Teresafu's profile page
Recipes
Rachael Ray: Rachael's Daytime Talkshow
By teresafu
Yields: Preparation Season the chicken on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper
- Share:
- 3 pounds chicken thighs (about 6), trimmed of excess fat
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons canola oil
- 1 1/2 pounds smoked andouille sausage, diced
- 2 large yellow onions, chopped
- 4 medium celery stalks, chopped
- 1 green bell pepper, chopped
- 1 bunch green onions, finely chopped, green and white parts reserved separately
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- One 4-ounce can chopped green chiles, with juice
- 1 teaspoon dried thyme leaves, crumbled between your fingers
- 1 bay leaf
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon Tabasco or other hot pepper sauce
- 1 1/2 teaspoons Emeril’s Original Essence or Creole Seasoning
- 4 cups chicken stock or canned low-sodium chicken broth
- One 14.5-ounce can diced tomatoes, with juice
- 3 cups long-grain white rice
- 1/2 cup chopped fresh parsley leaves
Artichoke-Parmesan Chicken Bundles
By teresafu
HEAT oven to 375°F. PLACE chicken, smooth-sides down, on work surface
- 6 small boneless skinless chicken breasts (1-1/2 lb./675 g), pounded to 1/4-inch thickness
- 1/3 cup Miracle Whip Dressing
- 1/3 cup Kraft 100% Parmesan Grated Cheese
- 1 cup (1/2 of 398-mL can) artichoke hearts, well drained, coarsely chopped
- 1 green onion, chopped
- 1 egg
- 1 pouch Shake'N Bake Original Coating Mix
- 1 Tbsp. chopped fresh parsley
- 1/4 tsp. black pepper
Ricotta and Pesto Stuffed Shells
By teresafu
Preheat oven to 400 degrees F
- Olive oil, as needed
- 1 package (340 gram) jumbo pasta shells
- 475 gram tub ricotta
- 1 cup grated Parmesan cheese, for filling
- 1/3 cup basil pesto or your favorite pesto, to flavour both filling and passata
- Salt and freshly ground pepper, to taste
- 1 jar (680 ml) pureed tomatoes (passata)
- 1 cup grated Parmesan, for sprinkling on top of pasta
Chocolate and ginger shortbread
By teresafu
1) In medium bowl, whisk together flour, corn starch, salt, ¼ cup dark chocolate pieces or chips, and ginger
Banana White Chocolate Loaf
By teresafu
Preheat oven to 350 Grease and flour a 6 1/2 x 3 inch loaf pan
- 1/4 c unsalted butter, room temp
- 1/3 c sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 c pastry flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 c mashed banana
- 1/2 c white chocolate, chopped, plus some drizzling
Brown sugar grilled salmon
By teresafu
Directions: Prep Time: 5 mins Total Time: 19 mins 1 sprinkle fillets with salt, lemon pepper and garlic p...
- 1 1/2 lbs salmon fillets
- lemon pepper
- salt
- garlic powder
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
Herb-Marinated Pork Tenderloins
By teresafu
2009, Ina Garten, All Rights Reserved
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Ginger Spice Cookies
By teresafu
Arrange oven racks in tip and bottom thirds of oven
- Veg oil
- 2 cups flour
- 2 tsp baking soda
- 1 tsp each cinnamon and ginger
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 egg
- 3/4 cup veg oil
- 1/4 cup molasses
- 1 cup packed brown sugar
- 1/3 cup granulated sugar
Loaded Potato Bake
By teresafu
Additional information on this Recipe from Food Network Canada Directions Preheat oven to 350°F
- 6 slices bacon, diced
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 cups 2% milk
- 1 cup sour cream (not low-fat)
- salt and pepper
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup sliced green onions
- 2 cups grated medium cheddar cheese
Easy baked cheese and vegetable twist
By teresafu
Heat oven to 375 mix first 3 ingredients until blended
- 2 eggs
- 1/2 pkg philly brick cream cheese softened
- 1/2 cup kraft 4 cheese italiano shredded cheese
- 3 cups frozen broccoli cuts, thawed, drained
- 1/2 lb fresh mushrooms, cut into quarters
- 1/2 cup cherry tomatoes cut in half
- 4 green onions, sliced
- 2 cans refreigerated crescent dinner rolls