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Tri-tip and Wine Recipe

Tri-tip and Wine Recipe

By

Trim the roast of any large areas of fat, leave a little though, this really adds to the flavor Place roast in croc...

  • 4 lb tri-tip roast (you can use any type of your favorite roast if you'd like, also feel free to go bigger or smaller on the size of the roast to work for your family) shopping list
  • one packet onion soup mix shopping list
  • 2 cups red wine (use whatever you have on hand, merlot seem to work the best though for my experimentation) shopping list
0/5 (0 Votes)

Fast Chicken Chili

Fast Chicken Chili

By

Phoebe Wu, Cooking Light SEPTEMBER 2012

  • 1 tablespoon canola oil
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 3/4 teaspoon salt, divided
  • 1/2 cup vertically sliced onion
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper
  • 3 cups no-salt-added canned cannellini beans, rinsed and drained
  • 1 cup water
  • 2 (4-ounce) cans chopped green chiles, undrained and divided
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1/4 cup cilantro leaves
  • 1 lime, cut into 8 wedges
4.9/5 (9 Votes)

Fruit 'n' Almond-Stuffed Brie

Fruit 'n' Almond-Stuffed Brie

By

Calories: 397 Fat: 21g (7g saturated fat) Cholesterol: 55mg Sodium: 292mg Carbs: 40g Fiber: 6g Protein: 11g

  • 2/3 c sliced almonds
  • 1/3 c chopped dried apricots
  • 1/4 c brandy
  • 1 sheet frozen puff pastry, thawed
  • 1 round (8 oz) Brie cheese, rind removed
  • 1 egg, lightly beaten
  • RASPBERRY SAUCE
  • 1/2 c sugar
  • 1 Tbsp cornstarch
  • 1/2 c cold water
  • 2 c fresh or frozen raspberries
  • Assorted crackers
0/5 (0 Votes)

Pumpkin Pie Pudding

Pumpkin Pie Pudding

By

Here's a new twist on an old favorite

  • 1/2 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 3/4 cups 1% low-fat milk
  • 1 large egg
  • Dash of salt
  • Cooking spray
  • 1/2 cup canned unsweetened pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup walnuts, chopped
  • 1/4 cup heavy whipping cream
4.8/5 (17 Votes)

Chicken Breasts with Classic French Pan Sauce

Chicken Breasts with Classic French Pan Sauce

By

Julianna Grimes, Cooking Light OCTOBER 2010

  • 1 tablespoon olive oil
  • 4 bone-in chicken breast halves
  • 5/8 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 2 teaspoons Dijon mustard
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon all-purpose flour
4.6/5 (7 Votes)

Chicken-Apple Croissants Recipe

Chicken-Apple Croissants Recipe

By

In a bowl, combine the first seven ingredients

  • 2 cups diced cooked chicken
  • 1 cup diced peeled apple
  • 3/4 cup mayonnaise
  • 1/2 cup halved green grapes
  • 1/4 cup sliced almonds, toasted
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 6 croissants or hard rolls, split
  • 6 lettuce leaves
0/5 (0 Votes)

Roast Chicken with Pears, Shallots, and Walnuts

Roast Chicken with Pears, Shallots, and Walnuts

By

The earthy flavor of walnuts complements the sweet and savory notes in this stunning roast chicken

  • 1 (4-pound) whole roasting chicken
  • 2 garlic cloves, peeled and crushed
  • 2 fresh rosemary sprigs
  • 1 lemon, quartered
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon salt, divided
  • 1 teaspoon olive oil
  • 6 shallots, peeled and quartered
  • 3 firm pears, peeled, cored, and each cut into 8 wedges
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup walnut halves
  • 1/2 cup water
  • 3 tablespoons Champagne vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 2 teaspoons toasted walnut oil
4.4/5 (5 Votes)

Orange-Basil Vinaigrette

Orange-Basil Vinaigrette

By

Whisk together juice concentrate, vinegar, basil and olive oil

  • 1/4 cup frozen orange juice concentrate, thawed
  • 1 tablespoon plus 1-1/2 teaspoons white wine vinegar or cider vinegar
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 ‑1/2 teaspoons olive oil
4/5 (1 Votes)

Lemon-Garlic Chicken

Lemon-Garlic Chicken

By

Nutrition Information* Serving Size 4 servings (1 breast each) Calories 202 View complete nutrition information ...

  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup Italian-style bread crumbs
  • 1/2 teaspoon garlic salt
  • 1 teaspoon lemon pepper
  • 1/4 cup lemon juice
  • 2 tablespoons Pure Wesson® Canola Oil
  • 4 boneless skinless chicken breasts (4 breasts = 1 lb)
4.6/5 (25 Votes)

Maple-Glazed Asian Salmon Salad

Maple-Glazed Asian Salmon Salad

By

1. To make the salmon: In a shallow dish, mix the soy sauce, maple syrup, sesame oil, and ginger

  • SALMON
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon asian toasted sesame oil
  • 1/2 teaspoon grated fresh ginger
  • 4 skinless salmon fillets (12 ounces)
  • Dressing
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons canola oil
  • 1 1/2 teaspoons asian toasted sesame oil
  • 1 1/2 teaspoons dijon mustard
  • 1 1/2 teaspoons grated fresh ginger
  • 1/4 teaspoon chili paste
  • Salad
  • 8 cups torn romaine lettuce
  • 1 cup bean sprouts
  • 1 small red bell pepper, sliced into thin strips
  • 1 cup snow peas, stringed and sliced diagonally into 1" pieces
  • 1 cup white button mushrooms, thinly sliced
  • 2 scallions, thinly sliced
  • 1/2 cup chow mein noodles (optional)
0/5 (0 Votes)