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Recipes
Bloody Mary Salsa
By LittleValley
Peel cucumber in alternating strips
- 1/2 cucumber
- 2 small celery stalks with leaves, peeled to remove strings, chopped into 1/4-inch dice
- 2 teaspoons prepared horseradish
- 2 1/2 cups cherry tomatoes, cut in half
- 4 red radishes, trimmed and thinly sliced
- 1/2 small jalapeño pepper, finely diced
- 2 tablespoons snipped fresh dill
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh lime juice
- 3/4 teaspoons salt
- 1/4 teaspoon freshly ground pepper
Buffalo Chicken Dip
By LittleValley
Preheat oven to 350. Combine chicken, hot sauce, cream sheese, and dressing (adjust the amounts of hot sauce an...
- 2 cans shredded chicken
- 3/4 cup Franks Red Hot Sauce
- 16 oz. cream cheese
- 3/4 cup blue cheese salad dressing
- 1 cup cheddar, shredded
Chocolate Mug Cake
By LittleValley
Add dry ingredients to a regular sized coffee mug, mix
- 1/4 cup flour
- 1/2 cup sugar
- 2 T. baking cocoa
- 1 egg
- 3 T. milk
- 3 T. oil
- 3 T. chocolate chips or nuts
- 1/8 tsp. vanilla
Green Goddess Dip
By LittleValley
Process 1/2 cup mayo, vinegar, anchovy fillets, garlic, scallinos, and herns in a food processor to combine
- 1 cup mayonnaise
- 1 T. white wine vinegar
- 4 anchovy fillets, finely chopped
- 1 garlic clove, minced
- 3 scallions, chopped
- 3 T. parsley, chopped
- 1 T. tarragon, chopped
- 3 T. chives, chopped
- 1 cup sour cream
Zucchini Pancakes With Feta, Walnuts And Oregano
By LittleValley
In a colander, toss zucchini with salt and let stand 30 minutes to drain excess water
- 2 medium zucchini - (abt 1 lb) trimmed, and coarsely grated
- 1/2 teaspoon salt
- 3 green onions chopped
- 3 eggs beaten
- 1/2 cup Atkins Bake Mix
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly-ground black pepper
- 1/2 cup crumbled feta cheese - (abt 3 oz)
- 1/3 cup chopped walnuts
- Olive oil for frying
Goat Cheese-Stuffed Zucchini Pancakes With Tomato Sauce
By LittleValley
Preheat the oven to 200 degrees
- TOMATO SAUCE:
- 1 pound small zucchini, grated and squeezed dry in a towel
- 1/4 cup yellow onions, grated
- 1 tablespoon basil
- 2 teaspoons lemon zest
- 1/2 teaspoon garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup flour
- 1 teaspoon baking powder
- 2 large eggs, beaten
- 1/2 cup olive oil
- 5 oz. goat cheese, very thinly sliced
- 1 tablespoon olive oil
- 1/3 cup yellow onions, chopped
- 2 tablespoons carrots, finely-chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 1/2 cups tomatoes, chopped peeled seeded
- 2 tablespoons basil, chopped
- 1 tablespoon oregano, chopped
- 1 pinch cayenne
- 1/2 cup chicken stock
- 1/4 cup Parmesan, grated
Cheddar Soup
By LittleValley
1.In a large saucepan melt butter over medium heat
- 4 tablespoons butter
- 2 garlic cloves, chopped
- 6 tablespoons flour
- 2 cups chicken stock
- 2 ½ cups water
- ½ pound cheddar cheese, grated (about 2 cups)
Graveyard Gravel
By LittleValley
1. Line a 9x9x2-inch or an 8x8x2-inch baking pan with foil; set aside
- 3 cups semisweet chocolate pieces
- 14 oz sweetened condensed milk
- 2 tablespoons butter
- 1-1/2 tsp. vanilla
- Dash salt
- 2 cups tiny marshmallows
- Unsweetened cocoa powder mixed with an equal amount of powdered sugar
- Powdered sugar
Polish Mushroom Soup
By LittleValley
1. Rinse the dried mushrooms
- 5 to 6 ounces (about 4 to 6) dried mushrooms such as Polish borowik or cèpes
- 12 large dried shiitake mushrooms
- 3 quarts beef stock
- 5 medium ribs of celery, chopped
- 2 large onions, chopped
- 5 carrots, chopped
- 1 pound white button mushrooms, sliced
- 2 tablespoons parsley, finely chopped
- 2 tablespoons dill, finely chopped
- 1 tablespoon coarse salt
- 1 cup orzo
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup sour cream
- Table salt and freshly ground black pepper
Taco Soup
By LittleValley
Saute the onion, garlic and turkey until browned
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound ground turkey
- 1 cup corn
- 10 oz. tomatoes with green chiles (undrained.)
- 30 oz. kidney beans
- 15 oz. black beans
- 1 packet of ranch dressing
- 1 packet of taco seasoning
- 2 cups water
- 1/4 cup salsa