Reen's profile page
Recipes
Tacos Carne Asada
By Reen
Lay the flank steak in a large baking dish and pour the mojo over it
- 2 pounds flank or skirt steak, trimmed of excess fat
- 1 recipe Mojo, recipe follows
- Olive oil, for coating the grill
- 16 (7-inch) corn tortillas
- Shredded romaine or iceberg lettuce, for serving
- Chopped white onion, for serving
- Shredded Jack cheese, for serving
- 1/2 cup Pico de Gallo, recipe follows
- 2 limes, cut in wedges for serving
Brussels Sprouts Gratin
By Reen
1. Preheat broiler. 2. Cook bacon in a large skillet over medium heat until crisp
- 2 hickory-smoked bacon slices
- 4 large shallots, thinly sliced
- 2 pounds Brussels sprouts, trimmed and halved
- 1 cup water
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 (2-ounce) slice French bread baguette
- 3 tablespoons butter
Caramel Layer Chocolate Squares
By Reen
Preheat oven to 350. Grease a 9x13 pan
- 14 oz caramels
- 2/3 c evaporated milk
- 1 pkg chocolate cake mix
- 3/4 c butter, melted
- 1 c chopped nuts
- 1 c chocolate chips
Runzas (Bierocks)
By Reen
Preheat oven to 350. Cut each roll of dough into 3 pieces and set aside
- 1 (3 lb) pkg frozen bread dough, thawed
- 1 1/2 lb ground beef
- 1 med head cabbage, shredded
- 1 lb mozzarella, shredded
Parmesan Scalloped Potato Stacks
By Reen
**Note: These are a bit on the messy side
- 2 garlic cloves
- 1 shallot
- 2 cups half and half *
- 1 cup + 1/2 cup Parmesan, freshly grated
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 Tbs fresh thyme leaves
- 3 to 4 small to medium baking potatoes
Spinach and Parmesan Souffles
By Reen
1. Place a baking sheet in the oven
- Cooking spray
- 1 1/2 tablespoons dry breadcrumbs
- 1 (6-ounce) package fresh baby spinach
- 2/3 cup fat-free milk
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
- 2 large egg yolks
- 4 large egg whites
- 1/4 teaspoon cream of tartar
Curried Vegetable Samosas
By Reen
From Cooking Light
- 1 1/4 cups mashed cooked peeled baking potatoes
- 1/4 cup cooked yellow lentils
- 1 tablespoon minced fresh mint
- 1 teaspoon Madras curry powder
- 1 teaspoon butter, softened
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/2 cup frozen petite green peas, thawed
- 10 egg roll wrappers
- 1 large egg, lightly beaten
- Cooking spray
Flank Steak with Lime Marinade
By Reen
1. In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, garlic and red-pepper flakes
- 1/3 cup (about 4 limes) freshly squeezed lime juice
- 2 T soy sauce
- 2 green onions thinly sliced
- 2 T minced, peeled fresh ginger
- 2 T garlic
- 1/2 t red-pepper flakes
- 1 pound flank steak
- Canola oil
- Coarse salt and ground black pepper
Cheesy Artichoke Triangles
By Reen
Preheat oven to 375. Unroll 1 package of crescent rolls across on end of bar pan with longest sides of dough across...
- Preheat oven to 375. Unroll 1 package of crescent rolls across on end of bar pan with longest sides of dough across width of pan. Repeat using a second package of crescent roll dough. Seal perforation
- parmesan cheese and one pressed garlic clove. Finely chop 1 can artichoke hearts with chopper and add to cream cheese mixture. Spread mixture evenly over crust. Arrange 2 sliced plum tomatoes and parm
Chocolate Shortbread
By Reen
Calories: 72 Calories from fat: 60% Fat: 4
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 3 tablespoons unsweetened premium dark cocoa
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 5 tablespoons butter, softened
- 1/4 cup canola oil
- Cooking spray