Sharon T's profile page
Recipes
Frozen Caramel-Apple Crunch Cake
By Sharon T
As prepared by Daring Gourmet, September 1, 2014
- 1 box 1 box Nature Valley™ granola bars, crushed into coarse crumbs
- 1/2 cup 1/2 cup Gold Medal™ all-purpose flour
- 1/3 cup 1/3 cup packed light brown sugar
- 6 tablespoons 6 tablespoons unsalted butter, melted
- 3 cups 3 cups softened vanilla or cinnamon ice cream
- 3/4 can 3/4 can apple pie filling (chop up the apple pieces)
- 1/4 cup 1/4 cup caramel sauce, plus extra for serving
POULTRY-BREADED CHICKEN STRIPS
By Sharon T
POULTRY-BREADED CHICKEN STRIPS GOOD PANKO PARMESAN MIX TOGETHER IN BAG
- POULTRY-BREADED CHICKEN STRIPS
- GOOD
- PANKO
- PARMESAN
- TO TOGETHER IN BAG. CAN CRUSH A LITTLE TO BLEND CHEESE.
- SALT
- PEPPER
- FLOUR
- 2 2 2 LARGE EGGS, BEATEN
- BONELESS CHICKEN BREAST
- VEGETABLE OIL
- TO 2 EACH BREAST TO EQUAL THICKNESS BETWEEN 2 SHEETS OF PLASTIC WRAP.
- 1 1/2 1 1/2 INCH STRIPS/
- SEASON BOTH SIDES WITH SALT AND PEPPER
- THREE THREE BOWLS. ONE FOR FLOUR, ONE FOR EGG AND ONE FOR PANKO.
- Lay on wax paper.
- 1/4 1/4 inch oil in large skillet over medium heat until hot and shimmering.
- to to to a paper lined plate to drain.
Alfredo Sauce
By Sharon T
Makes 1.5 cups Alfredo sauce
- 1/4 cup (1/2 stick) butter
- 1 tsp arrowroot (optional)
- 1 cup heavy whipping cream
- 1/4 tsp pepper
- 1 clove garlic, minced (optional)
- 1/2 cup mozzarella cheese
- 1/2 cup grated Parmesan cheese
Rice
By Sharon T
Serve immediately garnished with sesame seeds, if desired
- 24 ounces cauliflower florets*
- 2 green onions, thinly sliced
- 1/2 teaspoon sesame seeds
Tricolore couscous salad
By Sharon T
Serves 4 Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for...
- 200 g couscous
- 2 tsp vegetable stock (or use a cube)
- 250 g pack cherry tomato, halved
- 2 avocado, peeled, stoned and chopped Avocado av-oh-car-doh Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 150 g pack mozzarella, drained and chopped
- handful rocket or young spinach leaves Rocket roh-ket Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 1 rounded tbsp pesto Pesto Pess-toh Pesto is a generic Italian name for any sauce made by pounding ingredients together. The…
- 1 tbsp lemon juice
- 3 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
BBQ Chicken Potato Foil Packet #Camping Meal
By Sharon T
(makes 5 packets) Cut the potatoes into small pieces and place evenly into 5 foil packets with some olive oil, sal...
- 2 lbs. of boneless skinless chicken tenderloins
- 1 small bag of small golden potatoes
- Your favorite sweet BBQ sauce
- Shredded cheddar cheese
- Olive oil
- Salt
- Pepper -
Crispy Fish with Lemon-Dill Sauce
By Sharon T
Cal 245, TF 5.2, Sat 0.2 Serving 1 fillet and 2 T sauce
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- 1 teaspoon black pepper
- 3/8 teaspoon salt
- Cooking spray
- 1/4 cup canola mayonnaise (such as Hellmann's)
- 2 tablespoons finely chopped dill pickle
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- Lemon wedges
Banana Banana Bread
By Sharon T
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
Butternut Bisque with Spicy Pear Salsa
By Sharon T
Serving Size: 1 1/4 cups soup, 1/4 cup salsa, and 1/2 slice bacon each
- 1 cup chopped pear (1 medium)
- 1 tablespoon chopped red onion
- 2 teaspoons seeded and finely chopped fresh jalapeno chile pepper*
- 2 teaspoons snipped fresh cilantro
- 1 teaspoon finely shredded lime peel
- 2 teaspoons lime juice
- 1 tablespoon olive oil
- 1/2 cup chopped onion (1 medium)
- 3 cups reduced-sodium chicken broth
- 1 1 1/2 pound butternut squash, peeled, seeded, and cut into 1-inch pieces
- 1 large carrot, cut into 1/2-inch pieces
- 1/4 teaspoon salt
- 6 ounces cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartiledge removed
- 2 slices bacon, crisp-cooked, drained, and crumbled
Chicken and Spinach Soup
By Sharon T
Nutrition Information for Chicken and Spinach Soup Servings Per Recipe: 5 Serving 2 cups PER SERVING: 391 cal
- 2 tablespoons olive oil----1T
- 2 cups diced carrots------1/2 cup
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (14.5 oz each) reduced-sodium chicken broth
- 1 pkg (5 oz) Hodgson Mill garlic and herb quinoa and brown rice blend---Delete
- 2 cups yellow and red cherry or grape tomatoes
- 1/2 rotisserie chicken
- 1 bunch spinach, trimmed and rinsed well
- 1/2 cup turnips can (15 oz) garbanzo beans, drained and rinsed----White beans
- 1/2 cup red cabbage
- 1/2 cup fresh basil, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 tablespoons shredded Parmesan