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Recipes
Chianti Pot Roast with Potatoes, Carrots, and Parsnips
By michelle1026
Preheat oven to 325 degrees
- 3 1/2 lb chuck roast
- 2 tbs olive oil
- 1 large yellow onion (coarsely chopped)
- 2 carrots (coarsely chopped)
- 5 ribs celery (coarsely chopped)
- 2 tsp minced garlic
- 1 cup Chianti (or other dry red wine)
- 1 cup water
- 1/2 tbs chicken bouillon
- 1 - 2 tsp dried sage
- 1 tbs dried parsley
- salt & pepper to taste
- Parchment paper (enough to cover roasting pan)
- 4 red potatoes
- 1/2 lb carrots
- 1 lb parsnips
Beef Enchiladas
By michelle1026
Preheat oven to 350 degrees
- 1 lb ground beef
- 1 16oz can refried beans
- 1 19oz can enchilada sauce (divided)
- 1 pkg taco seasoning
- 1 cup diced tomatoes
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 10 - 12 8-in flour tortillas
Easy-to-Peel Boiled Eggs
By michelle1026
Place 2 inches of water in saucepan
- Large Eggs (as many as you like)
Tacos
By michelle1026
Ground beef until no longer pink
- 3 lb lean ground beef (or ground turkey)
- 2 TBS dried onion flakes
- 2 tsp flour
- 2 tsp beef bouillon (or 1 pkt Goya beef bouillon)
- 2 tsp garlic salt
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp chili powder
- 1/2 tsp red pepper flakes (or cayenne)
- 1/2 tsp sugar
- 1 cup water
Chicken Marsala
By michelle1026
In a shallow dish, mix flour, salt, garlic, onion, and pepper
- 4-6 thin cut chicken breasts
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1 tsp dried minced garlic
- 1 tsp marjoram leaves
- 1 tsp dried minced onion
- 1/2 tsp black pepper
- 1 tsp basil
- 3/4 tsp parsley
- 3 TBS butter (divided)
- 2 TBS olive oil
- 4 oz mushrooms (sliced)
- 1/2 cup chicken broth
- 3/4 cup Marsala wine
Crunch Wraps
By michelle1026
Cook meat in large skillet until no longer pink
- 3 lb lean ground turkey (or ground beef)
- 2 TBS dried onion flakes
- 2 tsp flour
- 2 tsp beef bouillon (or 1 pkt Goya beef bouillon)
- 2 tsp garlic salt
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp chili powder
- 1/2 tsp red pepper flakes
- 1/2 tsp sugar
- 1 cup water
- 8 large flour tortillas (burrito size)
- 8 small flour tortillas (street taco size)
- 8 tostada shells
- 15 oz can nacho cheese sauce
- 8 oz sour cream
- 1 cup shredded cheese ( cheddar, Monterey Jack, or Colby jack)
- Diced tomatoes (optional)
- You will not use all the taco meat for this recipe. Save leftovers for another recipe with taco meat.
Cheesy Chicken Macaroni
By michelle1026
- 2 tbs butter
- 1/4 cup all-purpose flour
- 2 cups half & half
- 2 cups water
- 1 chicken bouillon cube
- 12 oz Velveeta (cubed)
- 16 oz elbow macaroni
- 1 lb chicken tenders (cooked and diced)
- 2 oz jar pimientos (drained)
- 1 tsp salt
- 1/2 tsp black pepper
Mozzarella Cheese Sticks
By michelle1026
In a small bowl (wide enough to set cheese sticks into) beat the eggs and water together
- 2 eggs
- 1/4 cup water
- 1 1/2 cup Italian bread crumbs
- 1/2 tsp garlic salt
- 2/3 cup all purpose flour
- 1/3 cup corn starch
- 20 oz pkg mozzarella cheese sticks
- 1 qt vegetable oil
Sour Cream Enchiladas
By michelle1026
Preheat oven to 400 degrees
- 10 8-in flour tortillas
- 1 lb shredded chicken or pork
- 1 1/2 cups shredded Monterrey jack cheese (or cheddar)
- 1/4 cup butter
- 1/4 cup flour
- 15 oz chicken broth
- 8 oz sour cream
- 4 oz can green chilies
Turkey Stroganoff
By michelle1026
In large skillet, brown turkey until no longer pink
- 1 lb ground turkey (93/7)
- 3 cups water
- 1 pkg turkey gravy mix
- 1 pkg Goya powdered bouillon)
- 3 cups uncooked egg noodles
- 16 oz frozen peas and carrots
- 8 oz sour cream
- dash of nutmeg
- dash of pepper