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Recipes
Sauteed Minute Steaks Recipe
By MelanieAnn
In a large resealable plastic bag, combine the flour, garlic salt and pepper
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 beef cubed steaks (5 ounces each)
- 1 tablespoon canola oil
- 1/3 cup ketchup
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon ground mustard
Tolan's Mom's Potato Salad
By MelanieAnn
1 Place potatoes and eggs in saucepan of cold, salted water
- 2 lbs small yukon gold potatoes
- 2 large eggs
- kosher salt
- 1/2 bunch scallion, sliced, white and green parts
- 2 tablespoons drained capers
- 1 cup mayonnaise
- 1/4 cup Dijon mustard (I used half as much)
- 1/4 cup finely chopped dill pickles
- 1/4 cup pickle juice
- 1 small red onion, chopped
- 2 tablespoons chopped fresh flat leaf parsley
- 1/2 lemon, juice of
- fresh ground pepper
Tomato Florentine Soup Recipe
By MelanieAnn
•In a large saucepan, saute garlic in oil for 1 minute
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 8 medium tomatoes, chopped
- 4 cups spicy hot V8 vegetable juice
- 3/4 cup uncooked small pasta shells
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (10 ounces) fresh baby spinach
- 3 tablespoons minced fresh basil or 1 tablespoon dried basil
Chicken-Fried Steak with Spiced Milk Gravy
By MelanieAnn
For the marinade: Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight
- STEAK MARINADE:
- Eight 4-ounce 1/4-inch-thick eye of round steaks, needled or pounded and tenderized
- 1 cup buttermilk
- SPICED MILK GRAVY:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smashed brined peppercorns
- 1 teaspoon brining liquid from the peppercorns
- 2 dashes hot sauce
- Kosher salt
- CHICKEN-FRIED STEAK:
- 1 1/2 cups all-purpose flour
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons garlic powder
- 1 teaspoon baking soda
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- Vegetable oil, for frying
Mini Pineapple Upside Down Cakes
By MelanieAnn
Makes 6 large muffins
- Cake:
- 2 eggs
- 2/3 cup white sugar
- 4 tablespoons pineapple juice
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Topping:
- 1/4 cup butter (1/2 stick or 4 tablespoons)
- 2/3 cup brown sugar
- 1 can pineapple rings
- 6 maraschino cherries
Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette
By MelanieAnn
There are two main kinds of avocados you can find in the market – the large Florida variety and the smaller Calif...
- 1 c all-purpose flour
- 3/4 pound medium sea scallops
- Kosher salt and freshly ground black pepper
- 1/2 c vegetable oil
- 1/3 c fresh grapefruit juice
- 1 small shallot
- 1 T unseasoned rice vinegar
- 1/8 t sugar
- 1 small grapefruit (preferably pink)
- 2 small heads butter lettuce
- 1 ripe Hass avocado
- 20 medium chives or 1 medium scallion, green part only
- 1/4 c sunflower seeds
Pineapple Salsa Recipe
By MelanieAnn
Today I have for you a real treat for summer
- 1 can pineapple chunks
- 1 onion (diced)
- 1 Red bell pepper (diced)
- 1 Green bell pepper (diced)
- 1 teaspoon cayenne pepper
- 2 tablespoons coriander leaves (chopped)
- 1 tablespoon lemon juice
- 1 jalapeno pepper (optional)
- salt (to taste)
Chipotle Chicken Tortilla Salad
By MelanieAnn
Yield: 6 servings
- 1 1/2 pounds skinless, boneless chicken thighs or breasts, sliced into 1/2- to 1-inch strips
- 1 About 1 teaspoon ground cumin
- 1 About 1 teaspoon smoked paprika
- 1 About 1 teaspoon ground coriander
- Salt and pepper
- 1/3 cup EVOO – Extra Virgin Olive Oil, plus more for drizzling
- 1 shallot, coarsely chopped
- 1 large clove garlic, smashed
- 2 tablespoons puréed chipotle in adobo sauce
- 2 tablespoons sherry vinegar
- 1 tablespoon light brown sugar
- 2 romaine hearts, coarsely chopped (7 to 8 cups)
- 1 small red onion, quartered and thinly sliced
- 1 avocado, diced
- Juice of 1 lime
- 2 tomatoes, diced
- 1/2 cup chopped cilantro or fresh parsley
- 2 cups lightly crushed tortilla chips
Baked Chicken Enchiladas Recipe from Metabolic Cookbook
By MelanieAnn
Stir together first 5 ingredients
- 3 cups chopped cooked chicken(I use rotisserie)
- 2 cups shredded lite Mexican blend cheese
- 1/2 cup lite sour cream or plain non-fat yogurt
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) sprouted grain tortillas
- Vegetable cooking spray
- 1 (8-ounce) container lite sour cream or plain non-fat yogurt
- green taco sauce(I use bottled Trader Joe's)
- Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Wendy's Chili
By MelanieAnn
In a large skillet, brown the ground beef
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (use less for milder chili)
- 1 teaspoon ground cumin (use more for real flavor)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper