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Recipes
Mocha Chocolate Shortbread
By jill3739
5 Stars
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 teaspoons instant coffee granules
- 2/3 cup butter or margarine, softened
- 1/2 teaspoon vanilla extract
- 2 cups (12 ounces) semisweet chocolate morsels, divided
- Vanilla or coffee ice cream (optional)
Black Bean Salsa
By jill3739
Stir together all ingredients
- 1 (15oz) can black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 2 plum tomatoes, seeded and chopped
- 1 green onion, chopped
- 2 Tablespoons fresh lime juice
- 1 Tablespoon fresh cilantro
- 1 garlic clove, pressed
- 1/2 teaspoon Creole seasoning
French Style Stuffed Eggs
By jill3739
Stuffed eggs are often served warm in France, and this recipe is similar to one from the Périgord region
- 8 large eggs
- 1/3 cup minced reduced-fat ham
- 1 tablespoon minced green onions
- 1 tablespoon minced parsley
- 1 tablespoon low-fat mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon chopped fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 (1-ounce) slices white bread, torn into large pieces
- Cooking spray
- Fresh thyme leaves (optional)
Cranberry Orange Bread with Grand Marnier Glaze
By jill3739
5 Stars
- 1 1/2 cups unsalted butter, softened, plus more for buttering pan
- 1 1/2 cups sugar
- 4 eggs
- 1 cup orange juice
- 1 cup sour cream
- 2 tablespoons freshly grated orange zest
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups dried cranberries
- 2 cups powdered sugar
- 7 to 8 tbsp. Grand Marnier or other orange liqueur
Roasted Vegetables with Pomegranate Vinaigrette
By jill3739
1. Roast the vegetables: Preheat oven to 425 degrees
- For the roasted vegetables:
- 1 large head regular cauliflower (about 2 pounds), cut into small florets
- 1 pound baby Romanesco cauliflower, or regular cut into small florets
- 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
- 1 pound brussel sprouts, halved
- 3 Tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- For the vinaigrette:
- 1/2 cup pomegranate juice
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup pomegranate seeds
Claudia's Luscious Lemon Bars
By jill3739
5 Stars
- 2 1/4 cups flour
- 1/2 cup powdered sugar
- 1 cup cold butter, cut into pieces
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon lemon zest
- 1/3 cup fresh lemon juice
- 1/2 teaspoon baking powder
- Powdered sugar
Beef Tenderloin
By jill3739
1. Stir together first 3 ingredients
- 1 cup dry sherry
- 1 cup lite soy sauce
- 5 green onions, finely chopped
- 1 (5- to 6-lb.) beef tenderloin, trimmed
- 2 tablespoons olive oil
- Garnish: rosemary sprigs
Sweet-Hot Spiced Pecans
By jill3739
1. In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspo...
- 1/3 cup sugar
- 3/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 large egg white
- 2 teaspoons vegetable oil
- 2 cups pecan halves.
Glazed Carots with Ginger and Jalapeno
By jill3739
Bring water, butter, honey and salt to a boil in a large suacepan
- 2 cups water
- 3 ounces (6 Tablespoons) unsalted butter
- 2 Tablespoons honey
- 1 teaspoon salt
- 2 pounds baby carrots, greens trimmed, but left intact
- 3 Tablespoons minced peeled fresh ginger
- 1 jalapeno chile, stemmed and thinly sliced
- 2 Tablespoons chopped fresh flat-leaf parsley
Tex-Mex Black Bean Dip
By jill3739
Heat oil in a medium nonstick skillet over medium heat
- 1 teaspoon vegetable oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup diced tomato
- 1/3 cup bottled picante sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can black beans, drained
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice