á-46's profile page
Recipes
Texas Pete® Chicken-Fried Chicken
By á-46
In a medium sized baking dish, combine buttermilk and Texas Pete® Original Hot Sauce
- 4 – 4 oz. chicken breasts, pounded
- 1 quart buttermilk
- 1 cup Texas Pete® Original Hot Sauce
- 3 cups all-purpose flour
- 3 Tbsp. Kosher salt
- 1 Tbsp. black pepper
- 1/2 cup canola oil
My Healthy Omelet - Recipe by foodilicious
By á-46
1. Spray a large skillet with nonstick cooking spray
- 1/2 -- yellow bell pepper, sliced thin
- 1/2 -- orange bell pepper, sliced thin
- 1/2 -- red bell pepper, sliced, think
- 1/2 small red onion, sliced
- 1/2 cup fresh mushrooms
- 1 cup fresh baby spinach
- 3 slices turkey deli sandwich meat, chopped (or ham)
- 2 dashes Tabasco sauce
- 1 pinch each salt and pepper, or to taste
- 6 -- eggs, slightly beaten
Chicken Marsala
By á-46
Place a chicken breast half between two sheets of plastic wrap and pound gently to an even thickness of about 1/4 i...
- 4 boneless chicken breast halves without skin, about 5 ounces each*
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried leaf basil
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 to 8 ounces fresh mushrooms, sliced
- 1/2 cup Marsala wine
Italian Cheesy Meatloaf
By á-46
Preheat oven to 350 degrees F
- 2 pounds ground beef
- 2 eggs
- 1 cup bread crumbs (up to 1 1/2 cups)
- 1 cup grated Parmesan
- 1 tablespoon Italian seasoning
- 1 tablespoon black pepper
- 2 tablespoons fresh chopped parsley leaves
- 2 cloves garlic, minced or pressed
- 1 onion, diced
- 1 can tomato sauce
- 1/4 cup Worcestershire sauce
- 1 bag shredded cheddar cheese
- 8 slices bacon
Gas Grilled Pork Chops
By á-46
Dissolve salt and sugar in 3 quarts cold water in 2-gallon zipper-lock plastic bag
- Rib loin chops are our top choice for their big flavor and juiciness. Spice rubs add a lot of flavor for very little effort, but the chops can also be seasoned with pepper alone just before grilling.
- recipe from America's Test Kitchen
- RECIPE INGREDIENTS
- 3/4 cup kosher salt or 6 tablespoons table salt
- 6 tablespoons granulated sugar
- 4 bone-in rib loin pork chops or center-cut loin chops, each 1 1/2 inches thick (about 3 pounds total)
- Ground black pepper
HOLIDAY SAUSAGE STUFFING
By á-46
Bake Texas Garlic Toast in oven 425 F for 10 minutes; cool and cut into 1 1/2" pieces
- 1 pkg Johnsonville Italian Mild ground sausage
- 12 slices or 1 1/2 packages New York Texas Garlic Toast
- 1/2 C butter
- 2 chopped medium onions,
- 2 C chopped celery
- 1 C chopped green pepper
- 1 tsp rubbed sage
- 2 eggs, lightly beaten
- 2 C chicken broth
- S & P
Perfect Pot Roast With Potatoes
By á-46
A pot roast is always a good choice if you're looking for something to cook in one pot
- For the Gravy:
- 1 chuck pot roast (boneless, about 3 pounds)*
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 3 tablespoons vegetable oil (or extra virgin olive oil) (divided)
- 2 large onions (peeled and quartered)
- 4 carrots (cut into 3-inch pieces, halved lengthwise)
- 2 cloves garlic (minced)
- 1 cup dry red wine
- 3 cups beef broth
- 1/2 teaspoon dried leaf thyme
- 2 sprigs fresh rosemary
- 1 1/2 to 2 pounds potatoes (peeled and quartered)
- 2 tablespoons cornstarch
Bacardi Rum Cake
By á-46
This tried-and-true recipe makes the moistest cake you'll ever eat
- From Carroll Pellegrinelli,
- --Cake---
- 1 cup chopped, toasted pecans or walnuts
- 1 18-1/2 ounce yellow cake mix
- 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold milk*
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark rum
- ---Glaze---
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi dark rum
Hot Spinach-Artichoke Dip
By á-46
Preheat the oven to 350 degrees F
- Recipe courtesy Paula Deen
- 1 (10-ounce) package frozen chopped spinach
- 2 (13 3/4-ounce) cans artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly grated Parmesan
- 1 cup grated pepper jack cheese
Clear Sauce - Stir Fly
By á-46
Mix all together
- 3/4 C chicken broth
- 1 TBS corn starch
- 2 TBS chinese rice wine or dry sherry
- 1/2 tsp Seseme oil
- 1 tsp salt
- 1/2 tsp sugar