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Recipes
Horseradish Beet Salad Recipe
By Rachel-2
In a bowl, combine sugar, vinegar and horseradish
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1 tablespoon prepared horseradish
- 1-1/2 pounds beets, cooked and julienned
- Lettuce leaves
Chicken Casserole
By Rachel-2
Mix all ingredients together in a large bowl except for the cornflakes and butter
- 2 cups cooked, diced chicken
- 3/4 cup mayonnaise
- 1 cup diced celery
- 1 cup minute rice, uncooked*
- 1/4 cup slivered almonds
- 1 Tbsp lemon juice
- 3 eggs, hard boiled, sliced
- 1 can cream of chicken soup
- 1 Tbsp grated onion
- 1/2 tsp salt
- 1 cup crushed cornflakes
- 1 Tbsp butter, melted
Pea Pesto
By Rachel-2
Combine the peas, basil, parmesan cheese, garlic and nuts in a food processor
- 1/2 c. Organic Peas, De-Shelled
- 1 c. Organic Basil
- 1/4 c. Parmesan Cheese
- 2 Cloves of Organic Garlic, Minced
- 1/4 c. Olivie Oil
- 1/4 c. Pine Nuts (Could Also Use Walnuts or Pecans)
- Salt and Pepper
Fresh Lime Margarita's
By Rachel-2
Combine tequila, triple sec, lime juice and 2 tablespoons sugar in large pitcher
- 1 1/2 cups gold tequila
- 3/4 cup triple sec
- 3/4 cup fresh lime juice
- 4 tablespoons sugar
- 8 cups crushed ice
- 2 tablespoons kosher salt
- 6 lime wedges
Fondue Neuchatelaise
By Rachel-2
Dredge cheese in flour. Rub cooking pot (chafing dish, ceramic or saucepan) with cut garlic
- Optional:
- 1/2 pound swiss cheese, shredded
- 1 1/2 tablespoons flour
- 1 clove garlic
- 1 cup neuchatel wine or any light dry wine of the rhine, riesling or chablis group
- 1 dash salt
- 1 dash pepper
- 1 dash nutmeg
- 1 loaf french bread with hard crust, cut into bite size, each with crust
- 3 tablespoons kurschwasser or
- 2 tablespoons fruit brandy, cognac or rum
Creamy Zucchini and Spinach Rigatoni
By Rachel-2
Heat oven to 375 degrees F (190 degrees C)
- 4 cups uncooked rigatoni pasta
- 1 tablespoon oil
- 1 zucchini, sliced
- 9 ounces sliced fresh mushrooms
- 2 cloves garlic, minced
- 3/4 cup 25%-less-sodium chicken broth
- 1 (270 g) tub PHILADELPHIA Italian Three Cheese Cooking Creme
- 4 cups tightly packed baby spinach leaves, chopped
- 1/2 cup fresh basil, chopped
- 1 1/2 cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA, divided
Zu-Canoes
By Rachel-2
Trim both ends off zucchini; cut in half lengthwise
- 2 medium 2-inch-wide zucchini
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1 tablespoon minced shallot
- 1 cup quartered grape tomatoes
- 1/2 cup diced mozzarella cheese, preferably fresh
- 1/4 cup thinly sliced fresh basil
Sausage & Peppers Pita
By Rachel-2
Heat oil in a medium nonstick skillet or grill pan over medium-high heat
- 1/4 cup thinly sliced red onion
- 1 teaspoon olive oil
- 1/2 small green or red bell pepper, cut into strips 1/4-inch thick (about 6 strips total)
- 1/3 cup thinly sliced button mushrooms
- 1 Applegate Farms Organic Sweet Italian Chicken and Turkey Sausage, sliced
- 1 teaspoon Dijon mustard
- 1 tablespoon plain hummus
- 1 oat bran six-inch pitas
- Freshly ground black pepper
- 2 teaspoons of low-fat Greek yogurt
So Easy Coq au Vin
By Rachel-2
1. In a 4- to 5-quart slow cooker combine mushrooms, carrots, and onions
- 1 8 ounce package fresh mushrooms, halved (or quartered if large)
- 4 medium carrots, cut into 1/4-inch slices
- 1 1/2 cups frozen pearl onions
- Nonstick cooking spray
- 5 - 6 large chicken thighs, skin removed (2-1/4 to 2-1/2 pounds total)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup dry red wine
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons tapioca
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons herbs de Provence
- 3 cloves garlic, minced
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 4 cups hot cooked whole grain wide noodles
Classic Chopped Salad
By Rachel-2
- 2 - 3 cloves garlic, peeled
- 1/2 teaspoon kosher salt
- 1/2 lemon
- 1 7 - 8 ounce carton creme fraiche* or sour cream
- 2 hearts romaine lettuce
- 2 ears fresh corn, kernels cut from cob
- 4 ounces green beans, trimmed and cut in 2-inch lengths
- 1 cup cherry tomatoes, halved
- 1 cucumber, seeded and chopped
- 1/4 cup finely chopped fresh chives
- Maldon sea salt, other sea salt, or salt
- Freshly ground black pepper
- 1 avocado, halved, seeded, peeled, and cut into chunks
- 6 slices bacon, crisp-cooked and chopped