AliceV's profile page
Recipes
Big Daddy's California Turkey Burgers
By AliceV
Grrrrreat Burgers !
- 1 1/4 lbs lean ground turkey
- 1 (1 ounce) package dry onion soup mix
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons soy sauce
- 1 small egg, lightly beaten
- 5 hamburger buns
- monterey jack cheese or monterey jack pepper cheese, for cheeseburgers
Nordy's Crispy Tortilla Soup
By AliceV
From Nordstrom Friends and Family Cookbook Serves 12-14 (not sure how they came up with this-I’d say it serves 5
- Garnish:
- 2 TB vegetable oil
- 3 cloves garlic, minced
- 1 yellow onion, finely chopped
- 3 cups finely chopped, peeled carrots
- 1 1/2 cups finely chopped celery
- 2 tsp ground cumin
- Pinch of cayenne pepper
- 2 tsp dried oregano
- 98 oz of low-sodium chicken broth
- 1 can (15 oz) cooked navy beans, drained and rinsed
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes in juice
- 1 cup frozen corn kernels (or canned rinsed and drained)
- 1 tsp Tabasco sauce
- 2 tsp Worcestershire sauce
- Kosher salt
- Freshly ground pepper
- 1/2 About 1/2 cup sour cream
- 4 cups coarsely crushed tortilla chips
- 2 ripe avocados, diced
- 1/2 bunch fresh cilantro
- 2 limes, cut into wedges
- I like cheddar cheese in mine
Chicken with Rice (Arroz con Pollo)
By AliceV
Sunset MAY 2004
- 8 chicken thighs (about 6 oz. each)
- 1 tablespoon chili powder
- 1 About 1 tablespoon vegetable oil
- 1 white onion (8 oz.), peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 fresh jalapeño chiles (1 1/2 to 2 oz. total), rinsed, stemmed, and thinly sliced
- 1 1/2 cups long-grain white rice
- 2 cups fat-skimmed chicken broth
- 1 can (14 oz.) stewed tomatoes
- 1 3/4 cups (9 oz.) frozen corn kernels
- 1/3 cup chopped fresh mint leaves
- Salt
Southwestern Quiche
By AliceV
Laurie Locke, Georgetown, Texas, Southern Living FEBRUARY 2004
- 1 (15-ounce) package refrigerated piecrusts
- 2 cups sliced fresh mushrooms
- 2 teaspoons vegetable oil
- 1/2 cup (2 ounces) shredded mozzarella cheese
- 1/2 cup (2 ounces) shredded Swiss cheese
- 1/2 cup (2 ounces) shredded Cheddar cheese
- 5 large eggs, lightly beaten
- 1/2 cup half-and-half
- 1/2 cup picante sauce or Salsa Picante
- 1 tablespoon all-purpose flour
- 1/2 small green bell pepper, chopped
- 1/4 cup ripe olives, chopped
Vegetable Walnut Pizzettas
By AliceV
Homemade pizza is more accessible than you think, especially if you keep a supply of dough in the freezer, and a fe...
- Various toppings:
- 1 cup wrist-temperature water
- 1 package (2 teaspoons) active dry yeast
- A pinch of sugar
- 1/2 teaspoon salt
- 1 tablespoon olive oil (plus extra for the bowl)
- 3 cups unbleached white flour (1/4 cup may be whole wheat or rye)
- Extra flour for kneading
- Cornmeal for the baking tray
- Thin slices of mozzarella
- Thinly sliced red onions
- Mushroom slices
- Sliced bell pepper (various colors)
- Cauliflowerets
- Broccoli florets
- Canned artichoke hearts, drained, and sliced
- Olives (any kind), pitted and sliced
- Ripe tomato slices
- Grated Parmesan or Pecorino
- Chopped walnuts
Potato and Double-Horseradish Salmon
By AliceV
Marge Perry, Cooking Light APRIL 2006
- 1/4 cup Dijon mustard
- 3 tablespoons prepared horseradish
- 1 1/2 teaspoons chopped fresh thyme
- 1 teaspoon wasabi powder (dried Japanese horseradish)
- 8 (6-ounce) skinless salmon fillets
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup instant potato flakes
- Cooking spray
Asian Slaw with Ginger-Peanut Dressing
By AliceV
Make the dressing by combining all of the ingredients in a medium bowl
- Dressing:
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon (no-sugar) natural peanut butter
- 1/2 teaspoon salt
- 1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- Slaw:
- 4 cups prepared shredded coleslaw
- 2 cups prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 cup cooked and shelled edamame
- 2 medium scallions, finely sliced
- 1/2 cup chopped salted peanuts (or you can leave them whole)
- 1/2 cup loosely packed chopped fresh cilantro
Dad’s Friday Night Pasta Dish
By AliceV
Preheat the oven to 375 degrees F
- 1 pound angel hair pasta
- 1/3 cup olive oil
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon crushed red pepper (or to your liking)
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/3 cup kalamata olives, halved
- 1/3 cup oil packed sun-dried tomatoes, drained of excess oil
- 2 tablespoons pickled pepperoncinis (optional)
- 15 ounces mozzarella cheese, shredded
- 3-4 red bell peppers, sliced
- Pepperonis
- 2-4 ounces parmesan cheese, freshly grated
- Freshly torn basil, for topping
Gussied Up Tuna & Noodles
By AliceV
Sauté onions and celery in butter
- 10 ounces spaghetti, al dente
- 2 tablespoons butter
- 1/2 cup chopped celery, including some leaves
- 1/4 cup diced onion (optional)
- 1 can Campbell’s mushroom soup (or other cream soup)
- 1/2 cup milk
- 1/4 cup diced roasted bell peppers from jar (pimientos!)
- 1 teaspoon dried tarragon flakes
- Dash black pepper
- Dash hot pepper flakes (optional)
- 1 tablespoon vinegar, malt is best
- 1/2 cup grated Italian cheese or cheese blend
- 2 tablespoons mayonnaise
- 1 tablespoon dry sherry
- 1 7-ounce can sliced mushrooms and liquid (Yikes! USE FRESH!!)
- 2 or 3 6-ounce cans white tuna in water
- 1 cup fresh bread crumbs
- Dash paprika
Roasted Beet & Walnut Salad
By AliceV
In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper
- For the Dressing
- 1 tablespoon orange juice
- 2 tablespoon white wine vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra virgin olive oil
- For the Salad
- 2 pounds beets
- 2 bunches watercress or arugula (about 4 cups)
- 2 oranges, peeled and cut into sections
- 1 fennel bulb, thinly sliced
- 1/2 cup California walnut halves, toasted