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Recipes
Garlicky Roast Chicken
By polledl
1Preheat the oven to 375°F
- 1 whole chicken (about 3 3/4 pounds)
- 1/4 cup olive oil3 tablespoons lemon juice
- 4 cloves garlic, minced
- 3 large baking potatoes, peeled and cut into wedges
- 1/4 teaspoon salt
- 1/8 teaspoon lemon pepper
Poppy Seed Chicken
By polledl
1Place the chicken in a large saucepot
- 1 (3 1/2-pound) chicken, cut up
- 1 1/2 teaspoons salt
- 1 teaspoon each onion powder and celery flakes
- 1 (16-ounce) package wide egg noodles
- 2 (10 3/4-ounce) cans cream of chicken soup
- 1 (8-ounce) container sour cream
- 3/4 cup chopped celery
- 1 (2-ounce) jar chopped pimiento
- 1 tablespoon poppy seeds
- 1 (4-ounce) package butter-flavored crackers, crushed
- 6 tablespoons butter, melted
Spirited Chocolate Crepes
By polledl
If you've never made crepes, you're in from a surprise thanks to non sitck skillets they're a breeze
- 2/3 cup milk
- 1 egg
- 1/3 cup flour
- 1 tbsp unsweetened cocoa powder
- tbsp brown sugar
- 1/3 cup heavy cream
- 3/4 cup semisweet chocolate chips (4 oz)
- 2 tbsp rum or orange juice
- 2 cups sliced strawberries
- 1 tbsp softened butter
Delightful Chocolate Truffles
By polledl
It's easy to fool your family and friends wiht candy making expertise! No one will beleive these decadent and delic...
- 6 oz bittersweet chocolate, finely chopped
- 1/3 cup heavy cream
- 1/2 tsp vanilla extract
- coatings; 1/3 cup unsweetened cocoa powder, sugar, coconut flakes or finely chopped walnuts.
French Coconut Pie
By polledl
Preheat oven to 350 degrees F
- 4 tablespoons (1/2 stick) butter, melted
- 2 eggs, beaten
- 1 tablespoon all-purpose flour
- 3/4 cup sugar
- 1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
- 1 cup milk
- 1 (9-inch) unbaked pie shell
Dessert-Cinnamon Roll Cupcake
By polledl
In a small saucepan, heat milk to about 110 degrees
- Dough:
- 2 cups milk
- 1 packet active dry yeast
- 1/3 cup sugar
- 2 teaspoons salt
- 6 1/2 cups all-purpose flour, plus more for rolling
- 2 eggs
- 1/4 cup unsalted butter, room temperature
- Filling:
- 1/4 cup unsalted butter, melted
- 1 cup sugar
- 1 cup brown sugar
- 3 tablespoons cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 cups finely chopped apples (I used Golden Delicious apples)
- Glaze:
- 1 cup powdered sugar
- 2 About 2 tablespoons milk
Double Chocolate Cookie Bites
By polledl
1. Let’s make this simple
- 225 g plain flour
- 1 tsp baking powder
- A pinch of salt
- 2 tbsp cocoa powder
- 100 g butter
- 80 g granulated sugar
- 70 g dark brown sugar
- 2 eggs
- 100 g white chocolate, chunked
- A splash of milk if necessary
Hidden Rainbow Albondigas
By polledl
Category Finalist: Family Dinners
- 1 tablespoon olive oil
- 1 (16-ounce) bag frozen pepper stir-fry (such as Birds Eye)
- 3/4 cup diced carrot
- 2 (14.5-ounce) cans diced tomatoes, drained
- 1 (4-ounce) can chopped green chiles, drained
- 2 (32-ounce) cartons fat-free, less-sodium chicken broth
- 1 (32-ounce) carton fat-free, less-sodium beef broth
- 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
- 1 (1-pound) pork tenderloin, trimmed and cut into
- 1/2-inch pieces
- 1 1/2 cups shredded yellow squash
- 1 cup fresh cilantro sprigs
- 3/4 cup uncooked long-grain white rice, divided
- 1/2 cup chopped sweet onion
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 large egg
- 2 tablespoons fresh lime juice
Pumpkin Torte Recipe
By polledl
1 package (18-1/4 ounces) yellow cake mix 1 can (15 ounces) solid-pack pumpkin, divided 1/2 cup milk 4 eggs 1/3
- 1 package (18-1/4 ounces) yellow cake mix
- 1 can (15 ounces) solid-pack pumpkin, divided
- 1/2 cup milk
- 4 eggs
- 1/3 cup canola oil
- 1-1/2 teaspoons pumpkin pie spice, divided
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped pecans, toasted
Filet Mignon with Sherry-Mushroom Sauce
By polledl
Jazz up frozen mashed potatoes by drizzling them with a bit of truffle oil for a quick but impressive side to accom...
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons butter, divided
- 1 1/2 cups presliced mushrooms
- 2 tablespoons chopped shallots
- 1 teaspoon bottled minced garlic
- 1/2 cup fat-free, less-sodium beef broth
- 1/4 cup dry sherry
- 2 teaspoons cornstarch
- 2 teaspoons water