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Recipes
Beef Fondue
By Tonya_Speed
Pat meat dry with paper towels
- 1 1/2 pounds beef tenderloin, cut into 3/4-inch cubes
- 3 cups vegetable oil
Peppermint Patties
By Tonya_Speed
Preheat oven to 350 degrees
- 1 cup butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon red food dye
- 4 tablespoons sugar
Garlic and Citrus Chicken
By Tonya_Speed
Recipe courtesy Giada De Laurentiis
- 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
- Salt and freshly ground black pepper
- 1 orange, quartered
- 1 lemon, quartered
- 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
- 2 (14-ounce) cans reduced-sodium chicken broth
- 1/4 cup frozen orange juice concentrate, thawed
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano leaves
- Kitchen string or butcher twine
Cheesy Tarragon Chicken
By Tonya_Speed
NUTRITION per serving: 159 Calories; 4g Fat; 28g Protein; trace Carbohydrate; trace Dietary Fiber; 73mg Cholesterol...
- 6 (4-oz.) boneless skinless chicken breast halves
- Non-aerosol cooking spray
- 2 teaspoons dried tarragon
- Black pepper, to taste
- 1.5 ounces goat cheese, crumbled
Pull-Apart Coffee Cake
By Tonya_Speed
HEAT oven to 350ºF. SEPARATE biscuits; cut into quarters
- 1 can (16.3 oz.) refrigerated buttermilk biscuits
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 tsp. orange zest
- 1/4 tsp. ground cinnamon
- 2 Tbsp. butter, melted
- 1/4 cup PHILADELPHIA Cream Cheese
- 1/4 cup powdered sugar
- 2 tsp. milk
- 2 Tbsp. chopped toasted PLANTERS Pecans
Santa Fe Chicken
By Tonya_Speed
Here's a go-to recipe that makes a delicious dish in just 30 minutes
- 1 tablespoon all-purpose flour
- 1 tablespoon chili powder
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 2 tablespoon vegetable oil
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
- 1/4 cup shredded Cheddar cheese
- OR Monterey Jack cheese
Crock-Nutty Chicken
By Tonya_Speed
Per Serving: 478 Calories; 20g Fat; 40g Protein; 16g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 1497mg Sodiu...
- ½ cup peanut butter
- 6 tablespoons soy sauce--divided
- 3 ½ teaspoons onion -- minced
- 2 cloves garlic -- pressed
- several drops tabasco
- ¼ teaspoon ground ginger
- 6 boneless skinless chicken breast halves
- 3 tablespoons honey
- 1 tablespoon butter -- melted
- 2 cups chicken broth
- 2 tablespoons corn starch
Steak and Potato Stir Fry
By Tonya_Speed
Per serving: 352 Calories; 18g Fat; 24g Protein; 24g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 69mg Sodium
- 1 1/2 teaspoons vegetable oil
- 1 clove garlic, pressed
- 1 pound lean sirloin steak, trimmed and cut into strips
- 1/2 teaspoon red wine vinegar
- Pepper to taste
- 3 cups diced, par-boiled russet potatoes
- 1 large onion, sliced
- 1 large tomato, sliced
Crock au Vin
By Tonya_Speed
NUTRITION per serving: 797 Calories; 52g Fat; 55g Protein; 19g Carbohydrate; 7g Dietary Fiber; 269mg Cholesterol; 5...
- 6 slices bacon, cut into 1 inch pieces
- 1 (4 1/2 to 5 pound) chicken, cut up
- Salt and pepper to taste
- 1 pound fresh mushrooms, halved
- 1 cup chopped onion
- 3 medium carrots, chopped
- 3 cloves garlic, pressed
- 3/4 cup red wine (or use red grape juice)
- 3 tablespoons parsley, chopped
- 3/4 teaspoon rosemary
- 1 cup low sodium chicken broth
- 1 bay leaf
- 15 ounces frozen artichoke hearts, thawed
- 3 tablespoons butter
- 3 tablespoons flour
Tomato Sauce with Pancetta
By Tonya_Speed
This sauce best served with Bucatini
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp finely chopped flat-leaf parsley
- 1 1/2 tsp finely chopped garlic
- 2 cups chopped canned peeled tomatoes
- 2 oz finely chopped pancetta
- 1/2 tsp crushed red pepper
- Salt