Recipe courtesy of Pam Anderson, Cooking Light, MARCH 2004
This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.
3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1-1/2 teaspoons drained brine-packed green peppercorns, lightly crushed (I used capers instead)
1 teaspoon butter
1 teaspoon vegetable […]
Posted by Cate under
Pasta
Recipe courtesy of Simon, AllRecipes
8 servings
1 pound spaghetti
4 tablespoons olive oil (I used more at the end to make the pasta a little less dry)
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped (I promise you won’t be able to taste these in the finished dish)
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground […]
2/3 cup Parmesan cheese
2/3 cup mayonnaise
1/3 cup heavy whipping cream
1 (14 ounce) can artichoke hearts, drained and chopped
Preheat oven to 325F. Lightly grease a medium baking dish. Blend together the cheese, mayonnaise and whipping cream. Stir in the artichokes. Mix well, and transfer to the prepared baking dish. Bake 25 minutes in the preheated oven, […]
Posted by Cate under
Sweets
1-1/4 cups water
1 stick of margarine
1 cup uncooked oatmeal (quick cooking oatmeal)
2 eggs
1 cup white sugar
1 cup brown sugar
2 tsp cinnamon
1 tsp soda
1 tsp vanilla
1-1/3 cups flour
Bring to boil water and margarine. Add oatmeal. Take off heat and cover; let set 20 minutes. Stir together other ingredients. Add to oat mixture. Pour into greased 9×13 […]
Posted by Cate under
Sweets
1 cup butter, softened
1-1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups white chocolate chips
2/3 cup toffee baking bits
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and sugar. Beat in eggs, one […]
