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Quick Chicken Tikka Masala

Quick Chicken Tikka Masala

By

Stir together garam masala, salt and turmeric in a small dish

  • 4 teaspoons garam masala (see Note)
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/2 cup all-purpose flour
  • 1 pound chicken tenders
  • 4 teaspoons canola oil, divided
  • 6 cloves garlic, minced
  • 1 large sweet onion, diced
  • 4 teaspoons minced fresh ginger
  • 1 28-ounce can plum tomatoes, undrained
  • 1/3 cup whipping cream
  • 1/2 cup chopped fresh cilantro for garnish
4/5 (1 Votes)

King Ranch Chicken Mac and Cheese

King Ranch Chicken Mac and Cheese

By

1. Preheat oven to 350°. Prepare pasta according to package directions

  • 1/2 (16-oz.) package cellentani pasta
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 (10-oz.) can diced tomatoes and green chiles
  • 1 (8-oz.) package pasteurized prepared cheese product, cubed
  • 3 cups chopped cooked chicken
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups (6 oz.) shredded Cheddar cheese
4.4/5 (11 Votes)

French Onion Turkey Casserole

French Onion Turkey Casserole

By

Use up your leftovers to make this savory "bread pudding"

  • Vegetable cooking spray
  • 6 eggs
  • 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
  • 2 cups milk
  • 1 cup shredded Swiss cheese (about 4 ounces)
  • 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed
  • 9 slices Pepperidge Farm® Farmhouse™ Hearty White Bread, cut into cubes
  • 2 cups shredded or cubed cooked turkey
4/5 (2 Votes)

Tomato-and-Watermelon Salad

Tomato-and-Watermelon Salad

By

Preparation 1. Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine

  • 4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
  • 1 small seedless watermelon, cut into 1 1/4-inch cubes
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup feta cheese, torn into large crumbles
4.5/5 (12 Votes)

Salmon Croquettes

Salmon Croquettes

By

Ann Taylor Pittman, Cooking Light JANUARY 2010

  • 1/4 cup organic canola mayonnaise (such as Spectrum), divided
  • 4 teaspoons fresh lemon juice, divided
  • 2 1/2 teaspoons Dijon mustard, divided
  • 1/4 cup finely chopped green onions
  • 2 tablespoons minced red bell pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 (6-ounce) packages skinless, boneless pink salmon
  • 1 large egg, lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon canola oil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon finely chopped capers
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt
0/5 (0 Votes)

Chicken Stroganoff

Chicken Stroganoff

By

Bring a large pot of salted water to a boil

  • Kosher salt
  • 12 ounces wide egg noodles
  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 4 ounces white or cremini mushrooms, sliced (about 2 cups)
  • 1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika, plus more for topping
  • Freshly ground pepper
  • 1 cup fat-free low-sodium chicken or mushroom broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream, plus more for topping
  • 2 tablespoons chopped fresh parsley
4.6/5 (14 Votes)

Profiteroles

Profiteroles

By

Preheat oven to 425 degrees F

  • 1/2 cup water
  • 1/2 stick butter
  • Pinch salt
  • 1/2 cup all-purpose flour
  • 2 eggs
  • Pinch ground cinnamon
  • Ice cream
  • Chocolate Sauce, recipe follows
  • Special Equipment: Pastry bag fitted with large straight tip (or use a zip-lock bag!)
  • Chocolate Sauce
  • 4 ounces semisweet or dark chocolate
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon corn syrup
  • 1 good pinch ground cinnamon
4.5/5 (18 Votes)

Smoked Paprika Prosciutto-Wrapped Shrimp

Smoked Paprika Prosciutto-Wrapped Shrimp

By

Sweet shrimp and salty, savory prosciutto come together to make these broiled skewers

  • 35 to 40 (6-inch) wooden skewers
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons black pepper, freshly ground
  • 1 pound peeled and deveined shrimp, about 35 to 40 large shrimp
  • 6 ounces prosciutto, sliced very thin
4.4/5 (48 Votes)

Baked Shrimp with Feta

Baked Shrimp with Feta

By

Barbara Lauterbach, Cooking Light APRIL 2009

  • 1 tablespoon fresh lemon juice
  • 1 1/2 pounds large shrimp, peeled and deveined
  • Cooking spray
  • 1 teaspoon olive oil
  • 1/2 cup prechopped onion
  • 1 garlic clove, minced
  • 2 tablespoons bottled clam juice
  • 1 tablespoon white wine
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
4.3/5 (4 Votes)

Planked Salmon with Honey-Balsamic Glaze

Planked Salmon with Honey-Balsamic Glaze

By

Cedar-Planked Salmon, a smoky, earthy take on the favorite fish, is a dish commonly prepared here in Washington Sta...

  • 1 whole side of salmon, or 4 (6-ounce) salmon fillets
  • 1 tablespoon fine sea salt, preferably gray salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dry mustard
  • 1/2 cup honey
  • 1/4 cup balsamic vinegar
  • Melted butter, for brushing salmon
  • 2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
  • Extra-virgin olive oil, for oiling the planks
4.6/5 (23 Votes)