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Recipes
JICAMA MATCHSTICK FRIES {george stella}
By grinder
Place a heavy pot over med-high heat and fill with at least 1” oil
- 3-6 cups oil
- 1 medium jicama, peeled
- Salt
- Onion powder
- Garlic powder
- Paprika
LEMON DESSERT CAKE
By grinder
>Mix and bake cake as directed
- 1 lemon cake mix
- 1 small lemon jello
- 1 small instant lemon pudding
CREAMY MEXICAN CHEESE DIP-WITHOUT VELVEETA
By grinder
Mix egg yolk, arrowroot powder, and 1 tablespoon milk until smooth
- 1 egg yolk
- 1 tablespoon arrowroot powder
- 1 tablespoon milk
- 1 cup cream
- 1 cup milk
- 8 oz. grated cheddar cheese
- 4 oz. cream cheese {optional}
- 14 oz. diced tomatoes & green chiles, drained
- Salt & Chipotle Chili Powder to taste
Catalina Taco Salad
By grinder
This delicious Catalina Taco Salad is easily prepared
- 1 to 2 bunches romaine lettuce, torn
- 1 large red or yellow onion, chopped
- 2 medium tomatoes, seeded, chopped
- 1 can black olives, sliced
- 1 can corn kernels
- 1 can pinto and or kidney beans, rinsed, drained
- 6 to 8 ounces cheddar cheese, chunks
- 8 to12 ounces Catalina salad dressing, or more to taste
- 12 ounces Fritos chili corn chips
- 1/2 to 1 pound taco meat, optional
- Sliced Avocado, optional
- 1 to 2 tablespoons chili powder, optional
CHOPPED SALAD WITH TUNA {sb}
By grinder
Tomato, avocado and cucumber make this South Beach Diet Phase 1 favorite a refreshing classic
- Salad:
- 1 {6oz} can water-packed tuna
- 1/3 cup chopped cucumber
- 1/3 cup chopped tomato
- 1/3 cup chopped avocado
- 1/3 cup chopped celery
- 1/3 cup chopped radishes
- 1 cup chopped romaine lettuce
- Dressing:
- 4 teaspoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, fine chopped
- 1/2 teaspoon black pepper
BUFFALO CHICKEN PIZZA {sandra lee}
By grinder
Set up grill for direct cooking over med-heat, oil grill grate when ready to start cooking
- 1 lb. chicken tenders, small strips
- 1 cup + 2Tbsp. buffalo wing sauce
- pizza dough
- 1 cup blue cheese dressing
- 8 oz. shredded mozzarella cheese
- 1 cup red onions, sliced
- 1 cup celery, diced {2 stalks}
BEST MEXICAN CHEESE CORN DIP EVER
By grinder
In a medium to large bowl, Combine sour cream, mayonnaise and cumin
- 15 oz. mexicorn kernel corn, drained
- 1 can rotel tomatoes, drained
- 1 can black beans, rinsed, drained
- 6 oz. shredded cheddar cheese
- 4 oz. diced green chilies
- 9 green onions, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup mayonnaise {6oz}
- 3/4 cup sour cream {6.5oz}
MARINATED TOMATOES (paula deen)
By grinder
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl
- 3 Tbsp. chopped fresh parsley leaves
- 1 tablespoon sugar
- 1.5 teaspoons garlic salt
- 1.5 teaspoons seasoned salt
- 1/2 teaspoon ground pepper
- 3/4 teaspoon dried thyme
- 3/4 cup canola oil (5.75oz)
- 1/2 cup red wine vinegar (4oz)
- 2-3 green onions, chopped
- 4-6 large tomatoes, each cut in 6 wedges
CHILLY CHOCOLATE
By grinder
SOUTH BEACH/PHASE1 This chocolate-lover’s treat is made extra-special with a touch of vanilla extract
- 3 Tbsp. unsweetened cocoa powder {.75oz}
- 2 tablespoons splenda
- 1 Pinch of salt
- 3 cups cold 1% milk
- 1/2 teaspoon vanilla extract
- Ice cubes
GRILLED VEGGIE PASTA (penzey's)
By grinder
Serving Size ¾ c. (183g); 330 Cal/100 Calories from fat/12g Total fat/0mg Chol/10mg Sod/50g Carbs/4g Dietary fiber
- lbs. fresh garden vegetables:
- 1 lb. dry pasta-we used penne
- 1 small green zucchini
- 1 small yellow zucchini
- 1 large red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small eggplant
- 6 ounces whole button mushrooms
- 1/4 c. + 2 T. olive oil, divided (1-3/4 oz + 1oz)
- 1-2 tablespoon pasta sprinkle
- 1/2 teaspoon granulated garlic, divided
- 1/2-1 teaspoon freshly ground pepper, divided
- 1/4-1/2 teaspoon salt (optional)
- 1-2 Tbsp. balsamic or red wine vinegar (1/2-1oz)