Erin's Recipes - User contributions [en]

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2024-11-07T11:04:53Z

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2024-11-07T11:04:23Z

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Blue Cheese Dressing

2024-11-04T12:14:26Z

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=== Ingredients ===
1/2 cup fat-free mayonnaise 
1/4 cup (1 ounce) crumbled blue cheese 
1 tablespoon red wine vinegar 
1 teaspoon fresh minced garlic 
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 

=== Description ===

=== Rating ===
Recipe Rating based on a scale of 1-5:
5 Favorite

=== Procedure ===
Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl.

=== Yield ===
1 1/2 cup

=== Date ===
May 29, 2007

=== Source ===

=== Prep Time ===
15 minutes

=== Cook Time ===
None

=== Notes ===
[[Category:Dressing]]

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2024-10-26T22:57:24Z

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2024-10-26T22:56:22Z

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2024-10-26T22:36:55Z

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2024-10-26T22:30:36Z

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Creamy Chicken Caesar Salad

2024-10-21T03:50:16Z

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=Ingredients=
'''2''' garlic cloves divided; one halved, one minced 
'''1/2''' cup mayonnaise 
'''2''' tablespoons red wine vinegar 
'''2''' teaspoons spicy mustard 
'''2''' teaspoons Worcestershire sauce 
'''1''' teaspoon anchovy paste 
'''1/4''' teaspoon black pepper 
'''3''' skinless, boneless chicken breasts, trimmed salt, to taste 
'''4''' teaspoons olive oil 
'''11/2''' teaspoons Cajun seasoning 
'''4''' cups sourdough bread cubes 
'''1''' large head romaine lettuce, washed and torn 
fresh parmesan cheese, grated to taste

=Description=
This is a fantastic, easy, and flavorful recipe. You can omit the chicken to make it a great starter salad.

=Instructions=

==Dressing==
'''''Using a blender or food processor''''', drop in 1 halved <big>garlic clove</big> and '''process until minced'''. 
'''Add''' <big>mayonnaise</big> and next five ingredients (<big>red wine vinegar, spicy mustard, Worcestershire sauce, anchovy paste, black pepper</big>); '''process until well blended'''. 
'''Cover and chill''' for about 1 hour or more. 

==Croutons==
'''Combine''' <big>olive oil</big>, <big>Cajun seasoning</big>, and 1 minced <big>garlic clove</big> in a small microwavable bowl. 
'''Microwave''' on ''High'' for 20 seconds. 
'''Drizzle''' over <big>bread cubes</big>. 
'''Spread''' <big>bread cubes</big> in a single layer on a baking sheet. 
'''Bake''' at 400° for 15 minutes or until golden brown. 

==Chicken Preparation==
'''Place''' <big>chicken</big> on a broiler rack. 
'''Sprinkle''' salt over <big>chicken</big> and '''broil''' for approximately 10 minutes per side, or until it is well browned and the juices run clear ('''''temperature should register at 180 degrees'''''). 
Let '''''cool''''' for 5 minutes. 
'''Slice''' into chunks and set aside. 

==Salad Preparation==
'''Arrange''' <big>lettuce</big> on 2-4 plates, top with <big>croutons</big>, <big>chicken</big>, and <big>cheese</big>. 
'''Add''' dressing to taste. 

=Yield=
4 Servings; 2 cups finished salad per serving.

=Source=
Inspiration is from Cooking Light July 1995.

=Prep Time=
20 minutes

=Cook Time=
20 minutes

===Category===
[[Category:Salad]]
 

[[Category:Chicken]]
__NOTOC__
__NOEDITSECTION__
[[Category:Dinner]]
[[Category:Main Dish]]
[[Category:Dressing]]

Category:Dressing

2024-10-21T03:49:28Z

WikiSysop: Created page with "Category:Meal Types"

[[Category:Meal Types]]

Balsamic vinegarette

2024-10-21T03:49:14Z

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1 garlic clove

2-3 pinches of salt

1/2 cup balsamic vinegar
[[Category:Dressing]]

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2024-10-20T21:53:41Z

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Gingered Scallops

2024-10-20T21:48:04Z

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=== Ingredients ===
1 (3 1/2-ounce) bag boil-in-bag long-grain {{ingredientlink|name=rice}} 
2 tablespoons {{ingredientlink|name=canola oil}} 
1 1/2 pounds large {{ingredientlink|name=sea scallops}} 
1/4 teaspoon {{ingredientlink|name=salt}} 
1/8 teaspoon {{ingredientlink|name=black pepper}} 
2 tablespoons finely chopped {{ingredientlink|name=green onions}} 
1 tablespoon bottled minced {{ingredientlink|name=ginger}} 
2 tablespoons fresh {{ingredientlink|name=lemon juice}} 
1 tablespoon {{ingredientlink|name=honey}} 
2 teaspoons low-sodium {{ingredientlink|name=soy sauce}} 

=== Description ===

=== Rating ===
Recipe Rating based on a scale of 1-5:

4 Good; will make again

=== Procedure ===
Prepare rice according to package microwave directions; set aside.

While rice cooks, heat oil in a large skillet over high heat. Pat scallops dry with a paper towel; sprinkle with salt and pepper. Place scallops in pan; cook 2 minutes on each side or until lightly browned. Remove scallops from pan.

Add onions and remaining ingredients to pan. Add scallops; toss well. Serve with rice.
Yield

=== Yield ===
4 servings (serving size: about 5 scallops and 1/2 cup rice)

===Date===
May 23, 2007

=== Source ===
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054897 
Robyn Webb 
Cooking Light, MAY 2005

=== Prep Time ===
~15 minutes

=== Cook Time ===
~15 minutes

=== Notes ===
For tender, moist scallops, keep a close eye on their cooking time. Serve with steamed green beans.

=== Nutritional Information ===

CALORIES 326(24% from fat); FAT 8.5g (sat 0.7g,mono 4.2g,poly 2.6g); PROTEIN 30.4g; CHOLESTEROL 56mg; CALCIUM 58mg; SODIUM 510mg; FIBER 0.7g; IRON 1.5mg; CARBOHYDRATE 30.1g

[[Category:Seafood]]
[[Category:Main Dish]]
__NOTOC__
__NOEDITSECTION__

Fried Chicken

2024-10-20T21:47:39Z

WikiSysop:

=== Ingredients ===
8 pieces broiler/fryer {{ingredientlink|name=chicken}} 
2 cups low fat {{ingredientlink|name=buttermilk}} 
2 tablespoons kosher {{ingredientlink|name=salt}} 
2 tablespoons Hungarian {{ingredientlink|name=paprika}} 
2 teaspoons {{ingredientlink|name=garlic powder}} 
1 teaspoon {{ingredientlink|name=cayenne pepper}} 
{{ingredientlink|name=Flour}}, for dredging 
{{ingredientlink|name=Vegetable shortening}}, for frying 

=== Description ===
Best fried chicken recipe ever - no one will know the secret recipe unless you tell them.

=== Rating ===
Recipe Rating based on a scale of 1-5: 
5 Favorite

=== Procedure ===
Place {{ingredientlink|name=chicken}}pieces into a plastic container and cover with {{ingredientlink|name=buttermilk}}. Cover and refrigerate for 12 to 24 hours (or as long as you have). 
 
Melt enough {{ingredientlink|name=Vegetable shortening}}(over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. 
 
Drain chicken in a colander. Combine {{ingredientlink|name=salt}}, {{ingredientlink|name=paprika}}, {{ingredientlink|name=garlic powder}}, and {{ingredientlink|name=cayenne pepper}}. Liberally season chicken with this mixture. Dredge chicken in {{ingredientlink|name=flour}}and shake off excess. 
 
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.) 
 
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven. 

=== Yield ===
4 servings, 2 pieces of chicken each

=== Date ===
June 10, 2007

=== Source ===
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html 
Recipe courtesy Alton Brown 
Show: Good Eats, Episode - Fry Hard 2: The Chicken (Fried) 

=== Prep Time ===
Varies. Minimum - 15 minutes

=== Cook Time ===
30 minutes

=== Notes ===

[[Category:Chicken]]

[[Category:Dinner]]
__NOTOC__
__NOEDITSECTION__
[[Category:Main Dish]]

Fish and Chips

2024-10-20T21:46:52Z

WikiSysop:

__NOTOC__

=== Ingredients ===
2 (8- to 10-ounce) {{ingredientlink|name=red-skinned potatoes}}or {{ingredientlink|name=russet potatoes}}or {{ingredientlink|name=idaho potatoes}}, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights 
3 qt {{ingredientlink|name=Vegetable oil}}(96 fl oz) 
1 1/2 cups {{ingredientlink|name=all-purpose flour}} 
1 1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}}
1 tablespoon baking powder 
1 teaspoon kosher salt 
1/4 teaspoon cayenne pepper 
1 (12-oz) bottle cold {{ingredientlink|name=Beer}}(preferably ale) or club soda 
1 1/2 lb {{ingredientlink|name=Haddock}}or {{ingredientlink|name=Cod}}fillets or {{ingredientlink|name=Tilapia}}fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long) 
cornmeal for dredging

=== Description ===
Slightly challenging at first but worth it.

=== Rating ===
Recipe Rating based on a scale of 1-5:
5 Favorite

=== Procedure ===
Hold {{ingredientlink|name=Potatoes}}in a large bowl of cold water. 

Heat {{ingredientlink|name=Vegetable oil}}in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain. 
 
Increase oil temperature to 375°F. Place {{ingredientlink|name=Flour}}into a bowl, then whisk in {{ingredientlink|name=Beer}}gently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients. 
 
Pat {{ingredientlink|name=Fish}}dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and {{ingredientlink|name=Old Bay Seasoning}}. 
 
Place potatoes back in oil. Dredge fish in cornmeal, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide, as coated, into oil with the potatoes. Fry coated fish and potatoes, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to rack on a paper-towel-lined baking sheet; fry in batches if necessary, returning oil to 375°F between batches. 

=== Yield ===
Makes 4 servings.

=== Date ===
July 19, 2007
September 3, 2007 (first time with modified recipe)
September 27, 2008 (second modification)
November 9, 2008 (used all all-purpose flour and turned out crispier)

=== Source ===
Inspired by: 
Gourmet, January 2004 
http://www.epicurious.com/recipes/recipe_views/views/109011 
& 
Bon Appétit, June 2007 
Bon Appétit Test Kitchen 
http://www.epicurious.com/recipes/recipe_views/views/238551 
 
and (as of August 24, 2007) 
 
Tyler's Ultimate 
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search 
 
and (as of September 26, 2008) 
 
Alton Brown
http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html 

=== Prep Time ===
Active time: 1 1/2 hr 
Start to finish: 2 1/2 hr

=== Cook Time ===
See Prep Time.

=== Notes ===
Season fish and chips with salt. 
 
Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
 
Special equipment: a deep-fat thermometer 
Can substitute 1 cup flour with 1 cup {{ingredientlink|name=rice flour}} 
 
Slather with malt vinegar, tartar sauce, and hot sauce

[[Category:Seafood]]
[[Category:Dinner]]
[[Category:Main Dish]]
__NOEDITSECTION__

Chicken with Roasted Red Pepper Sauce

2024-10-20T21:46:34Z

WikiSysop:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1036296

Chicken with Roasted Red Pepper Sauce
Try Cooking Light! Get 2 RISK-FREE ISSUES!

=== Ingredients ===

1 tablespoon {{ingredientlink|name=olive oil}} 
4 (6-ounce) skinless, boneless {{ingredientlink|name=chicken}}breast halves 
1 teaspoon {{ingredientlink|name=Italian seasoning}} 
1/4 teaspoon {{ingredientlink|name=salt}} 
1/8 teaspoon {{ingredientlink|name=black pepper}} 
1/4 cup fat-free, less-sodium {{ingredientlink|name=chicken broth}} 
1 teaspoon {{ingredientlink|name=red wine vinegar}} 
1 (7-ounce) bottle roasted {{ingredientlink|name=red bell peppers}}, drained 
1/4 cup (1 ounce) grated {{ingredientlink|name=Parmesan cheese}} 
{{ingredientlink|name=Parsley sprig}}s (optional)

=== Description ===

=== Rating ===

=== Procedure ===

Heat {{ingredientlink|name=olive oil}}in a large nonstick skillet over medium-high heat. Sprinkle {{ingredientlink|name=chicken}}with {{ingredientlink|name=Italian seasoning}}, {{ingredientlink|name=salt}}, and {{ingredientlink|name=black pepper}}. Add {{ingredientlink|name=chicken}}to pan, and cook 3 minutes on each side.

While {{ingredientlink|name=chicken}}cooks, place broth, {{ingredientlink|name=red wine vinegar}}, and {{ingredientlink|name=red bell pepper}}s in a food processor; process until smooth. Add {{ingredientlink|name=red bell pepper}}mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until {{ingredientlink|name=chicken}}is done. Sprinkle servings evenly with {{ingredientlink|name=Parmesan cheese}}. Garnish with {{ingredientlink|name=parsley sprig}}s, if desired.

=== Yield ===

4 servings (serving size: 1 chicken breast half, 3 tablespoons sauce, and 1 tablespoon cheese)
Nutritional Information

CALORIES 261(26% from fat); FAT 7.5g (sat 2.2g,mono 3.6g,poly 0.9g); PROTEIN 42.7g; CHOLESTEROL 103mg; CALCIUM 116mg; SODIUM 528mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 3.1g

=== Date ===

APRIL 2003

=== Source ===

Karen Wilcher, Cooking Light

[[Category:Chicken]]
[[Category:Dinner]]
[[Category:Main Dish]]
__NOTOC__
__NOEDITSECTION__

BLT Egg Salad

2024-10-20T21:46:08Z

WikiSysop:

=== Ingredients ===
1/4 cup fat-free {{ingredientlink|name=mayonnaise}} 
3 tablespoons thinly sliced {{ingredientlink|name=green onions}} 
3 tablespoons reduced-fat {{ingredientlink|name=sour cream}} 
2 teaspoons whole-grain {{ingredientlink|name=spicy brown mustard}} 
1/2 teaspoon freshly ground black pepper 
1/4 teaspoon grated lemon rind 

8 hard-cooked large {{ingredientlink|name=eggs}} 
4 center-cut {{ingredientlink|name=bacon}}slices, cooked and crumbled

=== Description ===

=== Rating ===
Recipe Rating based on a scale of 1-5: 
4 Good; will make again

=== Procedure ===
Combine first 6 ingredients in a medium bowl, stirring well.

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs and bacon to mayonnaise mixture; stir gently to combine.

=== Yield ===
4 servings (serving size: 1 sandwich)

NUTRITION PER SERVING
CALORIES 371(28% from fat); FAT 11.7g (sat 4.1g,mono 4.4g,poly 1.4g); PROTEIN 21.9g; CHOLESTEROL 329mg; CALCIUM 70mg; SODIUM 892mg; FIBER 2.4g; IRON 4mg; CARBOHYDRATE 44g

===Date===
May 20, 2007

=== Source ===
Inspired By:
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625 
From Cooking Light
Egg Salad BLTs 
Maureen Callahan 
Cooking Light, APRIL 2007

=== Prep Time ===

=== Cook Time ===

=== Notes ===
To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge [Cooking Light].

Serve with:
 
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted 
8 (1/4-inch-thick) slices tomato 
4 large Boston lettuce leaves 
 

[[Category:Salad]]
[[Category:Lunch]]
[[Category:Chicken]]
__NOTOC__
__NOEDITSECTION__

Banana Pancakes

2024-10-20T21:45:41Z

WikiSysop:

=== Ingredients ===
2 ripe {{ingredientlink|name=bananas}} 
1 1/2 C {{ingredientlink|name=Bisquick}} 
1 {{ingredientlink|name=egg}} 
1/2 C {{ingredientlink|name=milk}} 
1/2 tsp {{ingredientlink|name=cinnamon}} 
{{ingredientlink|name=nutmeg}} 
1/4 tsp {{ingredientlink|name=vanilla}} 

=== Description ===

=== Rating ===
Recipe Rating based on a scale of 1-5:

1 Not very good; not recommneded
2 Not a favorite
3 Okay; has procedural or ingredient issues; may make again or improve
4 Good; will make again
5 Favorite

=== Procedure ===
With a fork mash {{ingredientlink|name=bananas}}leaving some lumps. Add in {{ingredientlink|name=Bisquick}}and {{ingredientlink|name=egg}}stir until just blended.

Add in {{ingredientlink|name=milk}}, {{ingredientlink|name=cinnamon}}, {{ingredientlink|name=vanilla}}& a pinch of nutmeg. Stir until blended there will be lumps from the banana.

=== Yield ===
Makes 12 pancakes.

=== Date ===
Monday, September 29, 2008

=== Source ===
http://agoodappetite.blogspot.com/2007/03/banana-pancakes.html

=== Prep Time ===

=== Cook Time ===

=== Notes ===

=== Nutritional Information ===

[[Category:Breakfast]]
__NOTOC__
__NOEDITSECTION__

Banana Oat Muffins

2024-10-20T21:45:10Z

WikiSysop:

=== Ingredients ===
3/4 cup {{ingredientlink|name=all-purpose flour}} 
3/4 cup {{ingredientlink|name=wheat flour}} 
1 cup rolled {{ingredientlink|name=oats}} 
1/4 cup {{ingredientlink|name=white sugar}} 
1/4 cup brown sugar 
2 teaspoons {{ingredientlink|name=baking powder}} 
1 teaspoon {{ingredientlink|name=baking soda}} 
1/2 teaspoon {{ingredientlink|name=salt}} 
1 {{ingredientlink|name=egg}} 
3/4 cup {{ingredientlink|name=milk}} 
1/3 cup {{ingredientlink|name=vegetable oil}} 
1/2 teaspoon {{ingredientlink|name=vanilla extract}} 
1 cup mashed {{ingredientlink|name=bananas}} 

=== Description ===

=== Rating ===
Recipe Rating based on a scale of 1-5:
Jerry,Erin & Ava: 4 Good; will make again

=== Procedure ===
1. Combine {{ingredientlink|name=all-purpose flour}},{{ingredientlink|name=wheat flour}}, {{ingredientlink|name=oats}}, {{ingredientlink|name=white sugar}}, {{ingredientlink|name=brown sugar}}, {{ingredientlink|name=baking powder}}, {{ingredientlink|name=baking soda}}, and {{ingredientlink|name=salt}}. 
 
2. In a large bowl, beat the {{ingredientlink|name=egg}}lightly. Stir in the {{ingredientlink|name=milk}}, {{ingredientlink|name=vegetable oil}}, and {{ingredientlink|name=vanilla extract}}. Add the mashed {{ingredientlink|name=bananas}}, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them. 
 
3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes. 

=== Yield ===
12 muffins

=== Date ===
July 7, 2007

=== Source ===
Inspired by http://allrecipes.com/Recipe/Banana-Oat-Muffins/Detail.aspx and the reader comments.
SUBMITTED BY: Karen Resciniti

=== Prep Time ===
15 Minutes

=== Cook Time ===
20 Minutes

__NOTOC__
__NOEDITSECTION__

Angel Hair Pasta with Squash

2024-10-20T21:37:57Z

WikiSysop:

=== Description ===

=== Ingredients ===
10 c water 
1/2 c olive oil 
4 cloves garlic 
5 medium zucchini 
1 lb angel hair pasta (capellini) 
2 TBS salt 
Romano cheese 

=== Procedure ===
Put the water on to boil. 
 
In a large skillet heat the oil over medium high heat. Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils. Add the garlic to the oil. 
 
Wash and dry the zucchini. Try to get the long skinny ones, no more than an inch and a half in diameter. Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini. Leaving some of the skin adds flavor to the pan. Cut the zucchini crosswise into rounds a little less than 1/4” in thickness. 
 
When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer. Fry until a nice dark brown on one side. Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl. Continue frying the zucchini in batches. 
 
By now the water should be boiling. Add the salt and then stir in the capellini. Once the water comes back to the boil the pasta will be done in a minute or so. Do not overcook! Drain the pasta. 
 
Empty the oil from the skillet and pour in the drained pasta. Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan. Put the zucchini slices on top and then slide the whole thing back into your serving bowl.

=== Yield ===

=== Rating ===
Recipe Rating based on a scale of 1-5: 
1 Not very good; not recommneded 
2 Not a favorite 
3 Okay; has procedural or ingredient issues; may make again or improve 
4 Good; will make again 
5 Favorite 

=== Date ===
September 4, 2007

=== Source ===
http://www.wqed.org/tv/cooks/recipe.php?id=83 
QED Cooks Episode: 311 
Submitted by: Chris Fennimore, QED Cooks

=== Prep Time ===

=== Cook Time ===

=== Notes ===
Serve with lots of grated Locatelli Romano cheese.

[[Category:Pasta]]
__NOTOC__
__NOEDITSECTION__

Angel Hair Pasta with Squash

2024-10-20T21:37:41Z

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2023-02-24T23:49:57Z

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** http://www.gourmetsleuth.com/conversions.htm|Calculator/Conversions
** http://www.gourmetsleuth.com/equivalents_substitutions.asp|Substitutions
** http://www.epicurious.com/|Epicurious
** http://www.google.com/calendar/embed?src=od02ihqkqqqa3ruokb3uelqfa4%40group.calendar.google.com|Food Calendar
** http://whatscookingamerica.net/Information/FreezerChart.htm|Food Storage Chart

MediaWiki:Sidebar

2009-11-01T16:59:54Z

WikiSysop:

* wiki links
** mainpage|mainpage
** recentchanges-url|recentchanges
** randompage-url|randompage
** helppage|help
** Special:Allpages|All Pages
** Special:Categories|Categories
** Category:Complete|Complete/All Pages
* resources
** http://www.cookinglight.com/cooking/|Cooking Light
** http://en.wikipedia.org/wiki/Food|Wikipedia Food
** http://www.gourmetsleuth.com/conversions.htm|Calculator/Conversions
** http://www.gourmetsleuth.com/equivalents_substitutions.asp|Substitutions
** http://www.epicurious.com/|Epicurious
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** http://whatscookingamerica.net/Information/FreezerChart.htm|Food Storage Chart
* color words
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MediaWiki:Sidebar

2007-12-09T02:05:22Z

WikiSysop:

* wiki links
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* resources
** http://www.cookinglight.com/cooking/|Cooking Light
** http://en.wikipedia.org/wiki/Food|Wikipedia Food
** http://www.gourmetsleuth.com/conversions.htm|Calculator/Conversions
** http://www.gourmetsleuth.com/equivalents_substitutions.asp|Substitutions
** http://www.epicurious.com/|Epicurious
** http://www.google.com/calendar/embed?src=od02ihqkqqqa3ruokb3uelqfa4%40group.calendar.google.com|Food Calendar
* color words
** http://plantphys.info/demo/Colors.html|Color Words

MediaWiki:Sidebar

2007-12-09T02:04:44Z

WikiSysop:

* wiki links
** mainpage|mainpage
** recentchanges-url|recentchanges
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** Category:Complete|'Complete/All Pages'
* resources
** http://www.cookinglight.com/cooking/|Cooking Light
** http://en.wikipedia.org/wiki/Food|Wikipedia Food
** http://www.gourmetsleuth.com/conversions.htm|Calculator/Conversions
** http://www.gourmetsleuth.com/equivalents_substitutions.asp|Substitutions
** http://www.epicurious.com/|Epicurious
** http://www.google.com/calendar/embed?src=od02ihqkqqqa3ruokb3uelqfa4%40group.calendar.google.com|Food Calendar
* color words
** http://plantphys.info/demo/Colors.html|Color Words

MediaWiki:Sidebar

2007-10-22T01:24:44Z

WikiSysop:

* wiki links
** mainpage|mainpage
** recentchanges-url|recentchanges
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* resources
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** http://www.gourmetsleuth.com/equivalents_substitutions.asp|Substitutions
** http://www.epicurious.com/|Epicurious
** http://www.google.com/calendar/embed?src=od02ihqkqqqa3ruokb3uelqfa4%40group.calendar.google.com|Food Calendar
* color words
** http://plantphys.info/demo/Colors.html|Color Words

MediaWiki:Sidebar

2007-10-22T01:23:39Z

WikiSysop: Reverted edits by WikiSysop (Talk); changed back to last version by MediaWiki default

MediaWiki:Sidebar

2007-10-22T01:21:28Z

WikiSysop:

* wiki links
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* resources
** http://www.cookinglight.com/cooking/|Cooking Light
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** http://www.gourmetsleuth.com/conversions.htm|Calculator/Conversions
** http://www.gourmetsleuth.com/equivalents_substitutions.asp|Substitutions
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Main Page

2007-10-22T01:13:28Z

WikiSysop:

MediaWiki:Sidebar

2007-10-22T01:12:50Z

WikiSysop:

* wiki links
** mainpage|mainpage
** recentchanges-url|recentchanges
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** helppage|help
** Special:Allpages|All Pages
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* resources
** http://www.cookinglight.com/cooking/|Cooking Light
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** http://www.gourmetsleuth.com/conversions.htm|Calculator/Conversions
** http://www.gourmetsleuth.com/equivalents_substitutions.asp|Substitutions
** http://www.epicurious.com/|Epicurious
** http://www.google.com/calendar/embed?src=od02ihqkqqqa3ruokb3uelqfa4%40group.calendar.google.com|Food Calendar
* color words
** http://plantphys.info/demo/Colors.html|Color Words

MediaWiki:Sidebar

2007-10-22T01:10:37Z

WikiSysop:

* wiki links
** mainpage|mainpage
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** Special:Allpages|All Pages
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* resources
** http://www.cookinglight.com/cooking/|Cooking Light
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** http://www.gourmetsleuth.com/conversions.htm|Calculator/Conversions
** http://www.gourmetsleuth.com/equivalents_substitutions.asp|Substitutions
** http://www.epicurious.com/|Epicurious
** http://www.google.com/calendar/embed?showCalendars=0&height=600&wkst=1&bgcolor=%23FFFFFF&src=od02ihqkqqqa3ruokb3uelqfa4%40group.calendar.google.com&color=%230D7813|Food
* color words
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Main Page

2007-10-22T01:09:41Z

WikiSysop:

__NOTOC__
<big>'''Erin's Recipe Wiki'''</big> 
 
{{CURRENTDAYNAME}}, {{CURRENTMONTHNAME}} {{CURRENTDAY}}, {{CURRENTYEAR}} 
 
Currently {{NUMBEROFARTICLES}} pages 

Consult the [http://meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.

==Work in Progress==

===Recipe===
* Recipes to complete:
* Pictures

===Technical===
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* adding pictures

== Getting started ==

Check out the [[Recipe Template]]. 
MediaWiki version {{CURRENTVERSION}}
<youtube>jz91iI1FNBc</youtube><youtube>W4am5SDtiS0</youtube>

<iframe src="http://www.google.com/calendar/embed?showCalendars=0&height=600&wkst=1&bgcolor=%23FFFFFF&src=od02ihqkqqqa3ruokb3uelqfa4%40group.calendar.google.com&color=%230D7813" style=" border-width:0 " width="800" height="600" frameborder="0" scrolling="no"></iframe>

MediaWiki:Sidebar

2007-10-22T01:08:22Z

WikiSysop:

* wiki links
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* resources
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** http://www.gourmetsleuth.com/equivalents_substitutions.asp|Substitutions
** http://www.epicurious.com/|Epicurious
** http://www.google.com/calendar/embed?showCalendars=0&height=600&wkst=1&bgcolor=%23FFFFFF&src=od02ihqkqqqa3ruokb3uelqfa4%40group.calendar.google.com&color=%230D7813|Food Calendar
* color words
** http://plantphys.info/demo/Colors.html|Color Words

Lemonade

2007-09-25T03:24:39Z

WikiSysop:

=== Ingredients ===
1/4 cup fresh {{ingredientlink|name=lemon}}juice 
1/6 cup {{ingredientlink|name=sugar}} 
 
1 1/2 cup {{ingredientlink|name=water}} 
1 cup {{ingredientlink|name=ice}} 
 

=== Description ===
This is my attempt at a yummy beverage that everyone should experience made at home.

=== Rating ===
Recipe Rating based on a scale of 1-5:
5 Favorite

=== Procedure ===
Combine {{ingredientlink|name=lemon}}juice and {{ingredientlink|name=sugar}}, stir until {{ingredientlink|name=sugar}}is dissolved. Combine {{ingredientlink|name=ice}}and {{ingredientlink|name=water}}. Add sweetened juice mixture to water and ice. stir well.

=== Yield ===
One serving.

=== Date ===
June 2, 2007: Made a couple of times on dates not remembered.

=== Source ===
2007. Erin Czerwinski. June.

=== Prep Time ===
~15 minutes

=== Cook Time ===
N/A
[[Category:Beverage]], [[Category:Fruit]], [[Category:Incomplete]]

Banana Nut Muffins with Oatmeal Streusel

2007-09-25T03:22:55Z

WikiSysop:

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1611714

Banana Nut Muffins with Oatmeal Streusel
From Cooking Light

Whole wheat flour and oatmeal offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving. 
 
Muffins: 
1 1/2 cups all-purpose flour (about 6 3/4 ounces) 
1/2 cup whole wheat flour (about 2 1/2 ounces) 
2/3 cup packed brown sugar 
2 teaspoons baking powder 
1/4 teaspoon ground cinnamon 
1/4 teaspoon salt 
1 cup mashed ripe banana (about 2 bananas) 
3/4 cup 1% low-fat milk 
3 tablespoons canola oil 
1/2 teaspoon vanilla extract 
1 large egg 
1/4 cup chopped walnuts, toasted 
 
Streusel: 
6 tablespoons regular oats 
5 tablespoons all-purpose flour (about 1 1/2 ounces) 
2 tablespoons brown sugar 
2 tablespoons butter, softened 
1/4 teaspoon ground cinnamon 
 
Preheat oven to 375°.
 
To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.
 
To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.

=== Yield ===
12 muffins (serving size: 1 muffin)

=== Nutritional Information ===
NUTRITION PER SERVING
CALORIES 241(30% from fat); FAT 8.1g (sat 1.9g,mono 3.1g,poly 2.5g); PROTEIN 4.6g; CHOLESTEROL 23mg; CALCIUM 89mg; SODIUM 164mg; FIBER 2.1g; IRON 1.8mg; CARBOHYDRATE 38.9g

Laura Zapalowski
Cooking Light, MAY 2007
[[Category:Incomplete]]

Banana Nut Muffins with Oatmeal Streusel

2007-09-25T03:20:38Z

WikiSysop:

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1611714

Banana Nut Muffins with Oatmeal Streusel
From Cooking Light

Whole wheat flour and oatmeal offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving.

Muffins:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
2/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup mashed ripe banana (about 2 bananas)
3/4 cup 1% low-fat milk
3 tablespoons canola oil
1/2 teaspoon vanilla extract
1 large egg
1/4 cup chopped walnuts, toasted

Streusel:
6 tablespoons regular oats
5 tablespoons all-purpose flour (about 1 1/2 ounces)
2 tablespoons brown sugar
2 tablespoons butter, softened
1/4 teaspoon ground cinnamon

Preheat oven to 375°.

To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.

To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.

Yield: 12 muffins (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 241(30% from fat); FAT 8.1g (sat 1.9g,mono 3.1g,poly 2.5g); PROTEIN 4.6g; CHOLESTEROL 23mg; CALCIUM 89mg; SODIUM 164mg; FIBER 2.1g; IRON 1.8mg; CARBOHYDRATE 38.9g

Laura Zapalowski
Cooking Light, MAY 2007
[[Category:Incomplete]]

Hoisin Pork Tenderloin

2007-09-25T03:19:49Z

WikiSysop:

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599642

Hoisin Pork Tenderloin
From Cooking Light

To prepare two servings, replace the pork tenderloin with two (four-ounce) boneless pork chops, and reduce the marinade ingredients by half. Sprinkle each pork chop with one teaspoon sesame seeds for the last five to 10 minutes of cooking.

1/4 cup {{ingredientlink|name=hoisin sauce}}
2 tablespoons sliced {{ingredientlink|name=green onions}}
2 tablespoons low-sodium {{ingredientlink|name=soy sauce}}
1 tablespoon {{ingredientlink|name=rice wine vinegar}}
2 garlic cloves, minced
1 (1-pound) {{ingredientlink|name=pork tenderloin}}, trimmed
Cooking spray
1 tablespoon {{ingredientlink|name=sesame seeds}}

Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once.

Preheat oven to 425°.

Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices.

Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork.

Yield: 4 servings (serving size: 3 ounces pork and about 4 teaspoons sauce)

NUTRITION PER SERVING
CALORIES 194(27% from fat); FAT 5.8g (sat 1.7g,mono 2.2g,poly 1.1g); PROTEIN 25.4g; CHOLESTEROL 68mg; CALCIUM 37mg; SODIUM 574mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 8.7g

Marcia Whyte Smart
Cooking Light, APRIL 2007
[[Category:Incomplete]]

Barbecue-Rubbed Pork Chops

2007-09-25T03:19:13Z

WikiSysop:

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599620

Barbecue-Rubbed Pork Chops
From Cooking Light

This bold, zesty rub is made up of seven spices. Turn up the heat by using hot paprika or 1/4 teaspoon ground red pepper. Garnish with parsley, if desired. Total time: 35 minutes.

1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
1/8 teaspoon ground red pepper
4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
Cooking spray

Combine first 9 ingredients; rub over both sides of pork. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook for 2 minutes on each side. Reduce heat to medium, and cook for 8 minutes or until done, turning occasionally. Remove from pan; let stand 5 minutes.

Yield: 4 servings (serving size: 1 pork chop)

NUTRITION PER SERVING
CALORIES 277(34% from fat); FAT 10.5g (sat 3.8g,mono 4.7g,poly 0.8g); PROTEIN 38.8g; CHOLESTEROL 105mg; CALCIUM 48mg; SODIUM 669mg; FIBER 0.5g; IRON 1.4mg; CARBOHYDRATE 4.3g

David Bonom
Cooking Light, APRIL 2007
[[Category:Incomplete]]

BLT Egg Salad

2007-09-25T03:16:43Z

WikiSysop:

Category:Beverage

2007-09-25T03:13:46Z

WikiSysop: Removing all content from page

MediaWiki:Sidebar

2007-09-12T01:21:05Z

WikiSysop:

* wiki links
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* resources
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** http://www.gourmetsleuth.com/conversions.htm|Calculator/Conversions
** http://www.gourmetsleuth.com/equivalents_substitutions.asp|Substitutions
** http://www.epicurious.com/|Epicurious
* color words
** http://plantphys.info/demo/Colors.html|Color Words

BLT Egg Salad

2007-07-20T01:58:11Z

WikiSysop:

BLT Egg Salad

2007-07-20T01:56:50Z

WikiSysop:

=== Ingredients ===
1/4 cup fat-free {{ingredientlink|name=mayonnaise}} 
3 tablespoons thinly sliced {{ingredientlink|name=green onions}} 
3 tablespoons reduced-fat {{ingredientlink|name=sour cream}} 
2 teaspoons whole-grain {{ingredientlink|name=spicy brown mustard}} 
1/2 teaspoon freshly ground black pepper 
1/4 teaspoon grated lemon rind 

8 hard-cooked large {{ingredientlink|name=eggs}} 
4 center-cut {{ingredientlink|name=bacon}}slices, cooked and crumbled

=== Description ===

_NOTOC_
=== Rating ===
Recipe Rating based on a scale of 1-5: 
4 Good; will make again

=== Procedure ===
Combine first 6 ingredients in a medium bowl, stirring well.

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs and bacon to mayonnaise mixture; stir gently to combine.

=== Yield ===
4 servings (serving size: 1 sandwich)

NUTRITION PER SERVING
CALORIES 371(28% from fat); FAT 11.7g (sat 4.1g,mono 4.4g,poly 1.4g); PROTEIN 21.9g; CHOLESTEROL 329mg; CALCIUM 70mg; SODIUM 892mg; FIBER 2.4g; IRON 4mg; CARBOHYDRATE 44g

===Date===
May 20, 2007

=== Source ===
Inspired By:
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599625 
From Cooking Light
Egg Salad BLTs 
Maureen Callahan 
Cooking Light, APRIL 2007

=== Prep Time ===

=== Cook Time ===

=== Notes ===
To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge [Cooking Light].

Serve with:
 
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted 
8 (1/4-inch-thick) slices tomato 
4 large Boston lettuce leaves 
 

[[Category:Salad]]
[[Category:Lunch]]
[[Category:Chicken]]

Main Page

2007-07-20T01:55:18Z

WikiSysop:

<big>'''Erin's Recipe Wiki'''</big>
 
 
{{CURRENTDAYNAME}}, {{CURRENTMONTHNAME}} {{CURRENTDAY}}, {{CURRENTYEAR}} 
 
 
Currently {{NUMBEROFARTICLES}} pages 

Consult the [http://meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.

==Work in Progress==

===Recipe===
* Recipes to complete:
* [[Template:Ingredientlink]]
* Category Template - add categories on page: Ingredients
* Add category to templates: Incomplete
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===Technical===
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== Getting started ==

Check out the [[Recipe Template]].

Main Page

2007-07-20T01:53:56Z

WikiSysop:

<big>'''Erin's Recipe Wiki'''</big></center>
 
 
{{CURRENTDAYNAME}}, {{CURRENTMONTHNAME}} {{CURRENTDAY}}, {{CURRENTYEAR}} 
 
 
Currently {{NUMBEROFARTICLES}} pages 

{{SERVERNAME}}

Consult the [http://meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.

==Work in Progress==

===Recipe===
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* Add category to templates: Incomplete
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===Technical===
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== Getting started ==

Check out the [[Recipe Template]].

Main Page

2007-07-20T01:50:11Z

WikiSysop:

<big>'''Erin's Recipe Wiki'''</big></center>
 
 
{{CURRENTDAYNAME}}, {{CURRENTMONTHNAME}} {{CURRENTDAY}}, {{CURRENTYEAR}} 
 
 
Currently {{NUMBEROFARTICLES}} pages

Consult the [http://meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.

==Work in Progress==

===Recipe===
* Recipes to complete:
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===Technical===
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== Getting started ==

Check out the [[Recipe Template]].

Main Page

2007-07-20T01:49:30Z

WikiSysop:

<big>'''Erin's Recipe Wiki'''</big></center>
 
 
{{CURRENTDAYNAME}}, {{CURRENTMONTHNAME}} {{CURRENTDAY}}, {{CURRENTYEAR}} 
 
 
Currently <color=brightred>{{NUMBEROFPAGES}}</color> pages

Consult the [http://meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.

==Work in Progress==

===Recipe===
* Recipes to complete:
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* Category Template - add categories on page: Ingredients
* Add category to templates: Incomplete
* Pictures

===Technical===
* recently accessed; recently modified
* adding pictures

== Getting started ==

Check out the [[Recipe Template]].

Main Page

2007-07-20T01:47:26Z

WikiSysop:

<big>'''Erin's Recipe Wiki'''</big></center>
 
 


{{CURRENTDAYNAME}}, {{CURRENTMONTHNAME}} {{CURRENTDAY}}, {{CURRENTYEAR}} 


Consult the [http://meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.

==Work in Progress==

===Recipe===
* Recipes to complete:
* [[Template:Ingredientlink]]
* Category Template - add categories on page: Ingredients
* Add category to templates: Incomplete
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===Technical===
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== Getting started ==

Check out the [[Recipe Template]].

Main Page

2007-07-20T01:47:17Z

WikiSysop:

<big>'''Erin's Recipe Wiki'''</big></center>
 


{{CURRENTDAYNAME}}, {{CURRENTMONTHNAME}} {{CURRENTDAY}}, {{CURRENTYEAR}} 


Consult the [http://meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.

==Work in Progress==

===Recipe===
* Recipes to complete:
* [[Template:Ingredientlink]]
* Category Template - add categories on page: Ingredients
* Add category to templates: Incomplete
* Pictures

===Technical===
* recently accessed; recently modified
* adding pictures

== Getting started ==

Check out the [[Recipe Template]].

Main Page

2007-07-20T01:46:18Z

WikiSysop:

<center><big>'''Erin's Recipe Wiki'''</big></center>



{{CURRENTDAYNAME}}, {{CURRENTMONTHNAME}} {{CURRENTDAY}}, {{CURRENTYEAR}} 


Consult the [http://meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.

==Work in Progress==

===Recipe===
* Recipes to complete:
* [[Template:Ingredientlink]]
* Category Template - add categories on page: Ingredients
* Add category to templates: Incomplete
* Pictures

===Technical===
* recently accessed; recently modified
* adding pictures

== Getting started ==

Check out the [[Recipe Template]].