Reen's profile page
Recipes
Cherry Tortoni
By Reen
1. Combine 1/3 cup sugar, amaretto, and sweet cherries in a medium saucepan; bring to a boil
- 2/3 cup sugar, divided
- 1 tablespoon amaretto (almond-flavored liqueur)
- 1 (12-ounce) package frozen pitted dark sweet cherries
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1/3 cup sliced almonds
- 12 vanilla wafers
- 1/2 teaspoon cream of tartar
- Dash of salt
- 4 large egg whites
- 1 (8-ounce) container frozen reduced-calorie whipped topping, thawed
Hot Spinach and Artichoke Dip
By Reen
1. Mix everything and pour it into a baking dish
- 1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)
- 1 (14 ounce) can artichoke hearts (drained and coarsely chopped)
- 4 ounces cream cheese (room temperature)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic (grated)
- 1/2 teaspoon chili sauce (optional)
- 1/4 cup grated parmigiano reggiano (grated)
- 1/4 cup mozzarella (grated)
Spinach and Ham Pasta Bake
By Reen
Boil pasta according to package
- 1 8oz cream cheese
- 1 10oz can cream of onion soup
- 1/2 c. diced ham
- 1/2 tsp garlic powder
- 1 bag of pasta
- 1/2 c. shredded parmasan cheese
- 1 box frozen chopped spinach, thawed and drained
Southeast Asian Fried Rice
By Reen
1.Combine first 4 ingredients, 1/2 teaspoon sambal oelek, and 1/8 teaspoon salt in a small bowl, stirring with a wh...
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon less-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sambal oelek (ground fresh chile paste), divided
- 1/4 teaspoon salt, divided
- 2 large eggs, lightly beaten
- 1 bunch green onions
- 2 tablespoons peanut oil, divided
- 2 1/2 cups cooked and cooled brown rice
- 1/4 cup vertically sliced shallots
- 2 (4-ounce) skinless, boneless chicken thighs, cut into 1/2-inch pieces
- 1 (6-ounce) skinless, boneless chicken breast, cut into 1/2-inch pieces
- 2 cups broccoli florets
- 1 cup julienne-cut red bell pepper
- 1 1/2 teaspoons minced garlic
- Cooking spray
- 2 bacon slices, cooked and crumbled
- 4 lime wedges
Lip-Smacking Lemon Cookies
By Reen
1. Beat butter in large bowl with electric mixer at medium speed until smooth
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 1 egg
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Dash ground nutmeg
- Yellow colored sugar (optional)
Lemon Thumbprint Cookies
By Reen
From Redbook
- 1 cup(s) (2 sticks) unsalted butter, softened
- 1/2 cup(s) granulated sugar
- 2 large egg yolks
- 1 tablespoon(s) grated lemon zest
- 1 tablespoon(s) fresh lemon juice
- 1/2 teaspoon(s) kosher salt
- 2 1/2 cup(s) all-purpose flour
- 1 cup(s) Lemon Curd, or store-bought
Thai Steak Salad-Cooking Light
By Reen
Cooking Light June 2012
- Cooking spray
- 1 (1 1/2-pound) flank steak, trimmed
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup fresh lime juice
- 1 tablespoon brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons minced fresh garlic
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 1/2 cups thinly sliced red cabbage
- 1 1/4 cups fresh bean sprouts
- 3/4 cup julienne-cut carrots
- 1/3 cup fresh mint leaves
- 1/3 cup fresh cilantro leaves
- 1/3 cup fresh basil leaves
Parmesan Knots
By Reen
Cut each biscuit into thirds
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
Greek Barley Salad with Feta
By Reen
Bring broth and 1/8 t. salt to boil in medium saucepan
- 1 (14 oz.) can chicken broth (2.5 cups if using hulled barley)
- 1/8 t. plus 1/2 t. salt divided
- 1 c. pearl or hulled barley
- 1 garlic clove
- 2 c. tightly packed spinach
- 1 T. chopped fresh oregano or 1 t. dried
- 1 T. lemon juice
- 1 t. lemon zest
- 2 T. evoo
- 1 medium cucumber, seeded, peeled and chopped
- 1 large green bell petter, chopped
- 4 oz. feta cheese
Korean-Style Beef Tacos
By Reen
Cooking Light June 2012
- 1/3 cup sugar
- 5 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons chile paste (such as sambal oelek)
- 1 tablespoon fresh lime juice
- 1 tablespoon dark sesame oil
- 4 garlic cloves, minced
- 12 ounces flank steak, sliced against the grain into thin strips
- 1/8 teaspoon salt
- Cooking spray
- 8 (6-inch) corn tortillas
- Quick Pickled Cabbage
- 3 tablespoons sliced green onions