled and minced
- Two 28-ounce cans whole peeled tomatoes with their juice
- 1/3 cup tomato paste
- Cooked rigatoni, for serving (3/4 box)
- Grated Parmesan cheese, for serving
Apple Pie
By tisch3240
Preheat oven to 400ºF
- 1 cup(s) all-purpose flour
- 2 tsp sugar
- 3 Tbsp reduced-calorie margarine, chilled and cut up
- 2 Tbsp water, or more if necessary
- 4 medium fresh apple(s), McIntosh, peeled and thinly sliced
- 1/4 cup(s) sugar
- 1 Tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/3 cup(s) uncooked old fashioned oats
- 5 Tbsp all-purpose flour
- 2 Tbsp sugar
- 2 Tbsp reduced-calorie margarine, melted
Split Pea Soup
By tisch3240
Bring water to a boil in large saucepot
- 3 quarts of water
- 6 beef bouillon cubes1 bag ( 1 lb) dried split peas washed and drained
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped carrots1 teaspoon salt
- 1/8 teaspoon pepper