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PEPPER-STUFFED PORK CHOPS

PEPPER-STUFFED PORK CHOPS

By

Taste of Home's Light and Tasty magazine From the kitchen of Hope MacFarlane of Lincoln, Nebraska

  • Directions:
  • 1 medium sweet red pepper, chopped
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 teaspoons olive oil, divided
  • 1 cup cubed bread
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 cup frozen corn, thawed
  • 1/2 cup shredded part-skim mozzarella cheese
  • 4 bone-in pork rib chops (3/4 inch thick and 7 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • ●In a large nonstick skillet coated with cooking spray, saute the red pepper, onion and garlic in 1 teaspoon oil until tender. Stir in the bread cubes, chilies and corn; cook 2 minutes longer.
  • ●Transfer to a bowl; stir in cheese.
  • ●Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing. Secure with toothpicks if necessary. Sprinkle chops with salt and pepper.
  • ●Coat the same skillet with cooking spray; add remaining oil. Cook chops over medium heat for 5-7 minutes on each side or until browned. Reduce heat; cover and cook 5-8 minutes longer or until a meat thermometer reads 160 degrees.
  • ●Discard toothpicks before serving.
0/5 (0 Votes)

FRESH TOMATO SALSA

FRESH TOMATO SALSA

By

Allrecipes By: bluebayou

  • 3 tomatoes, chopped
  • 1/2 cup finely diced onion
  • 5 serrano chiles, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 2 teaspoons lime juice
  • Directions
  • ● In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice.
  • ● Chill for one hour in the refrigerator before serving.
0/5 (0 Votes)

ALMOND TURKEY CASSEROLE

ALMOND TURKEY CASSEROLE

By

Taste of Home's Gifts from the Country Kitchen Cookbook p

  • Topping:
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons chopped onion
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 5 cups cubed cooked turkey
  • 3 cups cooked rice
  • 4 celery ribs, chopped
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup sliced almonds
  • 1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
  • 1/3 cup butter, melted
  • 1/4 cup sliced almonds
  • Directions
  • ●In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds.
  • ●Transfer to a greased 13-in. x 9-in. baking dish.
  • ●Combine topping ingredients; sprinkle over turkey mixture.
  • ●Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and golden brown.
0/5 (0 Votes)

BAGELS

BAGELS

By

Allrecipes By: Ann

  • 2 2 2 cups warm water (110 degrees F/45 degrees C)
  • 1/2 1/2 1/2 (.25 ounce) package active dry yeast
  • 2 2 2 tablespoons white sugar
  • 1 1 1 tablespoon vegetable oil
  • 7 7 7 cups bread flour
  • 1 1 1 tablespoon salt
  • 1 1 1 tablespoon white sugar
  • 3 3 3 tablespoons poppy seeds (optional)
  • Directions
  • to to 2 6 sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl.
  • 12-15 Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.
  • to Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
  • 4 Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls.
  • 2 20 place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.
  • 2 Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
  • 500 20 to steam in a preheated 500 degree F oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done.
0/5 (0 Votes)

CHOCOLATE RASPBERRY PIE

CHOCOLATE RASPBERRY PIE

By

The Taste of Home Classic Cookbook p

  • FILLING:
  • 1 unbaked pastry shell (9 inches)
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 cups fresh or frozen unsweetened raspberries, thawed
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped
  • TOPPING:
  • 2 ounces semisweet chocolate
  • 3 tablespoons butter
  • Directions:
  • ●Line unpricked pastry shell with a double thickness of heavy-duty foil.
  • ●Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  • ●In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.
  • ●In a large bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
  • ●In a microwave, melt chocolate and butter; stir until smooth.
  • Cool for 4-5 minutes. Pour over filling.
  • ●Cover and chill for at least 2 hours. Store in the refrigerator.
0/5 (0 Votes)

AMISH BREAKFAST CASSEROLE

AMISH BREAKFAST CASSEROLE

By

tasteofhome

  • Directions:
  • 1 pound sliced bacon, cooked and diced
  • 1 medium sweet onion, chopped
  • 6 eggs, lightly beaten
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1-1/4 cups shredded Swiss cheese
  • ●In a large skillet, cook bacon and onion until bacon is crisp; drain.
  • ●In a large bowl, combine the remaining ingredients; stir in bacon mixture.
  • ●Transfer to a greased 13-in. x 9-in. baking dish.
  • ●Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
0/5 (0 Votes)

"I DON'T FEEL GOOD" CHEESE SOUP

I DON'T FEEL GOOD CHEESE SOUP

By

Best of the Best from Bell’s Best Cookbooks p

  • Directions:
  • 4 T. Butter (Do not use margarine)
  • 4 large bunches green onions, finely chopped
  • 4 stalks celery, finely chopped
  • 1 (10.75 oz) can cream of chicken soup
  • 2 (10 oz) cans chicken broth
  • 3 cans water
  • 1 pkg (16 slices) Kraft American cheese singles
  • salt to taste
  • In a large stock pot, saute butter, onions, and celery until very tender.
  • Add remaining ingredients except cheese and salt. Mix well so that soup is not lumpy.
  • Bring to a boil, stirring occasionally. Reduce to medium heat.
  • Add unwrapped cheese slices, one at a time while stirring. Add salt.
  • Continue cooking uncovered for 1 hour.
0/5 (0 Votes)

HASTY TAMALE CASSEROLE

HASTY TAMALE CASSEROLE

By

Best of the Best from Bell's Best Cookbooks p

  • Directions:
  • 2 (15 oz.) cans tamales
  • 1 pound ground chuck
  • Salt and Pepper to taste
  • 1 medium onion, chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 1 (15 oz.) can chili without beans
  • 1 c up grated sharp Cheddar cheese
  • 1 (8 oz.) package corn chips, crushed
  • Line bottom of an oiled, 1 qt loaf pan with tamales, side by side.
  • In skillet, brown beef, separating with fork while browning, drain fat.
  • Add salt and pepper.
  • Over tamales, layer meat, onion, jalapeno, and chili.
  • Sprinkle top with cheese and corn chips.
  • Bake at 350 F for 35-40 minutes or until bubbly.
0/5 (0 Votes)

ORANGE BALLS

ORANGE BALLS

By

Faye Strange

  • 13 oz. vanilla wafers
  • 1 box powdered sugar
  • 1 C. coconut
  • 6 oz. frozen orange juice
  • 1 stick of butter
  • 2 C. pecans
  • ●Crumble wafers and add butter and sugar and mix well.
  • ●Add coconut and orange juice.
  • ●Blend in pecans
  • ●Form into small balls and roll in powdered sugar.
0/5 (0 Votes)

LASAGNA

LASAGNA

By

Gloria Ferrell

  • 1 lb. ground beef
  • 6 oz. ground lean pork
  • 3/4 C. chopped onion
  • 1 clove garlic minced
  • 1 can tomatoes (1 lb.)
  • 1 can tomato sauce (15 oz.)
  • 2 T. parsley flakes
  • 2 T. sugar
  • 1 tea. basil leaves
  • 3 C. (2 12-oz) creamed cottage cheese
  • ½ C. grated Parmesan cheese
  • 1 T. parsley flakes
  • 1 ½ tea. salt
  • 1 tea. oregano leaves
  • 1 pkg (8 oz) lasagne noodles, cooked & well drained
  • 3/4 lb mozzarella cheese, shredded
  • ½ C. grated Parmesan cheese (topping)
  • ●Cook and stir ground beef, pork, onion, and garlic in large saucepan until meat is brown and onion is tender.
  • ●Drain off all fat.
  • ●Add tomatoes and break up with fork.
  • ●Stir in tomato sauce, 2 T. parsley, sugar, salt and basil.
  • ●Heat to boiling--stirring occasionally.
  • ●Reduce heat and simmer uncovered 1 hr. or until mixture is the consistency of spaghetti sauce.
  • ●Heat oven to 350 F.
  • ●Mix cottage cheese, ½ C. Parmesan cheese, 1 T. parsley, and oregano.
  • ●Reserve ½ C. meat sauce for top layer.
  • ●In ungreased baking pan, (13x9x2), layer 1/4 each of the noodles, remaining meat sauce, mozzarella and cottage cheese mixture; Repeat 3 times.
  • ●Spread reserved meat sauce over top; sprinkle ½ C. Parmesan cheese.
  • ●(Can be stored in refrig, several hrs. at this point.)
  • ●Bake uncovered 45 min. (Allow 10-15 min additional time if refrigerated.)
5/5 (1 Votes)