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Recipes
Corn & Tomato Chowder
By polledl
1Place tomatoes in nonmetal colander over bowl
- 1 1/2 cups peeled diced plum tomatoes
- 3/4 teaspoon salt, divided
- 2 ears fresh corn-on-the-cob1 tablespoon butter
- 1/2 cup finely chopped shallots (2 to 3 large)
- 1 clove garlic, minced1 (12-ounce) can evaporated milk
- 1 cup chicken broth1 tablespoon chopped fresh sage or 1 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- plus 2 tablespoons water
Pad Thai with Chicken and Shrimp
By polledl
In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon creamy peanut butter
- 1 teaspoon Asian chili paste, such as sambal oelek
- 3 tablespoons canola oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
- 4 ounces boneless, skinless chicken breast or thigh, sliced into strips
- 12 medium to large shrimp, peeled and deveined
- 1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
- 1 tablespoon packed light brown sugar
- 1 tablespoon cider vinegar
- Chopped Romaine lettuce, for garnish
- Mung bean sprouts, for garnish
- Lime wedges, for garnish
- Fresh cilantro leaves, for garnish
- Chopped peanuts, for garnish
Cheese and Mushroom Quiche
By polledl
To make crust: Pulse flour and butter in a food processor until the mixture resembles coarse meal
- Crust (makes one 10″ crust):
- 6 T butter, cut into chunks
- 1 1/2 C all-purpose flour
- enough milk to make a crust of the right consistency (1/4 C or more)
- Filling:
- 1 large onion, chopped
- approximately 2 handfuls of mushrooms
- 2 garlic cloves, chopped
- 1/2 t salt
- black pepper
- 4 large eggs
- 1 1/2 C milk
- 2 T flour
- 1 1/2 C packed grated cheddar (but you can use Swiss, too, if you want a sharper taste – something I don’t usually enjoy).
- paprika
- enough butter to saute the veggies
English Bread Pudding
By polledl
1. Tear bread, with crusts, into 1 to 2 inch pieces; place in crock pot
- 16 slices day old, firm textured white bread (1 small loaf)
- 1 3/4 cup milk
- 1 package (8 ounces) mixed dried fruit, cut into small pieces.
- 1/2 cup chopped nuts
- 1 medium apple, nuts
- 1 medium apple, chopped
- 1/3 cup packed brown sugar
- 1/4 cup (1/2 stick) butter, melted
- 1 egg, lightly beaten
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Danish Pancake Balls
By polledl
Place aebleskiver pan over medium-high burner and bring up to heat (to the point where butter sizzles on the surfac...
- 2 apples, peeled, cored, pared, and chopped into 1/2” pieces
- 2 Tbsp. butter plus butter to grease aebleskiver pan
- 2 tsp. cinnamon
- 2 eggs
- 1 Tbsp. sugar
- 2 cups flour
- 1 tsp. baking powder
- 1 1/2 cups buttermilk
Easy Chicken Pot Pie
By polledl
1 Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup
- 1 2/3 cups Green Giant® frozen mixed vegetables, thawed
- 1 cup cut-up cooked chicken
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 cup Original Bisquick® mix
- 1/2 cup milk
- 1 egg
Crock Pot- Chicken Enchilada Soup
By polledl
In a large Dutch oven or stockpot, add chicken stock and heat over medium heat
- 3 cups chicken stock
- 2 skinless, chicken breasts
- 2 tsp ground cumin
- 2 tsp ancho chili powder
- 1/2 tsp cayenne pepper
- 1 28 oz can diced tomatoes
- 4-6 jalapeno peppers, minced
- 1 green bell pepper, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 15 oz can black beans, rinsed and drained
- 2 cups frozen corn
- 1/2 cup tomato paste
- 8 oz cotija cheese, crumbled
- 8 oz pepperjack cheese, divided
- 1 cup cilantro, chopped
- Tortilla chips
Carolina Cooler
By polledl
Fill a tall glass with ice
- 1 1/2 oz. Southern Comfort®
- 2 oz. cranberry juice
- 1/2 oz. orange juice
- 1 lime wedge
Spinach Dip Bread Bowl- Weight Watchers 4 Points
By polledl
In a medium bowl, combine soup mix, sour cream, mayonnaise and lemon juice
- 1 packet(s) vegetable soup mix, (1 2/3 oz)
- 16 oz fat-free sour cream
- 1/2 cup(s) fat-free mayonnaise
- 1/2 tsp fresh lemon juice
- 10 oz chopped frozen spinach, thawed and squeezed dry
Butter Pecan Pumpkin Pie Recipe
By polledl
Spread ice cream into the crust; freeze for 2 hours or until firm
- 1 quart butter pecan ice cream, softened
- 1 pastry shell (9 inches), baked
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/4 teaspoon each ground cinnamon, ginger and nutmeg
- 1 cup heavy whipping cream, whipped
- 1/2 cup caramel ice cream topping
- 1/2 cup chocolate ice cream topping, optional