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Recipes
Herbed Quinoa
By Valarie
Quinoa: For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa
- 2 3/4 cups low-sodium chicken stock
- 1/4 cup fresh lemon juice
- 1 1/2 cups quinoa
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper
Artichoke Chicken
By Valarie
Preheat oven to 375 degrees F (190 degrees C)
- 1 (15 ounce) can artichoke hearts, drained and chopped
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 1 pinch garlic pepper
- 4 skinless, boneless chicken breast halves
French Silk Pie
By Valarie
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on hig...
- 4 ounces, weight Unsweetened Baking Chocolate
- 1 cup Salted Butter, Softened
- 1-1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 1 package Baked Pie Shell
Classic Pot Roast for Crock Pot
By Valarie
1 In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic
- 1 large onion, diced
- 1 cup baby carrots, sliced 1/4 inch thick
- 1 rib celery, sliced 1/4 inch thick
- 2 cloves garlic, chopped
- 1 3 pound boneless chuck roast, tied
- 1 teaspoon olive oil plus 2 tablespoons
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups sliced white button mushrooms OR: 1 package (8 ounces) sliced white button mushrooms
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 cup beef broth
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 pound egg noodles
Daphne Oz's "Alfredo"
By Valarie
step 1 ingredients 1 cup Milk 4 cups Cauliflower (cut into large chunks) Salt and Pepper 2 tablespoons Butte...
- 1 pound Fettuccine
- 4 cups Cauliflower (cut into large chunks)
- 1 cup Milk
- 2 tablespoons Butter
- 1 large Shallot (finely minced)
- 1/2 cup White Wine
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/3 cup Parsley (chopped)
- Olive Oil
- Salt and Pepper
Meatloaf Express
By Valarie
Heat the oven to 400 degrees F
- 1 1/2 pounds lean ground beef
- 1 cup plain dry bread crumbs
- 1 egg, beaten
- 1 (14.5 ounce) carton Campbell's® Sweet Onion Soup
Flank Steak Maple and Soy-Glazed
By Valarie
Laraine Perri, Cooking Light MARCH 2010
- 1 (1-pound) flank steak, trimmed
- 3 tablespoons lower-sodium soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons sake (rice wine) or dry sherry
- 2 teaspoons dark sesame oil
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
Mini Muffin Spinach Artichoke Bites
By Valarie
1 1/2 cups biscuit mix Pre-heat oven 350ºF
- 1 box frozen spinach (10-ounces), thawed
- 4 ounces cream cheese
- 2 cans artichokes, drained and chopped
- 1 1/2 cups biscuit mix
- 1 cup milk
- Nonstick spray
- 1 cup Parmigiano-Reggiano cheese, grated
California Crescent Sandwiches
By Valarie
Separate or cut dough into 8 squares (if using crescent rolls, press perforations to seal)
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/2 cup guacamole
- 8 lettuce leaves
- 4 oz sliced smoked turkey
- 8 slices cooked bacon
Pizza Olympia
By Valarie
James McNair, Cooking Light AUGUST 2005
- 1 (10-ounce) focaccia, cut in half horizontally
- 1 tablespoon minced fresh garlic
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
- 1/2 cup chopped red onion
- 1 tablespoon drained capers
- 1 cup (4 ounces) crumbled feta cheese