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Recipes
Light and Easy Caribbean Chicken
By polledl
Top this delicious grilled chicken with sweet and tangy island salsa for a simple dinner solution
- Grilled chicken
- 1/4 cup(s) Hunt's® ketchup
- 1/4 cup(s) Worcestershire sauce
- 1/4 cup(s) white wine vinegar
- 1/4 cup(s) honey
- 2 Tbsp. La Choy® light soy sauce
- 2 garlic cloves, finely chopped
- 6 boneless skinless chicken breast halves
- Island Salsa
- 1 can Hunt’s tomato sauce (15 ounce)
- 1/2 can Hunt’s diced tomatoes, drained (14.5 ounce)
- 1 cup(s) red bell pepper (medium), finely chopped
- 1 cup(s) fresh pineapple, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 4 Tbsp. dried basil
- 2 Tbsp. lime juice
Italian Sausage Lasagna
By polledl
1 Bring a large pot of salted water to a boil
- 12 lasagna noodles, uncooked
- 2 tablespoons Bertolli® Extra Light in Taste Olive Oil1
- package (16 ounce) JOHNSONVILLE® Italian Ground Sausage
- 1 medium onion
- 2 cloves garlic, chopped
- 1 jar (24 ounces) marinara sauce
- 4 cups ricotta cheese
- 1 large egg
- 1/2 cup KRAFT Grated Parmesan Cheese
- 2 cups fresh spinach, lightly packed and chopped
- 2 cups mozzarella cheese, shredded
- 1 teaspoon dried oregano
Chocolate Ganache Cake
By polledl
Make cake layers: Preheat oven to 350°F
- For cake layers
- 3/4 cup boiling water
- 1/2 cup unsweetened cocoa powder (not Dutch-process)
- 1 teaspoon instant-espresso powder
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups packed dark brown sugar
- 4 large eggs
- For ganache filling and glaze
- 2 1/2 cups heavy cream
- 20 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
Canadian Bacon Potato Soup
By polledl
Canadian bacon adds a hint of smoky flavor to this hearty soup
- ■2 medium onions, chopped
- ■4 medium potatoes, peeled and qt.ered
- ■2 C. chicken broth
- ■1 (12 fluid oz.) can fat-free evaporated milk
- ■5 slices (3 oz.) Canadian bacon, chopped
- ■1 packet butter-flavored granules
- ■1/4 tsp. salt
- ■1/8 tsp. pepper
- ■7 Tbs. fat-free sour cream
- ■1/3 C. minced chives
Stir-Fried Ginger Shrimp
By polledl
The peppery flavor of ginger complements the spiciness of the chile paste and sweetness of the rice wine
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon chopped peeled fresh ginger
- 1/2 teaspoon salt
- Dash of white pepper
- 1/2 cup water
- 1 tablespoon mirin (sweet rice wine)
- 2 teaspoons low-sodium soy sauce
- 1 1/2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon dark sesame oil
- 1/2 teaspoon chile paste with garlic (such as sambal oelek)
- 1 tablespoon canola oil, divided
- 1 cup thinly vertically sliced onion
- 4 garlic cloves, minced
- 1 cup diagonally cut celery
Baked Ziti Provolone
By polledl
1Preheat oven to 325°F. Spray 9-inch square baking pan with nonstick cooking spray; set aside
- 10 ounces ziti1 cup evaporated milk
- 1/2 cup whole milk
- 4 egg whites1 tablespoon Dijon-style mustard
- 1/2 teaspoon salt
- 1/2 cup finely chopped green onions, with tops
- 1/8 teaspoon black pepper
- 4 ounces sliced provolone cheese
- 2 tablespoons grated Parmesan cheese
Southern Fried Chicken
By polledl
Place chicken pieces into a plastic container and cover with buttermilk
- 1 broiler/fryer chicken, cut into 8 pieces
- 2 cups low fat buttermilk
- 2 tablespoons kosher salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- Flour, for dredging
- Vegetable shortening, for frying
Tex-Mex Pork Kabobs with Chili Sour Cream Sauce
By polledl
1.Combine 1-1/2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and...
- 2 ‑1/4 teaspoons chili powder, divided
- 1 ‑3/4 teaspoons cumin, divided
- 3/4 teaspoon garlic powder, divided
- 3/4 teaspoon onion powder, divided
- 3/4 teaspoon oregano, divided
- 1 pork tenderloin (1-1/2 pounds), trimmed and cut into 1-inch pieces
- 1 cup reduced-fat sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large red bell pepper, cored, seeded and cut into small chunks
- 1 large green bell pepper, cored, seeded and cut into small chunks
- 1 large yellow bell pepper, cored, seeded and cut into small chunks
Double Chocolate Mousse Cups
By polledl
For waffle cups, place semi-sweet morsels in (1-cup/250-mL) Prep Bowl
- Waffle Cups
- 1/2 cup semi-sweet chocolate morsels
- 1 pkg (4 oz) prepared waffle bowls (10 bowls)
- Mousse & Garnish
- 1/2 cup white chocolate morsels
- 1 cup cold milk
- 1 pkg (3.3 oz) white chocolate or vanilla instant pudding and pie filling
- 1 container (8 oz) frozen whipped topping, thawed
- 3 tbsp sliced almonds, toasted
- 1 container (6 oz) fresh raspberries
French Onion Soup
By polledl
1In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes)
- 4 cups thinly sliced onions
- 1/2 tablespoon sugar
- 1/4 teaspoon pepper
- 1/4 cup vegetable oil
- 4 cups beef broth
- 4 slices French bread, toasted
- 1/2 cup shredded swiss cheese