Grandmax4's profile page
Recipes
LO-CAL DIP FOR VEGETABLES
By Grandmax4
Mix all ingredients. Serve with vegetables of your choice for an easy, low calorie dip
- 1 c. lo-fat -- lo-cal yogurt
- 1 c. mayonnaise -- lo-cal
- 1 pkg. Good Seasons salad dressing mix (Herb or Lite Italian)
- 2 tbsp. green onion
Apricot Glazed Cornish Game Hens
By Grandmax4
Preheat oven to 400 degrees
- 1 1 1 shallot minced
- 1 1 1 shallot minced
- 1 1 1 shallot minced
- 1 1 1 tablespoon butter
- 1 1 1 tablespoon butter
- 1 1 1 tablespoon butter
- 1 1 1 jar Hero apricot fruit spreads preserves (12 ounces)
- 1 1 1 jar Hero apricot fruit spreads preserves (12 ounces)
- 1 1 1 jar Hero apricot fruit spreads preserves (12 ounces)
- 1/4 1/4 1/4 cup Dijon mustard
- 1/4 1/4 1/4 cup Dijon mustard
- 1/4 1/4 1/4 cup Dijon mustard
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 cup soy sauce
- 4 4 4 Cornish game hens rinsed and dried
- 4 4 4 Cornish game hens rinsed and dried
- 4 4 4 Cornish game hens rinsed and dried
Endive and Gorgonzola Salad
By Grandmax4
Preheat oven to 350°F. In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, ...
- 1/4 cup walnuts
- 2 teaspoons cider vinegar
- 1/2 teaspoon balsamic vinegar
- 2 1/2 teaspoons honey
- 2 tablespoons extra-virgin olive oil
- 3 Belgian endives
- 1 Granny Smith apple
- 1/4 cup crumbled Gorgonzola cheese (about 1 ounce)
- 1 teaspoon minced fresh chives
Savory Spinach Artichoke Cheesecake
By Grandmax4
This mini savory cheesecake makes an impressive and delicious make-ahead party spread! It's perfectly sized to shar...
- OPTIONAL CRACKER CRUST:
- 4-inch or 4.5-inch mini springform pan
- 1/2 cup of frozen spinach, thawed + squeezed dry
- 1/2 cup cream cheese (not fat-free)
- 1/2 cup ricotta cheese
- 3/4 cup feta cheese
- 1/4 cup of artichoke hearts
- 1 large clove of garlic, minced
- 1 large egg
- 2 TBSP chopped green onion
- 1/4 tsp garlic powder
- 1/4 tsp of salt
- 1/4 cup of crushed whole grain ritz-style crackers
- 1-2 TBSP melted butter
PAN-ROASTED ASPARAGUS
By Grandmax4
1. Heat oil and butter in 12-inch skillet over medium-high heat
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 pounds thick asparagus spears (see note) -- ends trimmed
- Kosher salt and ground black pepper
- 1/2 lemon (optional)
Beef Wellington with Madeira Sauce
By Grandmax4
Step 1 - Mushroom Mixture procedure: In a large sauté or frying pan, sweat the shallots over medium heat until the...
- Step 1 - Mushroom Mixture
- 2 Tbsp. clarified butter
- 1/4 c. shallots, chopped fine
- 1 c. button mushrooms, chopped fine
- 1/4 c. Madeira wine
- 2 tsp. parsley, chopped fine
- 1 tsp. fresh thyme, chopped fine
- to taste salt
- to taste ground black pepper
- 2 Tbsp. truffle butter, softened, optional
- Step 2 - Beef
- 1 1/2 lb. beef tenderloin
- to taste salt
- to taste ground black pepper
- 1 tsp. fresh thyme, chopped fine
- 1/2 c. clarified butter
- Step 3 - Wellingtons
- 2 each sheets, puff pastry, thawed
- 6 each slices, truffle pate or liverwurst
- 1 each large egg, beaten well
- Step 4 - Madeira Sauce
- 1 c. Madeira wine
- 3 c. beef stock or broth
- 1 Tbsp. shallots, chopped fine
- 1 each sprig, thyme
- 1 each bay leaf
- 1 tsp. crushed black peppercorns
- 1 Tbsp. cornstarch
- 1/4 c. water
Classic Gazpacho
By Grandmax4
A note on preparation: Gazpacho is not a smoothie; it should have texture, so don’t over-blend
- 4 cups chopped tomatoes
- 1 cup chopped, seeded red pepper, ribs removed
- 1 cup chopped, peeled English cucumber
- 1 cup chopped red onion
- 1 teaspoon chopped garlic
- 3 tablespoons olive oil
- 3 tablespoons sherry vinegar
- Salt and freshly ground pepper
Banana-Zucchini Bread Recipe
By Grandmax4
1. In a bowl, beat eggs. Blend in sugar and oil
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 medium ripe bananas, mashed (about 1 cup)
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1-1/2 cups shredded unpeeled zucchini
- 1 cup chopped pecans
- 1 . In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.
- 2 . Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves.
Zucchini Ricotta Savoury Cheesecake
By Grandmax4
Preheat oven to 325°F degrees, and place the racks the middle
- 2 cups zucchini, unpeeled and coarsely grated
- 1 tsp fine grain sea salt
- 2 1/2 cups ricotta cheese
- 1/2 cup freshly shredded Parmesan cheese
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1/3 cup fresh dill, chopped
- zest of one lemon
- 3 large eggs, well beaten
- 1/2 cup goat cheese, crumbled
- drizzle of olive oil
LEAN LASAGNA
By Grandmax4
Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray
- Vegetable-oil cooking spray
- 1/2 cup chopped onion
- 1 lb ground turkey breast
- 3 cups tomato sauce
- 3 tsp Italian seasoning (or 1 tsp each dried basil -- parsley, and oregano)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/2 cup chopped mushrooms
- 6 cups chopped fresh spinach (or chard)
- 2 cups fat-free ricotta
- 1/4 tsp nutmeg
- 1 package whole-wheat lasagna noodles(about 8 oz -- or 9 noodles)
- 2 cups shredded part-skim mozzarella -- (8 oz)