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Recipes
Scalloped Potatoes 'n' Ham Recipe
By martha-2
Directions In a small bowl, combine creamer and water until smooth
- Ingredients
- 3/4 cup powdered nondairy creamer
- 1-3/4 cups water
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons dried minced onion
- 1 teaspoon salt
- 3/4 teaspoon paprika
- 6 large potatoes, peeled and thinly sliced
- 2 cups diced fully cooked ham
- 1 cup (4 ounces) shredded cheddar cheese
Freeze then Bake Biscuits
By martha-2
In a large bowl, mix all dry ingredients together until well combined
- 6 c. flour
- 1/2 c. dry milk powder
- 1/4 c. baking powder
- 1/4 c. sugar
- 2 tsp. salt
- 2 tsp. cream of tartar
- 2 c. shortening
- 1 1/2 c. water
Zucchini Lasagna (Lasagne) - Low Carb
By martha-2
Directions Cook zucchini until tender, drain and set aside
- 2 1/2 cups zucchini, sliced 1/4 inch thick ( about 2 medium)
- 1/2 lb lean ground beef ( I use 1 lb.)
- 1/4 cup onion, chopped
- 2 small tomatoes, cut up
- 1 (6 ounce) cans tomato paste
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 cup water
- 1/8 teaspoon pepper
- 1 egg
- 3/4 cup low fat cottage cheese ( or low fat or fat free ricotta)
- 1/2 cup mozzarella cheese, shredded ( I use 8 oz. divided)
- 1 teaspoon flour
Hash Brown Casserole Recipe
By martha-2
Directions In a large bowl, combine the soup, sour cream, flour and garlic salt
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1 cup (8 ounces) reduced-fat sour cream
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic salt
- 1 package (24 ounces) frozen shredded hash brown potatoes
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese
- 1/3 cup grated Parmesan cheese
- Paprika
outback whole wheat Bread
By martha-2
Instructions Combine first 4 ingredients (water, oil, color, honey) and mix well
- Ingredients
- 2 1/2 c. room temperature water* (100°-110°F)
- 4 T. butter, margarine or vegetable oil
- 2 T. caramel color
- 1/2 c. honey
- 3 1/2 c. wheat flour
- 3-4 c. all purpose flour
- 2 T. cocoa
- 2 T. active dry yeast
- 2 T. vital wheat gluten
- 2 t. salt
- cornmeal
- Instructions
- Combine first 4 ingredients (water, oil, color, honey) and mix well. Pour wheat flour on top of wet ingredients. Add cocoa, yeast, gluten and salt. Stir until well blended. Allow mixture to sponge for 10 minutes.
- Add all purpose flour, one cup at a time, until dough clings to hook and almost cleans the sides of mixer, about 3-4 minutes.
- Allow to raise in the bowl, covered with plastic wrap, until doubled, about 20-30 minutes.
- Divide into 8 piles, cover with plastic wrap and allow to rest for 5 minutes. Shape into loaves and roll in cornmeal. Place on greased cookie sheet or greased 2.5x5 mini loaf pans.
- Allow to rise till double, about 20 minutes.
- Bake at 350 degrees for 20-25 minutes.
- this recipe makes 3 medium 8"x4" loaves: bake @ 350°F for 30-35 minutes (or)
- 2 large 9"x5" loaves: bake @ 350° for 35-40 minutes.
Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce
By martha-2
Directions Directions Preheat the oven to 375 degrees F
- Pork
- 6 tablespoons olive oil
- 1 1/2 tablespoons freshly ground black pepper
- 1 tablespoon salt
- 2 teaspoons freshly grated orange zest
- 2 teaspoons minced fresh rosemary leaves
- 2 1/2 pounds pork tenderloins (about 2 large), trimmed
- Rosemary Balsamic and Orange Pan Sauce*
- 1 large shallot, minced
- 1/2 cup red wine
- 1/2 cup low-sodium chicken broth or stock
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon freshly grated orange zest
- Salt and freshly ground black pepper
- *Cook's Note: Prepare the Rosemary Balsamic and Orange Pan Sauce or try a basic Pan sauce recipe with variations, recipes follow.
The Best Fresh Pea Soup
By martha-2
1Melt butter in a heavy saucepan or flameproof casserole
- 2 tablespoons butter
- 2-3 shallots, finely chopped
- 3 cups thawed frozen peas (can use fresh)
- 3-4 tablespoons whipping cream (optional)
- salt & freshly ground black pepper
- crouton, to garnish
Minestrone Soup
By martha-2
Heat the oil in a large soup pot over a medium-high heat
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 ribs celery, diced (1/2 cup)
- 1 large carrot, peeled and diced
- 1/3 pound green beans, trimmed and cut into ½ inch pieces (1 ½ cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- one 28-ounce can no-salt-added diced tomatoes, with juice
- one 14-ounce can crushed tomatoes
- 6 cups (48 ounces) low-sodium chicken broth
- one 15-ounce can kidney beans, preferably low-sodium, drained and rinsed
- 1/2 cup elbow pasta
- 1/3 cup finely grated Parmesan cheese
- 2 tablespoons fresh chopped basil leaves
Spanish Pea Soup with Crispy Ham
By martha-2
In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat
- Good olive oil
- 1/2 cup chopped shallots (2 large shallots)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 2 pounds frozen peas, such as Bird's Eye Sweet Garden
- Kosher salt and freshly ground black pepper
- 6 thin slices Spanish Serrano ham or Italian prosciutto
Gingerbread Muffins
By martha-2
Directions Cream margarine and sugar together in large bowl
- 1/2 cup butter or 1/2 cup hard margarine, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2/3 cup mild molasses
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves