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terumim

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About terumim

  • Rank
    Member
  • Birthday October 30

Personal Info

  • First Name
    TONIA
  • Last Name
    MERLO
  • Gender
    Female
  • State
    California
  • Country
    United States

Cruising

  • First Cruise Year
    1995
  • Cruises Sailed
    5
  • Favorite Cruise Line
    Celebrity
  • Places I've Cruised To
    the Western Med, Panama Canal , Transatlantic ,,Eastern Med
  • Last Cruise Date
    2008-12-01
  • Next Cruise Date
    2009

Details

  • Hobbies & Interests
    Cruising , Cooking
  • Music
    ANYTHING COUNTRY
  • Pets
    my rotties
  • Quotes
    Kick ASS and take names
  • Occupation
    Dispatcher

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  1. Happy Birthday terumim!

  2. Description i love mexican food , so anyway i can have it and lower calorie.. YUMO.. ( also i used tuna for fish taquitos ) Ingredients 8 small (6-inch) yellow corn tortillas One 9.75-oz. (or 10-oz.) can 98% fat-free chunk white chicken breast in water, drained well 1/2 cup salsa 1/3 cup shredded fat-free cheddar cheese 1/4 tsp. dry taco seasoning mix Optional: red enchilada sauce, additional salsa, fat-free sour cream, for dipping Steps Directions: Preheat oven to 375 degrees. In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes. Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside. Prepare a baking sheet by spraying with nonstick spray, and set it aside. Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable. Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tbsp. of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling. Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream! MAKES 4 SERVINGS Serving Size: 2 taquitos Calories: 197 Fat: 2.5g Sodium: 594mg Carbs: 22.5g Fiber: 3g Sugars: 2g Protein: 20.5g POINTS® value 4
  3. Ingredients Ingredients: One 5-oz. raw boneless skinless lean chicken breast cutlet 1 wedge The Laughing Cow Light Original Swiss cheese, room temperature 1 oz. (about 3 slices) 97 - 98% fat-free ham slices salt and black pepper, to taste Steps Directions: Preheat oven to 350 degrees. Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides. Lay the chicken flat and spread the cheese wedge over it. Evenly layer the ham slices on top of the cheese. Starting with one of the longer sides (or any side, if it's square), tightly roll up the chicken breast cutlet, and secure with toothpicks. Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil. Bake in the oven for 20 minutes. Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through. Enjoy! MAKES 1 SERVING Serving Size: 1 chicken cordon bleu (entire recipe) Calories: 222 Fat: 4.5g Sodium: 692mg Carbs: 2g Fiber: 0g Sugars: 1g Protein: 40g POINTS® value 5
  4. Description i love fried chicken tenders .. this is low carlories.. and yummy Ingredients Why should onions and shrimp have all the fun? Maybe chicken wants to bathe in Egg Beaters, roll around in Fiber One crumbs and bake to a mouthwatering crunch, too! Woohoo -- it's yet another fake-fried swap from your pal HG. Skeptics surrender; buy a box of Fiber One and blend it up, already! Then fool the family, dupe your date, and more importantly, trick your OWN tastebuds! Ingredients: 6 oz. Tyson (or another brand**) Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips 1/2 cup Fiber One cereal 1/4 cup Egg Beaters, Original 1/4 tsp. Lawry's Garlic Salt pepper (to taste) Steps Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs. Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy). Enjoy! Serves 1.
  5. Description you can make it creamy or less creamy.. whatever you like ... I like it thick and creamy Ingredients Ingredients 1 Polish sausage, sliced thinly 6 slices Bacon, chopped 1 c. Onions, chopped 1/4 c. Flour 2 c. Chicken stock 1 c. Water 4 c. Corn 2 c. Potatoes, cubed (about 1/4) 1/8 Tsp. White pepper Red pepper sauce 2 c. Milk 2 Tbs. Butter Steps Directions In a big saucepan brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon and drain on a paper towel. Discard most of the fat; leave enough to cook the onion. Saute onion in reserved fat until tender about 5 minutes. Gradually stir in the flour. Add stock and water stirring constantly. Add sausage bacon corn potatoes and white pepper. Add red pepper sauce to taste. Heat to boiling. Reduce heat and simmer covered for 15 to 20 minutes. Stir occasionally. Add milk and cook until soup is heated through and potatoes are tender. Top with butter and serve. NOTES: * A rich creamy chowder with corn and sausages This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage and with more water). It goes very well with most 6-8 i also like a little more veggies so i added some peas, carrots Yummy
  6. Ingredients 1/2 medium yellow onion, roughly chopped 1 tablespoon chopped garlic 2 (15-ounce) cans black beans, rinsed and drained, divided 2 tablespoons freshly chopped cilantro leaves 2 teaspoons freshly chopped parsley leaves 1 egg 1/2 teaspoon red pepper flakes 1/2 cup bread crumbs Salt and fresh ground black pepper 4 hamburger rolls Optional Toppings: 1 tomato, sliced 4 small Romaine lettuce leaves, or any other type you have on hand 1/4 cup ketchup salsa guacamole Steps Directions Heat a grill or grill pan over medium-low heat. In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine. Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve. Use the leftovers if any to make some Black Bean Enchiladas
  7. Description My attempt at copying Captain Kidd's Crock from the Rum Barrell in Key West! Quite simple, semi-homemade. Ingredients 1 large container TGIFriday's frozen Spinach Artichoke Dip 1 bag frozen salad Shrimp, thawed, rinsed and drained 1 can Crabmeat Conch, if you can find it! (not readily available in NW Indiana!) 2 cups Shredded pepperjack cheese Steps Prepare dip as directed on box. Empty into glass pie plate and stir in shrimp, crabmeat, and one cup of pepperjack cheese. Microwave until heated through, about 2 minutes. Top with remaining cheese and microwae until cheese melts - about 1 min. Serve with celery, carrots, cucumber, crackers, and tortilla chips. Wash down with Rum Barrell beverage. YUM.
  8. Description this is a quick dinner , and you can add jalapeno's . it ya want it spicy.... add some green peppers also Ingredients 2 cups rontini/ penne ( whatever you like ) uncooked 2 chicken breast skinless boneless cut bite size 16 oz salsa 10 oz frozen corn ( unthawed) 4 oz cream cheese ( cubed ) 1/4 tesp cumin 1cup Mexican style shredded cheese Steps cook pasta as directed brown chicken bites , then add salsa , corn cream cheese , cumin, simmer 5-6 mins till cream chesse is melted and corn thawed drain pasta, add to skillet mixture half the shredded cheese simmer 3 mins .. then top with remaining cheese let melt Enjoy Tonia
  9. Description this is a simple shrimp , cream sauce with cheese , add a salad and you have dinner Ingredients 1 tablespoon vegetable oil 5 tablespoons unsalted butter 1 1/2 pounds peeled and deveined shrimp 2 teaspoons of seasoning mix salt / pepper 1/4 cup minced shallots 1 1/2 teaspoons minced garlic 2 tablespoons plus 2 teaspoons all-purpose flour 1 1/4 cups milk 2/3 cup heavy cream 1 1/2 teaspoons lemon juice 1 1/2 cups shredded Monterey Jack cheese, divided 1 tablespoon chopped chives Steps Directions Preheat the oven to 400 degrees F and lightly grease 6 shallow ramekins or large casserole dishe. In a large skillet, vegetable oil and butter over high heat until hot. Season the shrimp with the seasoning mix , salt pepper and add them to the hot pan. Cook quickly, turning once, until lightly golden on both sides, Divide the shrimp evenly among the ramekins and or large dish set aside. In a small saucepan, melt remaining butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the flour, whisk to combine, and cook, stirring, for 2 to 3 minutes -- do not allow flour to brown. While whisking constantly, add the milk and heavy cream , steady stream, until smooth.until sauce comes to a gentle boil, thickens 5 to 6 minutes. Add the lemon juice, 1 cup shredded cheese, chives, salt pepper. Remove from the heat and spoon the sauce evenly over the shrimp in the ramekins or large dish add melted butter to the bread crumbs. Sprinkle 1/2 cup shredded cheese evenly among the tops of the ramekins and buttered crumbs among the tops of the ramekins. Place the ramekins on a large baking sheet and bake until golden brown and bubbly, 15 to 18 minutes. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme mix this seasoning and keep for other items .. i roll zucchini, green tomatoes , season fish , chicken enjoy
  10. Description this is great side salad or i make it as a meal on a hot day , and add some chicken Ingredients 6 slices bacon 20 ounces fresh cheese-filled tortellini 1/2 cup mayonnaise 1/2 cup white sugar 2 teaspoons cider vinegar 3 heads fresh broccoli, cut into florets 1 cup raisins 1 cup sunflower seeds 1 red onion, finely chopped Steps cook up the bacon till crispy.. crumble and set aside cook your tortellini and chill . ( now you can boil and soften the broccoli and chill or leave it raw ) i leave it raw mix all the dressing mix mayo, sugar, cider vinegar in big bowl add tortellini , broccoli , raisins ( i use golden ) sunflower seeds , chopped red onions, and then mix dressing over all ..sprinkle bacon on top and chill till ready to eat i csn't stay out of it when its done
  11. Description after the holidays i add left over turkey and bake Ingredients 1 1/2 pounds yellow squash 1 pound zucchini 1 small sweet onion, chopped 2 1/2 teaspoons salt, divided 1 cup grated carrots 1 (10 3/4-oz.) can cream of chicken soup 1 (8-oz.) container sour cream 1 (8-oz.) can water chestnuts, drained and chopped 1 (8-oz.) package herb-seasoned stuffing 1/2 cup butter, melted Preparation Steps 1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well. 2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture. 3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving
  12. Description you can make your own recipe for gingerbread cookies and add cranberry's which i usually do ... but if ya want something fast try this ine Ingredients 1 14- to 15-ounce box gingerbread cake or cookie mix, plus the ingredients called for on the label directions 1/2 cup dried cranberries, finely chopped 1 teaspoon butter 1 cup coarse or regular granulated sugar Preparation Steps Heat oven to 350º F. Make the gingerbread cookie dough according to the label directions. Stir in the dried cranberries. Roll the dough into 1-inch balls. Arrange the balls on an ungreased baking sheet, 2 inches apart. Lightly butter the bottom of a drinking glass, then dip it into the sugar. With the glass, flatten the balls one at a time. Dip the glass back into the sugar after each cookie is pressed. Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely
  13. Description this is a yummy recipe... you can make the wild rice recipe if you want .. or just make a pan of wild rice .with some shredded carrots, onions .......... Ingredients 4 (8-ounce) bone-in center-cut pork chops, trimmed 1 1/2 teaspoons Worcestershire sauce 3/4 teaspoon kosher salt 1/2 teaspoon dried sage 1/4 teaspoon freshly ground black pepper 1/3 cup walnuts, finely ground 1 bacon slice 1/4 cup fat-free, less-sodium chicken broth Rice: Cooking spray 1 cup finely chopped onion 1/2 cup diced carrot 2 teaspoons diced seeded jalapeño pepper 1 garlic clove, minced 1 1/2 cups finely trimmed chopped Swiss chard 1 cup sliced cremini mushrooms 1 cup chopped peeled Granny Smith apple 2 cups cooked wild rice 1/2 cup fat-free, less-sodium chicken broth 1/4 cup chopped fresh flat-leaf parsley Preparation Steps 1. To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire. Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture. Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork chops. Cover and refrigerate 30 minutes. 2. Cook bacon slice in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add pork chops to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned. Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness. Remove pork from pan. 3. To prepare rice, heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion and next 3 ingredients (through garlic) to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, chard, mushrooms, and apple. Cover and cook 5 minutes or until carrot is tender. Stir in rice and 1/2 cup broth. Bring to a simmer; cook, uncovered, 5 minutes or until liquid is absorbed. Stir in bacon. Place 1 cup rice mixture on each of 4 plates; top each serving with 1 pork chop. Drizzle each serving with pan drippings, and sprinkle each with 1 tablespoon parsley
  14. Description SERVE WARM IT YA WANT WITH ICE CREAM Ingredients Ingredients 3 cups firmly packed light brown sugar 2 cups unsalted butter, melted 3 large eggs, lightly beaten 1 tablespoon vanilla extract 4 cups all-purpose flour 1 cup uncooked regular oats 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we tested with Snickers) 1 (14-oz.) can dulce de leche* Preparation Steps Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars. Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan. (Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife. Bake at 325° for 1 hour and 5 minutes. Remove to a wire rack, and cool completely. (This may take several hours.) Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars. *Find dulce de leche with other Mexican ingredients or on the baking aisle
  15. Description A CUSTARD TYPE PIE Thank you Cheryl....Gregswife Ingredients Ingredients: 2 Cups powdered sugar 1 Stick softened butter 2 Large eggs 1/4 Teaspoon salt 1/4 Teaspoon vanilla 2 Baked 8 inch pie crusts 1 Cup heavy cream 1/2 Cup chopped nuts 1 Cup drained, crushed pineapple Steps Cream together powdered sugar and butter. Add eggs, salt and vanilla. Mix until light and fluffy. Spoon mix evenly into pie crust and chill. Whip cream until stiff. Blend in pineapple and nuts. Spoon on top of egg mixture and chill It does call for two pie crust i just use one deep dish pie crust and fill it up
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