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Recipes
Orange-Ginger Beef Stir-Fry
By Jackie618
TOSSmeat with cornstarch in medium bowl
- 1 lb. beef flank steak, cut into strips
- 2 tsp. cornstarch
- 3 Tbsp. orange marmalade
- 3/4 tsp. ground ginger
- 1 Tbsp. canola oil
- 1 pkg. (10 oz.) frozen broccoli florets, thawed
- 1 can (8 oz.) sliced water chestnuts, drained
- 1/4 cup lite soy sauce
- 2 cups hot cooked long-grain brown rice
- 1/4 cup PLANTERS Dry Roasted Peanuts
chickpea and pasta soup
By Jackie618
adapted from Nigella Lawson
- 2 c. dried chickpeas
- 2 tsp. baking soda
- 2 tbsp. flour
- 2 tbsp. salt
- 3 qt. vegetable stock, chicken stock, or water
- 1 c. white wine
- 3 rosemary sprigs
- 8 garlic cloves, peeled and bruised
- 1/2 c. extra virgin olive oil
- 1 lb. skinned fresh tomatoes (can also use 16 oz. can crushed or pureed tomatoes)
- 8 oz. small tubular pasta like ditalini or tubetti
- parmesan cheese for grating
- chili oil and flat-leaf parsley, optional
Marmalade-Glazed Ham
By Jackie618
Topping the ham with thinly sliced oranges provides an eye-catching contrast to its burnished crust and reinforces ...
- 1 smoked bone-in ham (10 pounds)
- 1/2 cup orange marmalade (5 ounces)
- 3 tablespoons Madeira or dry sherry
- 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
- 1 navel orange
Apple-Cranberry Pie
By Jackie618
Recipe from Whole Living Per serving: 324 calories; 3 g protein; 12 g fat; 54 g carbs
- CRUST
- 2/3 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) cold butter, cut into pieces
- 2 teaspoons cider vinegar
- 2 tablespoons ice water
- FILLING
- Juice of 1 orange
- Zest of 1 orange
- 5 cups of peeled, sliced apples (approximately 5 medium apples)
- 1/2 cup sugar
- 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
- 1/2 cup dried cranberries
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- TOPPING
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tablespoons oats
- 2 tablespoons butter, melted
- 1/2 teaspoon cinnamon
Raspberry-Lemon Fruit Dip
By Jackie618
1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth
- 1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
- 1/2 cup marshmallow creme
- 1 container (6 ounces) Yoplait® Original lemon burst yogurt
- Assorted fresh fruit pieces or Berries
Chewy Almond-Raspberry Sandwich Cookies
By Jackie618
These pretty cookies are a cross between an almond horse shoe cookie and a Linzer cookie
- 1 1/2 cups sliced almonds
- 1 7-ounce tube almond paste, lightly crumbled
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup egg whites (about 2 large)
- Powdered sugar
- 1/3 cup seedless raspberry jam
- Ingredient info: Tubes of almond paste are available in the baking aisle of most supermarkets and at specialty foods stores.
Orange Candy Corn Bars
By Jackie618
1 Heat oven to 325°F
- bars:
- 3/4 cup butter or margarine, melted, cooled slightly
- 1 3/4 cups granulated sugar
- 1 tablespoon grated orange peel
- 4 eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 4 drops yellow food color
- 3 drops red food color
- frosting:
- 1/2 cup butter, softened (do not use margarine)
- 1 3/4 cups powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- Decoration
- 1/3 cup candy corn (32 candies)
Roast Chicken with Potatoes and Butternut Squash
By Jackie618
Recipe from Cooking Light 1 serving = 3 oz
- 2 tablespoons minced garlic, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon dried rubbed sage
- 1 (3 1/2-pound) roasting chicken
- Cooking spray
- 12 ounces red potatoes, cut into wedges
- 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
- 2 tablespoons butter, melted
Grilled Pineapple Slices with Ginger Cream
By Jackie618
Recipe from Eat Better America 120 cal/serving
- Ginger Cream
- 1/2 cup fat-free sour cream
- 1 tablespoon packed brown sugar
- 1 tablespoon chopped crystallized ginger
- Pineapple
- 1 medium pineapple (3 lb)
- 1 tablespoon margarine or butter, melted
- 6 maraschino cherries
Lemony Smashed Potatoes
By Jackie618
Recipe from Martha Stewart Prep: 5 minutes Total: 30 minutes
- 3 pounds small red new potatoes
- 1/4 cup extra-virgin olive oil
- 2 teaspoons finely grated lemon zest
- Coarse salt and ground pepper