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Recipes
Sweet & Sour Carrots
By Anderda
Here's a fabulously flavorful way to enjoy carrots
- 1 Stir the soup, vinegar, green pepper, sugar, oil and onion in a 2-quart saucepan and heat to a boil over medium heat. Reduce the heat to low and cook for 5 minutes or until the vegetables are tender, stirring often.
- 2 Spray a 2-quart casserole dish with the cooking spray. Place half of the cooked carrots in the casserole dish. Top with half of the soup mixture, the remaining carrots and the remaining soup mixture.
- 3 Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.
World's Best (and easiest) Salmon
By Anderda
Combine the first 3 ingredients in a gallon-size ziploc bag, shake it up, and then add the salmon
- 1/4 cup pure maple syrup (NOT pancake syrup!) or honey 1/4 cup soy sauce 2-3 cloves minced garlic 12 ounces fresh or thawed salmon
Sauerkraut Salad
By Anderda
In a saucepan combine the salt, vinegar, caraway seeds and sugar
- 1/4 cup cider vinegar
- 1 teaspoon caraway seeds
- 1 cup white sugar
- 1 (20 ounce) can sauerkraut
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 ounces pimento
Crispy Kale "Chips"
By Anderda
Preheat the oven to 275 degrees F
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
Moist Pumpkin Cake
By Anderda
Pour dry cake mix into bowl, add water and pumpkin, mix thoroughly
- 1 can (15 oz.) pumpkin 1 pkg dry cake mix (spice cake or chocolate is the best) 1 cup water
How To Make Pressure Cooker Quinoa
By Anderda
Bring 2 1/4 cups of veggie stock or water to a boil in the cooker
- 2 1/4 cups of veggie stock or water
- 1 1/2 cups thoroughly rinsed quinoa
- A little salt (unless using veggie stock containing salt). If you like your quinoa on the crunchy side, reduce the liquid by 2 Tablespoons and the time for natural pressure release to 8 minutes.
Coconut Cream Angel Pie Recipe
By Anderda
In a small heavy saucepan, combine the sugar, cornstarch and salt
- MERINGUE:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks, lightly beaten
- 1/2 cup flaked coconut
- 1 tablespoon butter
- 1-1/2 teaspoons vanilla extract
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 6 tablespoons sugar
- 1/4 cup flaked coconut
Low-Fat Hummus
By Anderda
Drain and rinse the beans
- 16-ounce can garbanzo beans (chickpeas) 1-1/2 Tbsp lemon juice 3/4 cup plain, non-fat yogurt 1 tsp chopped garlic 1/4 tsp salt
Maple Orange Glazed Carrots
By Anderda
Method 1 In a large, wide sauté pan, heat the butter on medium heat until melted
- 1 pound carrots, peeled, sliced into 1/4-inch thick rounds
- 2 Tbsp unsalted butter
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 1/3 cup orange juice
- 1/2 teaspoon orange zest
- Pinch cinnamon
Sauerkraut Relish
By Anderda
In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar
- 1 (20 ounce) can sauerkraut, drained
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped celery
- 1 small onion, chopped
- 3/4 cup white vinegar
- 1 cup white sugar