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Recipes
Rosti Potatoes with Ham & Cheese
By Jackie618
Recipe from EatingWell Traditional versions of this crisp Swiss potato cake virtually swim in butter
- 2 pounds all-purpose potatoes, preferably Yukon Gold (about 8), peeled and quartered
- 1/4 cup chopped scallions, (4 scallions)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons extra-virgin olive oil, divided
- 2/3 cup smoked ham, finely chopped (3 ounces)
- 1/2 cup grated extra-sharp Cheddar cheese, (1 1/2 ounces)
Pomegranate-Champagne Punch
By Jackie618
Recipe from Epicurious
- 1/2 cup water
- 1/2 cup sugar
- 2 750-ml bottles chilled brut Champagne
- 1 1/2 cups white rum
- 1 1/4 cups pomegranate juice
- 1 large lemon, thinly sliced
- Pomegranate seeds
- Fresh mint leaves
- 1 ice block
bakewell tart
By Jackie618
recipe from smitten kitchen
- Great Unshrinkable Sweet Tart Shell, partially baked in a 9-inch removable bottom tart pan:
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg*
- filling:
- 1 cup coarsely chopped almonds, blanched if you can find them
- 1 1/2 tablespoons all purpose flour
- 2/3 cup sugar
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
- 1 large egg
- 1 large egg white
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons orange zest (not traditional, but just lovely in there)
- 1/3 cup raspberry jam
- Slivered or sliced almonds, for garnish (optional)
Inside-Out Cheeseburgers
By Jackie618
Per serving: 264 calories; 16 g fat ( 7 g sat , 6 g mono ); 89 mg cholesterol; 1 g carbohydrates; 26 g protein; 0 g...
- 1/4 cup shredded Cheddar cheese
- 1/4 cup shredded Gruyere cheese
- 1 pound 90%-lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons paprika
- 1/4 teaspoon freshly ground pepper
Mocha Latte Angel Cake
By Jackie618
Recipe from Eat Better America 170 calories/serving
- Cake
- 1 box (1 lb) white angel food cake mix
- 1 1/4 cups cold coffee
- 1 tablespoon unsweetened baking cocoa
- 1 tablespoon chocolate candy sprinkles
- Mocha Topping
- 1 envelope whipped topping mix (from 2.8-oz package)
- 1/2 cup cold fat-free (skim) milk
- 1 1/2 teaspoons vanilla
- 2 tablespoons powdered sugar
- 2 teaspoons unsweetened baking cocoa
Jamie Eason's Chocolate Protein Bars
By Jackie618
Makes 16 squares Serving size = 2 bars Macros Calories: 96 Fat: 1
- 1 cup oat flour
- 4 egg whites
- 2 scoops of Vanilla Whey Protein Powder (Choose a clean protein powder! We use MRM 100% All Natural Whey.)
- 1/3 cup (or less) Stevia in the Raw
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 oz berry flavored baby food
- 3 tbsp baking cocoa
- 4 oz water
Chicken with Parmesan Noodles
By Jackie618
Recipe from Better Homes & Gardens 567 cal/serving
- 1 9-oz. pkg. refrigerated angel hair pasta
- 4 large carrots, thinly sliced
- 2 Tbsp. butter
- 1-1/2 lb. skinless, boneless chicken breast halves
- 1/4 cup purchased basil pesto
- 1/4 cup finely shredded Parmesan cheese
- Olive oil (optional)
- Fresh basil (optional)
Mexican Grilled Corn
By Jackie618
Recipe from Martha Stewart If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican renditi...
- 1/3 cup (about 1 1/2 ounces) grated Parmesan (or queso fresco or cotija)
- 4 ears corn, husks and silk removed, cut in half
- 1 tablespoon butter, room temperature
- Coarse salt and ground pepper
- 2 tablespoons light mayonnaise
- 1/4 teaspoon chili powder, preferably chipotle
- 1 lime, cut into wedges, for serving
Italian Hazelnut Cookies
By Jackie618
NUTRITION Per cookie: 88 calories; 5 g fat ( 0 g sat , 4 g mono ); 0 mg cholesterol; 10 g carbohydrates; 2 g prote...
- 2 cups hazelnuts, toasted and skinned (see Tip)
- 1 1/4 cups sugar
- 4 large egg whites
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Make Ahead Tip: Store in an airtight container for up to 1 week. | Equipment: Parchment paper or nonstick baking mats
- Tip: Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
Pesto Red Rice
By Jackie618
COOK red rice according to package directions
- 1 1/2 cups uncooked red rice
- 2 cups broccoli florets
- 1 lb. asparagus, cut into 1 inch pieces
- 2 cloves garlic, peeled
- 2/3 cup pine nuts, toasted, plus more for serving
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 cup dairy-free plain yogurt
- 1 yellow bell pepper, diced
- 3 chives, finely chopped