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Chicken-Mushroom Quesadillas

Chicken-Mushroom Quesadillas

By

Ellie Krieger

  • 1 tbsp canola oil
  • 1 lg onion, chopped
  • 8 oz white button mushrooms, coarsely chopped (about 3 cups)
  • 3 cloves garlic, minced
  • 2 cups cooked diced skinless boneless chicken breast (1 breast half)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 2 cups baby spinach leaves, coarsely chopped
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 4 10" whole-wheat flour tortillas
  • 1 cup shredded sharp cheddar cheese (4 oz)
  • 1/2 cup salsa
  • 1/4 cup reduced-fat sour cream
4.5/5 (31 Votes)

Cranberry Orange & Pecan Coffee Cake

Cranberry Orange & Pecan Coffee Cake

By

From Joy the Baker Even though the picture has a bundt cake, it should be done in two 9x5" loaf pans

  • FOR THE CAKE:
  • 4 cups all-purpose flour
  • 2 cup granulated sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature and cut into medium chunks
  • 2 eggs, beaten
  • 1 1/2 cups fresh squeezed orange juice
  • 2 tbsp orange zest
  • 1 tbsp pure vanilla extract
  • 2 cups coarsely chopped pecans
  • FOR THE TOPPING;
  • 4 tbsp unsalted butter, cold
  • 1/2 cup all-purpose flour
  • 3 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup coarsely chopped pecans
4.3/5 (18 Votes)

Ginger Snaps

Ginger Snaps

By

Preheat oven to 375 degrees F

  • 3/4 Cup Shortening 1 1/2 Baking Soda
  • 1 Cup Sugar 1 Tsp. Cinnamon
  • 4 Tbsp Molasses 1 Tsp. Gloves
  • 1 Egg 1 Tsp. Ginger
  • 2 Cups Unsifted Flour 1/2 Tsp. Salt
4.6/5 (9 Votes)

Chicken and Artichokes

Chicken and Artichokes

By

I just decided to do my own version of Chicken and Artichokes and it was a hit with my family

  • 3 pd skinless, boneless chicken breast, cut to bite size pieces
  • 1 pkg dry good season italian dressing
  • 1 Onion, sliced
  • 1/4 pd fresh mushrooms, sliced (optional)
  • 1 can (28 oz) Crushed or diced tomatoes
  • 1 14 oz Jars of Marinated Artichoke hearts (or 2 7 oz jars)
4.4/5 (8 Votes)

Flat Belly - Spinach Steak Roulade

Flat Belly - Spinach Steak Roulade

By

From "Flat Belly Diet Cookbook", Enjoy!

  • 1 1/2 lb flank steak
  • 2 cloves garlic, minced
  • 4 cups baby spinach
  • 3/4 cup pine nuts, toasted and finely chopped
  • 1/4 cup crumbled low-fat feta cheese
4.6/5 (21 Votes)

Fish Chowder

Fish Chowder

By

1.) In a large stockpot, melt 2 tbsp butter over medium heat

  • 2 tbsp butter
  • 2 cups onion, chopped
  • 4 Fresh mushrooms, sliced
  • 1 stalk celery, chopped
  • 4 cups chicken stock
  • 4 cups potatoes, diced
  • 2 lbs cod, diced into 1/2" cubes
  • 1/8 tsp old bay seasoning TM, or to taste
  • Ground pepper to taste
  • 1 cup clam juice
  • 1/2 cup all-purpose flour
  • 2 (12 0z) cans evaporated milk
4.4/5 (18 Votes)

White Chocolate Cheesecake w/ White Chocolate Brandy Sauce

White Chocolate Cheesecake w/ White Chocolate Brandy Sauce

By

1.) Preheat oven to 300 degree F (150 degree C)

  • 4 (1 oz) squares white chocolate
  • 3 (8 oz) packages cream cheese
  • 3/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 3 eggs
  • 1 1/2 cups heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 cups finely chopped white chocolate
  • 2 fluid ounces brandy
4.4/5 (44 Votes)

Fresh Lime Pies

Fresh Lime Pies

By

Petite Sweets

  • CRUMB CRUST:
  • 5 double graham crackers (10 squares), finely crushed
  • 2 tbsp sugar
  • 4 tbsp (1/2 stick) butter
  • LIME FILLING:
  • 2 lg egg yolks
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup fresh lime juice
  • 2 tsp grated lime zest (green portion only)
  • TOPPING:
  • 1/2 cup whipping cream
  • 2 tsp sugar
  • 1/4 tsp pure vanilla extract
4.5/5 (44 Votes)

Pasta w/Artichoke Hearts, Sun Dried Tomatoes & Toasted Almonds

Pasta w/Artichoke Hearts, Sun Dried Tomatoes & Toasted Almonds

By

simplyrecipes.com Yield: Serves 6 to 8

  • 1 pd fusilli pasta (use gluten-free pasta for gluten-free version)
  • salt
  • 1 14oz jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
  • 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
  • 1 cup chopped toasted almonds
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 tsp black pepper
  • 1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
  • 2 tbsp olive oil
4.7/5 (3 Votes)

Soba Noodle-Vegetable Salad

Soba Noodle-Vegetable Salad

By

Ellie Krieger

  • FOR THE SALAD:
  • 4 oz soba noodles or whole-wheat spaghetti
  • 1 lg shallot, very thinly sliced
  • 1 lg carrot, shredded (about 1 cup)
  • 1 med red bell pepper, seeded and cut into thin strips
  • 1/2 cup shredded fresh basil
  • 1/3 cup shredded fresh mint
  • 1 tbsp chopped fresh cilantro
  • FOR THE DRESSING:
  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 1 tbsp walnut or canola oil
  • 1/2 tsp toasted sesame oil
  • 1 clove garlic, finely minced (about 1 tsp)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp finely grated lime zest
  • 1 tsp Asian fish sauce or 1 tsp low-sodium soy sauce
  • Salt to taste
4.6/5 (9 Votes)