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Recipes
Creamy Butter Chicken
By CindyBrown
1. Combine plain flour & corn flour in a bowl
- Coating:
- 3 pcs Chicken Keel
- One handful of curry leaves
- 1 tbsp butter
- 1/4 cup plain flour
- 1/4 cup corn flour / tapioca flour
- 2 eggs, beaten
- Seasonings:
- 400 ml Evaporated milk
- 1 tsp sugar
- 1/4 tsp salt
Chicken-Chipotle Burrito Bowls
By CindyBrown
Chipotle peppers lend a smoky, spicy flavor to this homey southwestern chicken casserole
- 1 lb. boneless, skinless chicken breast halves, cubed
- 1 (15-oz.) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups canned, crushed tomatoes
- 1 to 2 teaspoons finely chopped canned chipotle chile peppers in adobo sauce
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- 1 clove garlic, minced
- 4 corn tortillas, cut or torn into bite-sized pieces
- 2 cups hot cooked white rice
- Reduced-fat dairy sour cream (optional)
- Reduced-fat shredded cheddar or Monterey Jack cheese (optional)
- Fresh cilantro (optional)
Avocado Chicken Parmigiana
By CindyBrown
1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or...
- 2 Chicken Breast Fillets, halved length ways
- 1/2 Cup Plain Flour
- 2 Tablespoons Fresh Milk
- 2 Eggs
- 1 1/2 Cups Dried Breadcrumbs
- 2 Tablespoons Olive Oil/Cooking Spray
- 1/2 Cup Tomato Pasta Sauce
- 2 Avocado, Sliced
- 1/2 Cup Grated Mozzarella Cheese
- Salad Green, to serve
Easy homemade Chili
By CindyBrown
In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tende...
- 1 pound ground beef
- 1 onion, chopped
- 1 (14.5 ounce) can stewed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans
- 1 1/2 cups water
- 1 pinch chili powder
- 1 pinch garlic powder
- salt and pepper to taste
Italian Meatball and Spinach Biscuit Bake
By CindyBrown
1. Heat oven to 400°F
- 1 bag (18 oz) frozen cooked Italian meatballs
- 1 jar (14 oz) tomato pasta sauce (any variety)
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
- 1 package (8 oz) cream cheese, softened
- 1 1/2 cups shredded Italian-style cheese blend (6 oz)
- 2 1/4 cups Original Bisquick® mix
- 1 cup milk
Cheese-Garlic Biscuits
By CindyBrown
Heat oven to 450ºF. Stir Bisquick mix, milk and cheese until soft dough forms
- 2 cups Original Bisquick® mix
- 2/3 cup milk
- 1/2 cup shredded Cheddar cheese (2 ounces)
- 2 tablespoons butter or margarine
- 1/8 teaspoon garlic powder
Slow-Cooker Lemon Garlic Chicken
By CindyBrown
Remove the bag of gizzards and discard (or reserve for stock)
- Seasoning:
- 3 to 4 pound chicken (labeled fryer or roaster)
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 sprigs thyme, leaves stripped and minced
- Poaching liquid:
- 3 tablespoons fresh lemon juice (about 1 lemon), reserve the rinds
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 1 whole lemon, quartered
- 1 head garlic, cloves separated, but left in their individual skins
- 2 chicken bouillon cubes
- 2 sprigs thyme
- 2 sprigs rosemary
Asparagus and Gruyere Tart
By CindyBrown
1. Preheat oven to 400 degrees F
- 1 sheet defrosted Puff Pastry
- 2 cups (abt 5 1/2 oz) shredded Gruyère cheese (Fontina works too)
- 1 1/2 lbs medium to thick asparagus spears
- 1 tablespoon olive oil
- salt & pepper
- flour, for work surface
- parchment paper
Twice Baked Potato Casserole
By CindyBrown
1. Preheat oven to 350 degrees
- 5 lb russet potatoes
- 10 sli bacon
- 8 oz cream cheese
- 0.5 c unsalted butter, melted
- 1 c sour cream
- 0.25 c chives, minced
- 2.5 c cheddar cheese, grated
- 2 t kosher salt
- 0.5 t pepper
Sausage Pasta
By CindyBrown
Bring a large pot of lightly salted water to a boil
- 3/4 pound pasta
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon dried basil
- 1 (14.5 ounce) can diced tomatoes
- 1 (10 ounce) package frozen chopped spinach
- 1/2 cup grated Parmesan cheese