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Recipes

Bang Bang Shrimp

Bang Bang Shrimp

By

Whisk eggs in medium bowl until well beaten Toss flour and cornmeal together on cookie sheet Whisk mayo, Thai sau...

  • Shrimp:
  • 2 lbs peeled, deveined shrimp
  • 3 eggs, beaten
  • 2 c flour
  • 1 c cornmeal
  • Vegetable oil (about 1/4 inch deep in skillet/pan)
  • Sauce:
  • 3/4 c mayonnaise
  • 1/3 cup Thai sweet chili sauce (I use Mae Ploy)
  • Hot Sriracha sauce (to taste)
4.8/5 (9 Votes)

Blackberry Frozen Yogurt

Blackberry Frozen Yogurt

By

In a blender (or food processor) puree the blackberries with the sweetened condensed milk

  • 3 cups fresh blackberries
  • 3 cups Greek yogurt
  • 1 can sweetened condensed milk
4.7/5 (6 Votes)

Vegetable Tofu Scramble

Vegetable Tofu Scramble

By

Serves 4. This hearty, gluten-free entree also makes a nice breakfast

  • 1 Package (14 oz) Firm Tofu
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 Cup Shallots finely chopped
  • 1/2 Cup Red Bell Pepper diced (about 1/2 medium pepper)
  • 1 Cup Shiitake Mushrooms roughly chopped
  • 1/2 Cup Tomato diced
  • 1/2 Teaspoon Garlic minced
  • 3/4 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 2 Teaspoons Oregano Minced
  • 12 Each Chives Snipped into small pieces
0/5 (0 Votes)

Tuscan Garlic Chicken

Tuscan Garlic Chicken

By

Preheat the oven to 350 degrees F

  • 3/4 cup all-purpose flour
  • 1/2 tablespoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 4 boneless, skinless chicken breasts
  • 5 tablespoons extra virgin olive oil, divided
  • 1 tablespoon finely minced garlic (about 4-5 cloves)
  • 1 red bell pepper, cut into thin strips or chopped
  • 1/2 cup low-sodium chicken broth
  • 6 ounces fresh spinach
  • 1/2 cup heavy cream
  • 2 teaspoons cornstarch
  • 1 cup lowfat milk
  • 1 cup freshly grated Parmesan cheese
  • 1 pound fettuccine
0/5 (0 Votes)

Meat Loaf - Pioneer Woman

Meat Loaf - Pioneer Woman

By

Preheat oven to 350 degrees

  • Sauce:
  • 1 cup Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup (heaping) Freshly Grated Parmesan Cheese
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1/3 cup Minced Flat-leaf Parsley
  • 4 whole Eggs, Beaten
  • 10 slices Thin/regular Bacon
  • 1-1/2 cup Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • Tabasco To Taste
4.4/5 (31 Votes)

Impossible Pie

Impossible Pie

By

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with fil

  • 2 cups milk
  • 1 cup shredded coconut
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 8 Tablespoon butter
  • 3/4 cup sugar
  • 1/4 teaspoon ground nutmeg
5/5 (1 Votes)

Cheesy Chicken Enchilada Pasta

Cheesy Chicken Enchilada Pasta

By

Preheat the oven to 350 degrees

  • 3 chicken breasts,
  • Salt and Pepper for seasoning
  • 1 lb penne pasta
  • 1 red pepper, chopped
  • 6 green onions, chopped
  • 3 tablespoons butter
  • 1/4 cup flour
  • 28 oz enchilada sauce, mild or hot
  • 4 oz cream cheese (I used 1/3 the fat and it was great)
  • 1 1/2 cups Mexican Blend Cheese
4.5/5 (13 Votes)

Peruvian-Style Roasted Chicken with Sweet Onions

Peruvian-Style Roasted Chicken with Sweet Onions

By

Per Serving:470 calories (290 from fat), 32g total fat, 9g saturated fat, 140mg cholesterol, 730mg sodium, 9g carb...

  • 1 1/2 teaspoon oil
  • 1 1/2 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon fine sea salt
  • 1 1/4 teaspoon ground black pepper
  • 5 cloves garlic, finely chopped
  • 2 1/2 tablespoons white wine vinegar
  • 2 large sweet onions, thickly sliced
  • 1 chicken, cut into 10 serving pieces*
  • 2 red or yellow bell peppers, seeded and cut into chunks
  • 1 lemon, sliced (can use two lemons)
4.7/5 (15 Votes)

Summer Squash Casserole

Summer Squash Casserole

By

Marie T. Scott, Augusta, Georgia, Southern Living MAY 2008

  • 1 1/2 pounds yellow squash
  • 1 pound zucchini
  • 1 small sweet onion, chopped
  • 2 1/2 teaspoons salt, divided
  • 1 cup grated carrots
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1 (8-oz.) container sour cream
  • 1 (8-oz.) can water chestnuts, drained and chopped
  • 1 (8-oz.) package herb-seasoned stuffing
  • 1/2 cup butter, melted
4.8/5 (10 Votes)

Apricot Orange Vinaigrette

Apricot Orange Vinaigrette

By

Place all ingredients in a jar with a tight-fitting lid; shake well

  • 1/4 cup apricot preserves
  • 2 tablespoons orange juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • Dash pepper
5/5 (1 Votes)