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Recipes
Spice-Rubbed Grilled Turkey Tenderloins
By MC042561
1. Preheat grill to 350 to 400 (medium-high) heat
- 2 tbsp light brown sugar
- 1 tsp salt
- 1 tsp ground cumin
- 1/4 to 1/2 tsp ground red pepper
- 1/8 tsp ground ginger
- 1/8 tsp ground coriander
- 1 1/2 lb turkey tenderloin
- 2 tbsp olive oil
Curried Cauliflower
By MC042561
1. Cook curry powder and red pepper in hot oil in a large skillet over medium heat, stirring often, 1 minute
- 1 tsp curry powder
- 1/4 tsp dried crushed red pepper
- 2 tbsp vegetable oil
- 2 (10 oz) packages fresh cauliflower florets
- 1 medium onion, chopped
- 3/4 tsp salt
Grilled Basil and Garlic Pork Chops
By MC042561
1. Preheat grill to 350 to 400 degrees (medium-high) heat
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 6 (6 to 8-oz) bone-in pork loin chops
Basmati Rice and Peas
By MC042561
1. Bring broth, butter, and salt to a boil over medium-high heat in a large saucepan
- 2 cups low sodium chicken broth
- 1 tbsp butter
- 1/2 tsp salt
- 1 cup uncooked basmati rice
- 1 (15 1/2-oz) an black-eyed peas, rinsed and drained
- 1 1/2 tsp lemon zest
- 2 green onions, thinly sliced
Absolutely Delicious French Bean Casserole
By MC042561
1. Preheat the oven to 350 degrees F (175 degrees C) 2
- 2 (12 ounce) package frozen French cut green beans
- 8 ounces crimini mushrooms, quartered
- 3 tablespoons butter, divided
- 1 small onion, halved and thinly sliced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 1/2 cup milk
- 1 cup sour cream
- 1/2 cup shredded Cheddar cheese
- 1 (2.8 ounce) can French fried onions
Chicken Fettucini Alfredo
By MC042561
In a large pot of boiling water cook the fettuccine according to package directions
- 10 ounces of fettuccine
- 3/4 pound chicken breasts, skinless and boneless, cut into 1-inch chunks
- 2 tablespoons flour
- 2 teaspoons olive oil
- 1 cup low-fat or nonfat milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 cup frozen peas
- 1/4 cup grated Parmesan cheese
- 1/3 cup fat-free half and half
Bacon-Pork Pops on Lemongrass Sticks
By MC042561
Preheat the broiler. Lightly mix the bacon, ground pork, garlic, cilantro, ginger, sugar and soy sauce in a large ...
- 1/2 pound thin-cut bacon, minced
- 1 pound ground pork butt
- 2 cloves garlic, grated
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated peeled ginger
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- Kosher salt and freshly ground pepper
- 4 stalks lemongrass, cut into twelve 4-inch sticks
- Sweet chili sauce, for dipping
Sausage Balls
By MC042561
Paula Deen
- Dip:
- 1 (1-pound) package ground sausage
- 3 cups baking mix (recommended: Bisquick)
- 4 cups grated sharp Cheddar
- 1/8 tablespoon pepper
- 1 cup mayonnaise
- 1 tablespoon mustard
Salt and Vinegar Kettle Potato Chips
By MC042561
Preheat your oven to 375 degrees
- 1 Yukon Gold or Russet Potato*
- 1/2 Cup of "Sub Oil Dressing" (Oil, Red Wine Vinegar and Italian Seasonings)
- Sea Salt, to taste
- Extra Red Wine Vinegar
Banh Canh Cua
By MC042561
Heat the stock and in the meantime, in a large pan, heat 1/2 tablespoon of oil and sautee garlic and shallots
- 12 cups of pork stock
- 2 tablespoons of crab paste in soy bean oil
- 1 lb of large deveined shrimp
- 1 lb of premade shrimp balls (optional and found in refrigerated section of Asian grocer)
- 12-14 cooked crab claws
- 1 cup of crab meat (fresh or canned), but the more the better
- 1 tablespoon of chopped shallots
- 1 tablespoon of garlic
- 1/2 ts salt
- 1/2 ts pepper
- tapioca mixture (1 cup water and 2 tbs tapioca flour, mix well)
- 1 lb of fresh banh canh or 2 packets of cooked banh canh (use tapoica flour version- for chewier texture)
- Accompaniments
- bean sprouts, chopped green onion, chopped cilantro, lime wedges