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Recipes
Hula Chicken with Pineapple BBQ Sauce (RR)
By Rose-3
Preheat oven to 400ºF. Get the rice going, according to the package directions
- 1 box brown rice, prepared according to package directions
- 4 boneless, skinless chicken breasts
- 8 slices deli ham
- 1 to 1 1/2 cups shredded white cheddar cheese
- Salt and freshly ground black pepper
- Flour, as needed for coating
- 3 tablespoons EVOO - Extra Virgin Olive Oil, divided
- 1 medium red onion, finely chopped
- 2 cups fresh pineapple, chopped
- 3 tablespoons brown sugar
- 3 tablespoons apple cider vinegar
- 1/4 cup tamari (dark soy sauce)
- 1 cup prepared tomato sauce (use a plain variety instead of one with a lot of add-ins)
- 3 to 4 scallions, thinly sliced
Cinnamon Rolls - Homemade (Copy Cat Cinnabon Recipe)
By Rose-3
Instructions Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough...
- 1 1/2 cups granulated sugar
- 3 Tbls. ground cinnamon
- (2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
- 1 tsp. granulated sugar
- 2/3 cups granulated sugar
- 2/3 cup melted butter OR margarine
- 1 cup 110 degree water (approximately)
- 1 cup warm milk
- 2 tsp. salt
- 2 eggs – slightly beaten
- Up to 8 cups all-purpose flour
- 1/2 cup melted butter OR margarine
- 1 1/2 cups chopped walnuts or pecans – (optional, but so good)
- 1/2 cup melted butter OR margarine
- 1/3 cup granulated sugar
Dr. Oz Magical Breakfast Blaster
By Rose-3
Nutrition Facts 136 calories per serving 2
- 1/2 large ripe banana, broken into chunks (or other fruit of your choice)
- 1 scoop (1/3 cup) soy protein
- 1/2 tbsp flaxseed oil
- 1/4 cup frozen blueberries
- 1/2 tbsp apple juice concentrate or honey
- 1 tsp psyllium seed husks
- 8 oz water
Brown Rice With Vegetables
By Rose-3
Daphne Oz, author of "The Dorm Room Diet," shares healthy recipes for college students
- 1/2 cup brown rice
- 2 cups water
- 1 tsp olive oil or coconut oil
- 1/2 tsp salt
- 1 clove garlic, pressed
- 1/4 cup onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- (You can add broccoli, kale, whatever you have on hand. It will take some experimenting to know how much water is required.)
DAPHNE OZ'S - Banana Almond Smoothie
By Rose-3
1/2 cup plain or vanilla yogurt (sweetened with sugar) 1 ripe banana (sliced) 1 tablespoon almond butter 1 tables...
- 1/2 cup plain or vanilla yogurt (sweetened with sugar)
- 1 ripe banana (sliced)
- 1 tablespoon almond butter
- 1 tablespoon psyllium husk
- 1 scoop vanilla whey protein powder (optional)
- 1/4 cup almond milk or regular low-fat or fat-free milk
- 1 cup ice
- honey (optional for extra sweetness)
Trisha Yearwood - Hot Corn Dip
By Rose-3
Preheat the oven to 350 degrees F
- Cooking spray or butter, to grease
- Two 11-ounce cans Mexican corn, drained
- Two 4.5-ounce cans chopped green chiles, drained
- 2 cups grated Monterey Jack cheese (about 8 ounces)
- 2/3 cup grated Parmesan
- 1 cup mayonnaise
- Corn chips, for dipping
French Dip - Easy Slow Cooker
By Rose-3
All Recipes
- 4 pounds rump roast
- 1 (10.5 ounce) can beef broth
- 1 (10.5 ounce) can condensed French onion soup
- 1 (12 fluid ounce) can or bottle beer
- 6 French rolls
- 2 tablespoons butter
Spinach and Artichoke Dip - Temptations
By Rose-3
Preheat oven to 400 degrees
- 1 cup artichoke hearts, drained and roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream, regular or reduced fat
- 4 ounces cream cheese, regular or reduced fat
- 1 1/2 cups fresh spinach, roughly chopped
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Trisha Yearwood - Peanut Brittle
By Rose-3
Measure the vanilla into a small bowl and set aside
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter
- 3 cups sugar
- 1 cup light corn syrup
- 3 cups shelled raw peanuts
TRISHA YEARWOOD - Chicken Tortilla Soup
By Rose-3
Melt butter in a large pot over medium heat; add the garlic and onion and sauté for 5 minutes, or until softened
- 3 tablespoons Butter
- 1 teaspoon Garlic (minced)
- 1 Medium Onion (finely chopped)
- 2 tablespoons All-Purpose Flour
- 3 14-ounce cans Chicken Broth
- 4 cups Half-and-Half
- 1 10.75-ounce can Cream of Chicken Soup
- 1 cup Prepared Salsa (your favorite)
- 4 Boneless and Skinless Chicken Breasts (boiled and drained and then shredded)
- 1 15-ounce can Kidney Beans
- 1 15-ounce can Black Beans (drained)
- 1 15-ounce can Whole Kernel Corn
- 2 teaspoon Ground Cumin
- 1 1.27-ounce packet Fajita Seasoning
- 1 16-ounce bag Tortilla Chips
- 8 ounce Monterey Jack Cheese (grated)
- 8 Sharp Cheddar Cheese (grated)
- 1/2 cup Sour Cream