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Recipes
Honey Spice-Rubbed Pork Tenderloin
By Rachelle
Bake 425° Oven Cooking Preheat oven, brush meat with 2 Tbsp of dressing
- 1 LB Pork Tenderloin
- 1/4 C Catalana Dressing,
- divided
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Dry Mustard
- 1/2 tsp Papricka
- 1/4 tsp Dried Thyme
- 1 Tbsp Honey
One Step Pound Cake
By Rachelle
Bake 325° Grease & Flour 12 cup Bundt Pan In a large mixer bowl on low, cream the butter well, add eggs one at ...
- 1 C (2 stks) Butter,
- Softened
- 2.1 /4 C Flour
- 1.1 /2 C Sugar
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Vanilla
- 1 8 oz Carton Sour Cream
- 3 Eggs
Ham & Cheese Sliders
By Rachelle
Bake 350º In a small bowl mix the mayo & sour cream
- 24 Hawaiian Dinner Rolls
- 24 Thinly Sliced Pieces
- of Ham (can also be shredded)
- 24 Thinly Sliced Pieces
- of Swiss Cheese
- 1/3 C Mayo
- 1/3 C Sour Cream
- Poppy Seed Sauce
- 1 Tbsp Poppy seeds
- 1.1 /2 Tbsp Yellow Mustard
- 1/2 C Melted Butter
- 1 Tbsp Minced Onion
- 1/2 tsp Worcestershire Sauce
Fast Minestrone Soup
By Rachelle
In a large stock pot combine the chicken stock and tomatoes and bring to a boil
- 28 OZ Can Chopped Tomatoes
- with Basil, garlic & onion
- 4 C. Chicken Stock
- 2/3 C. Pasta
- short or small
- 15 OZ can of Beans
- Drain and rinse
- 4 Tbls. Parsley, chopped
- Salt and Pepper
Confetti Crab Salad
By Rachelle
ONE: In a serving bowl, combine mayo, lemon and mustard
- 1/4 C Mayo
- 1 Medium Lemon,
- [Juiced use 2 Tbsp]
- 2 tsp Dijon Mustard
- 1 LB Canned Jumbo Lump
- Crabmeat
- 2 Diced Peppers,
- [1 Red 1 Yellow]
- 1/4 C Chopped Chives
- 1/4 C Chopped Parsley
- Salt & Ground Pepper,
- to taste
- 8 C Lettuce, Mixed Greens
Chicken Cacciatore from Dad
By Rachelle
Large skillet needed. Combine flour, salt, pepper, paprika & thyme in a large bowl
- 1-3 1/2 to 4 LB
- cut up chicken
- 1/4 C Flour
- 1 1/2 tsp Salt
- Pepper to Taste
- 1/2 tsp Paprika
- 1/4 tsp Thyme
- 1/2 C Chopped Celery
- 1/2 C Chopped Onion
- 1 Clove crushed Garlic
- 1-6 oz Can Mushrooms
- 1-28 oz Can Tomatoes,
- crushed (2 cups)
- 1/4 C Oil
Pound Cake
By Rachelle
Makes 2 Loaves or 1 10" Tube pan
- 4 Cups Flour Bake 350º 1 1/2 Hours
- 1 LB Butter, softened
- 3 Cups white sugar
- 6 Large eggs, room temperature
- 2/3 Cup of milk, room temperature
Lentil Soup
By Rachelle
Place the olive oil into a large 6-quart Dutch oven and set over medium heat
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
Tomato-Squash Salad
By Rachelle
Cook squash in enough salted water to cover
- 2 C Baby Zucchini
- sliced
- 2 Pints (about 4 cups)
- Grape Tomatoes
- 1-2 C Arugula or Romaine
- coursely torn
- 2 Tbsp. Fresh Basil
- chopped
- 1/4 C Olive Oil
- 1/4 C Red Wine Vinegar
- or Champagne Vinegar
- 1 Tbsp Lime or Lemon Juice
- 1/4 tsp Salt
- 1/8 tsp Pepper
Apple Yogurt Muffins
By Rachelle
Bake 400º 23-25 Minutes Preheat oven and place 12 baking cups in muffin pan; set aside
- TOPPING
- 2 Tbsp Flour
- 2 Tbsp Sugar
- 1 Tbsp Butter,
- softened
- 1/2 tsp Cinnamon
- MUFFINS
- 2 C Flour
- 1/2 C Sugar
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- 1-8oz Carton Vanilla
- Nonfat Yogurt
- 1 Egg
- 1/4 C Vege Oil
- 2 Tbsp Fat Free Milk
- 3/4 C Apple, peeled
- and chop small