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Recipes
Pillsbury Chicken Ring
By stacymd23
1. Chop chicken, brocolli, onion and celery
- 4 cooked chicken breast, chopped
- 2 pillsbury crescent rolls
- 2 celery stalks
- 1 can cream chicken coup
- 1 bag frozen brocolli cuts (slightly thawed)
- 8 oz shredded cheddar cheese
- 1 small onion
Brocolli Cheese Soup
By stacymd23
1.Melt the butter in a large pot over medium heat, and mix in the flour
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 3 cups milk
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1-2/3 cups fresh broccoli florets
- 1/2 pound processed cheese, shredded
- 1 cup shredded Cheddar cheese
Mexican Pizza
By stacymd23
1. In 2 quart saucepan over high heat, cook beef and onion until all juices evaporate, meat browned
- 1/2 lb ground beef
- 1 small onion, diced
- 1 teaspoon chili powder
- 1/2 cup mild taco sauce
- 1/8 teaspoon salt
- 1/8 teaspoon ground cumin
- canola oil
- 4-6 inch flour tortillas
- 4 oz Mont. Jack cheese, shredded (ab 1 cup)
- 1 small red pepper, thinly sliced
- 1 small green pepper, thinly sliced
Indonesian Ginger Chicken
By stacymd23
Night before: Cook the honey, soy sauce, garlic and ginger in small saucepan over low heat until honey is melted
- 1/2 cup honey
- 3/8 cup soy sauce
- 1/8 cup minced garlic( 4-6 cloves)
- 1/4 cup peeled and grated fresh ginger
- 1 chicken, cut in pieces( 1 pounds each)
Kevi's Award Winning Chili
By stacymd23
PREPARATION: You MUST use Campbell's Tomato soup for this recipe!! The red pepper I use is the same as they use at...
- 1 pound Ground beef
- 1 medium Onion(s), chopped
- 2 cans Tomato soup
- 1 can Water
- 1 small can Tomato(s), crushed
- 1 tablespoon Cumin powder
- 2 teaspoons Red pepper, crushed
- 5 tablespoons Chili powder
- 1 can Kidney beans
- 1 tablespoon Pepper
- 1 teaspoon Salt
- 2 teaspoons Cayenne pepper
One skillet pasta
By stacymd23
1. IN a large skillet, cook the turkey, onion and pepper over medium heat until meat is no longer pink; drain
- 1/2 lbs ground turkey
- 1 medium onion, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 can (28oz) diced tomatoes, undrained
- 1 can (14oz) fire-roasted diced tomatoes, undrained
- 1 can (14oz) reduced-sodium beef broth
- 1 can (4 oz) sliced mushrooms
- 1 Tbsp. packed brown sugar
- 1 Tbsp. chili powder
- 8 oz uncooked angel hair pasta
- 1 cup (4oz) shredded cheddar
Blackened Catfish
By stacymd23
1.Preheat oven to 350 degrees F (175 degrees C)
- 2 teaspoons cayenne pepper
- 2 teaspoons lemon pepper
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 pound catfish fillets
- 2 tablespoons butter
- 1 cup Italian-style salad dressing
Brisket w/sun dried tomatoes
By stacymd23
Preheat the oven to 350 degrees
- Ingredients:
- MAKE AHEAD: As is the case with many brisket recipes, this will taste even better after it has been refrigerated for a day or two. Reheat, covered, in a 350-degree oven for 30 minutes.
- 8 to 10 servings
- One 5- to 6-pound beef brisket, preferably first-cut (see headnote)
- Kosher salt
- Freshly ground black pepper
- 3 1/2 tablespoons olive oil
- 2 medium red bell peppers, stemmed, seeded and coarsely chopped
- 2 large white onions, coarsely chopped
- 3 medium carrots, peeled, trimmed and cut crosswise into thin slices
- Leaves from 1/3 bunch parsley, chopped (1/2 cup)
- 1 cup (6 ounces) sun-dried tomatoes (not packed in oil; chopped if desired)
- 1/4 cup ketchup
- 1 cup store-bought or homemade low-sodium beef broth
- 2 1/2 tablespoons light brown sugar
- Water or red wine, as needed
Chicken Quesdillas
By stacymd23
1. Brush both sides of each chix breast half with oil and coat with the pepper, patting lightly
- 4 boneless, skinless breasts
- 2-3 tablespoons olive oil
- 2-3 tablespoons pepper
- 12 ounces fresh spinach, firm stems removed
- Eight 8-10 inch flour tortillas
- 3 cups shredded Monterey Jack
- 2 cups chopped roasted red peppers (2-3 peppers), stemmed, seeded and diced
- 1/2 cup chopped scallions, white and tender green parts
Pad Thai
By stacymd23
Directions 1.Soak rice noodles in cold water 30 to 50 minutes, or until soft
- 1 (12 ounce) package rice noodles
- 2 tablespoons butter
- 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
- 1/4 cup vegetable oil
- 4 eggs
- 1 tablespoon white wine vinegar
- 2 tablespoons fish sauce
- 3 tablespoons white sugar
- 1/8 tablespoon crushed red pepper
- 2 cups bean sprouts
- 1/4 cup crushed peanuts
- 3 green onions, chopped
- 1 lemon, cut into wedges