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Recipes
Chicken Taco Casserole
By lbgtdep
Makes: 6 servings Prep: 25 mins Bake: 30 mins 350°F Stand: 5 mins
- Nonstick cooking spray
- 12 12
- ounces chicken breast strips for stir-frying
- 2 2
- cloves garlic, minced
- 1 1
- teaspoon chili powder
- 2 2
- teaspoons canola oil
- 1 1
- medium onion, halved and thinly sliced
- 3/4 3/4
- cup chopped red or green sweet pepper (1 medium)
- 1 1
- 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 1 1/2
- cups purchased salsa
- 4 4
- 6 inches corn tortillas, coarsely torn
- 3 3
- ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
- 1/2 1/2
- cup cherry tomatoes, quartered or chopped (optional)
- 1/2 1/2
- of an avocado, halved, seeded, peeled, and chopped (optional)
- Corn chips, baked tortilla chips, or broken taco shells (optional)
Dole honey lime fruit toss
By lbgtdep
put fruit into a bowl, mix dressing ingredients, pour on fruit and toss
- 1 can of pineapple chunks
- 1 can mandarin oranges
- sliced bananas, strawberries, and kiwi fruit
- honey lime ingredients
- 1/4 C reserved liquid from pineapple chunks
- 1/4 t grated lime peel
- 2 T lime juice
- 1 T honey
Classic Sangria
By lbgtdep
Put wine, juice, and fruit slices in a heatproof pitcher
- 1 (750-ml) bottle dry red wine
- 1/2 cup fresh orange juice
- 1/2 unpeeled lemon, sliced
- 1/2 unpeeled large navel orange, sliced
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup brandy
- 1/2 cup Cointreau or other orange liqueur
Roasted Tomatillo Salsa
By lbgtdep
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotch...
- 8 ounces (3 to 4 medium) tomatillos, husked and rinsed
- Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapenos), stemmed
- 2 large garlic cloves, peeled
- 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
- 1/4 small white onion, finely chopped
- Salt
Jalapeno Steak 'n' Mushrooms
By lbgtdep
Makes: 6 servings Prep: 25 mins Slow Cook: 9 hrs to 10 hrs hours (low) or 4-1/2 to 5 hours (high)
- 2 1/2 pounds boneless beef chuck steak, cut 1 inch thick
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 2 fresh jalapeno peppers, thinly sliced*
- 2 tablespoons red wine vinegar
- 1 tablespoon quick-cooking tapioca, crushed
- 4 garlic, thinly sliced
- 1 cup snipped fresh cilantro
- 2 3 1/2 inches diameter portobello mushrooms, stemmed, gills removed from caps, and caps cut into 1/2-inch-thick slices
- 1 medium onion, thinly sliced
- Fresh cilantro, chopped (optional)
- Hot cooked polenta, mashed potatoes, or mashed sweet potatoes (optional)
Green Chile Pepper Jack Chicken Enchiladas
By lbgtdep
Cook and shred your chicken
- 3 large or 4 medium chicken breasts
- 1 pkg of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)
- 1 can of green Chile enchilada sauce (Hatch was really good from Smith’s)
- 1 small can of diced green chile’s
- 3/4 cup of sour cream
- 1/2 teaspoon of cumin powder
- small handful of chopped fresh cilantro
- 1 pound of Pepper Jack Cheese shredded
PIGS IN SLEEPING BAGS
By lbgtdep
Melt butter in a small skillet over medium heat
- 1 tablespoon unsalted butter
- 1/4 cup minced shallot
- 2 large garlic cloves, minced
- 3 tablespoons panko (Japanese breadcrumbs)
- 3 tablespoons whole milk
- 3/4 cup drained sauerkraut
- 1 tablespoon Dijon mustard plus more for serving
- 3/4 teaspoon caraway seeds, toasted, lightly crushed
- Kosher salt and freshly ground black pepper
- 8 ounces ground pork
- 1 14-ounce package Dufour Pastry Kitchens frozen puff pastry, thawed
- All-purpose flour (for dusting)
- 1 large egg, beaten to blend
Double Lemon Poppy Seed Bundt Cake
By lbgtdep
Preheat oven to 350°F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray and dust with fl...
- For Double Lemon-Poppy Seed Bundt Cake:
- 1/4 1/4 1/4 cup poppy seeds
- 1 1/2 1 1/2 1/2 cups whole-wheat pastry flour (see Ingredient note)
- 1 1 1 cup all-purpose flour
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 cup buttermilk or equivalent buttermilk powder (see Tip)
- 1/4 1/4 1/4 cup canola oil
- 1 1 1 teaspoon vanilla extract
- 2 2 2 tablespoons freshly grated lemon zest
- 2 2 2 tablespoons lemon juice
- 2 2 2 large eggs, at room temperature (see Tip)
- 2 2 2 large egg whites, at room temperature
- 1 1/4 1 1/4 1/2 2 sugar or 1/2 cup plus 2 tablespoons Splenda sugar Blend for Baking
- For Lemon glaze:
- 3/4 3/4 3/4 cup confectioners' sugar, plus more for dusting
- 3 3 3 tablespoons lemon juice
- 1 1 1 tablespoon water
- 1 to 1 buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- To to to eggs to room temperature quickly, place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
- To to eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.
- Double Lemon-Poppy Seed Bundt Cake Recipe at Cooking.com
- Double Lemon-Poppy Seed Bundt Cake Recipe at Cooking.com
Snickerdoodle Bars
By lbgtdep
Preheat the oven to 350 degrees
- Cinnamon Filling:
- 2 1/3 cups flour
- 1 1/4 tspbaking powder
- 1/2 tsp salt
- 3/4 cup butteror margarinesoftened
- 1 1/4 cups sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1 tspvanilla
- 1 tbsp sugar
- 1 tsp cinnamon
- Glaze:
- 1 cup powdered sugar
- 1 to 2 Tbsp milk
- 1/4 tsp vanilla