Kaydeis' profile page
Recipes
Reuben Loaf
By kaydeis
Makes great leftovers!
- 2 3/4 cups all-purpose flour, divided
- 1 Tbs sugar
- 1 tsp salt
- 1 envelope dry yeast
- 1 cup warm water, (120° to 130°)
- 1 Tbs butter or margarine, softened
- 1/4 cup Thousand island salad dressing
- 4 slices Swiss cheese (or 6 oz shredded)
- 6 oz thinly sliced corned beef
- 1 cup sauerkraut, drained (The type in the bag is best)
- 1 egg white, beaten (optional)
Baked Shrimp with Tomatoes and Feta
By kaydeis
1. Preheat the oven to 425* 2
- 1 Tbs olive oil
- 1 medium onion, diced (about 1 1/2 cups)
- 1 Tbsp garlic
- 2 can (15 oz) 14.5-oz cans no-salt-added diced tomatoes, with their juices (I used diced with basil, garlic and oregano)
- 1/4 cup finely minced fresh flat-leafed parsley
- 1 Tbs fresh finely minced fresh dill
- 1 1/4 medium shrimp, peeled and deveined
- 1/4 tsp salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste (I omitted this, because I used feta w/peppercorns)
- 2/3 cup crumbled feta cheese, about 3 oz
Fudge for One
By kaydeis
1. Mix sugar, cocoa and milk in 1 quart glass measuring cup
- 1/3 cup granulated sugar
- 1 heaping tablespoon cocoa
- 1 Tbs and 2 teaspoons milk
- 1 scant tablespoon butter or margarine
- 1/2 tsp vanilla extract
Asiago-Crusted Pork Chops
By kaydeis
1. Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch) using a meat mallet or ...
- 4 (4-ounce) boneless center-cut loin pork chops
- 1 egg white, lightly beaten
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated Asiago cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbs extra-virgin olive oil
- 4 lemon wedges
- 2 tsp chopped fresh thyme
Overnight Breakfast Casserole
By kaydeis
This is a very versatile casserole -- use anything you have: add mushrooms, peppers, etc, use different meats -- it
- 8 slices bread, crust removed
- 8 eggs
- 4 cups milk
- 2 tsp salt
- 2 cups cubed ham or sausage links or crisp fried bacon
- 1 cup shredded cheese
Saucy Baked Chicken
By kaydeis
1. Preheat oven to 450°. Pour oil into large roasting pan
- 6 chicken cutlets or boneless skinless breasts (about 1.5 lbs)
- 1 med onion, sliced
- 8 oz sliced mushrooms
- 1/4 cup olive oil
- 1.5 cups chicken broth
- 4 Tbs all-purpose flour
- 2 Tbs freshly squeezed lemon juice
- 2 Tbs balsamic vinegar
- 1.5 tsp salt
- 1/4 tsp pepper
Santa Fe Soup
By kaydeis
1. Brown beef with onion in a large pot; drain
- 2 lbs lean ground beef
- 1 chopped onion
- 1 ranch salad dressing
- 2 taco seasoning mix
- 1 can black beans, undrained
- 1 can pinto beans, undrained
- 1 can kidney beans, undrained
- 1 can Ro-Tel tomatoes w/chilis, undrained
- 1 can tomatoe wedges, undrained
- 2 cans white corn, undrained
- 2 cups water
Bagels
By kaydeis
1. Heat 1/2 cup beer and 1 cup water over low heat in a small, heavy saucepan to between 100° and 110°
- 1 (12-ounce) can brown beer (such as Newcastle Brown Ale), divided
- 1 cup water
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 large egg white, lightly beaten
- 4 1/2 cups bread flour, divided (about 21 1/2 ounces)
- 1 1/2 tsp salt
- Cooking spray
- 4 cups water
- 1 tsp brown sugar
- 1 tsp water
- 1 large egg yolk
- 1 tsp sesame seeds
Shrimp Florentine with Caramelized Garlic
By kaydeis
1. Preheat oven to 350°. 2
- Garlic:
- 1/2 tsp kosher salt
- 20 garlic cloves, peeled
- Cooking spray
- Shrimp:
- 2 tsp olive oil
- 1 lb medium shrimp, peeled and deveined
- 1 tsp butter
- 3/4 cup half-and-half
- 1/2 cup fat-free, less-sodium chicken broth
- 1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 1/8 tsp black pepper
- 2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Skillet Chicken with Broccoli, Ziti, and Asiago Cheese
By kaydeis
1. Season the chicken with salt and pepper
- 1 lb boneless, skinless chicken breasts , cut into 1-inch squares
- Table salt and ground black pepper
- 2 Tbs vegetable oil (or olive oil)
- 1 medium onion , minced (about 1 cup)
- 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
- 1/4 tsp dried oregano
- 1/8 tsp red pepper flakes
- 8 oz ziti (2 /12 cups)
- 2 3/4 cups water
- 1 2/3 cups low-sodium chicken broth
- 12 oz broccoli florets (4 cups)
- 1/4 cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
- 1/2 cup fat-free half and half cream
- 1 oz grated Asiago cheese (1/2 cup), plus extra for serving
- 1 Tbs fresh lemon juice