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Recipes
Garlic Roasted Chicken Leg Quarters
By Rander9576
Heat oven to 425°. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper
- Yields 4 servings
- 4 cloves garlic, finely minced
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- dash freshly ground black pepper
- 2 tablespoons olive oil
- 4 chicken leg quarters
- 1/2 cup chicken broth (part dry white wine, if desired)
Spicy Garlic Shrimp
By Rander9576
Heat a large skillet over medium high heat
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, crushed
- 1/2 - 1 teaspoon crushed red pepper flakes (depends on how hot you like it!)
- 24 jumbo shrimp, peeled and deveined, tails left on
- 2 teaspoons grill or steak seasoning blend (such as Montreal Steak Seasoning by McCormick, that stuff is soooo good)
- 1 lemon, zested and juiced
- 1/4 cup chopped parsley leaves
Heirloom Tomato Basil Mozzarella Salad Recipe
By Rander9576
Assemble the salad with slices of tomatoes, basil leaves, and mozzarella slices
- Heirloom tomatoes, sliced
- Fresh basil, leaves carefully chopped as not to bruise
- Fresh mozzarella cheese, sliced
- Extra virgin olive oil
- Balsamic wine vinegar
- Salt and pepper
Easy Bombay Potatoes (5 WW pts)
By Rander9576
Easy Bombay Potatoes - the best ever Indian Spiced Roasties
- 8 medium potatoes, peeled & cut into small chunks (yukon gold or similar)
- 1/2 to 1 teaspoon salt
- 1 teaspoon turmeric
- 3 tablespoons Extra Virgin Olive Oil
- 3 teaspoons garam masala - or more if you prefer
Oven Baked Spare Ribs
By Rander9576
Mix BBQ sauce and orange juice and pour into a 9x13 pan
- yields 4 to 6 servings
- 2 racks baby back ribs
- 18 oz favorite BBQ sauce
- 1/2 orange juice
Mustard Herb-Crusted Pork Tenderloin
By Rander9576
Preheat oven to 450°. Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measu...
- yields 4 servings
- 1 (1/2-ounce) slice white bread
- 1/4 cup chopped fresh parsley
- 3 tablespoons grated fresh Romano cheese
- 2 teaspoons chopped fresh thyme
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1/2 teaspoon fennel seeds, crushed
- 1 garlic clove, minced
- Cooking spray
Molded Salmon MousseServes about 20 as part of a party buffet; can be halved
By Rander9576
1. Soften the gelatin in the cold water in a large mixing bowl
- 1.5 envelopes unflavored gelatin
- 1/4 cup cold water
- 1/2 cup boiling water
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely diced shallots
- Dash of Tabasco (I used a smoked chipotle tabasco for a little smokey heat)
- 1 tablespoon smoked spanish paprika (plus more for garnish)
- 2 teaspoons kosher salt
- 2 tablespoons finely chopped fresh dill
- 2 cups flaked canned salmon, skin and bones removed (can replace 1 cup smoked salmon for 1 cup of the canned salmon)
- 1 cup heavy cream
- Watercress or fresh dill, crackers, pimentos, for garnish and serving
Chicken Tamale Casserole | MyRecipes -11 pts
By Rander9576
Ingredients 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided 1/3 cup fat-free milk 1/4 cup eg...
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
SOLTERITO (PERUVIAN CHOPPED SALAD) RECIPE
By Rander9576
serves 6-8
- 3 large ears of corn, shucked or use boiled, diced potatoes if corn is unavailable
- 10 ounces shelled frozen edamame*
- 1/2 cup diced red onion (soaked in ice water for 10 minutes to cut the harsh raw onion flavor, if desired, and drained)
- 1 cup cherry tomatoes, halved
- 1 cup diced feta, queso fresco (traditional) or avocado
- 1/2 jalapeno, diced (optional) or 1/2 sweet bell pepper, diced
- 2 Tablespoons red, white or sherry wine vinegar
- 6 Tablespoons unrefined, cold pressed, extra virgin olive oil
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
- 1/4 cup black olives, sliced (I use kalalmata) - optional
- 2 Tablespoons finely chopped parsley or cilantro
Rotini Carbonara
By Rander9576
1.Place the inner pot in the pressure cooker and add bacon
- 1/2 lb. bacon or speck (cut in 1/2-inch pieces
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 1 lb. rotini (or penne)
- 4 cups water
- 2 cups Parmesan, grated (plus extra for garnish)
- 3 eggs plus 4 yolks
- 1 tbsp. fresh crushed black pepper
- Salt and pepper to taste
- 1/2 cup chopped parsley for garnish