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Recipes
Potato and Cauliflower Salad
By MelanieAnn
Nutrition per serving: 294 calories, 16g fat, 3g saturated fat, 7g protein, 32g carbs, 7g fiber, 8g sugar, 83mg so...
- 3 small potatoes, peeled and cooked
- 1 head cauliflower, separated into florets
- 4 tablespoons olive oil, divided
- Salt and pepper to taste
- 1/2 Kielbasa sausage (optional)
- 1 clove garlic, minced
- 2-3 sprigs fresh thyme
- 1 cup plain whole milk yogurt
- 1/2 tablespoon lemon juice
Onion Rings Recipe
By MelanieAnn
Another great appetizer to go with your hamburgers or sandwiches is onion rings
- 1 large onion (cut into 1/4” thick slices)
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 3/4 cup dry breadcrumbs
- seasoning salt (to taste)
- Oil (for frying)
Easy Herb Roasted Turkey
By MelanieAnn
1. Preheat oven to 325 degrees F (165 degrees C)
- 1 (12 pound) whole turkey
- 3/4 cup olive oil
- 2 tablespoons garlic powder
- 2 teaspoons dried basil
- 1 teaspoon ground sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
Unstuffed Cabbage Rolls
By MelanieAnn
Serves 6-8
- 1 1/2 to 2 pounds lean ground beef or turkey
- 1 tablespoon oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 small cabbage, chopped
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
Buffalo Wings
By MelanieAnn
Serves 8
- ■2 pounds (to 3 Pounds) Chicken Wing Drummettes
- ■ Canola Oil
- ■2 sticks Butter
- ■1 bottle Frank's Red Hot (12 Oz Bottle)
- ■ Tabasco Sauce, To Taste
Classic Spaghetti and Meatballs for a Crowd
By MelanieAnn
Why this recipe works: Making spaghetti and meatballs to serve a crowd can try the patience of even the toughest ...
- 2 1/4 cups (about 6 ounces) panko bread crumbs
- 1 1/2 cups buttermilk (see note)
- 3 large eggs , lightly beaten
- 2 pounds 85 percent lean ground beef
- 1 pound ground pork
- 6 ounces thinly sliced prosciutto , chopped fine
- 3 ounces Parmesan cheese , grated (about 1 1/2 cups)
- 6 tablespoons minced fresh parsley leaves
- 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
- 1 1/2 teaspoons powdered gelatin , dissolved in 3 tablespoons cold water
- Table salt and ground black pepper
- Sauce
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups grated onion from 1 to 2 onions (see note)
- 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 6 cups tomato juice (bottled)
- 3 (28-ounce) cans crushed tomatoes
- 6 tablespoons dry white wine
- Table salt and ground black pepper
- 3 pounds spaghetti
- 1/2 cup minced fresh basil leaves
- 3 tablespoons minced fresh parsley leaves
- Granulated sugar
- Parmesan cheese , grated, for serving
Mushroom Omelet
By MelanieAnn
•In a small bowl, combine the eggs, 2 tablespoons water, salt, and pepper
- 3 medium eggs
- Pinch salt and freshly ground black pepper
- 1 tablespoon butter, divided
- 1/3 cup sliced fresh mushrooms
Wendy's Chili III
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
White Bean and Chicken Chili
By MelanieAnn
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 11/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Joanne Weir/Mixed Grain Pilaf with Dried Apricots and Pistachios
By MelanieAnn
Preheat oven to 350 degrees
- 3/4 c pistachios, lightly toasted
- 1 T canola or vegetable oil
- 1/4 c amaranth
- 1/4 c quinoa
- 3/4 c Basmati rice
- 1/4 c millet
- 1/2 c dried apricots, chopped
- 3/4 t kosher salt, plus extra to taste
- Freshly ground pepper, to taste
- 2 c chicken stock
- 1 c water