Kristin's Yummy Stuff

6 Tbsp Fat free sour cream 2 tbsp prepared horseradish 1 tbs dijon 3/4 tsp salt 1 1/4 lbs boneless beef short ribs, trimmed of visible fat and cut into 1 1/2 inch chunks 1/2 tsp freshly ground pepper 2 onions, sliced 1 lb small whole potatoes (white) 1 1/2 cups small whole baby carrots 2 garlic cloves, chopped 1 bay leaf 1 cup low sodium beef broth 2 tbsp Worscestershire sauce 3 tbsp flour 3 tbsp cold water 1 tbsp chopped parsley Makes 4 servings 1. Prepare horseradish cream. Combine the sour cream, horseradish, mustard and 1/4 tsp salt in small bowl. Cover and refrigerate until use. At least 4 hours. 2. Sprinkle ribs with remaining salt and pepper. Spray large skillet with nonstick spray and set over medium high heat. Add ribs and cook, turning once until browned about 8 minutes. 3. Transfer ribs to slow cooker. Add onions, potatoes, carrots, garlic and bay leaf. Pour brother and worcestershire sauce over meat and veggies. Cook until meat and veggies are fork tender. 4-5 ...

2 tsp olive oil Four 4-ounce skinless chicken thighs 1 onion, chopped 3 garlic cloves, minced 3 cups sliced mushrooms One 14 1/2 oz can diced tomatoes 1 green bell pepper, seeded and diced (I might use red) 1/4 cup tomato paste 1 tsp oregano 1/2 tsp black pepper 4 cups hot cooked spaghetti 1. In a large non-stick skillet, heat the oil, Add chicken and brown 2 minutes on each side. Transfer to plate. 2. In same skillet, cook the onion and garlic, stirring as needed until softened about 5 min 3. Add mushrooms, tomatoes, bell pepper, tomato paste, oregano, and black pepper. Bring to a boil, stirring as needed. Return chicken to skillet. Reduce heat and simmer, covered, stirring as needed, until chicken is cooked through. About 25 min. Serve the spaghetti, topped with the chicken and sauce. 419 calories 2g fat 5g fiber 8 pts .

2 large yams or sweet potatoes, peeled and cut into 1 inch slices 1/2 navel orange, cut into 4 pieces One 8 ounce can unsweetened pineapple tidbits (reserve juice) 1/2 tsp cinnamon 1/4 tsp nutmeg 2 tsp reduced calorie margarine 1. Preheat oven 375 2. In a 2 quart casserole, combine yams, orange, pineapple and juice, cinnamon and nutmeg. Dot with margarine. Bake uncovered until yams are tender - about 45 min. 191 calories 1g fat 6g fiber 3pts.

I got this from a Weight Watchers Cookbook. Looks great and can't wait to try it! 4 large baking potatoes 1 garlic bulb 1/2 cup low sodium chicken broth 1/2 cup nonfat sour cream 1/2 tsp pepper 1/4 cup parmesan cheese grated Paprika 1. Preheat oven 425 2. Peirce potatoes several times with a fork, place on baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake until potatoes are tender and garlic is browned and softened. (50-60 min). Let cool about 15 min until cool enough to handle. 3. Halve potatoes lengthwise, scoop out pulp into bowl, leaving skins intact. Cut the garlic bulb in half and squeeze out pulp and add to potato. Add broth, sour cream, and pepper. Stir and mash with a fork to desired texture. Spoon stuffing back into potato skins. Sprinkle with cheese and paprika. 4. Return to oven until heated through. About 15 minutes. 153 calories, 1g fat, 3g fiber 3 pts.

I found this online. It is from the British Weight Watchers, I believe and is only 3 points. Can't wait to try it! POINTS® Value: 3 Servings: 4 Preparation Time: 10 min Cooking Time: 0 min Level of Difficulty: Easy 60 g caster sugar (about 1/3 cup) 1 whole whole egg, separated 2 serve egg yolk, (2 egg yolks) 2 nip Baileys Irish Cream, (60ml) (about 1/4 cup) 1/2 tsp cocoa powder, (optional) Instructions Reserve 1 tablespoon of caster sugar. Place the remaining sugar and 1 tablespoon of water in a small saucepan. Heat gently until the sugar dissolves. Boil rapidly for about 1 minute, or until the mixture is syrupy, but not caramelised. Whisk the egg white in a medium bowl until stiff. Slowly add the sugar syrup, beating well to thoroughly combine. Place the 3 egg yolks and remaining sugar and Baileys in a medium-sized heatproof bowl. Place the bowl over a medium-sized saucepan of simmering water. Whisk until thick and frothy; this will take at least 5 minutes. Whisk in the egg ...

My mom and I made this last night for dinner. It is so delicious! I hadn't had it in years but suddenly had a craving. We use zucchini. This recipe is from Best Of Bridge. Go Greek for your next dinner party. "The best moussaka I've ever had!" Ingredients: 2 eggplants or medium zucchini 1/2 tsp. salt Meat sauce: 2 lbs. ground lamb or lean beef 1 Tbsp. butter salt and pepper 2 medium onions, chopped 2 garlic cloves, crushed 1/4 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. parsley 8 oz. (250 ml) tomato sauce 1/2 cup red wine Bechamel Sauce: 1/4 cup butter 1/4 cup flour 1 cup milk 1 cup whipping cream 3 egg yolks, beaten salt and pepper to taste 2 Tbsp. olive oil 1 lb (500 g.) Monteray Jack cheese, grated Instructions: Cut eggplant into 1/4" slices, sprinkle with salt and set aside. To prepare meat sauce, saute ground meat in butter with salt and pepper, onions, garlic, cinnamon, nutmeg, parsley and tomato sauce. Add wine and simmer 20 minutes, stirring occasionally. To ma...

1 teaspoon salt 3 chicken breast halves (about 6 ounces each) 1 tablespoon freshly chopped sage 3 thin slices prosciutto ham Flour to coat chicken breasts 1/3 heaping cup olive oil 1/2 cup white wine 3 to 4 large artichoke hearts, quartered 1/4 cup fresh lemon juice 1/4 cup whipping cream 1 tablespoon butter 2 tablespoons capers for garnish Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place slice of prosciutto on top of each chicken breast, cutting or folding to fit as needed. Pound chicken breasts until thickness of chicken reaches about 3/8-inch. Lightly flour chicken pressed with prosciutto. Heat oil in very large saute pan. Place chicken breasts in hot oil, prosciutto side down. Cool over medium heat until lightly browned, about 3 minutes. Turn chicken over and cook the other side until chicken is browned and cooked through, 4 to 5 minutes. Remove chicken from pan and keep warm. Drain oil from pan, then deglaze pan with wine over high heat. Add artichokes, and r...

I have been CRAVING this recipe for a few weeks now and finally found the recipe online. It was incredibly easy to prepare and was delicious...just like at the restaurant. It looks nice and fancy too so a great dish to make for guests. 2 boneless skinless chicken breasts (6 oz ea) Salt to taste 1 cup flour 1/4 cup olive oil 1/4 cup white wine 4 lrg lemons 1/2 stk unsalted butter softened A small handful drained capers Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt . Lightly dust the chicken breasts in the flour . Shake off excess flour. Place chicken in the saute pan skin-side down. When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is complete...

2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved 1 tablespoon sugar 1 tablespoon cornstarch 1/4 cup kirsch or brandy, warmed 2 pints vanilla ice cream In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream

I found this recipe on the internet and tried it tonight. It was fabulous. You can easily make these start to finish in less than 2 hours including baking time. They taste the same as the ones that take ALL day to make. Try em out. 2 cups of warm water 1/2 cup sugar 4 teaspoons dry yeast (or two packages of dry yeast) 2 eggs 1 teaspoon salt 1/3 cup oil 6 to 7 cups of flour Vanilla Glaze: 1/2 cup butter 2 cups powdered sugar 1 1/2 tsp vanilla 2-4 tbsp hot water Melt butter in a small pot. Add vanilla and powdered sugar. Add water one tbsp at a time until smooth and desired thickness. Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth. Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. Let the dough "rest" for 15 to 20 minutes. Rol...

This is so delicious and I have not made it in a long time. But fantastic on a cool crisp night. I was inspired to post this after reading Nicki's delicious sounding recipe for Potage Parmentier caught my eye. 3 pounds all-purpose potatoes, scrubbedand pierced in several places 1 tablespoon stick butter or margarine 1 1/2 cups finely chopped onions 2 tablespoons minced garlic 1 (14 1/2 ounce) can chicken broth 3 cups milk 1 teaspoon salt 1/4 teaspoon pepper Toppings: Shredded Cheddar cheese Crumbled bacon Chopped scallions Preheat oven to 400 degrees F.Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle ...

Chasen's was a famous resturant in Los Angeles that was known for it's fabulous chili. Try this. Completely worth the time. I like to eat it with a dollop of sour cream and shredded cheddar cheese. Mmmm... 1/2 lb pinto beans 5 cups canned tomatoes 1lb chopped green pepper (optional - I do not add this) 1 1/2 tbsp salad oil. I use olive oil 1 1/2 lbs onions chopped 2 cloves garlic 1/2 cup chopped parsley 1/2 cup butter 2 1/2 lbs ground beef - lean 1 lb lean ground pork 1/3 cup chili powder 2 tbsp salt 1 1/2 tsp pepper 1 1/2 tsp cumin seed 1 1/2 tsp msg (optional - I do not add) Wash beans. Soak overnight in water. Simmer covered in same water until tender. Add tomatoes and simmer 5 minutes. Saute greem pepper in oil 5 minutes. Add onion and cook until tender, stirring often. Add garlic and parsley. Melt butter and saute meat 15 minutes, sturring and turning until red color is gone. Add to onion mixture. Stir in chili powder and cook 10 minutes. Add mixture to beans ...

This is a recipe by Emerill. It sound so unique I look forward to giving it a whirl! 3 tablespoons unsalted butter 1/2 cup finely chopped shallots 2 teaspoons minced garlic 8 ounces wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped 8 ounces fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped 8 ounces fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped 1/2 cup dry white wine 1 1/2 teaspoons fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped fresh parsley leaves 1 teaspoon truffle oil 4 ounces softened cream cheese 4 ounces softened goat cheese Toast points and crackers, accompaniment In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the w...

My sister in law introduced me to this delictable appetizer. It is worth every calorie. It looks so classy and it is so easy to make. Surely will impress your guests. 1 package of brie. (The kind that is round and has the rind all the way around) Honey Sliced almonds. Place the brie in an oven safe serving dish. Drizzle honey generously...the more the merrier...to taste. Garnish with almond slices. Bake in oven for 20 minutes at about 350. Serve with crackers or a crusty french baguette. For a more savory dish, my friend, Shana uses the same method but drizzles it with olive oil and adds sundried tomatoes and garlic. Mmmm... gonna try that one next time.

I cannot WAIT to try this recipe. It sounds amazing. I found this on Food Network 1 medium butternut squash (about 3 pounds) 2 to 3 tablespoons melted butter 2 to 3 tablespoons vegetable oil 1 teaspoon sugar Salt and pepper 1 bunch rosemary 1 bunch thyme 3 to 4 bay leaves Heat the oven to 375 degrees F (190 degrees C). Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices. Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices. Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices. Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brus...

Take about 1/4lb of thinly sliced salami (Genoa or Dry). Preheat oven to about 325 or 350. Place salami slices on a foil lined baking sheet. Make sure they do not over lap. Bake until nice and brown. About 15-20 minutes. Serve with dip. I had this at a party once with Emeril's spicey blue cheese dip. Fabulous! And so easy breezy!

I got this recipe from the food network. I am thinking of making these to garnish the fruit plate for my wine party. Peanut or canola oil 4 cups walnut halves 1 cup confectioners' sugar, sifted 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon Pinch salt, or more to taste 1/4 teaspoon freshly ground black pepper In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F. Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly. Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts...

I saw this online while I was searching for new recipes for my wine party. This sounds delicious and easy. Can't wait to try it. 1 (8 ounce) package cream cheese, softened 1/2 cup butter, softened 3/4 cup confectioners' sugar / powdered sugar 2 tablespoons brown sugar 1/4 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips 3/4 cup finely chopped pecans, walnuts, almonds or hazelnuts toasted In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.

This is a little something I learned while I lived down in the south. I don't normally enjoy iced tea, but this is fabulous and so refreshing on a hot day. Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate. *the soda takes out the bitterness and darkens the tea....this small amount doesnt change the taste. Enjoy!! I found this recipe at http://www.grits.com/tea.htm

This is my absolute favorite meal!! I had it for the first time in a little bistro in La Jolla called La Dolce Vita. If you are ever in San Diego, it is a must. I've never made it before but found this recipe on Food Network and decided I am going to give it a try next time Dan and I have an "at home date". 4 (5-ounce) thinly sliced veal cutlets (scallopini) 4 slices thinly sliced prosciutto 8 fresh sage leaves, plus more for garnish All-purpose flour, for dredging Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 tablespoons dry white wine 1/4 cup chicken broth Lemon wedges, for serving Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wra...