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Recipes
Chicken and Dumplings
By CarolM-2
Heat a lg. lidded nonstick skillet over med-high heat
- Dumplings:
- 2 1/4 lbs. bone-in chicken
- 2 Tbsp. olive oil
- 2 med. carrots, peeled and diced
- 2 ribs celery, diced
- 1 leek, trimmed and thinly sliced
- 4 c. water
- 4 Tbsp. flour
- 1/4 tsp. each salt and pepper
- 1 can cream of chicken soup
- 1/2 soup can fat-free half and half
- 4 c. reduced sodium chicken broth
- 1 . c. frozen peas
- 1 Tbsp. fresh dill
- 2 c. bisquick
- 1/2 c. milk
- 1 Tbsp. chopped fresh dill
Kale-onaise
By CarolM-2
Makes 3 cups In a food processor, combine the kale leaves, salt and garlic
- 2 cups packed chopped kale
- 1/2 tsp. sea salt
- 2 garlic cloves, chopped
- 1 cup mayonnaise
- zest and juice of one lemon
Maple-Bourbon Glazed Ham
By CarolM-2
Preheat oven to 350. Peel skin from ham and discard
- 1 7-9 lb. fully cooked, smoked half ham
- 1/2 cup pure maple syrup
- 1/2 cup packed brown sugar
- 1/2 cup bourbon
- 2 Tbsp. Dijon mustard
- 1 Tbsp. soy sauce
Beef Stroganoff
By CarolM-2
Cut meat across the grain into 3/4 " slices, then into strips 3x1/4
- 2 lbs. beef tenderloin or sirloin steak
- 1/4 c. butter or marg.
- 1 can (6oz) sliced mushrooms, drained
- 2 cans' (10 1/2 oz each) beef broth
- 1/4 c. instant minced onion
- 1 1/2 tsp. garlic salt
- 1/4 c. catsup
- 1/2 c. flour
- 2 c. sour cream
- 8-10 oz. uncooked med noodles
No-Peek Beef Stew
By CarolM-2
Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine int...
- 2 pounds beef stew meat, cut into 1 inch cubes
- 1 (10.5 ounce) can condensed French onion soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (4.5 ounce) can mushrooms, drained
- 1/2 cup dry red wine
Lemony Stuffed Sole
By CarolM-2
171 cal. 20 g protein, 7 g
- 1 lb. sole or flounder filets
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup summer squash saute
- 1 tsp. extra virgin olive oil
- 1/4 c. dry white wine
- 1 Tbsp. butter
- 2 tsp. freshly squeezed lemon juice
- 1/2 tsp. lemon zest
- 1 tsp. finely chopped fresh parsley
Pork Chops with Creamy Mushroom Sauce
By CarolM-2
Sprinkle pork chops with 1/4 teaspoon salt and pepper
- 4 bone-in pork chops
- 1/2 tsp. salt, divided
- 1/2 tsp. freshly ground pepper
- 3 Tbsp. extra-virgin olive oil, divided
- 1/3 cup minced shallots
- 8 ounces sliced mixed mushroom, such as cremini, shitake and oyster.
- 1/2 cup dry white wine
- 1/3 cup half-and-half
- 1/2 cup chopped fresh herbs, such as chives, tarragon and/or parsley.
Roasted Cauliflower Soup with Bacon and Thyme
By CarolM-2
Preheat oven to 400 degrees
- 2 heads cauliflower (about 4 1/2 total)
- 1/4 cup olive oil
- kosher salt
- 1 QT. chicken brown, divided
- 1 pint half and half
- 2 tsps. chopped fresh thyme, plus sprigs to garnish
- pinch of white pepper
- 10 slices apple wood smoked bacon, or 3 slices country ham, minced and cooked.
Chicken Francese
By CarolM-2
1. Lightly pound chicken breast
- 2 4oz. boneless chicken breastsSeasoned bread crumbs
- 3 Tbls. butter, divided
- 1/2 cup olive oil
- 1/2 cup whole cream
- Juice of 1 lemon
- 4 oz. golden sherry
- Pinch of cane sugar
- Fresh parsley
- 4 oz. cooked fettuccine
Crispy Shrimp
By CarolM-2
DIRECTIONS: 1.Heat the oven (with the oven rack in the middle) to 400° F
- INGREDIENTS:
- 1 lb. (about 20) large shrimp (thawed if frozen)
- 3/4 c. panko (Japanese- style) bread crumbs
- 2 T. Extra Virgin olive oil
- 1 tsp. dried oregano
- 1/2 tsp. smoked or sweet paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. Freshly grounded black pepper
- 1 lime, quartered