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Recipes
Tomato Cheddar Bruschetta
By martha-2
- INGREDIENTS:
- 15-18 slices French bread (or as many as needed)
- 1/3 cup mayonnaise
- 1 large garlic cloves, minced
- 1/4 cup fresh grated parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon fresh ground black pepper, or to taste
- 2/3 cup shredded cheddar cheese
- 2 medium Roma tomatoes, finely chopped
- freshly grated Parmesan cheese, to sprinkle on top of slices
- INSTRUCTIONS:———————————-
- Preheat oven to 350 degrees F.
- Prepare an ungreased 15 x 10-inch baking sheet.
- Place the bread slices onto the baking sheet in one layer.
- Bake for about 5 minutes on each side or until toasted.
- Meanwhile in a medium bowl combine the mayonnaise with garlic, Parmesan cheese, oregano, basil and black pepper.
- Mix in the shredded cheese, then the chopped tomatoes.
- Spread over the top side of each bread slice.
- Sprinkle tops with Parmesan cheese
- Bake for about 8 minutes longer or until bubbly.
- Serve warm.
To Die For Blueberry Muffins
By martha-2
"These muffins are extra large and yummy with the sugary-cinnamon crumb topping
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Crispy Chicken Fingers
By martha-2
2005, Ellie Krieger, All rights reserved
- 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
- 1/2 cup lowfat buttermilk
- Cooking spray
- 4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
- 1/4 teaspoon salt
- Freshly ground pepper
- Honey-Mustard Sauce, recipe follows
Surrey's Cafe - Bananas Foster French Toast
By martha-2
Recipe courtesy Greg Surrey, owner of Surrey's Cafe in New Orleans, LA
- 3 bananas
- 4 cups dark brown sugar
- 8 ounces cream cheese, softened
- 2 tablespoons vanilla extract
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 cup half-and-half
- 1 pound butter
- 3 ounces dark brown sugar
- 1/2 tablespoon vanilla extract
- 1/4 cup rum
- 2 ounces heavy cream
- Oil
- 1 loaf French bread, cut in 4 pieces
- Powdered sugar, for garnish
EatingWell's Eggplant Parmesan
By martha-2
Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray
- 2 eggplants, (about 2 pounds total)
- 3 egg whites
- 3 tablespoons water
- 1 cup fine dry breadcrumbs
- 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup slivered fresh basil leaves
- 2 1/2 cups tomato sauce
- 3/4 cup grated part-skim mozzarella cheese, (3 ounces)
Exploding Chicken Taquitos
By martha-2
Preheat the oven to 375 degrees F
- 1 (9 3/4 to 10-ounce) can 98-percent fat-free chunk white chicken breast in water, drained and flaked
- 1/2 cup salsa, plus more, as dip, optional
- 1/3 cup shredded fat-free Cheddar cheese
- 1/4 teaspoon dry taco seasoning mix
- 8 (6-inch) yellow corn tortillas
- Fat-free sour cream, as dip, optional
Chicken Pot Pie with Cheese Straw Crust
By martha-2
For the chicken: Add the chicken, carrots, celery, onions, thyme sprigs, bay leaf, salt and pepper to a large pot
- One 4-pound whole chicken, split
- 2 cups coarsely chopped carrots
- 4 celery stalks, coarsely chopped
- 1 large onion, coarsely chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon salt
- 1 tablespoon ground pepper
- 1 stick butter
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup vegetable shortening
- Ice water
- 2 cups shredded sharp Cheddar, at room temperature
- 1 stick butter, at room temperature
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 cups frozen peas
- 4 peeled carrots, sliced and cooked
- 1/4 stick butter, cut into little squares
- Salt and ground pepper
Lentils with Healthy Greens & Goat Cheese
By martha-2
1. Heat a deep frying pan over medium low heat; add a bit of olive oil and heat
- 1 16 oz. bag of dried Green Lentils, washed and drained
- 1.5 cups of Spinach, torn into pieces
- 2 ribs of Swiss chard, torn into pieces
- 1/2 cup of Kale, torn
- Chopped celery, 2 ribs
- 1/2 cup of Chopped carrots
- 1/2 cup of Baby onions
- 2 cups of Vegetarian stock, organic or free range, low sodium
- 2 cups of water
- 3 ounces of Goat Cheese
- 2 cloves of Garlic, chopped
- Olive oil
- Dash of Cabernet Sauvignon
- 2 Bay leaves
- Pinch of sage
- Pinch of thyme
- Black pepper, to taste
- Sea salt, to taste
Caramelized Brussels Sprouts with Cranberries and Bacon
By martha-2
Recipe courtesy Robert Irvine
- Salt
- 16 Brussels sprouts, trimmed and sliced in half lengthwise
- 2 slices bacon
- 1/2 red onion, diced
- 2 tablespoons unsalted butter, divided
- 1/2 cup cranberries
- 3 tablespoons red wine vinegar
- 1 teaspoon brown sugar
- Freshly ground black pepper
Yum Yum Brownie Muffins
By martha-2
Directions: Mix the two ingredients together
- 1 box devil�s food cake mix
- 1 can solid pack pumpkin (15 oz.)