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Recipes
Peanut Butter Wrap Arounds
By dkanon
Preheat oven to 325 degrees F
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 30 chocolate candy kisses, unwrapped
Chicken Marsala with Pancetta and Cream
By dkanon
Coat a large skillet lightly with olive oil and set it over medium high heat
- Olive oil
- 2 oz pancetta (about a 1/4 inch thick slice), cut into 1/4 inch cubes
- 1/2 medium onion, diced (or you can use chopped shallots)
- Flour for dredging (about 1/2 cup)
- 1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets
- Kosher salt
- Freshly ground black pepper
- 3/4 cup dry Marsala wine
- 6 Tbsp heavy cream
- Minced fresh flat-leaf parsley
Homemade Flour Tortillas
By dkanon
In a large mixing bowl, mix the flour, salt, and baking powder together
- 3 c. flour
- 1 1/2 tsp salt
- 2 tsp. baking powder
- 3/4 c. shortening
- 3/4 c. very hot water
Butternut Squash and Caramelized Onion Focaccia
By dkanon
In the bowl of a stand mixer, combine the yeast, warm water, and sugar, and give it a stir
- 2.25 tsp (1 packet) active dry or instant yeast
- 1.25 cups warm water (110 degrees F)
- 1.5 tbsp sugar
- 17.5 oz all purpose flour (3.5 cups)
- 1 tsp salt
- 1/4 cup + 1/4 cup + 2 tbsp olive oil
- 2 softball sized yellow onions, sliced
- 2 sprigs fresh rosemary
- 3 lb butternut squash, peeled, seeded, and cut into cubes
- 2 oz gruyere cheese (add more if you like)
- salt and pepper
- balsamic glaze, for drizzling
Mini Vegetable Frittatas
By dkanon
Preheat oven to 350°F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended
- 8 eggs
- 1/2 cup milk
- 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon McCormick® Black Pepper, Ground
- 1 cup shredded cheddar cheese
- 1 log (4 ounces) goat cheese (chèvre), crumbled
- 3/4 cup chopped yellow squash
- 1/4 cup frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons finely chopped red onion
- 2 plum tomatoes, seeded and diced
Buttermilk Fried Chicken
By dkanon
In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenn...
- 2 cups low-fat buttermilk
- Coarse salt
- 3 teaspoons cayenne pepper
- 2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
- 3 cups all-purpose flour
- 4 cups vegetable oil
Lemon Bars
By dkanon
We made this for dessert the other night
- Shortbread:
- 2 sticks (1 cup) unsalted butter, softened
- 1/3 cup granulated sugar
- 2 lemons worth of lemon zest
- 10 oz flour (2 cups)
- 1/4 tsp salt
- Curd:
- 6 extra large eggs
- 2.5 cups sugar
- 1 cup fresh lemon juice (7-8 lemons)
- 5 oz flour (1 cup)
- 1/4 tsp salt
Spanish Rice
By dkanon
In a large skillet brown rice in olive oil, medium/high heat
- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 onion, chopped fine
- 1 garlic clove, minced
- 2 cups of medium or long-grain white rice
- 3 cups* chicken stock (or vegetable stock if vegetarian)
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
- Pinch of oregano
- 1 teaspoon salt
Ranch Tortellini Salad
By dkanon
Related Product Original Ranch® Original Ranch® Recipes you might like Tuna Pasta Salad Prep: 30 m Mediterr...
- 1/2 cup frozen petite peas thawed
- 1 cup Hidden Valley® Original Ranch® Dressing
- 1 green onion finely chopped
- 1 package (9 ounces) cheese tortellini
- 2 1/2 tablespoons freshly chopped parsley
- 6 ounces Swiss cheese cut into cubes
- 8 ounces ham cubed
Chicken Piccata
By dkanon
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice
- 4 skinless, boneless chicken breasts
- 1 egg
- 3 tablespoons lemon juice
- 1/4 cup all-purpose flour
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/4 cup butter
- 2 teaspoons chicken bouillon powder
- 1/2 cup boiling water