Maxwells4's profile page
Recipes
Crockpot Lasagna
By maxwells4
Brown beef, drain thoroughly
- 1 lb. lean ground beef
- 1 26 - 28-oz. jar pasta sauce (or homemade)
- 1 8-oz. can tomato sauce (no-salt added)
- 1/2 9-oz. pkg. no-boil lasagna noodles
- 1 1-lb. jar Alfredo sauce
- 3 C. shredded mozzarella cheese
- 1/4 C. grated Parmesan cheese
- cooking spray
Boston Market Squash Casserole
By maxwells4
Prepare Jiffy Mix as directed, set aside to cool
- 4 1/2 C. Zucchini (diced)
- 4 1/2 C. Yellow Squash (diced)
- 1 1/2 C. Yellow Onion (chopped)
- 1 Box Jiffy Corn Muffin Mix (prepare as directed on
- box)
- 1 1/2 Stick of Butter
- 8 oz. American Processed Cheese (diced, use a store brand not Velveta)
- 3 Cubes of Chicken Bouillon
- 1 tsp. Garlic (minced)
- 1 tsp. Salt
- 1/2 tsp. Ground Pepper
- 1/2 tsp. Thyme
- 1 Tbsp. Parsley (chopped
Spaghettini with Bacon and Basil
By maxwells4
Cook spaghettini in pot of boiling salted water until tender but still firm to bite
- 1/4 cup olive oil
- 6 garlic cloves, chopped
- 4 ounces bacon, chopped
- 1/4 teaspoon dried crushed red pepper
- 1 1/2 pounds cherry tomatoes
- 3 tablespoons shredded basil
- 1 1/4 cups grated Parmesan cheese, divided
- salt and freshly ground pepper to taste
Baby Back ribs
By maxwells4
1) Par boil ribs for 25-30 minutes
- Pork ribs
- 1 T cornstarch
- 2 T soy sauce
- 1 can apricots
- 1 can peaches
- brown sugar
- vinegar
Mushroom Chicken Piccata
By maxwells4
In a shallow dish or bowl, mix together flour, salt and paprika
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 egg
- 2 tablespoons milk
- 6 skinless, boneless chicken breast halves
- 4 tablespoons butter
- 1/2 pound fresh mushrooms, sliced
- 1/4 cup chopped onion
- 1 cup chicken broth
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon chopped fresh parsley, for garnish
Scalloped Potatoes with Creme Fraiche
By maxwells4
Recipe courtesy Food Network Magazine
- 2 cloves garlic, smashed
- 3 tablespoons unsalted butter
- 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
- 3 cups half-and-half
- 1/2 cup creme fraiche
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme
- 1/8 to 1/4 teaspoon ground mace
- Kosher salt and freshly ground pepper
- 1/4 cup chopped chives
Shrimp and Sausage Jambalaya
By maxwells4
Copyright 2010, Amelia Durand, All Rights Reserved
- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)
Copycat Houston's Spinach-Artichoke Dip
By maxwells4
From AJC newpaper
- 1 cup grated Parmesan cheese
- 1 large clove garlic
- 1 (10-ounce) package frozen spinach, thawed and firmly squeezed to remove moisture
- 1 (6 1/4-ounce jar) marinated artichoke hearts, drained and patted dry
- 1 container (6 1/2 ounces) garlic and herb gourmet cheese spread, such as Alouette brand
- 1 cup shredded mozzarella cheese
- Tortilla chips, sour cream and salsa to serve
Eric Ripert's Phyllo Wrapped Salmon with Roasted Mushroom Casserole
By maxwells4
For the Salmon: 1. Season the salmon fillets with salt and pepper on all sides
- The Salmon:
- 4 (5-ounce) salmon fillets, boneless and skinless
- 4 tablespoons butter, melted
- 4 sheets phyllo dough
- 3 tablespoons canola oil
- fine salt and ground white pepper to taste
- The Soy-Mustard Vinaigrette:
- 3 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- 1/4 cup lime juice
- 6 tablespoons olive oil
- 2 teaspoons cut chives
- fine sea salt and freshly ground black pepper
- The Mushroom Casserole:
- 1 pound mixed mushrooms such as cremini, chanterelles, porcini or morels
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 small shallot minced
- 2 cloves garlic, minced
- fine sea salt and freshly ground white pepper to taste
- 1/2 cup chicken stock
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped parsley
Becca's Trailer Trash Beans
By maxwells4
Mix all together and bake @ 350 for 1 hour
- 1 can Lima beans
- 1 can butter beans
- 1 can Bush's baked beans
- 1 can French style green beans
- 3/4 cup brown sugar
- 1/2 cup ketchup
- 6 slices -cut sautéed with 1 onion, chopped