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Recipes
Rosemary Braised Lamb Shanks - For 2
By myoung
This recipe's Ingredients were scaled to yield a new amount
- * 2 lamb shanks
- * salt and pepper to taste
- * 2 teaspoons olive oil
- * 5/8 onions, chopped
- * 1 large carrots, cut into 1/4 inch rounds
- * 3-1/4 cloves garlic, minced
- * 3/8 (750 milliliter) bottle red wine
- * 3/8 (28 ounce) can whole peeled tomatoes with juice
- * 3/8 (10.5 ounce) can condensed chicken broth
- * 3/8 (10.5 ounce) can beef broth
- * 1-3/4 teaspoons chopped fresh rosemary
- * 3/4 teaspoon chopped fresh thyme
Eggplant Parmesan Rollatini
By myoung
Directions Heat oven to 450° F
- 4 tablespoons olive oil
- 2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
- kosher salt and black pepper
- 1 1/2 cups marinara sauce
- 2 large eggs
- 1 15-ounce container ricotta
- 2 teaspoons dried oregano
- 2 cups grated mozzarella (8 ounces)
- 1/2 cup grated Parmesan (1 1/2 ounces)
Banana Bread (Facebook)
By myoung
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 3/4 cup honey
- 2 eggs, beaten
- 3 mashed overripe bananas
Avocado Mayo
By myoung
Mix all the ingredients together in the small bowl of you food processor and spin until smooth
- 1 ripe avocado
- 2 tbsp mayo
- Juice of one lime
- 1/4 tsp plain or seasoned salt
- Big pinch of ground chipotle pepper
Pulled Pork - Boston Butt Recipe
By myoung
Add yours to make Add tags (comma separated) to categorize your bookmark
- 8 lb boston butt shopping list
- 1/4-cup coarse salt (kosher or sea) shopping list
- 1/4-cup (packed) dark brown sugar shopping list
- 1/4-cup paprika shopping list
- 3 tablespoons ground black pepper shopping list
- 1-tablespoon garlic powder shopping list
- 1 tablespoon dried onion flakes shopping list
- 1/2-teaspoon celery seeds shopping list
Tracie's Couscous Salad
By myoung
Recipe courtesy Tracie Farmer
- 1 box flavored couscous (garlic or Parmesan), cooked
- 1 can chickpeas
- 1 red bell pepper, finely chopped
- 1/2 Vidalia onion, chopped
- 1 English cucumber, peeled, seeded, and finely chopped
- 1 tomato, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 2 to 3 limes, juiced
Curried Crab Spread
By myoung
Combine the first 11 ingredients in a large bowl, stirring until well combined
- 1/2 cup minced celery
- 1/2 cup minced green bell pepper
- 1/2 cup minced red bell pepper
- 1/2 cup 1/3-less-fat cream cheese
- 1/3 cup light mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1 pound lump crabmeat, shell pieces removed
- 36 (1/4-inch-thick) slices diagonally cut French bread baguette (about 18 ounces)
- 1 tablespoon olive oil
Shrimp Chili Cornbread Casserole
By myoung
1.To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat
- 2 teaspoons canola oil
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 3 medium zucchini, diced (about 5 cups)
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 14-ounce cans no-salt-added diced tomatoes
- 1 1/2 pounds raw shrimp, (41-50 per pound; see Ingredient Note), peeled and deveined
- 1/2 cup chopped fresh cilantro
- Cornbread Topping
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup nonfat milk
- 1/4 cup canola oil
- 1 large egg
- 1 tablespoon honey
Roasted Chicken with Wild Rice Soup
By myoung
Prepare rice according to package directions; set aside
- 1 (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
- 1 tablespoon olive oil
- 1 1/2 cups chopped red onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 2 garlic cloves, chopped
- 1 (8-ounce) package mushrooms, halved
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon dried thyme
- 2 cups water
- 2 tablespoons dry sherry
- 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
- 1 (12-ounce) can fat-free evaporated milk
- 3 cups shredded roasted skinless chicken
Low carb lasagna
By myoung
Preheat oven to 375 degrees
- 2 lbs ground beef
- 32 oz jar marinara sauce
- 1 head of cabbage
- 1 egg
- 6 oz shredded mozzarella cheese (reserve 2 oz for top layer of lasagna)
- 6 oz shredded Parmesan cheese
- 1 cup thick Greek yogurt or cottage cheese
- salt and pepper to taste