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Recipes
Gina's Spinach Dip
By suedo
Melt butter in a medium saucepan over medium heat
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
- 1 (8-ounce) jar artichoke hearts, drained and chopped
- 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)
- 1 cup shredded 4 cheese blend
- Tortilla chips and cut vegetables, for serving
Veggie-Stuffed Quesadillas
By suedo
1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until cr...
- 2 small green and/or red sweet peppers, cut into thin strips
- 1 small red onion, cut into thin 1-inch-long strips
- 2 teaspoons olive oil or cooking oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 tablespoons snipped fresh parsley or cilantro
- 1/3 cup reduced-fat cream cheese (tub style)
- 5 6- to 7-inch flour tortillas
- Salsa (optional)
Spinach Artichoke Dip
By suedo
Preheat oven to 375°F. Mix together Parmesan cheese, spinach, and artichoke hearts
- 2 cups parmesan cheese
- 1 (10 ounce) box frozen chopped spinach, thawed
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2/3 cup sour cream
- 1 cup cream cheese
- 1/3 cup mayonnaise
- 2 teaspoons garlic, roasted
Chicken Stew with Biscuits
By suedo
Preheat the oven to 375 degrees F
- 3 whole (6 split) chicken breasts, bone in, skin on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
Croissant Bread Pudding
By suedo
Preheat the oven to 350 degrees F
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 croissants, preferably stale
- 1 cup raisins
Winter Woods Chili
By suedo
1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned
- Ingredients
- 4 slices bacon
- 3 lb. beef stew meat
- 1 large onion, sliced 1/2-inch thick
- 4 cloves garlic, minced
- 2 28-oz. cans whole tomatoes
- 1 15.5-oz can navy beans, rinsed and drained
- 1 15.5-oz. can red beans, rinsed and drained
- 2 to 3 2 to 3 Tbsp. chili powder
- 2 Tbsp. red wine vinegar
- Shredded cheddar cheese
- Snipped fresh oregano
- Cooked bacon, crumbled
Turtle Bars
By suedo
Makes 32 bars Directions 1
- Makes 32 bars
- Hands-On Time: 20m
- Total Time: 3hr 00m
- Ingredients
- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1 cup unsalted butter
- 1 14-ounce can sweetened condensed milk
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1 cup pecans, coarsely chopped
- 3/4 cup semisweet chocolate chips
- 1 cup toffee-and-chocolate baking pieces
Sweet Pepper Bruschetta
By suedo
16 bias-cut slices (about 3/4 inch thick) Italian country bread or crusty sourdough bread 1 cup soft goat che
- 16 bias-cut slices (about 3/4 inch thick) Italian country bread or crusty sourdough bread
- 1 cup soft goat cheese (chevre) or other spreadable soft white cheese
- 1/2 cup purchased basil pesto
- 2 7-ounce jars roasted red sweet peppers, drained and cut into 1/2-inch-wide strips
- Snipped fresh herbs, such as basil, oregano, or thyme
Peppered Herb Cheese Ball
By suedo
1. In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside
- 3 tablespoons snipped fresh chives
- 3 tablespoons snipped fresh basil
- 2 tablespoons snipped fresh parsley
- 1 8-ounce package cream cheese, softened
- 4 ounces goat cheese
- 1/4 to 1/2 1/4 to 1/2 teaspoon cracked black pepper
- 1 clove garlic, minced
- Assorted crackers
Brie Topped with Pralines
By suedo
Preheat oven to 350°F. Place cheese in a shallow ovenproof serving dish or pie plate
- 1 13-ounce round Brie or Camembert cheese
- 1/2 cup orange marmalade
- 2 tablespoons packed brown sugar
- 1/3 cup coarsely chopped pecans, toasted
- Apple slices and/or baguette slices, toasted