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Recipes
PINEAPPLE UPSIDE DOWN CAKE {duncan hines}
By grinder
Preheat oven to 350°F. TOPPING: Melt butter over low heat in 12" cast-iron skillet or skillet with oven-proof ...
- Topping:
- 1/2 cup butter
- 1 cup firmly packed brown sugar
- 1 {20oz} can pineapple slices
- Maraschino cherries
- Cake:
- 1 Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
- 1 {3.4oz} vanilla instant pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/2 cup oil
SUCCOTASH SALAD
By grinder
Bring a large pot of water to a boil; prepare an ice water bath
- 2 cups {1” sliced} green beans
- 1 {16oz} package frozen lima beans, thawed
- 1 cup grape tomatoes, sliced lengthwise
- 1/2 cup minced red onions
- 10 fresh basil leaves, cut into chiffonade
- 6 ears corn, kernels removed {4c.}
- 1 avocado, cut into chunks
- 1 jalapeno, seeded, minced
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
BEER-BRAISED PORK TACOS
By grinder
In a nonstick skillet, heat oil over med-high heat
- 2 teaspoons olive or canola oil
- 1 lb. pork tenderloin
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 teaspoon chopped garlic
- 1 cup beer {any variety}
- 1 cup low-sugar Barbecue Sauce
- 8 {6”} corn tortillas
- 2 tablespoons chopped cilantro, for garnish
- Chipotle Puree {opt}
CHICKEN COBB BURGER
By grinder
FOR THE VINAIGRETTE: Whisk together vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper an...
- Vinaigrette:
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, fine chopped
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons olive oil
- 1 cup fine shredder romaine lettuce
- Burgers:
- 8 {1/2”thick}strips bacon
- 2 tablespoons canola oil
- Salt and fresh ground black pepper
- 1/2 cup crumbled blue cheese {2oz}
- 1.5 lb. ground chicken, 90% lean
- 4 burger buns, split
- 1 large ripe beefsteak tomato, 4 slices
- 1 ripe avocado, 8 slices
FRUIT MUFFINS
By grinder
Preheat oven to 350ºF. Line muffin tin with liners
- Part 1:
- 1-1/3 cups flour {6.5oz}
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Part 2:
- 1 cup fruit*
- 1/2 cup honey {6oz}
- 1 cup All-Bran
- 3/4 cup milk
- 2 egg whites
GRAIN-FREE COCONUT FLOUR TORTILLAS
By grinder
Mix all of the ingredients in a non-reactive bowl
- 1/2 cup coconut flour
- 1/2 teaspoon grain free baking powder
- 1/4 teaspoon sea salt
- 1.5 cups egg whites {or 16 egg whites}
- 3/4 cup almond milk
COCONUT ALMOND CUPS II
By grinder
Line 16 cups in the mini muffin/cupcake pan with paper liners and set aside
- 1/2 cup unsweetened shredded coconut
- 1/2 cup softened Coconut Cream Concentrate {well mixed}
- 2 tablespoons organic powdered sugar
- 8 oz. organic dark chocolate, chopped
- 1/4 teaspoon coconut oil
- 16 raw, organic almonds
MONSTER COOKIE BARS
By grinder
1 Bar=Calories 241/Total Fat 12g/Chol 9mg/Sat Fat 4g/Carbs 31g/Mono Fat 5g/Poly Fat 2g/Trans Fats 0g Fiber 2g/Sugar
- 1 {16.5oz} roll refrigerated peanut butter cookie dough
- 3/4 cup rolled oats {2.25oz}
- 1 cup candy coated milk chocolate pieces {168g}
- 1/2 cup semisweet chocolate pieces {3oz}
- 1/2 cup chopped peanuts {2.5oz}
LEMON ZEST RICOTTA CREAM
By grinder
Mix well, serve chilled.
- 1/2 cup part-skim ricotta {124g}
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon vanilla extract
- 1 packet splenda
ROCCO'S MAGNIFICENT MAYONNAISE
By grinder
Real mayonnaise is made with egg yolks and oil - which might explain the 10 grams of fat per tablespoon
- 6 tablespoons white vinegar
- 4 tablespoons cornstarch
- 1 {17.6oz} container Greek yogurt
- 3 tablespoons Dijon mustard
- 4 pkt. {14g}calorie-free sweetener
- 1 teaspoon salt