Ghinman's profile page
Recipes
Overnight Chicken Enchilada Bake
By ghinman
Spray 13 X 9" glass baking dish and 16 X 12" sheet of foil with nonstick cooking spray
- 1 lb. boneless, skinless chicken breast halves, cut linto thin bite-sized pieces
- 1 (10 3/4 oz.) can condensed cream of chicken soup
- 1 (8 oz.) container sour cream
- 1 (4.5 oz.) can Old El Paso Chopped Green Chiles
- 2 (10 oz.) cans Old El Paso Enchilada Sauce
- 12 (6 in.) corn tortillas, quartered
- 2 cups (8 oz.) shredded Cheddar cheese
- 1/4 cup sliced green onions
Sausage and Apple Breakfast Bread Pudding
By ghinman
Heat oven to 375 degrees. Spray 1 1/2 qt
- 2 frozen soft white dinner rolls (from 12.4 oz. bag)
- 6 oz. bulk turkey breakfast sausage, thawed
- 2 eggs
- 1/2 cup, milk
- 1/4 cup, maple-flavored pancake syrup or pure maple syrup
- 1 small, Granny Smith apple, peeled, coarsley chopped (3/4 cup)
Chicken Salad
By ghinman
Mix all onions with vinegar
- 3 cups diced celery
- 3 cups cooked rice, not minute rice
- 1 1/2 green peppers, chopped
- 1 jar pimentos
- 1/8 cup apple cider vinegar
- 3 cups frozen peas
- 9 cups cooked chicken, cut up
- 1 1/2 cups mayonnaise
- 3 green onions, chopped up
State Fair Chicken Marinade
By ghinman
Combine all ingredients, put into a pot and bring to a boil
- 2 oz. Veg. Oil (Olive) or a little more
- 6 oz. Vinegar (any type)
- Add poultry seasoning to taste
- Add salt and pepper to taste
Choco-Peanut Butter-Banana Breakfast Strudel
By ghinman
Heat oven to 350 degrees. Line cookie sheet with regular foil and lightly spray with non-stick spray, or line cook...
- all purpose flour
- 1 can, (10.1 oz.) refrigerated crescent dinner rolls (6 rolls)
- 1/3 cup, creamy peanut butter
- 1/2 cup, hazelnut spread with cocoa (Nutella)
- 2 firn, ripe small bananas
- 1 egg white, beaten
- 1 Tbs. sugar mixed with 1/4 tsp. ground cinnamon
Cheese Taco Casserole
By ghinman
Preheat oven to 350 degrees
- 1 tbs. vegetable oil
- 1 amall onion, chopped
- 1 3/4 cups, 16 oz. jar, thick and chunky salsa
- 1 1/4 cups, 10 oz., Enchilada Sauce
- 1 pkg. Taco shells, broken into pieces
- 1 1/2 cups, 6 oz., Sargento Chef Style Mild Cheddar or
- Taco Blend Shredded Cheese, divided
Baked Salami
By ghinman
Slice a little off of the bottom of the salami so that it lies flat in a rectangular pyrex dish
- 1 Large, Kosher Salami (Costco)
- 9 ozs. Apricot Preserves
- 1/2 jar Honey Mustard
- 4 Tbs. regular mustard
Four Bean Salad
By ghinman
Put all beans-pour all ingredients over, except onions
- 1 lb. can (2 cups) kidney beans, wax beans, green beans, black eye peas and
- mushrooms, all drained well
- 1/2 cup sugar
- 1/2 white wine vinegar
- 1/2 cup salad oil
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 1/2 tsp. dried taragon, crushed
- 1/2 tsp. dried basil, crushed
- 2 Tbs. snipped parsley
- 1 med. onion, sliced in rings
Italian Skillet Dinner
By ghinman
In a large skillet cook sausage for 4 to 6 min
- 1 lb. Italian sausage
- 1/2 cup chopped green bell pepper
- 1 med. onion, chopped
- 1 14.5 oz. can diced tomatoes
- 2 cups vegetable juice
- 1 1/2 cups instant white rice
- 1 cup shredded mozzarella cheese
Cheesy Meat Loaf
By ghinman
Preheat oven to 350 degrees
- 4 tbs. extra-virgin olive oil
- 2 carrtos cut into 1/4" dice
- 2 celery stalks cut into 1/4" dice
- 1 onion, cut into 1/4" dice
- 1/2 oz. dried wild mushrooms, soaked in 1 cup hot water, chopped, soaking liquid reserved
- 3 garlic cloves, minced
- 2 1/4 cups fresh bread crumbs
- 1 tbs. plus 1/4 cup minced fresh flat-leaf parsley
- 2 oz. mozzarella cheese, shredded, plus 6 oz., cut into 1/2" cubes
- Salt and freshly ground pepper, to taste
- 2 lbs. ground beef (80% lean)
- 2 eggs, lightly beaten
- 1/2 tsp. minced fresh thyme
- Mashed potatoes for serving