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Recipes
Stuffed Chicken Caprese
By naqgal90
1. With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the wa...
- 4 boneless skinless chicken breast halves
- 4 (1-oz.) slices reduced-fat mozzarella cheese
- 8 large fresh basil leaves
- 1/4 teaspoon salt, divided
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 2 cups cherry tomatoes, halved
- 1/2 cup torn fresh basil
Green Peas and Mushrooms
By naqgal90
In a large skillet, melt the butter over medium heat
- 2 tablespoons butter
- 1 cup finely minced onion
- One 8-ounce package baby portobello mushrooms, sliced
- One 16-ounce package frozen peas
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
HELEN'S "POTATO" SALAD - Linda's Low Carb Menus & Recipes
By naqgal90
Cook the cauliflower until soft, but not mushy; drain well
- 16 ounce bag frozen cauliflower
- 4 hard boiled eggs, chopped
- 2 stalks celery, chopped
- 3 green onions
- 3 tablespoons yellow mustard
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish, optional
- 1/8 teaspoon celery seed, optional
- 1/4 teaspoon pepper, or to taste
- 1/2 teaspoon salt, or to taste
- Pinch dill, optional
Sweet and Spicy Chili Sauce
By naqgal90
In a small bowl, combine the mayonnaise, sweet chili sauce, garlic-chili sauce, and red pepper flakes
- 1 cup mayonnaise
- 3 tablespoons Thai sweet chili sauce
- 1 tablespoon garlic-chili sauce
- 1/8 teaspoon ground red pepper flakes
- Trisha Yearwood's Jalapeno Hushpuppies, for serving, optional
Sunny's Beef and Barley Stew with Crusty Pepper Bread
By naqgal90
Recipe courtesy Sunny Anderson, 2010
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds USDA choice beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup baby-cut carrots, sliced into 1/4-inch discs
- 1 parsnip, peeled and chopped
- 1 stalk celery, trimmed and chopped
- 1/2 cup chopped onions
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Hungarian paprika
- 2 cups dry red wine, such as shiraz
- 1 or 2 bay leaves
- 4 cups beef broth
- 1 cup pearled barley
- Chopped parsley, for garnish
- Crusty Pepper Bread, for serving
- Half a French baguette, cut diagonally into 1-inch slices
- 6 to 8 tablespoons olive oil
- Salt and coarsely ground black pepper
Poteca
By naqgal90
Dough Cream butter & sugar; add eggs, one at a time & beat well
- Dough
- 2 sticks butter
- 4 eggs
- 1 tsp. salt
- 5 to 6 C. flour
- 1 C. half and half
- 1 cake yeast (1 oz)
- 1 tbsp vanilla
- 1/4 C. lukewarm water
- (Dissolve yeast in the warm water & set aside)
- Filling
- 1 stick butter
- 1-1/2 lbs. ground walnuts
- 1/2 C. sugar
- 8 oz. honey
- 2 eggs (beaten)
- 1 C. half & half
- 1 tsp. cinnamon
Honey mustard glazed carrots
By naqgal90
In 2-quart saucepan, heat 1/2 cup water to boiling
- 1 bag (1 lb) ready-to-eat baby-cut carrots
- 2 tablespoons honey
- 1 tablespoon olive or canola oil
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Jalapeno Bread II
By naqgal90
Add ingredients according to the bread machine manufacturer's directions
- 1 1/8 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon salt
- 2 tablespoons white sugar
- 1/2 cup diced sharp Cheddar cheese
- 5 1/2 tablespoons fresh chopped jalapeno peppers
- 3 cups bread flour
- 1/2 tablespoon active dry yeast
Cricut Cake Cookie Dough
By naqgal90
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds
- 2/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
Simply Sinful Cinnamon Muffins
By naqgal90
Preheat your oven to 400F
- Topping
- 1/3 cup brown sugar, packed
- 1/4 cup diced pecans
- 1/4 cup rolled oats
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 3 tablespoons soft butter
- Filling
- 1/2 cup Baker's Cinnamon Filling mix*
- 3 to 4 tablespoons water
- *Or substitute 3 tablespoons butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
- Batter
- 1/2 cup (1 stick) butter, melted
- 3/4 cup milk
- 2 large eggs
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup rolled oats
- 2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup cinnamon chips or butterscotch chips