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Recipes
Potate, Zucchini and Carrot Pancakes
By smleonard
1) Preheat oven to 425 degrees F
- Nonstick cooking spray
- 1 medium zucchini, shredded (about 1-1/4 cups)
- 1-1/2 lb baking potates, peeled and shredded (about 4 cups)
- 1 large carrot, shredded (about 1 cup)
- 1/4 cup all-purupose flour
- 5 large eggs
- 2 tsp chopped fresh thyme or 1/2 tsp dried thyme, crushed
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 Tbsp canola oil
- 1 recipe Spring Greens, below
- Mixed pepercorns, crushed (optional)
BBQ Ranch Chicken Salad
By smleonard
Whisk all dressing ingredients together in a bowl until well mixed
- BUTTERMILK RANCH DRESSING
- 1 cup sour cream
- 1/4 cup buttermilk
- 3 cloves of garlic, minced
- 1/4 cup mayonnaise
- 3 tablespoons cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/8 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/8 cup fresh chives, chopped
- 1/4 cup Parmesan cheese, grated
- 1 teasppon sugar
- 1 tablespoon salt
- 2 tablespoons black pepper
- CHICKEN SALAD
- 4 bonesless, skinless chicken breasts
- 1/2 cup barbeque sauce
- 1 head of romaine lettuce, cut into strips
- 6 slices of bacon, cooked, drained and crumbed
- 1 pint grape tomatoes, seeded and halved
- 3 ounces blue cheese, crumbled
- 1 red onion, diced
- 2 large eggs, hard-boiled and chopped
- 1/4 cup fresh chives, chopped
Cheesy Barbecue Beef Rigatoni
By smleonard
Cook and drain pasta as directed on package; set aside
- 3 3
- cups uncooked rigatoni or ziti pasta (9 oz)
- 1 1
- lb lean (at least 80%) ground beef
- 1/2 1/2
- cup sliced green onions (8 medium)
- 1 1
- can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
- 1/2 1/2
- cup barbecue sauce*
- 1 1
- cup shredded Cheddar cheese (4 oz)
Grilled Potato And Onion Salad
By smleonard
Heat grill to medium. Toss the potatoes, onion, and 2 tablespoons of the oil in a bowl
- 1 1/2 lb. red potatoes, cut into 2-inch pieces
- 1 red onion, cut into 1/2-inch-thick rings
- 4 tbsp. extra-virgin olive oil
- 1/2 c. flat-leaf parsley leaves
- 1 tbsp. balsamic vinegar
- kosher salt and pepper
Bacon, Browned Onion, and Camembert Tart
By smleonard
Combine flour, butter, salt, and sugar in a food processor; pulse 6 to 8 times until mixture resembles coarse meal
- Pastry:
- 1 1/4 cup all-purpose flour
- 1 stick unsalted butter , very cold and cut into pieces
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 3 to 4 Tbsp. nonfat milk or very cold water
- Filling:
- 3 Tbsp. olive oil
- 4 Spanish onions , cut into 1/2-inch strips
- 4 strips bacon , cut into 1/2-inch pieces
- 2 tsp. chopped fresh rosemary
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 8 ounces Camembert cheese , cut into 1/4-inch strips
Peach Potpie
By smleonard
Prepare peach filling: In large bowl, combine sugar, cornstarch, and salt
- Peach filling:
- 1 1/4 c. sugar
- 1/2 c. cornstarch
- 1/4 tsp. salt
- 6 lb. ripe peaches (about 16 medium), peeled, pitted, and sliced 1/2 inch thick
- 2 tbsp. fresh lemon juice
- 2 tbsp. butter or margarine, cut up
- Biscuit crust:
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. plus 1 tbsp. sugar
- 4 tbsp. butter or margarine, cut up
- 1 large egg, beaten
- 2/3 c. plus 2 tbsp. heavy or whipping cream
Peanut Butter and Chocolate Chip Rice Krispies Balls
By smleonard
Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces
- 2 (1.4-ounce) chocolate-covered toffee candy bars
- 2 cups Rice Krispies
- 1/2 cup chunky peanut butter
- 16 regular-size marshmallows
- 1/4 cup mini semisweet chocolate chips
- Canola oil
Special Brunch Bake
By smleonard
Arrange biscuits in a 13-in
- 2 tubes (4 oz. each) refrigerated buttermilk biscuits
- 3 cartons (8 oz. each) frozen egg substitute, thawed
- 7 oz. Canadian bacon, chopped
- 1 c. (4 oz.) shredded reduced-fat cheddar cheese
- 1 c. (4 oz.) shredded reduced-fat mozzarella cheese
- 1/2 c. chopped fresh mushrooms
- 1/2 c. finely chopped onion
- 1/4 tsp. pepper
Grilled Zucchini and Red Onion with Lemon Basil Vinaigrette
By smleonard
Thread onion rounds, from side to side onto 2 metal skewers
- 1 large red onion, peeled and cut crosswise into four 1/2 inch thick rounds
- 3 medium zucchini (about 1 pound) ends trimmed, sliced lengthwise into 1/4 inch thick planks
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- Kosher salt and ground black pepper
- 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
- 1 teaspoon fine grated zest plus 1 tablespoon juice from 1 lemon
- 1/4 teaspoon Dijon mustard
- 1 tablespoon chopped fresh basil leaves
Chicken Succotash
By smleonard
Makeovers Add to My Recipes Directions In a large skillet, melt the butter over medium heat
- 2 tablespoons butter
- 1 bunch scallions, white and green parts thinly sliced separately
- Salt and pepper
- 1 10 ounce box frozen corn
- 1 cup frozen lima beans, thawed
- 1 cup heavy cream
- 2 1/2 cups shredded rotisserie chicken
- 1 tomato, chopped