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Recipes
Chicken Lombardy
By NailCandy
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to...
- 8 oz package(s) sliced fresh mushrooms
- 2 tablespoon(s) butter melted
- 6 skinned and boned chicken breasts
- 1/2 cup(s) all-purpose flour
- 1/3 cup(s) butter
- 3/4 cup(s) marsala
- 1/2 cup(s) chicken broth
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) pepper
- 1/2 cup(s) shredded mozarella cheese
- 1/2 cup(s) parmesan cheese
- 2 green onions chopped
Wonton Soup by College Inn
By NailCandy
Directions To make wontons: In a medium bowl mix filling ingredients thoroughly
- 1 can College Inn® Chicken Broth
- 3/4 lb. ground pork
- 2 Tbsp. celery minced
- 2 green onions minced
- 1 egg
- 2 Tbsp. low-salt soy sauce
- 1-1/2 tsp. white wine
- 1/2 tsp. sesame oil
- 1/8 tsp. salt
- white pepper dash
- 2 Tbsp. low-salt soy sauce
- 1 scallion chopped
- 30 won ton skins; egg roll skins
Lemony, Fragrant Chicken Broth
By NailCandy
Naomi Duguid, Cooking Light JANUARY 2013
- 8 cups water
- 2 pounds skin-on, bone-in chicken leg quarters
- 3 stalks fresh lemongrass
- 4 (1/4-inch) slices peeled fresh ginger
- 1 tablespoon chopped garlic
- 1 teaspoon black peppercorns
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro leaves
Chicken with bruschetta topping
By NailCandy
Position a rack in the upper third of the oven
- 3 ripe plum tomatoes, seeded and cut into 1/2-inch dice
- 1/2 cup finely chopped onion
- 1 medium celery rib, cut into 1/4-inch dice
- 1/4 cup dry white wine
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons extra-virgin olive oil, plus more for the pan
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 4 boneless, skinless chicken breast halves, or about 1.5 pounds
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Skinny Taco Dip
By NailCandy
Skinny Taco Dip Servings: 24 • Serving Size: 1/24th of dip • Old Points: 2 pts • Points+: 2 pts Calories: 59
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz reduced fat sour cream
- 16 oz jar mild salsa
- 1/2 packet taco seasoning
- 2 cups iceberg lettuce, shredded fine
- 2 large tomatoes, seeds removed and diced
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz sliced black olives
Lemon Pepper Chicken by Rachael Ray
By NailCandy
Pre-heat the oven to 450°F or a grill or grill pan over medium-high heat
- 1/4 cup extra virgin olive oil (EVOO), plus 2 tablespoons, if roasting the chicken
- 2 lemons, divided
- 3-4 cloves garlic, finely grated or pasted
- 1 teaspoon freshly ground black pepper
- Salt
- 1 3-4-pound chicken, skin removed and cut into 8 pieces
Creamy Lemon Chicken
By NailCandy
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat s...
- 1/4 cup Gold Medal® all-purpose flour
- 4 boneless skinless chicken breasts
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 3 tablespoons lemon juice
- Chopped fresh parsley, if desired
- Grated lemon peel, if desired
- Hot cooked rice, if desired
Pampered Chef Caprese Pizzas
By NailCandy
Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 35 g, Prote...
- Toppings
- 3 medium vine-ripened tomatoes
- 1 tsp (5 mL) salt
- 2 tbsp (30 mL) chopped fresh basil
- 1 tbsp (15 mL) olive oil
- 8 oz (250 g) fresh mozzarella cheese
- Coarsely ground black pepper
- Crusts
- 1 tsp plus 1 tbsp (5 mL plus 15 mL) olive oil, divided
- 1 package (13.8 oz or 283 g) refrigerated pizza crust
- 1 garlic clove, pressed
- 1 oz (30 g) Parmesan cheese
Homemade Chocolate Peanut Butter (vegan, gluten-free)
By NailCandy
1) Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes,...
- Total Time: 10 minutes Ingredients:
- Yield: About 20 ounces (two jars, as shown)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- 16 ounces honey roasted peanuts or lightly-salted roasted peanuts (use the later to keep vegan)
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips (one standard 12-ounce bag or 12 ounces chopped chocolate)
- pinch of salt, optional and to taste
Cheeseburger Mac and cheese instant pot style
By NailCandy
1) Press saute and add ground beef oregano parsley and garlic 2) cook until no longer pink 3) add all other ingre
- 1 lb lean ground beef
- 16 oz elbow macaroni, dry
- 2 C chicken broth
- 1 Tblsp Franks red hots
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp parsley flakes
- 28oz can diced tomatoes
- 2 Tblsp tomatoes paste
- Salt and pepper to taste
- 16 oz shredded sharp chedder cheese