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Recipes
Mashed with roasted garlic
By Sweet_D
Preheat the oven to 350 degrees
- 1 lb garlic
- 1/2 cup olive oil
- sea salt and freshly ground pepper
- 2 lbs Yukon Gold potatoes
- 3 sticks unsalted butter, softened
- 1 tbsp garlic paste
- 1 1/2 cups heavy cream, or more to taste
- 1/2 to 2/3 cup olive oil
Chili Mama Salsa
By Sweet_D
In a bowl, combine all ingredients
- 4 to 5 cups diced tomatoes
- 1 cup diced red onion
- 1/4 cup diced white onion
- 2 tablespoons minced garlic
- 1 green bell pepper, diced
- 1/2 each of red, yello, gold, and orange bell peppers, diced
- 4 to 5 jalapenos, diced
- 2 tablespoons cilantro, chopped
- juice of 1/2 lime
- juice of 1/2 lemon
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon celery salt
- 1 to 2 (8-ounce) cans tomato sauce (optional) salt
Mexican Chicken Wontons
By Sweet_D
Spray Pam into mini muffin tins
- 1 Pkg Wontons
- 2 C Purdue Chicken Strips (original flavor)
- 1/2 C Ranch Dressing
- 1/4 C Roasted Red Peppers
- 1/4 tsp Chili Powder
- 2 C Shredded Mexican Cheese
Caulifower Soup
By Sweet_D
Cook cauliflower in chicken stock until tender
- 1 medium Cauliflower
- 2 cups Chicken stock
- 1/4 cup Butter or margarine
- 1/4 cup Chopped onion
- 1/4 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/8 teaspoon Pepper
- 2 cups Milk
- 1 cup Grated medium Cheddar cheese Buttered bread crumbs for garnish Parsley
Pork Chops with Apples and Stuffing
By Sweet_D
In skillet, brown pork chops in oil over medium high heat
- 6 boneless pork loin chops (about 1 inch thick)
- 1 tablespoon vegetable oil
- 1 package (6 ounces) crushed stuffing mix
- 1 can (21 ounces) apple pie filling with cinnamon
Pretzel Mustard Dip
By Sweet_D
In a large bowl, combine the mayonnaise, mustard, onion, salad dressing mix and horseradish
- 1/4 cup mayonnaise
- 1/4 cup prepared yellow or Dijon mustard
- 2 tablespoons finely chopped onion
- 1 tablespoon ranch salad dressing mix
- 2-1/4 teaspoons prepared horseradish
- Pretzels
Chocolate Eclair Dessert
By Sweet_D
Line the bottom of a 9x13 pan with graham crackers (break some to fit as necessary to line the whole bottom of the ...
- 2 individual packages graham crackers
- 2 (3 oz) packages instant french vanilla pudding mix
- 3 cups milk (used Hood Simply Smart 1% milk)
- 1 (8 oz) container Cool Whip
- 1 (16 oz) package prepared chocolate frosting (used Pillsbury Chocolate Hot Fudge frosting)
Banana Pancakes
By Sweet_D
In medium bowl, mix together first 4 ingredients
- 2 cups flour
- 2 tsp baking powder
- 3 tbsp sugar
- 1/2 tsp salt
- 2 large eggs
- 2 tbsp melted butter
- 1 1/4 cups whole milk
- 1 1/2 bananas, sliced into 1/4 inch rounds
- non-stick cooking spray
Roast Tenderloin with Port Wine Sauce
By Sweet_D
Heat oven to 450 degrees. Beef: Rub tenderloin with oil, salt, pepper and garlic
- Beef:
- 1 beef tenderloin (about 4 lbs), trimmed and tied for roasting
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, peeled and chopped
- Sauce:
- 2 tbsp butter
- 1 lg shallot, chopped (about 1/3 cup)
- 2 cloves garlic, chopped
- 1 lg sprig fresh thyme
- 6 black peppercorns
- 1 cup port wine
- 1 can (14.5 oz) beef broth
- 1/4 cup flour
Apple-Stuffed French Toast
By Sweet_D
In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened
- Caramel Sauce:
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 2 tablespoons light corn syrup
- 1 cup chopped pecans
- 12 slices Italian bread (1/2 inch thick)
- 2 large tart apples, peeled and
- thinly sliced
- 6 eggs
- 1-1/2 cups milk
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1 tablespoon light corn syrup