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WARM SALAD WITH WARM BACON VINAIGRETTE

WARM SALAD WITH WARM BACON VINAIGRETTE

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1. Toss together romaine and spinach in large bowl 2

  • 1 heart of romaine, torn into bite-sized bits
  • 3 cups packed baby spinach
  • 4 bacon slices, cooked and chopped
  • 1 TBS vegetable oil
  • 1/2 lb chicken tenders or chicken breast
  • 2 TBS red wine vinegar
  • 1 1/2 TBS cider vinegar
  • 1 tsp grainy mustard
  • 2 hard boiled eggs, halved
  • 1 small tomato, cut into wedges
  • 1/2 avocado
  • 1/2 cup crumbled blue cheese
0/5 (0 Votes)

SOUR CREAM NOODLE BAKE

SOUR CREAM NOODLE BAKE

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Cal 359 Fat 20.5g Chol 88mg Protein 18g Carbs 24g Fiber 1g

  • 1 (8 oz) package medium egg noodles (use only 6 oz)
  • Salt
  • 1 lb lean ground beef
  • 1 TBS butter
  • 1/8 tsp ground black pepper
  • 1/4 tsp garlic salt
  • 1 cup tomato sauce or puree ( use one 14-15 oz can)
  • 1 cup creamed cottage cheese
  • 1 cup sour cream
  • 1 cup chopped green onions
  • 1 cup shredded sharp cheddar
  • 1 small can sliced mushrooms and their liquid
0/5 (0 Votes)

MAPLE BACON CRACK

MAPLE BACON CRACK

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1. Oven 375. Line baking sheet w/ parchment and spray with cooking spray 2

  • Parchment
  • Cooking spray
  • 10 slices bacon, chopped
  • 1 tube cresecent rolls
  • 1/4 cup maple syrup
  • 3/4 cup brown sugar
4.5/5 (6 Votes)

FISH MEUNIERE FOR TWO

FISH MEUNIERE FOR TWO

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COOK'S ILLUSTRATED

  • Fish
  • 1/4 cup unbleached all-purpose flour
  • 2 sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick, patted dry with paper towels
  • Salt and ground black pepper
  • 1 tablespoon unsalted butter
  • Browned Butter
  • 2 tablespoons unsalted butter, cut into 2 pieces
  • 1 1/2 teaspoons chopped fresh parsley leaves
  • 2 teaspoons lemon juice from 1 lemon
  • 1/2 lemon, cut in wedges for serving
  • 1 tablespoon vegetable oil
0/5 (0 Votes)

GREEK CHICKEN ROULADES

GREEK CHICKEN ROULADES

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Serve with Creamy Orzo

  • 12 kalamata olives, pitted & divided
  • 3 tablespoons fresh breadcrumbs
  • 3 tablespoons sun-dried tomatoes packed in oil, minced
  • 1 tablespoon lemon zest, minced
  • 2 garlic cloves
  • 1 teaspoon dried oregano
  • 2 boneless skinless chicken breast halves
  • 2 teaspoons extra virgin olive oil
  • 1/4 cup diced onion
  • 1/4 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
0/5 (0 Votes)

CHOCOLATE CHEESECAKE

CHOCOLATE CHEESECAKE

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1. Crust: in medium bowl mix together chocolate crumbs and butter until well-blended

  • Crust:
  • 2 cups chocolate wafer crumbs
  • 5 TBS melted butter
  • Filling:
  • 3-8 oz packages cream cheese, room temp
  • 1 cup granulated sugar
  • 5 large eggs
  • 2 oz (2 squares) semisweet chocolate, melted
  • Frosting:
  • 6 oz (6 squares) semisweet chocolate, melted
  • 1/2 cup sour cream
0/5 (0 Votes)

VODKA CAKE

VODKA CAKE

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1. Oven 350. 2. Combine in mixer bowl, the cake mix, chocolate pudding mixes and eggs

  • 1 box yellow cake mix
  • 1-3.4oz box and 1- 5.9 oz box chocolate pudding mix
  • 4 eggs at room temperature, beaten
  • 1 cup oil
  • 1/2 cup Kahlua
  • 1/2 cup vodka
  • 1 container store-bought chocolate fudge icing
5/5 (1 Votes)

CITRUS SALAD WITH ARUGULA

CITRUS SALAD WITH ARUGULA

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Cook's Illustrated

  • 2 red grapefruit
  • 3 navel oranges
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 teaspoon unsalted butter
  • 1/2 cup walnuts, chopped coarse
  • 3 tablespoons extra-virgin olive oil
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • 4 ounces (4 cups) arugula
  • 1/2 cup golden raisins
0/5 (0 Votes)

Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup

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White mushrooms can be substituted for the cremini mushrooms

  • ¼ ounce dried shiitake mushrooms, rinsed
  • 4 ¼ cups water
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 garlic clove, peeled, plus 4 cloves, minced
  • Salt and pepper
  • ¼ teaspoons baking soda
  • 1 cup wild rice
  • 4 tablespoons unsalted butter
  • 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
  • 1 onion, chopped fine
  • 1 teaspoon tomato paste
  • ⅔ cup dry sherry
  • 4 cups low-sodium chicken broth
  • 1 tablespoon soy sauce
  • ¼ cup cornstarch
  • ½ cup heavy cream
  • ¼ cup minced fresh chives
  • ¼ teaspoon finely grated lemon zest
0/5 (0 Votes)

CLASSIC GUACAMOLE

CLASSIC GUACAMOLE

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1. Place chiles in small dry skillet over medium heat

  • 1 jalapeno OR 2 serranos peppers
  • 1/2 medium white onion, finely chopped
  • 1 medium tomato, chopped (about 1 cup)
  • 1/4 cup coarsely chopped fresh cilantro
  • 3 ripe avocados, pitted
  • salt to taste
  • 1-2 TBS fresh lime juice
0/5 (0 Votes)