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Recipes
Cheesy Chicken and Broccoli Macaroni
By milly1362
Cook & stir chicken in a large skillet sprayed with no stick cooking spray(PAM) for 2 minutes or until no longer pi...
- 4 Chicken breast halfs; no
- 3/4 lb VELVEETA Process Cheese
- 14 oz Chicken broth
- 10 oz Frozen broccoli florets;
- 2 c Elbow macaroni; uncooked
Tangy Broiler Corn
By milly1362
Crumble dried chipotle or crush in a mortar and pestle
- For yogurt spread:
- 1 individual-size container nonfat Greek yogurt (I love Fage)
- 1 dried chipotle
- 1/4 tsp each: chili powder, cumin, cayenne, garlic powder, sugar
- 1/2 tsp salt
- Two ears corn per person—this recipe makes enough yogurt spread for six ears
- 2 T butter, melted
- Parmesan for grating
- lime wedges
Lentil-Orzo Salad
By milly1362
In one large bowl combine salad ingredients In another bowl gently whisk together dressing ingredients Pour d
- Salad:
- 4 cups cooked lentils, drained (do not overcook; you want them to hold their shape)
- 4 cups cooked orzo, drained and rinsed with cold water
- 1- 1 1/2 cups quartered cherry tomatoes
- 3/4 cup finely chopped celery
- 2 ounces pitted olives (about 16 olives), coarsely chopped
- 1 handful cilantro, chopped
- Dressing:
- 2 lemons, juiced
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 1 Tbsp agave nectar (can substitute 2 Tbsp sugar)
- 1 Tbsp curry powder
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
Coconut Chicken Curry
By milly1362
Season chicken pieces with salt and pepper
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons vegetable or canola oil
- 2 tablespoons curry powder
- 1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 4 red potatoes, cut into chunks
- 1 (14 ounce) can coconut milk
- 1 (14.5 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato sauce
- 3 tablespoons sugar
- Jasmine rice (cooked)
Wild Rice and Mushroom Soup
By milly1362
1. Adjust oven rack to middle position and heat oven to 375 degrees
- 1/4 ounce dried shiitake mushrooms, rinsed
- 4 1/4 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1 garlic clove, peeled, plus 4 cloves, minced
- Salt and pepper
- 1/4 teaspoons baking soda
- 1 cup wild rice
- 4 tablespoons unsalted butter
- 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
- 1 onion, chopped fine
- 1 teaspoon tomato paste
- 2/3 cup dry sherry
- 4 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1/4 cup minced fresh chives
- 1/4 teaspoon finely grated lemon zest
Chili and Honey Chicken
By milly1362
One warning—it’s been really, really hard to clean the baking dish I used for this one
- Juice of 1 lime
- Zest and juice of 1 orange
- 3 tablespoons chili powder blend (not pure chile powder)
- 1/2 T garlic powder
- 3 tablespoons honey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 organic chicken legs (thighs attached), skin on
White Bean Puree
By milly1362
1. Put the beans, garlic, olive oil, and lemon juice in a large bowl
- 1 (14 ounce) can of white cannelloni beans
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- coarse salt and freshly ground pepper
- Grilled bread or crostini for serving
Thick and Chewy chocolate chip cookies
By milly1362
1. Adjust oven racks to upper- and lower-middle positions
- 2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks)
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg plus one yolk
- 2 teaspoons vanilla extract
- 1-1 1/2 cup semi sweet chocolate chips
Baked Plum Compote
By milly1362
Prep time: 15 minutes Cooking time: 20 minutes
- 16 ripe Italian prune plums
- 2 tablespoons unsalted butter
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons Armagnac or plum brandy
Thanksgiving Apple Pie
By milly1362
Combine flour, brown sugar, butter and oats; set aside 1 cup for the topping Press remaining crumb mixture into
- 2 cups flour
- 1 cup brown sugar, packed
- 3/4 cup butter, melted
- 1/2 cup quick-cooking oat
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1 1/4 cups water
- 3 cups tart apples, peeled and sliced
- 1 teaspoon vanilla extract