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Recipes
Homemade Italian Sub Dressing
By AzWench
Why do store bought when you can easily do homemade dressings
- 1/4 cup red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 clove garlic, minced
- 1/4 shallot, chopped
- 1/2 cup olive oil
Lunch 1
By AzWench
Enjoy!
- 2 to 3 cups raw, chopped veggies
- with
- 2 tablespoons hummus, baba ghanouj, or salsa
- 2 to 3 ounces lean protein: tuna, salmon, or shrimp
- and
- 1 tablespoon chopped raw almonds or walnuts
- 16 ounces water with lemon
Fresh Blackberry Glacé Pie
By AzWench
Have you ever had a Strawberry Glace Pie? It is one of my ALL TIME favorite pies ever
- For the pie crust:
- 1/4 cup very cold water
- 2 cups flour, spooned and leveled
- 6 tablespoons butter-flavored shortening
- half cup (1 stick) frozen or cold butter
- 1 and 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 beaten egg
- For the filling
- 4 ounces cream cheese, softened
- 8 and 1/2 cups blackberries, divided
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup cold water*
Guinness Beef Stew
By AzWench
Dark Irish beer seemed like the perfect match for hearty beef stew—if we could lose the bitterness and keep the d...
- 1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 2 onions, chopped fine
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/4 cups Guinness Draught
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon minced fresh thyme
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
Sweet and Sour Sauce
By AzWench
Mix all ingredients and use as needed
- 1/4 cup sugar
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup water
Hostess Twinkie
By AzWench
The Twinkie was invented in 1930 by the late James A
- Cake:
- Nonstick spray
- 4 egg whites
- one 16-ounce box golden pound cake mix
- 2/3 cup water
- Filling:
- 2 teaspoons very hot water
- 1/4 teaspoon salt, rounded
- 2 cups marshmallow creme (1 7-ounce jar)
- 1/2 cup shortening
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
Frozen Strawberry Crunch Cake
By AzWench
A creamy frozen treat made with fresh strawberries and topped with crunchy Nature Valley granola bars
- 1 box Nature Valley Crunchy Granola Bar (6 x 2 bar pouches)
- 2 tablespoons brown sugar
- 1/4 cup flour
- 3 tablespoons butter, melted
- 2 egg whites
- 1/2 cup sugar
- 1 cup heavy whipping cream
- Juice of 1 lemon
- 4 ounces cream cheese
- 1 1/2 cups fresh strawberries, chopped
Lemon Garlic Chicken
By AzWench
This addictive yet simple dish is your new weeknight go-to
- 1 c. all-purpose flour
- kosher salt
- Freshly ground black pepper
- 1 tbsp. dried oregano
- 1 lb. boneless skinless chicken breasts
- 1 c. low-sodium chicken broth
- 1/2 stick butter
- 2 cloves garlic, minced
- Juice of 2 lemons
- 1/4 c. dry white wine
- 1 lemon, sliced
Crab Cakes with Sweet and Spicy Coleslaw
By AzWench
Lightly beat the eggs in a large bowl
- Sweet and Spicy Coleslaw:
- 2 large eggs
- 4 tablespoons mayonnaise
- 1/4 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon spicy mustard
- 2 tablespoons grated yellow onion
- 2 tablespoons chopped chives
- 1/4 teaspoon black pepper blend
- 1/8 teaspoon ground coriander
- Pinch of cayenne pepper
- 1/4 teaspoon salt
- 1 pound fresh jumbo lump crab meat
- 1 cup panko breadcrumbs
- 4 tablespoons unsalted butter
- 1/4 cup canola oil
- 1/2 head red cabbage, halved, cored and thinly sliced
- 1/4 red onion, thinly sliced
- Vinaigrette:
- 1/4 cup pecan halves, toasted
- 1/4 cup sugar
- 1 tablespoon finely chopped fresh jalapeno pepper
- 3 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon fresh lemon juice
- 1/8 teaspoon celery seed
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil
Stone Fruit Galette
By AzWench
Preheat the oven to 425 degrees F
- 1 puff pastry sheet (from a 17 1/4-ounce package), thawed
- 3 tablespoons granulated sugar, divided
- 4 to 6 pieces stone fruit, pitted and cut into 1/8-inch thick wedges
- 1/4 cup sliced almonds
- 1/3 cup apricot jam