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Recipes
Coconut Lime Cake with Meringue Frosting
By rmulleni
Mmmm. Reminds me of a trip to the Caribbean with the lime cake and meringue frosting, with toasted coconut on top
- 2 large eggs
- 1 1/2 cups white granulated sugar
- 1/4 cup butter, softened to room temperature
- 1 teaspoon vanilla
- 1 cup skim coconut milk
- 2 cups plus 2 tablespoons all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- LIME CURD
- 1 egg plus 2 egg yolks
- 1/3 cup freshly squeezed lime juice
- 1/2 cup white granulated sugar
- 1/2 cup butter
- MERINGUE FROSTING
- 7 egg whites
- 1 1/2 cups white granulated sugar
- 1/2 cup water
- 1/2 teaspoon each: vanilla, golden rum (or 1 teaspoon vanilla extract only)
- GARNISH
- 1 1/2 cups grated coconut
- Fresh limes
Fresh Fruit Salsa
By rmulleni
Use any fresh fruit in season, cut into small pieces
- Peaches
- Strawberries
- Apricots
- Bananas
- Kiwi
- Oranges
- Grapes
- Brown Sugar
- Lime Juice
- Cilantro, chopped
Crescent Zucchini Pie
By rmulleni
saute zucchini, onion, butter, parsley & seasonings until tender
- 4 c sliced unpeeled zucchini
- 1 c coarsley chopped onion
- 1/2 c butter or margarine (I use butter)
- 1/2 c chopped parsley or 2 tbsp parsley flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/2 tsp italian seasoning
- 2 eggs well beaten
- 8 oz shredded cheese (2 cups mozzerella, M jack, provolone, muenster)
- 1 can refrigerated crescent rolls ( I use reduced fat)
Elf Bites
By rmulleni
1 Line 8-inch square pan with foil, with ends of foil extending over sides
- 4 oz. BAKER'S White Chocolate
- 1/2 cup butter or margarine, divided
- 1/3 cup water
- 1 pkg. (3.9 oz.) JELL-O Pistachio Flavor Instant Pudding
- 3 cups powdered sugar
- 2 oz. BAKER'S Semi-Sweet Chocolate
- 2 Tbsp. chopped pistachios
Seared Cod with Grapefruit Fennel Slaw
By rmulleni
For the grapefruit fennel slaw: Zest the grapefruit first and add the zest to a large bowl
- For the grapefruit fennel slaw:
- 1 large grapefruit
- 1/4 cup grapefruit juice
- 1 teaspoon grated grapefruit zest
- 1 fennel bulb
- 1/4 cup pitted Greek olives, sliced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- For the seared cod:
- 1 tablespoon light cooking oil
- 4 pieces cod, 6 ounces each with skin and bones removed
- Salt and fresh ground pepper
- Fennel fronds for garnish
German Chocolate Bundt Cake
By rmulleni
Preheat oven to 325°. To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a kni...
- Streusel:
- 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons chilled butter or stick margarine, cut into small pieces
- 1/3 cup flaked sweetened coconut
- 1/3 cup chopped pecans
- Cake:
- Cooking spray
- 1 tablespoon granulated sugar
- 1/2 cup unsweetened cocoa
- 1 ounce sweet baking chocolate
- 1/2 cup boiling water
- 1 1/2 cups granulated sugar
- 1/3 cup butter or stick margarine, softened
- 2 teaspoons vanilla extract
- 2 large egg whites
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- Glaze:
- 1 cup powdered sugar
- 1 tablespoon butter or stick margarine
- 4 teaspoons fat-free milk
Farmers' Market Potato Salad
By rmulleni
1. Preheat oven to 425°. 2
- 1 cup fresh corn kernels (about 2 ears)
- 2 pounds fingerling potatoes, cut into 1-inch pieces
- 2 1/2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons cider vinegar
- 2 tablespoons whole-grain Dijon mustard
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 3/4 cup vertically sliced red onion
- 3/4 cup diced zucchini
- 1 cup cherry tomatoes, halved
Mushroom Barley Casserole
By rmulleni
•In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender
- 1 cup medium pearl barley
- 1 small onion, chopped
- 1/4 cup butter
- 1-1/2 cups sliced fresh mushrooms
- 1 cup slivered almonds, toasted
- 1 envelope onion soup mix
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 3 to 3-1/2 cups chicken broth
Loaded Potato and Buffalo Chicken Casserole
By rmulleni
1 Preheat oven to 500F (This is NOT a typo, 500F is correct!)
- 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
- 8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
- 1/3 cup olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon fresh ground pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 6 tablespoons hot sauce
- 2 cups fiesta blend cheese or 2 cups a mix of cheddar & monterey jack cheese
- 1 cup crumbled bacon
- 1 cup diced green onion
Baked Coconut Chicken with Apricot Sauce (Roni's version)
By rmulleni
Preheat the oven to 400˚F
- 1 egg white
- 1 cup sweetened coconut flakes
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless chicken breasts*(sliced in half OR chicken tenders
- 1/4 cup unsalted butter*, melted (or use spray margarine)
- 1/4 cup extra-virgin olive oil
- 1/4 cup apricot preserves
- 2 tsps Dijon mustard