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Recipes
Peanut Butter and Fudge Brownies
By dgebo
For brownies: Position rack in center of oven and preheat to 325°F
- Brownies
- 3/4 cup (1 1/2 sticks) unsalted butter
- 7 ounces bittersweet or semisweet chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup all purpose flour
- 1 cup roasted salted peanuts, coarsely chopped
- Frosting and ganache
- 1 cup chunky peanut butter (do not use natural or old-fashioned)
- 1/2 cup (1 stick) unsalted butter, divided, room temperature
- 3/4 cup powdered sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 7 ounces bittersweet or semisweet chocolate, chopped
Cucumber - Avocado Salsa
By dgebo
Nutritional Information: Calories 100 Fat 7g Cholesterol 0mg Sodium 10mg Carbohydrate 9g
- 2 ears corn, husked or 1 small can corn
- 1/2 can small black beans, drained and washed
- 2 TBSP olive oil
- 2 cucumbers, peeled, seeded and diced
- 1 small red onion, minced
- 1/2 pint grape tomatoes, diced
- 1 avocado, peeled and diced
- 2 cloves garlic, minced
- 3 TBSP fresh cilantro, chopped
- 1 jalapeno, seeded and minced
- 1/4 tsp gingerroot, minced
- 1/4 C lime juice
Jif Peanut Butter Pie
By dgebo
1.BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until w...
- INGREDIENTS:
- 1 cup Jif® Creamy Peanut Butter, plus 2 tablespoons, divided
- 1 (8 oz.) package cream cheese, softened (1/3 less fat)
- 1/2 cup sugar
- 1 (12 oz.) container Fat free frozen whipped topping, thawed and divided
- 1 prepared chocolate pie crust
- 1 (11.75 oz.) jar Smucker's® Fat free Hot Fudge Topping, divided
Baked Chicken with Cheese Sauce
By dgebo
Preheat oven to 350. Flatten chicken between two pieces of waxed paper or saran wrap
- Cheese sauce:
- 4 boneless, skinless chicken breasts halves
- 2 egg yollks + 2 TBSP water
- 1/2 C flour
- salt
- pepper
- 1/4 C bread crumbs
- 3 TBSP parmesan cheese
- 2 TBSP margarine
- 2 TSBP butter
- 2 TBSP flour
- 1 C skim milk
- 1 tsp worcestershire sauce
- 1 TBSP parmesan cheese
- 3/4 cup part skim cheddar cheese, grated
Roasted Shrimp with Green Godess Dressing
By dgebo
Preheat the oven to 400 degrees F
- For the shrimp:
- 2 pounds large shrimp (14 to16 shrimp per pound)
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the Green Goddess Dressing:
- 1 cup good mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped basil leaves (18 to 20 leaves)
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- 2 stalks celery, cut into sticks
Pecan Cornbread Dressing
By dgebo
Preheat oven to 375 degrees
- 1 1/2 C coarsely chopped pecans
- 4 T, plus more for baking dish
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- Coarse salt and ground pepper
- 1/2 C dry white wine (Sauvignon Blanc)
- 16 C cubed cornbread (~ 2 3/4 pounds) 3 T finely chopped fresh sage
- 3 large eggs, beaten
- 2 cups reduced-sodium chicken broth, heated
Chicken and Broccoli
By dgebo
1. Cut the chicken into 3/4 to 1-inch cubes
- To Velvet Chicken:
- 3/4 - 1 pound boneless, skinless chicken breasts
- 1 large egg white
- 1 tablespoon cornstarch
- Sauce:
- 4 tablespoons oyster sauce (or 4 add'l TBSP of water)
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons water
- To Cook Broccoli:
- 1 pound broccoli
- 1/2 cup water
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- Other:
- 2 garlic cloves
- 2 teaspoons cornstarch mixed with 2 tablespoons water
Berry and Pinapple Salad
By dgebo
This summer salad combines the best of the best for a tart, refreshing and healthy show stopper that will have your...
- 1 6-oz. bag Fresh Express® Baby Spinach
- 1 cup strawberries, hulled and quartered
- 1 cup blueberries or raspberries
- 1/2 cup almonds, sliced
- 1 cup fresh pineapple chunks
- 1/2 cup heart-healthy Citrus Vinaigrette dressing
Lobster Salad with Garlic Toast
By dgebo
Nutritional Information: Calories 407 Fat 19g Cholesterol 47mg Sodium 767mg Carbohydrate 4
- 1/4 C butter, melted
- 2 TBSP parmesan cheese
- 1 clove garlic, minced
- 12 thin slices of french bread
- 3/4 lb cooked lobster meat, cut bite size
- 2 C cooked small broccoli florets
- 1 tomato, seeded and chopped
- 1/2 C mandarin orange, diced
- 1/4 C red onion, diced
- 1/3 C balsamic viaigrette dressing
- 1 TBSP parsley, minced
Sesame Noodles with Spinach and Zucchini Saute
By dgebo
Use buckwheat soba, udon, Chinese noodles, fettuccine, or linguine in this dish
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 medium leek, halved and sliced, white and green parts
- 1 -inch piece fresh ginger, peeled and minced, optional
- 3 small zucchini, halved lengthwise and cut into Vz-inch-thick slices
- 2 tablespoons low-sodium soy sauce
- 2/3 cup brewed green tea
- 1 cup fresh or frozen green soybeans, shelled, or green peas
- 4 cups fresh baby spinach
- 1 medium lemon, zest and juice
- 2 teaspoons toasted sesame oil
- 2 tablespoons sesame seeds