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Recipes
Butternut Pound Cake
By SaraB
According to the cooks in Laura Stassi Jeffrey's family, this recipe was adapted from a "First Ladies of Alabama" c...
- For the cake
- 16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
- 2 cups sugar
- 1 cup regular or low-fat buttermilk
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups flour
- 1 tablespoon vanilla butter and nut flavoring, such as McCormick brand (see headnote)
- 3 large eggs, separated into yolks and whites
- For the frosting
- 8 ounces regular or low-fat cream cheese, at room temperature (do not use nonfat)
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla and butter nut flavoring (see headnote)
- 1/2 cup chopped pecans (optional)
Shrimp Louis
By SaraB
Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend
- 1/4 cup mayonnaise
- 2 Tbs purchased chili sauce
- 1 Tbs Dijon mustard
- 1 Tbs fresh lemon juice
- 1/2 tsp grated lemon peel
- 4 cups mixed baby greens
- 1 avocado, peeled, halved, pitted
- 10 cooked peeled deveined extra-large shrimp
- 1 green onion, finely chopped
Green Beans with Colored Peppers
By SaraB
1. In 12-inch skillet, cook green beans as directed on bag
- 1 22 oz bag frozen whole green beans
- 1 Tbs lemon juice
- 2 tsp Dijon mujstard
- 1 Tbs chopped fresh or 1 tsp dried basil leaves
- 2 tsp chopped fresh or 3/4 tsp dried thyme leaves
- 1 Tbs olive or vegetable oil
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1/2 tsp salt
- freshly ground black pepper
Easy Red Beans and Rice
By SaraB
Cook sausage over low heat 5-8 minutes or until browned
- 1 lb smoked link sausage, cut into 1/2 inch slices
- 1 medium onion, chopped
- 1 green or red pepper, chopped
- 1 clove garlic, minced
- 2 15-oz cans kidney beans, drained
- 1 16-oz can tomatoes, undrained and chopped
- 1/2 tsp dried oregano
- 1/2 tsp pepper
- hot cooked rice
Angel Hair with Spicy Shrimp
By SaraB
Cook the pasta according to the package directions
- 12 ounces angel hair pasta or spaghetti (3/4 of a box)
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 pound peeled and deveined medium shrimp
- 3/4 cup dry white wine
- 1/4 teaspoon crushed red pepper
- Kosher salt
- 2 tablespoons butter
Berry Slaw
By SaraB
Combine all ingredients in a medium bowl; stir well
- 6 cups thinly sliced green cabbage
- 1 1/2 cups sliced strawberries
- 1/2 cup dried cranberries
- 1/4 cup raspberry-flavored vinegar
- 1/4 cup cranberry juice cocktail
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Classic Beef Stroganoff
By SaraB
Cut meat into strips, 1-1/2x 1/2 inches
- 1/2 - 3/4 lb beef sirloin or round steak, about 1/2 inch thick
- 2 Tbs butter
- 1/4 lb mushrooms, sliced, or a 4-1/2 oz can sliced mushrooms, drained
- 1 small onion, finely chopped (about 1/4 cup)
- 1/2 cup water
- 1 beef bouillon cube
- 1 Tbs catsup
- 1 small clove garlic, finely chopped or 1/8 tsp instant minced garlic
- 1/2 tsp salt
- Poppy Seed Noodles (below)
- 1/4 cup water
- 1 Tbs flour
- 1/2 cup dairy sour cream
- Poppy Seed Noodles
- 4 oz noodles (about 1-1/2 cup) in 1 quart boiling water until tender, about 7 minutes. Drain noodles and return to saucepan. Add 1 Tbs butter and 1 tsp poppy seeds and toss.
Out-n-In California Burger
By SaraB
1. Combine first 4 ingredients in a small bowl
- 3 tablespoons ketchup
- 2 tablespoons canola mayonnaise
- 2 teaspoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 pound ground sirloin
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- 4 (1-ounce) slices reduced-fat, lower-sodium Swiss cheese (such as Alpine Lace)
- 4 green leaf lettuce leaves
- 4 (1 1/2-ounce) hamburger buns
- 4 (1/4-inch-thick) slices red onion
- 8 (1/4-inch-thick) slices tomato
- 1/2 ripe peeled avocado, cut into 1/8-inch-thick slices
- 8 bread-and-butter pickle chips
Coq au Vin
By SaraB
In Dutch oven or 3 qt saucepan, fry bacon until crisp; remove and drain
- 3 slices bacon
- 1/4 cup flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1-1/2 lb chicken pieces (or 2 boneless breasts)
- 1/4 lb fresh mushrooms, sliced
- 2 small onions, cut into halves
- 2 carrots, cut diagonally into 2 inch pieces
- 1 tsp instant chicken bouillon or 1 chicken bouillon cube
- 1/2 tsp Italian seasoning
- 3/4 cup water
- 1/2 cup red wine
- snipped parsley
Chicken Souvlaki with Tzatziki Sauce
By SaraB
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine
- SOUVLAKI:
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 4 garlic cloves, minced
- 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
- Cooking spray
- TZATZIKI SAUCE:
- 1/2 cup cucumber, peeled, seeded, and shredded
- 1/2 cup plain low-fat yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 garlic clove, minced