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Breakfast Pizza

Breakfast Pizza

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Small-curd cottage cheese is sometimes labeled “country-style

  • 3 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 6 slices bacon
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • 4 ounces (1/2 cup) small-curd cottage cheese
  • 1/4 teaspoon dried oregano
  • Salt and pepper
  • Pinch cayenne pepper
  • 1 pound store-bought pizza dough, room temperature
  • 6 large eggs
  • 2 scallions, sliced thin
  • 2 tablespoons minced fresh chives
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Italian (vegetarian) submarine sandwich

Italian (vegetarian) submarine sandwich

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1.Preheat oven to 375 degrees

  • 1 16- to 20-inch-long baguette (I used a whole grain one for more fiber)
  • ◾2 slices reduced fat provolone cheese, cut into halves
  • ◾1/2 cup thinly sliced red onion, separated into rings
  • ◾1 14-oz can artichoke hearts, rinsed and coarsely chopped
  • ◾2 cups shredded romaine lettuce
  • ◾1/4 cup sliced pepperoncini
  • ◾1/4 cup black olives
  • ◾1 medium tomato, seeded and diced
  • ◾2 tbsp red wine vinegar
  • ◾1 tsp extra-virgin olive oil
  • ◾1 tsp dried oregano
  • ◾Dash of salt and pepper
  • Diet tags: Low calorie, Reduced fat
  • Number of servings (yield): 4
  • Culinary tradition: Italian
  • Entire recipe makes 4 servings
  • Serving size is 1 sandwich
  • Each serving = 6 Points +
  • PER SERVING: 214 calories; 6 g fat ; 37 g carbohydrates; 15 g protein; 8 g fiber
  • .
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Roast Beef in Gravy

Roast Beef in Gravy

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Tricia Yearwood

  • 2 tablespoons salt
  • 1 3-pound eye of round beef roast
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 2 10-ounce cans French onion soup
  • 1 10-ounce can golden mushroom soup
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Fool Proof Chocolate Fudge (Eagle Brand)

Fool Proof Chocolate Fudge (Eagle Brand)

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LINE 8- or 9-inch square pan with foil, extending foil over edges of pan

  • 3 cups (18 oz.) semi-sweet chocolate chips
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • Dash salt
  • 1/2 to 1 cups chopped nuts (optional)
  • 1 1/2 teaspoons vanilla extract
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Slow Cooker Boneless Turkey Breasts

Slow Cooker Boneless Turkey Breasts

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Rinse the turkey breasts and pat dry

  • Slow Cooker Turkey Breast Recipe:
  • 4-6 boneless, skinless turkey breasts (or turkey breast tenderloins)
  • 1 tablespoon olive oil
  • 1 envelope dry onion soup mix
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Pepperidge Farm Stuffing

Pepperidge Farm Stuffing

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Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil

  • 2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
  • Generous dash ground black pepper
  • 2 stalks celery, coarsely chopped (about 1 cup)
  • 1 large onion, coarsely chopped (about 1 cup)
  • 1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
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White Chocolate Cranberry Oatmeal Cookies

White Chocolate Cranberry Oatmeal Cookies

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Home & Family

  • Salted butter – 2 ounces (1⁄2 stick)
  • Granulated sugar - 1⁄4 cup
  • Brown sugar - 3⁄4 cup
  • Vegetable oil - 1⁄4 cup
  • 1 large egg
  • Pure vanilla extract - 1⁄2 teaspoon
  • Table Salt - 1⁄4 teaspoon
  • Baking soda - 1⁄2 teaspoon
  • All purpose flour -1 1⁄2 cups
  • Old fashioned oats- 1⁄4 cup (Quaker Oats Oatmeal)
  • Nestle’s Toll House white chocolate chips –1⁄2 cup
  • Dried cranberries - 1⁄2 cup
  • !
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