Reen's profile page
Recipes
Crispy Rosemary Potato Cakes
By Reen
Houston Chronicle Nov 21, 2012
- 3 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1 tablespoon finely chopped rosemary
- Salt
- Pepper
- 3 cups leftover mashed potatoes
- 1 cup panko bread crumbs
Beef, Mongolian Beef
By Reen
Cut steak across the grain into strips about 2 inches long and very thin
- 1 Lb Flank Steak
- 1 Tsp Salt
- 1/4 Tsp Pepper
- 2 Tbsp Peanut Oil
- 2 Tbsp Garlic, Chopped
- 2 Green Onions, Slivered
- ----- Sauce -----
- 2 Tsp Sugar
- 2 Tsp Hin Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Wine (I Suggest Sherry)
- 1 1/2 Tbsp Cornstarch
- 1/4 Cup Chicken Stock
- 2 Tbsp Hoisin Sauce
- 2 Tsp Ketchup
- 1/2 Tsp Crushed Red Chili Pepper
Chocolate Soufflés with Pistachios
By Reen
Amount per serving Calories: 221 Calories from fat: 37% Fat: 9g Saturated fat: 4
- Cooking spray
- 7 tablespoons plus 1 teaspoon sugar, divided
- 1 ounce semisweet chocolate
- 4 1/2 teaspoons butter
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup 1% low-fat milk
- 3 large egg whites
- 4 teaspoons chopped pistachio nuts
Easy Stuffed Shrimp
By Reen
Preheat oven to 400. Place shrimp and 2 TBS of dressing in a resealable plastic bag; refrigerate 10 minutes to mar...
- 1/2 lb. large (about 10 ) shrimp, peeled, cleaned
- 3 TBS Kraft Zesty Italian Dressing, divided
- 2 TBS Kraft Grated Parmesan Cheese
- 1 small clove garlic, minced
- 1 TBS chopped fresh parsley
- 6 Ritz Crackers, crushed
Boston Cream Cupcakes
By Reen
* In a small bowl, cream shortening and sugar until light and fluffy
- Ingredients
- 3 * 3 tablespoons shortening
- 1/3 * 1/3 cup sugar
- 1 * 1 egg
- 1/2 * 1/2 teaspoon vanilla extract
- 1/2 * 1/2 cup all-purpose flour
- 1/2 * 1/2 teaspoon baking powder
- 1/4 * 1/4 teaspoon salt
- 3 * 3 tablespoons 2% milk
- 2/3 * 2/3 cup prepared vanilla pudding
- 1/2 * 1/2 cup semisweet chocolate chips
- 1/4 * 1/4 cup heavy whipping cream
Crispy Chicken with Creamy Italian Sauce & Pasta
By Reen
1. In a small food processor crush the corn flakes into crumbs
- Sauce:
- 3 large chicken breasts
- 5 C corn flakes
- 3/4 C flour
- 1/2 t salt
- 1/2 C milk
- 6 T olive oil
- 1 12 oz package bowtie noodles (farfalle)
- 1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
- 2 cans cream of chicken soup
- 1 C chicken broth
- 1/2 C milk
- fresh parsley, chopped (optional)
Corn Souffle
By Reen
Mix all ingredients together until smooth
- 1 can 15oz whole-corn, drained
- 1 can 15 oz creamed corn
- 8 oz sour cream
- 1 box Jiffy corn muffin mix
- 1 cup butter, melted
- 2 eggs
Crunchy Greek Cucumber Salad
By Reen
1. Place diced celery and cucumber in the bottom of the Salad Shaker
- Salad:
- 1/2 cup cooked chicken
- 1 small celery rib, diced
- 1 small cucumber, peeled and diced
- 2 slices red onion, diced
- 2 cups arugula
- 4 tbsp. low fat feta cheese
- Dressing:
- 1 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 3 tbsp. extra virgin olive oil
Polenta Crostini
By Reen
Michael Chiarello
- 4 cups water
- 2 teaspoons salt
- 1/2 teaspoon freshly grated or ground nutmeg
- 1 cup fine grain polenta
- 1 cup freshly grated Parmesan
- Freshly ground coarse black pepper
- 2 tablespoons minced fresh thyme leaves
Chewy Chocolate-Coconut Joy Bars
By Reen
Pampered Chef
- 1 c. sliced almonds
- 1-14 oz bag sweetened flaked cooconut, divided
- 1 c. flour
- 3/4 c. packed light brown sugar, divided
- 1 tsp baking soda
- 3/4 c. butter, melted
- 1 9oz devil's food cake
- 1 egg
- 1/3 c. water
- 1 1/4 c. semi-sweet chocolate morsels, divided
- toasted sliced almonds for garnish (optional)