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Recipes
Thai Chicken Curry - Bon Appetit
By á-46
• Heat oil in a large heavy pot over medium heat
- 2 teaspoonsvegetable oil
- 14-ounce can or jar yellow curry paste
- 3/4 poundcarrots, peeled, cut into 1/2-inch-thick rounds
- 1 medium onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 poundYukon Gold potatoes (about 3), peeled, cut into 1/2-inch pieces
- 1 poundskinless, boneless chicken thighs, cut into 1-inch pieces
- 113.5-ounce or 15-ounce can unsweetened coconut milk
- Chopped fresh basil and cilantro
JALAPENO POPPER DIP - French's Recipes
By á-46
Tips from French's For a hot dip, turn into 1-quart overproof dish; top with bread crumbs
- 1 package (8 oz.) cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded Mexican blend or cheddar cheese
- 1/4 cup FRENCH'S® Classic Yellow® Mustard or FRENCH'S® Spicy Brown Mustard
- 1 can (4 oz.) diced jalapenos, drained or 2 jalapeno peppers, seeded and diced
- 2 tbsp. Panko bread crumbs, toasted (optional)
LAZY DAY CROCK POT LASAGNA
By á-46
In a large skillet brown the beef completely and drain off any remaining fat
- 1 bag of frozen cheese ravioli 25 oz
- 1 lb ground beef browned
- 3 cans crushed tomatoes 14 or 15 oz each
- 1 tablespoon of Italian Seasoning
- 1 tablespoon of Garlic Salt
- 4 cups of mozzarella cheese
- 1/4 cup parmesan cheese optional
Sausage and Pepperoni Cheese Stuffed Calzone
By á-46
"This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13
- 1 1/2 cups sausage, ground
- 1 lb pizza dough, thawed
- 1 cup part-skim ricotta cheese, drained well
- 4 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese
- 1 cup pepperoni slice, cooked
- 2 tablespoons italian seasoning
- 1 teaspoon crushed red pepper flakes
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 2 tablespoons parmesan cheese, grated, to taste
- 2 cups marinara sauce, to dip, heated
- salt and pepper
Stewfato: Stewed Chicken
By á-46
Salt and pepper chicken. Heat a deep pan and add olive oil
- Salt and pepper, to taste
- 2 chicken breasts
- 2 chicken legs
- 2 chicken wings
- 3 tablespoons olive oil
- 2 small onions, chopped
- 2 carrots diced
- 2 cloves garlic, chopped
- 1 pound button and portobello mushrooms, sliced
- 2 tablespoons chopped parsley plus more, for garnish
- 1/2 (6-ounce) can tomato paste
- 1/2 cup white wine
- (Muscatel)
- Large pinch ground cinnamon
- 1 (16 ounce) can chicken broth
- 10 ounces instant polenta
- Freshly grated Parmesan
Broiled Tomatoes in Basil Vinaigrette
By á-46
1. Preheat broiler. Brush vegetable oil on a broiler pan
- Vegetable for broiler pan
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped fresh basil
- 3 bay leaves
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 6 tomatoes, cut into halves horizontally
Home-Style Meat Loaf - Betty crocker
By á-46
Heat oven to 350°F. In large bowl, combine all meat loaf ingredients; mix well
- 2 eggs, beaten
- 1/2 cup tomato sauce
- 1/2 cup milk
- 1 cup Progresso® Italian Style Bread Crumbs
- 1/4 cup finely chopped onion
- 1 + lb. lean ground beef
- 1-1 &1/2 C shredded cheddar cheese
- thyme
- rosemary
- parsley
- Topping
- 1/4 cup tomato sauce
Rumbledethumps - Mom's Recipe
By á-46
Butter baking dish. Preheat oven to 375°F
- 1/2 head green cabbage, thinly sliced-about 8 cups
- 1 1/2 lbs russet potatoes, peeled, coarsely chopped
- 1/2 cup unsalted butter
- 2 sliced onions
- 2 cups grated extra-sharp cheddar cheese
- 4 TBS chopped chives
- salt and pepper
Rosemary Roasted Potatoes - Ina Garten
By á-46
Preheat the oven to 400 degrees F
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves
Chili-Taco Casserole
By á-46
Recipe reprinted by permission of © Eating Well Magazine
- 2 teaspoons canola oil
- 12 corn tortillas
- 1/4 teaspoon salt
- 1 15-ounce can chili with meat and beans
- 1 15-ounce can pinto beans, rinsed
- 1 10-ounce can enchilada sauce (1 1/4 cups)
- 1 8-ounce can no-salt-added tomato sauce
- 1 tablespoon grated onion
- 1 cup grated extra-sharp cheddar cheese (4 ounces)
- 1/2 cup nonfat sour cream
- 1/2 cup nonfat plain yogurt