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Recipes
Cherry Cheese Trifle
By SaraB
In a medium bowl, combine cream cheese and sweetened condensed milk
- 1 8 oz package cream cheese, softened
- 1 14 oz can sweetened condensed milk
- 1 12 oz container frozen whipped topping, thawed and divided
- 1/2 tsp almond extract
- 1 13 oz prepared angel food cake
- 2 21 oz cans cherry pie filling
- additional cherry pie filling, sliced almonds (optional)
Sunday Rib Roast with Mustard Horseradish Sauce
By SaraB
Roast: Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature
- Roast:
- 1 (3-rib) standing rib roast (7 to 8 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Mustard Horseradish Sauce:
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Jumbo Shrimp Parmesan
By SaraB
1. Preheat oven to 475 degrees
- 12 jumbo shrimp ( 10 to 12 per lb)
- 2 tablespoons olive oil
- 1 clove minced garlic
- salt and pepper
- 1/2 cup unseasoned breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons melted butter
- 1 medium lemon, cut in wedges
Baked Chicken Nuggets
By SaraB
Combine first five ingredients in a plastic bag
- 1/2 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/2 tsp dried whole basil
- 1/2 tsp dried whole thyme
- 4 skinless, boneless chicken breasts
- 1/4 cup butter, melted
Poached Chicken
By SaraB
Place chicken breasts in bottom of a small, heavy-bottomed pot
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 1/2 – 2 cups fat free, low sodium chicken broth, or water
- 2 tsp dried mixed herbs
- 1 bay leaf
Italian Sausage Soup
By SaraB
Heat a large saucepan over medium heat
- 8 ounces hot or sweet turkey Italian sausage
- 2 cups fat-free, less-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 1/2 cup uncooked small shell pasta
- 2 cups bagged baby spinach leaves
- 2 tablespoons grated fresh Parmesan or Romano cheese
- 2 tablespoons chopped fresh basil
Grilled Corn in the Style of Oaxaca
By SaraB
Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty
- 6 ears fresh corn with husks
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons fat-free sour cream
- 3 tablespoons finely grated Parmesan cheese
- 1 to 2 1 to 2 tablespoons chili powder
- 2 limes, cut into wedges
- Vegetable cooking spray
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
Seasoned Oyster Crackers
By SaraB
Mix all in 13x9 pan. Bake 1 hour in 200 degree oven, stirring every 15 minutes
- 2 boxes oyster crackers
- 1 envelope Hidden Valley Ranch dressing
- 1-1/2 Tbs dill weed
- 1 tsp lemon pepper
- 1-1/2 cups oil
Fruit Slush
By SaraB
Squeeze oranges and lemons
- 2 oranges
- 2 lemons
- 2 bananas, cut in small pieces
- 1 small can crushed pineapple, drained
- 1 cup sugar
- 1 cup water
Szechuan Green Beans with Ground Pork
By SaraB
Combine the first 4 ingredients in a medium bowl
- 1/2 pound lean ground pork
- 1 teaspoon cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground white pepper
- 1 teaspoon peanut oil
- 2 1/2 cups (1-inch) cut green beans
- 1 teaspoon minced fresh garlic
- 2 tablespoons hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon crushed red pepper
- 2 teaspoons low-sodium soy sauce
- 2 cups hot cooked white rice