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Recipes
Hash Brown Potatoes - Cheesy Kielbasa and Potato Casserole
By á-47
Oven to 350. Lightly spray a 9x13 inch baking pan
- 1 pound of kielbasa cut into 1/2 inch pieces
- 1 bag (20 ounces) refrigerated shredded hash brown potatoes
- (I used Simply Potatoes, they are in the refrigerated section, if you are using frozen hashbrowns, make sure to thaw them first)
- 2 cups shredded cheddar cheese (8 ounces)plus extra for the top
- 1 cup sour cream
- 2 medium leeks, white and light green parts only, sliced thin (you can substitute 1 medium onion, chopped if you don't like leeks)
- 1 package baby bella mushrooms, roughly chopped
- salt and pepper to taste
Spicy Chicken (P F Chang's)
By á-47
Do ahead: make the saute, heat the 2 tea
- SAUCE
- 2 tea. vegetable oil
- 2 Tbsp. chopped garlic
- 3 Tbsp. chopped green onions
- 1 cup pineapple juice
- 2 Tbsp. chili garlic paste
- 2 Tbsp. white vinegar
- 4 tea. sugar
- 1 tea. soy sauce
- 1/2 tea. cornstarch
- Chicken
- 1 cup vegetable oil
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 1/3 cup cornstarch
- Steamed or fried rice, for serving
Spicy Chicken and Broccoli
By á-47
In a large skillet, cook chicken and garlic in olive oil over medium, stirring, until browned and cooked through, a...
- 3/4 lb. boneless, skinless chicken breasts, thinly sliced crosswise
- 2 cloves garlic, minced
- 2 Tbsp. olive oil
- 8 oz. frozen broccoli florets, thawed
- 1/2 cup hoisin sauce
- 1 Tbsp. sriracha or other hot sauce
- 4 cups cooked rive
PERFECT Mexican Rice
By á-47
Heat the oil in a pot over medium heat
- 2 plum/roma tomatoes finely chopped
- 2 tbsp. vegetable oil
- 1 cup onion, minced
- 2 cloves garlic, minced
- 1 cup long grain rice
- 1 3/4 cup chicken broth (vegetable broth or water is good, too)
- 1/4 cup tomato sauce
- 1/4 cup chopped fresh cilantro (optional)
- 1 tsp. dried oregano
- salt and pepper to taste (I used about 1 teaspoon of salt and about 1/4 tsp of pepper)
- Read more at http://myfridgefood.com/recipes/salads-and-sides/perfect-mexican-rice/#uLSt8Rwvl4jYQT7m.99
Flamin' Cajun Skillet
By á-47
Preheat oven 400 degrees. Butter or coat with cooking spray an 8x8" baking dish
- 1 carton Hungry Jack Premium Hashbrown Potatoe3s
- 2 Tbsp. plus 1 tea. canola oil, divided
- 1/4 cup chopped celery
- 1/4 chopped onion
- 1/4 cup diced green bell pepper
- 3/4 cup diced Andouille sausage
- 1/2 cup prepared Creole sauce (or prepare your own**)
- 1/2 cup shredded Colby or Monterey Jack cheese
- .
- "shortcut Creole sauce: mix 1/2 cup salsa with about 1/2 tea. dry Creole seasoning.
Beans - Poblano Pinto Beans
By á-47
In a large skillet, heat oil over medium heat
- 1 Tbsp. vegetable oil
- 1/2 cup chopped onion (1 medium)
- 2 fresh poblano peppers, seeded and chopped
- 1 cup chicken broth
- 1 tea. salt
- 1 tea. dried Mexican oregano
- 2 15-oz cans pinto beans, rinsed and drained
- 3 Tbsp. lime juice
Waffles -Crisp Sour Cream Waffles
By á-47
Preheat waffle iron. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
- 2 cups flour
- 1 tbsp. sugar
- 2 tea. baking powder
- 1 tea. baking soda
- 1/4 tea. salt
- 2 eggs, room temperature
- 3/4 cup sour cream
- 5 Tbsp. butter, melted
- 1 1/2 cups milk, room temperature
Pork Chops - Parmesan Baked Pork Chops
By á-47
On a plate combine the last 4 ingredients
- 4 boneless pork chops, 1/2" thick
- find more delicious recipes at www.porkbeinspired.com
- 1 TBSP olive oil
- 1 c.parmesan cheese
- 1 c.italian bread crumbs
- 1 tsp. black pepper
- 1 tsp garlic powder
Rich & Creamy Tortellini
By á-47
Cook tortellini according to package directions
- 1 9 oz. pkg. refrigerated cheese tortellini
- 2 garlic cloves, minced
- 4 tea. butter
- 4 1/2 tea. flour
- 1 cup milk
- 1 - 15 oz. jar marinara sauce
- 4 oz. cream cheese, cubed
- 2 green onions, sliced
- salt and pepper
Cheesy Potato and Sausage breakfast casserole
By á-47
Place potatoes in a pot with enough water to fully cover them
- 1 - 12 oz. pkg. of brown sugar and honey breakfast sausage links 9preferably Johnsonville0
- 2 1/2 about 2 1/2 lbs. yukon gold potatoes, peeled and cut into 1" cubes
- 1 1/2 cups shredded cheddar cheese
- 1 egg
- 1/4 cup light cream
- salt