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Recipes
Rosemary Pork Tenderloin
By SEFeiler
Pair tender pork slices with boiled red potatoes and a fragrant white wine sauce, flavored with rosemary and cranbe...
- 1 tablespoon olive oil
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1/2 cup cranberry chutney (such as Crosse and Blackwell)
Potato Soup
By SEFeiler
Cook the bacon pieces over medium heat in a medium skillet until crisp
- 6 slice(s) bacon, cut into 1-inch pieces
- 3 pound(s) (about 5 large) russet potatoes
- 3 1/2 teaspoon(s) salt
- 1 cup(s) sour cream
- 1/4 pound(s) (1 stick) butter
- 2 2/3 cup(s) whole milk
- 1/2 teaspoon(s) black pepper
- 4 scallions, thinly sliced
- 3/4 cup(s) shredded sharp Cheddar cheese
Ed Wilson's Vinegar BBQ mop sauce
By SEFeiler
In a large saucepan, mix together all the ingredients, in the order given, over low heat
- 1 quart cider vinegar
- 1 cup water
- 1/8 cup red pepper flakes
- 1/4 cup sugar
- 1 tablespoons Worcestershire
- 1 tablespoons kosher salt
- 1 tablespoons black pepper
- 1 (16-ounce) bottle ketchup
Creamy Chicken Enchiladas
By SEFeiler
Preheat oven to 350 Line a large baking pan with foil
- 2 1/2 cups chopped cooked chicken
- 1 can (10 3/4 oz) cream of chicken soup
- 1 cup sour cream, divided
- 1 1/2 cups shredded chese
- 1/4 cup chopped cilantro
- 12 (6 inch) four tortillas
- 1 1/2 cups salsa
Smothered pork chops
By SEFeiler
Trim the excess fat from the chops and season well with salt, pepper, and cayenne
- 4 center-cut pork chops, 1-inch thick
- Salt and freshly ground black pepper
- Ground cayenne pepper
- 2 tablespoons butter
- 1/4 cup all-purpose flour, spread on a plate
- 2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
- 2 yellow onions, trimmed, cut lengthwise
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 to 3 dashes Worcestershire sauce
Hot Artichoke Dip
By SEFeiler
1. Preheat oven to 400°. 2
- 2 of garlic cloves
- 1 of green onion, cut into pieces
- 1/3 cup of (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
- 1/3 cup of reduced-fat mayonnaise
- 1/4 cup of (2 ounces) 1/3-less-fat cream cheese
Orange Shrimp
By SEFeiler
These shrimp are super-easy to make—just coat them in a simple batter, cook them in a little oil and toss with a ...
- 3 tablespoons sesame seeds (white, black or a mix)
- 2 large egg whites
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound peeled and deveined raw shrimp (21-25 per pound)
- 2 tablespoons canola oil, divided
- 3/4 cup orange juice
- 1/4 cup dry sherry (see Note)
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sugar
- 1 scallion, thinly sliced
Black Pepper and Molasses Pulled Chicken Sandwiches
By SEFeiler
This sauce delivers great barbecue taste
- 3 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon prepared mustard
- 1 tablespoon molasses
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground ginger
- 12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces
- 4 (2-ounce) sandwich rolls, cut in half horizontally
- 12 dill pickle chips
Steak tips with peppered mushroom gravy
By SEFeiler
Briefly cooking the gravy with thyme sprigs saves the time of stripping the tiny leaves from the stem, but still gi...
- 2 cups uncooked egg noodles
- Cooking spray
- 1 pound top sirloin steak, cut into 3/4-inch pieces
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- 1 (8-ounce) package presliced baby bella mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons all-purpose flour
- 1 1/2 cups fat-free, less-sodium beef broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 3 fresh thyme sprigs
- 1 teaspoon fresh thyme leaves (optional)
Salmon Croquettes
By SEFeiler
By pairing this superfast recipe with a light salad, you can impress guests and have time to enjoy the meal
- 1/4 cup organic canola mayonnaise (such as Spectrum), divided
- 4 teaspoons fresh lemon juice, divided
- 2 1/2 teaspoons Dijon mustard, divided
- 1/4 cup finely chopped green onions
- 2 tablespoons minced red bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 (6-ounce) packages skinless, boneless pink salmon
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely chopped capers
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt