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Stuffed Mushrooms

Stuffed Mushrooms

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1. Blend all ingredients except mushrooms

  • 25 fresh mushrooms
  • 1 tablespoon milk
  • 2 tablespoons onion, minced
  • bread crumbs
  • salt
  • 1 package cream cheese (8 oz)
  • 1 can crabmeat (6 1/2 oz)
  • 1/2 teaspoon horseradish
  • dash worcestershire sauce
0/5 (0 Votes)

Bacon & Egg Casserole

Bacon & Egg Casserole

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Cook bacon crisply and crumble

  • 1/4 cup margarine -- melted
  • 2 cups Onion/garlic croutons
  • 2 cups milk
  • 1 tablespoon prepared mustard
  • 2 cups unseasoned croutons
  • 2 cups cheddar cheese -- grated
  • 6 eggs
  • 10 slices bacon
0/5 (0 Votes)

Crockpot Six Bean Medley

Crockpot Six Bean Medley

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baked combo of six different canned beans

  • 1 16 oz can black beans drained and rinsed
  • 1 16 oz can dark red kidney beans drained and rinsed
  • 1 16 oz can light red kidney beans drained and rinsed
  • 1 16 oz can pinto beans drained and rinsed
  • 1 16 oz can navy beans drained and rinsed
  • 1 16 oz can pork and beans or vegetarian beans in tomato sauce undrained
  • 1 medium onion diced small
  • 1 small green pepper diced small
  • 1/4 cup barbeque sauce
  • 1/3 cup ketchup
  • 1/3 cup prepared yellow mustard
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp molasses
  • 3/4 cup brown sugar
4/5 (1 Votes)

Linguine with Tuna, Capers, and Olives

Linguine with Tuna, Capers, and Olives

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1. In a serving bowl combine flaked tuna and remaing ingredients (except linguine)

  • 1 can tuna, canned in olive oil, drained
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons italian parsley, chopped
  • 1/4 pound mixed olives (green and black), coarsely chopped
  • 3 tablespoons capers, drained
  • 1 clove garlic, finely chopped
  • 5 anchovy fillets, cut into tiny pieces
  • fresh ground pepper, to taste
  • 1 pound linguine, cooked and drained
  • salt, to taste
0/5 (0 Votes)

Sweet and Sour Cole Slaw

Sweet and Sour Cole Slaw

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1. In medium sauce pan melt butter over medium heat

  • 1/4 cup butter, unsalted
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg, lightly beaten
  • 2 pounds cole slaw mix
4/5 (1 Votes)

Lo-Cal Ranch Dip/Dressing

Lo-Cal Ranch Dip/Dressing

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1. For dip use extra firm tofu, for dressing use silken

  • 1 package tofu, see directions
  • 2 eggs
  • 2 tbl vinegar
  • 1 package Fat-free Ranch salad dressing
  • 3/4 cup vegetable oil
0/5 (0 Votes)

Tomato Pie

Tomato Pie

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1. Preheat oven to 350. 2

  • 4 tomatoes, peeled and sliced
  • 10 fresh basil leaves, chopped
  • 1/2 cup green onion, chopped
  • 1 9-inch prebaked deep dish pie shell
  • 1 cup mozzarella cheese, grated
  • 1 cup cheddar cheese, grated
  • 1 cup mayonnaise
  • salt and pepper
0/5 (0 Votes)

Tomato, Cucumber, and Corn Salad

Tomato, Cucumber, and Corn Salad

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1. Slice onion and soak in cold water for about 5 to 10 minutes

  • 1/2 red onion, sliced
  • 2 ears fresh corn, cooked
  • 1 each english cucumber, peeled and sliced
  • 2 large tomatoes
  • 4 sprigs parsley
  • salt and pepper, to taste
  • 4 tablespoons olive oil
  • 1/2 cup feta cheese, optional
  • 1/4 cup kalamata olive, pitted
  • 1/4 lemon, juiced
0/5 (0 Votes)

Lo-Cal Cole Slaw

Lo-Cal Cole Slaw

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1. Whisk Dijon, vinegars, and oil bowl

  • 16 ounces coleslaw, precut
  • 1 1/2 tablespoons Dijon-style mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon red wine vinegar
  • 1/3 cup canola oil
  • salt and pepper
0/5 (0 Votes)

Tsatziki

Tsatziki

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Strain grated cucumber tightly using a cloth until very dry

  • 2 cups pressed yogurt
  • 1 cucumber, grated
  • 4 cloves garlic, pressed
  • 2 tablespoons olive oil
  • 1 teaspoon vinegar
  • dill, diced
  • salt and pepper
0/5 (0 Votes)