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Recipes
Chicken Tortellini Soup
By dbrandt
Place olive oil in large, heavy soup pot over medium heat
- 2 Tblsp. olive oil
- 1 c. finely chopped onion
- 3 medium size garlic cloves, minced
- 8 c. low-sodium chicken broth
- 1 28oz. can crushed tomatoes
- 2 tsp. dried Italian seasoning
- 4 c. shredded roast chicken
- 1 9oz. pkg. fresh cheese tortellini
- salt and ground black pepper
- 1 5oz. pkg. baby spinach, stems removed
- 4 oz. shredded or grated Parmesan cheese
Strawberry Dip
By dbrandt
Mix all ingredients in order until smooth
- 2 8oz. pkgs. cream cheese, softened
- 1 8oz. carton sour cream
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla
Sausage Rounds
By dbrandt
Brown meats in skillet; drain
- 1 pound ground beef
- 1 pound regular sausage
- 1 pound Velvetta cheese
- 1/2 tsp. oregano
- 1/2 tsp. garlic salt
- 1 1/2 loaves party rye bread
Beau Monde Dip
By dbrandt
Mix all ingredients together
- 1 c. sour cream
- 1 c. Hellman's mayonnaise
- 1 tsp. Beau Monde (Spice Islands brand seasoning)
- 1 tsp. dill weed
- 1 Tblsp. parsley
- 1 Tblsp. dried onion flakes
Seven Layer Fiesta Dip
By dbrandt
Spread beans in 9x13 pan. Layer avocados next and sprinkle with lemon juice
- 24 oz. can refried beans or bean dip
- 6 ripe avocados, mashed
- 2 Tblsp. lemon juice
- 1 c. sour cream
- 4 Tblsp. mayonnaise
- 1 pkg. taco seasoning mix
- 1 bunch green onions, chopped
- 2-3 med. tomatoes
- 2 oz. can sliced black olives, drained
- 8 oz. shredded cheddar cheese
Sweet and Sour Cocktail Weiners
By dbrandt
Place mustard and jelly in saucepan
- 6 oz. jar (3/4 c.) mustard
- 10 oz. jar (1 c.) currant or apple jelly
- 2 pkgs cockail weiners
Hot Cheese and Sausage Dip
By dbrandt
Mix all ingredients and serve hot with chips
- 2 pounds Velvetta cheese, melted
- 2 pounds Owens hot sausage, cooked and drained
- 1 tall can evaporated milk
- 1 pkg. dried garlic salad dressing
- tobasco to taste
Cheese Sausage Balls
By dbrandt
Combine sausage and cheese by hand
- 1 pound ground sausage
- 1/2 pound cheddar cheese, grated
- 1 1/2 c. Bisquick
Chicken Taco Soup
By dbrandt
Place olive oil in large soup pot over medium heat
- 2 Tblsp. olive oil
- 1 c. chopped onion
- 2 medium-size garlic cloves, sliced
- 14 oz. can low-sodium chicken broth
- 15 oz. can chili-seasoned beans, undrained
- 15 oz. can black beans, undrained
- 15 oz. can corn, drained
- 2 10oz. cans diced tomatoes with green chiles, undrained
- 2 skinless, boneless chicken breast halves
- 2 Tbslp. taco seasoning
- 1 c. crushed tortilla chips, plus whole tortilla chips for serving
- 1 c. shredded Cheddar cheese
Eggnog
By dbrandt
Beat yolks till blended; gradually add 1/4 c
- 6 egg yolks
- 1/4 c. sugar
- 3 c. milk
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 c. whipping cream
- 6 egg whites
- 1/4 c. sugar