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Recipes
Fried Drunken Wings
By gmbeckett
In a large bowl, whisk soya sauce, sherry, garlic and ginger together
- 1/4 cup soya sauce
- 3/4 cup dry sherry
- 4 garlic cloves, crushed
- 3/4 tsp ground ginger
- 2 lbs chicken wings
- all purpose flour
Bacon & Eggs in a Mug
By gmbeckett
BEAT eggs and milk in large microwaveable mug; stir in bacon bits
- 2 eggs
- 2 Tbsp. milk
- 1 Tbsp. Oscar Mayer Real Bacon Bits
- 1 Tbsp. Kraft Mozza-Cheddar Shredded Cheese
Muffin-Pan Potato Gratins
By gmbeckett
Preheat oven to 400 degrees
- Unsalted butter, room temperature, for muffin cups
- 2 medium russet potatoes (about 3/4 pound each)
- Coarse salt and ground pepper
- 6 tablespoons heavy cream
Cheddar-Potato Corn Cakes
By gmbeckett
In large bowl, mix all ingredients except oil until well blended
- 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
- 1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
- 4 oz sharp white Cheddar cheese, shredded (1 cup)
- 4 medium green onions, sliced (1/4 cup)
- 3 tablespoons yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs, beaten
- 1/4 cup canola oil
Tomato and Cheddar Tart
By gmbeckett
with the rack in lowest position, preheat oven to 375 F
- 1/2 lb (250 g) puff pastry, thawed
- 1 tbsp Dijon mustard
- fresh basil
- 3-4 large italian tomatoes cut into 1/2 slices
- 1 cup grated cheddar cheese
- salt and ground pepper to taste
Coconut-Key Lime Pie
By gmbeckett
Preheat oven to 325 degrees
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) unsweetened coconut milk
- 1/3 cup fresh or bottled Key lime juice
- 7 large egg yolks
- 1 Easy Press-In Pie Crust, made with graham crackers
- 2 cups cold heavy cream
- 2 tablespoons confectioners' sugar
- 3 tablespoons sweetened shredded coconut, toasted
Pasta Primavera Alfredo
By gmbeckett
Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min
- 450 (1/2 of 900-g pkg.) g spaghetti, uncooked
- 3 small cups broccoli florets
- 3 carrots (3/4 lb.), cut into thin slices
- 1/2 (1/2 of 250-g tub) cup Philadelphia Cream Cheese Spread
- 1 cup milk
- 1/3 cup Kraft 100% Parmesan Grated Cheese
- 1/4 cup non-hydrogenated margarine
- 1/2 tsp. garlic powder
Chicken Parmigiana
By gmbeckett
Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 8 oz uncooked spaghetti
- 1 jar (24 oz) marinara sauce
- 2 tablespoons dry red wine
- 2 tablespoons chopped fresh basil leaves
- 2 lb chicken cutlets or 8 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 2 cups Progresso® Italian style panko crispy bread crumbs
- 1/4 cup olive oil
- 1 1/2 cups shredded Italian cheese blend (6 oz)
- Fresh basil leaves, if desired
Ham and Cheese Omelet Bake
By gmbeckett
Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch
- 1 (10-oz.) box Green Giant™ Frozen Broccoli & Cheese Flavored Sauce
- 1 (10.2-oz.) can (5 biscuits) Pillsbury™ Grands!™ Flaky Layers Refrigerated Original Biscuits
- 10 eggs
- 1 1/2 cups milk
- 1 teaspoon dry ground mustard
- Salt and pepper, if desired
- 2 cups diced cooked ham
- 1/3 cup chopped onion
- 4 oz. (1 cup) shredded Cheddar cheese
- 4 oz. (1 cup) shredded Swiss cheese
- 1 (4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained