Teresafu's profile page
Recipes
Barbecued Chinese Chicken Lettuce Wraps
By teresafu
Recipe courtesy Rachael Ray
- 2 cups, 4 handfuls, fresh shiitake mushrooms
- 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
- 2 tablespoons light colored oil, such as vegetable oil or peanut oil
- Coarse salt and coarse black pepper
- 3 cloves garlic, chopped
- 1 inch ginger root, finely chopped or grated, optional
- 1 orange, zested
- 1/2 red bell pepper, diced small
- 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
- 3 scallions, chopped
- 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
- 1/2 large head iceberg lettuce, core removed, head quartered
- Wedges of navel orange -- platter garnish
Maple Walnut Bars
By teresafu
Hello there, I am new to the DH forum and to baking
- 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
- 1/3 cup butter or margarine, melted
- 4 large eggs
- 1 1/3 cups Mrs. Butterworth's® Syrup or your favorite maple syrup
- 1/3 cup packed light brown sugar
- 1/2 tsp vanilla extract
- 1 cup chopped walnuts
Mediterranean Won Ton Cups
By teresafu
HEAT oven to 350ºF. PLACE 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, exte...
- 24 won ton wrappers
- 1 tub (250 g) Philadelphia Sundried Tomato & Basil Light Cream Cheese Product
- 1/4 cup finely chopped roasted red peppers
- 1 stalk celery, finely chopped
- 2 green onions, finely chopped
- 2 Tbsp. Miracle Whip Calorie-Wise Dressing
Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette
By teresafu
Recipe courtesy Bobby Flay
- 3/4 pound orzo, cooked al dente
- 1 large cucumber, seeded, quartered lengthwise, and sliced
- 3 green onions, thinly sliced
- 1 pint grape tomatoes, halved
- 1/4 cup chopped fresh dill, plus extra for garnish
- 1/4 cup white wine vinegar
- 3 tablespoons Dijon mustard
- 1/2 cup olive oil, plus additional for brushing shrimp
- Salt and freshly ground pepper
- 3/4 pound feta cheese, crumbled
- 16 medium shrimp, peeled and de-veined
Spinach, Artichoke and Chicken Penne
By teresafu
Bring a large pot of water to a boil for pasta
- 1 lb penne rigate
- 3/4 pound boneless, skinless chicken breast, 2 small pieces
- 1 bay leaf
- 1 tbsp EVOO
- 2 tbsp butter
- 1 onion, finely chopped
- 3-4 large cloves garlic, finely chopped
- black pepper
- 2 slightly rounded tbsp flour
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 cup cream or whole milk
- a few grates of nutmeg
- 1 cup grated Asiago or provolone cheese
- 1 10 oz box chopped frozen spinach, defrosed, wrung dry and separated
- 1 14 oz can artichoke hearts in water, drained well and chopped
- Freshly grated parmigiano-reggiano
Toffee Crunch Chocolate Bars
By teresafu
Preheat oven 350. Grease a 13 x 9 cake pan
- Base:
- 1 1/2 c flour
- 3/4 c packed brown sugar
- 3/4 c butter
- Topping:
- 1 can sweetened condensed milk
- 2 tbsp butter
- 1 1/2 chocolate chips
- 1 pkg of toffee bits
Curried Chicken Sandwiches or Salad
By teresafu
In a bowl, conbine the first six ingredients
- 2 c cubed cooked chicken (2 pieces)
- 1 medium unpeeled red apple chopped
- 3/4 c dried cranberries
- 1/2 c thinly sliced celery
- 1/4 c chopped pecans
- 2 tbsp thinly sliced green onions
- 3/4 c mayonnaise or salad dressing
- 2 tsp line juice
- 1/2 tsp curry powder
- 12 slices bread or mini pita buns
Artichoke pastry puffs
By teresafu
1. Position oven rack on bottom shelf
- 2 . 225-g pkgs frozen mini tart shells
- 8 - oz (250g) block regular cream cheese
- 1/3 cup mayo or regular sour cream
- 1/4 cup freshly grated Parmesan or Asiago
- 6oz bottle marinated artichoke hearts, well drained
- 1/2 tsp dried dill weed
- 1/2 tsp Tabasco (optional)
- 2 large whole roasted red peppers
Paper Baked Halibut with Julienne vegetables
By teresafu
Preheat oven to 400 Cut carrot, red pepper, and snow peas into Julienne
- 4- 6 oz halibut fillets
- 1 carrot
- 1 red pepper
- 1 cup snow peas
- Zest and juice of 1 lemon
- Salt and pepper
- 1 tbsp salt and pepper
Almond Toast
By teresafu
Simpler to prepare than you think, this toast has all the great almond flavor you can handle
- 6 egg whites
- Dash fine salt
- 1 cup sugar
- 1 1/4 1/4 cup flour
- 1 cup whole almonds